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Make these amazing pecan pie cheesecake bars for your next fall get together! They are perfect for Thanksgiving or a fall treat! Make sure to also try our sheet pan pecan pie and pecan pie truffles!
FAQs:
- What will I need to complete this recipe?
- You will need the following ingredients:
- Graham Crackers: Serve as the base for the cheesecake crust, providing a sweet, crumbly texture that complements the creamy filling.
- Granulated Sugar: Used in the crust to sweeten the graham crackers and in the pecan topping to balance the richness and enhance the sweetness.
- Unsalted Butter: Used in both the crust to bind the graham cracker crumbs and in the pecan topping to add richness and help create a caramel-like consistency.
- Store-Bought No-Bake Cheesecake Mix: Provides a convenient and quick way to create a creamy, flavorful cheesecake filling that sets without baking.
- Cold Milk: Mixed with the cheesecake filling mix to hydrate and activate it, helping to achieve a smooth and creamy texture.
- Corn Syrup: Used in the pecan topping, it provides a smooth and sticky texture that helps to hold the pecans together and adds a glossy sheen.
- Dark Brown Sugar: Adds a deep molasses flavor to the pecan topping, enhancing the overall richness and complementing the nuttiness of the pecans.
- Heavy Cream: Used in the pecan topping to add creaminess and create a rich, luxurious texture that contrasts nicely with the crisp crust and smooth cheesecake.
- Pure Vanilla Extract: Enhances the flavors in the cheesecake and the pecan topping, adding a subtle depth and warmth.
- Kosher Salt: A small amount enhances the sweetness and complexity of the flavors throughout the dessert, balancing the overall taste profile.
- Pecans: The star of the topping, they provide a crunchy texture and buttery nutty flavor that is iconic in pecan pie-inspired desserts.
- You will need the following supplies:
- Measuring cups
- Measuring spoons
- Mixing bowls
- Cooking spray
- 9 x 9-inch baking dish
- Whisk
- Hand mixer
- Saucepan
- Sharp knife
- How do I store my Pecan Pie Cheesecake Bars? Pecan Pie Cheesecake Bars should be stored in the refrigerator. Keep them in an airtight container, or cover the pan with plastic wrap. They will last for up to 5 days.
Pecan Pie Cheesecake Bars
Servings 15
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
Filling:
- 1 11-ounce box store-bought no-bake cheesecake mix (just the filling mix)
- 1 ½ cups cold milk or as specified on the cheesecake mix package
Topping:
- ½ cup unsalted butter
- ⅓ cup corn syrup
- ⅓ cup dark brown sugar
- ⅓ cup granulated sugar
- ¼ cup heavy cream
- 1 teaspoon pure vanilla extract
- ¼ teaspoon Kosher salt
- 1 ½ cups pecans divided (1 ¼ cup whole, ¼ cup chopped)
Instructions
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and ½ cup melted unsalted butter until well mixed. Press the mixture into the bottom of a greased 9 x 9-inch baking pan. Set aside.
- In a large mixing bowl, use a whisk or hand mixer to blend the cheesecake mix with cold milk according to the package instructions until smooth and creamy. Pour the cheesecake mixture over the prepared crust and smooth the top with a spatula.
- Place in the refrigerator to set for the time specified on the cheesecake mix package, about 1 hour.
- In a small saucepan over medium heat, melt ½ cup unsalted butter. Once melted, whisk in ⅓ cup corn syrup, ⅓ cup dark brown sugar, ⅓ cup granulated sugar, ¼ cup heavy cream, 1 teaspoon pure vanilla extract, and ¼ teaspoon kosher salt. Bring to a slow boil, stirring constantly.
- Once boiling, reduce heat and simmer for about 5 minutes, until the sauce thickens slightly. Remove from heat and stir in 1 ½ cup whole and ¼ cup chopped pecans. Allow the topping to cool for about 10 – 15 minutes.
- Once the cheesecake sets, pour the pecan pie topping over the cheesecake layer, spreading evenly.
- Return the baking dish to the refrigerator and chill overnight to allow it to set fully.
- Cut into bars and serve chilled. Enjoy your delicious pecan pie cheesecake bars!
Notes
– Ensure your graham cracker crumbs are finely ground so that your crust is stable and holds together well. You can use a food processor to achieve fine crumbs.
– To ensure a smooth cheesecake layer, ensure the milk is cold when mixing with the mix. This helps the mixture set better. Whisk thoroughly to avoid lumps.
– When cooking the pecan pie topping, watch the saucepan closely. Boiling for too long can cause the topping to become too thick and chewy once it cools.
– To cut clean bars, dip your knife in hot water, wipe it dry, and then cut. Repeat between cuts to ensure clean, sharp edges.
– These yummy bars are very rich. Offering 15 – 20 smaller portions would be appropriate.
– To ensure a smooth cheesecake layer, ensure the milk is cold when mixing with the mix. This helps the mixture set better. Whisk thoroughly to avoid lumps.
– When cooking the pecan pie topping, watch the saucepan closely. Boiling for too long can cause the topping to become too thick and chewy once it cools.
– To cut clean bars, dip your knife in hot water, wipe it dry, and then cut. Repeat between cuts to ensure clean, sharp edges.
– These yummy bars are very rich. Offering 15 – 20 smaller portions would be appropriate.
