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Pecan Pie Cheesecake Bars

A delightful fusion of rich cheesecake and sweet pecan pie flavors in easy-to-make bars, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup unsalted butter, melted
For the cheesecake layer
  • 2 packages (8 oz) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs at room temperature for easy blending
For the pecan topping
  • 1 cup pecans, chopped
  • 1/2 cup corn syrup
  • 1/4 cup brown sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until mixture resembles wet sand. Press into the bottom of a greased 9×13-inch baking dish and bake for 10 minutes.
  3. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup sugar and vanilla extract, mixing well. Add eggs one at a time, mixing thoroughly after each addition. Pour the mixture over the baked crust.
  4. In another bowl, combine the chopped pecans, corn syrup, and brown sugar. Stir until well mixed. Carefully spoon this mixture over the cheesecake layer.
Baking
  1. Place the baking dish back in the oven and bake for an additional 25–30 minutes, or until the center is set and the pecan topping is nicely browned.
  2. Allow the bars to cool at room temperature before refrigerating for at least 2 hours.
Serving
  1. Once cooled, cut into squares and serve.

Notes

For a nut-free version, use sunflower seeds instead of pecans or omit them. Make sure to avoid overmixing once the eggs are added to prevent cracks in the cheesecake.