Pecan Pie Cheesecake Bars

Pecan Pie Cheesecake Bars are the ultimate dessert mashup, combining the creamy richness of cheesecake with the caramelized nuttiness of pecan pie. These decadent bars feature a buttery shortbread crust, a smooth cheesecake layer, and a gooey pecan pie topping for a treat that’s perfect for holidays, potlucks, or simply indulging in something extraordinary. Easy to make and impossible to resist, they’re sure to impress any crowd!

INGREDIENTS:

For the Crust:

1 cup (226g) unsalted butter, softened

½ cup (100g) granulated sugar

2 cups (240g) all-purpose flour

¼ tsp salt

For the Cheesecake Layer:

2 (8 oz) blocks (454g) cream cheese, softened

½ cup (100g) granulated sugar

2 large eggs

1 tsp vanilla extract

For the Pecan Pie Topping:

1 cup (240ml) light corn syrup

½ cup (100g) brown sugar

3 large eggs

1 tsp vanilla extract

2 cups (240g) chopped pecans

DIRECTIONS:

Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.

Prepare the Crust:
In a large bowl, cream together the softened butter and sugar until smooth. Add the flour and salt, mixing until crumbly. Press the mixture evenly into the prepared baking dish and bake for 15 minutes or until lightly golden. Let it cool slightly.

Make the Cheesecake Layer:
In a medium bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs and vanilla extract, blending until combined. Pour the cheesecake mixture over the cooled crust, spreading it evenly.

Prepare the Pecan Pie Topping:
In a mixing bowl, whisk together the corn syrup, brown sugar, eggs, and vanilla until smooth. Stir in the chopped pecans. Carefully pour the pecan mixture over the cheesecake layer.

Bake the Bars:
Bake the assembled bars for 35-40 minutes, or until the center is set and the top is golden. Remove from the oven and let cool to room temperature.

Chill and Serve:
Refrigerate the bars for at least 2 hours (or overnight) before slicing into squares.