Introduction:
Pecan Pie Cheesecake Bars are a delightful fusion of two classic desserts: creamy, tangy cheesecake and rich, nutty pecan pie. These indulgent bars feature a buttery shortbread crust, a smooth cheesecake filling, and a gooey, caramelized pecan topping. They deliver the best of both worlds—cheesecake’s velvety texture and pecan pie’s sweet crunch—all in one convenient, easy-to-serve bar. Perfect for holidays, family gatherings, or whenever you’re craving an extra-special treat, these bars are sure to impress!
The Inspiration Behind the Recipe:
Combining pecan pie and cheesecake brings together the richness of traditional Southern pecan pie with the creamy, decadent nature of classic New York cheesecake. This marriage of flavors and textures results in a layered dessert that is as satisfying as it is beautiful.
Ingredients Breakdown:
- For the Crust:
- 1 cup all-purpose flour: The base for the shortbread crust, providing structure.
- ¼ cup granulated sugar: Adds sweetness to the crust.
- ½ cup unsalted butter, melted: Creates a rich, buttery crust that holds the layers together.
- Pinch of salt: Enhances the flavors of the crust.
- For the Cheesecake Layer:
- 16 oz cream cheese, softened: The star of the cheesecake layer, providing creaminess and tang.
- ½ cup granulated sugar: Sweetens the cheesecake filling.
- 2 large eggs: Bind the cheesecake filling, making it smooth and rich.
- 1 teaspoon vanilla extract: Adds depth and enhances the flavor of the cheesecake.
- For the Pecan Pie Topping:
- 1 cup chopped pecans: Adds a crunchy, nutty texture to the topping.
- ½ cup packed brown sugar: Sweetens and caramelizes in the pecan layer.
- ½ cup light corn syrup: Helps create the gooey, sticky texture that’s iconic in pecan pie.
- ¼ cup unsalted butter, melted: Adds richness and helps bind the topping.
- 1 teaspoon vanilla extract: Enhances the caramel flavor of the topping.
- ¼ teaspoon salt: Balances the sweetness and enhances the flavor of the pecans.
- 2 large eggs: Thicken the pecan pie topping and give it structure.
Step-by-Step Recipe:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, combine the flour, granulated sugar, melted butter, and a pinch of salt. Mix until the ingredients form a crumbly dough.
- Press the dough evenly into the bottom of the prepared baking dish to create a firm crust.
- Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
- Make the Cheesecake Layer:
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Pour the cheesecake batter over the slightly cooled crust and spread it out evenly with a spatula.
- Prepare the Pecan Pie Topping:
- In a medium bowl, whisk together the melted butter, brown sugar, corn syrup, vanilla extract, and salt until fully combined.
- Whisk in the eggs until the mixture is smooth and glossy.
- Fold in the chopped pecans, ensuring they are evenly coated with the mixture.
- Assemble and Bake the Bars:
- Gently pour the pecan pie mixture over the cheesecake layer, spreading it evenly with a spatula.
- Return the baking dish to the oven and bake for 35-40 minutes, or until the pecan topping is set and the edges are golden.
- Remove from the oven and allow the bars to cool completely in the pan before transferring to the refrigerator to chill for at least 2 hours.
- Slice and Serve:
- Once chilled, use the parchment paper overhang to lift the bars out of the baking dish. Slice into squares or rectangles and serve.
Tips for the Perfect Pecan Pie Cheesecake Bars:
- Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smooth, lump-free cheesecake layer.
- Chill Before Slicing: Allow the bars to fully chill in the fridge before cutting to ensure clean, even slices.
- Use Fresh Pecans: For the best flavor and texture, use fresh, high-quality pecans. Stale pecans can turn bitter and spoil the flavor.
Variations and Customizations:
- Chocolate Drizzle: For an extra layer of decadence, drizzle melted chocolate over the bars before serving.
- Maple Syrup Twist: Swap the corn syrup with pure maple syrup for a more natural sweetness and rich flavor.
- Nut Mix: Combine pecans with walnuts or almonds for a different nutty crunch in the topping.
- Gluten-Free Option: Use a gluten-free flour blend in the crust to make these bars gluten-free without sacrificing texture or flavor.
Health Considerations and Nutritional Value:
These bars are rich and indulgent, with a high sugar and fat content due to the cream cheese, butter, and pecan pie filling. For a lighter version:
- Reduce Sugar: Cut back on the sugar in the cheesecake layer or use a sugar substitute.
- Light Cream Cheese: Swap regular cream cheese with a lighter version to reduce the fat content.
- Smaller Portions: These bars are dense and satisfying, so cutting them into smaller portions can help manage calorie intake.
FAQ:
- Can I freeze Pecan Pie Cheesecake Bars?
Yes, these bars freeze well! Once fully cooled, wrap them tightly in plastic wrap and store them in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator before serving. - How do I store these bars?
Store the bars in an airtight container in the refrigerator for up to 5 days. Serve chilled or bring to room temperature before enjoying. - Can I make them ahead of time?
Absolutely! These bars are perfect for making ahead. Prepare and chill them the night before serving for best results.
Pecan Pie Cheesecake Bars
Pecan Pie Cheesecake Bars combine the rich, nutty flavors of pecan pie with the smooth creaminess of cheesecake, creating a decadent, layered dessert. Perfect for holidays or special occasions, these bars offer the ultimate indulgence in every bite!
Ingredients
- 1 cup unsalted butter melted
- 3/4 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 1/4 cups all-purpose flour
- 3/4 cup chocolate chips
- 30 Miniature Peanut Butter Cups see note
- 1 14 ounce can fat-free sweetened condensed milk
- 1/4 cup creamy peanut butter
Instructions
- Preheat oven to 350°F. Line a 9×13” baking pan with foil and spray with cooking spray for easy removal.
- Stir together melted butter with both sugars. Add eggs, one at a time, mixing completely. Mix in vanilla extract, salt, and baking soda. Mix flour in slowly. Stir in chocolate chips.
- Pour the sweetened condensed milk into a small bowl and add the peanut butter. Stir until smooth.
- Press half the cookie dough in the prepared pan. (Spray your hands with nonstick cooking spray so it won’t stick to you.) Top the dough with peanut butter cups.
- Pour sweetened condensed milk mixture over the top of the bottom layer (be careful to leave about 1/4” edge around the pan so the milk doesn’t touch the foil), then break up the remaining cookie dough and place on top of milk. Press with your hands to flatten. It will mostly cover but not completely cover the bottom layer.
- Bake for about 30-35 minutes until the tops of the bars just start to get golden brown. Cool completely before slicing into bars.
- Store in an airtight container for up to 3 days or freeze for up to one month. These are best served room temperature.
Notes
Peanut Butter Cups:
- Use 1 (4 ounce) bag minis (the bite size ones that come unwrapped) OR
- About 30 miniatures that you unwrap and chop