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Pecan Pie Cheesecake Bars

Pecan pie cheesecake bars layer a graham cracker crust, smooth cheesecake filling, and a set pecan topping in a 9x13-inch pan. The bars are baked in layers, then chilled for clean slices with a slight jiggle at the center of the topping.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling and chilling 6 hours
Total Time 7 hours 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 0.75 cup granulated sugar divided (1/4 cup for the crust and 1/2 cup for the cheesecake filling)
  • 0.75 cup unsalted butter divided (1/2 cup melted for the crust and 1/4 cup melted for the pecan topping)
For the cheesecake filling
  • 1 package (8 oz) cream cheese softened
  • 5 eggs large, divided (2 for the cheesecake filling and 3 for the pecan topping)
  • 0.25 cup sour cream
  • 2 teaspoons vanilla extract divided (1 teaspoon for each layer)
For the pecan topping
  • 1 cup light brown sugar packed
  • 0.75 cup light corn syrup
  • 0.25 teaspoon salt
  • 2 cups pecans chopped

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer

Method
 

Make the crust
  1. Preheat the oven to 350°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides.
  3. Stir the graham cracker crumbs with 1/4 cup granulated sugar, then mix in 1/2 cup melted butter.
  4. Press the crust mixture firmly into the pan in an even layer.
  5. Bake for 10 minutes.
  6. Set the crust aside while you make the cheesecake filling.
Make the cheesecake filling
  1. Beat the cream cheese with the remaining 1/2 cup granulated sugar until smooth.
  2. Beat in 2 eggs, the sour cream, and 1 teaspoon vanilla extract.
  3. Spread the filling evenly over the crust.
  4. Bake for 15 minutes, until the edges are set and the center is still slightly soft.
Make the pecan topping
  1. Whisk the brown sugar, corn syrup, remaining 3 eggs, 1/4 cup melted butter, remaining 1 teaspoon vanilla extract, and salt until blended.
  2. Stir in the pecans.
  3. Carefully spoon the pecan mixture over the cheesecake layer.
  4. Bake for 30–35 minutes, until the pecan topping is set with only a slight jiggle in the center.
  5. Cool completely in the pan, about 2 hours.
  6. Cover and refrigerate for at least 4 hours.
  7. Lift the bars from the pan using the parchment overhang.
  8. Cut into 24 bars.

Notes

For clean cuts, chill the bars for at least 4 hours and wipe the knife between slices. Store covered in the refrigerator for up to 5 days; freeze yes, tightly wrapped, for up to 2 months. For a gluten-free version, use gluten-free graham cracker crumbs.