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Pecan Pie Cheesecake Bars taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Pecan Pie Cheesecake Bars Recipe

Creamy, nutty, and rich dessert bars with a cheesecake layer, graham crust, and caramel pecan topping.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Cuisine Mexican
Servings 12 bars
Calories 653 kcal

Equipment

  • 1 Mixing bowl
  • 1 Electric hand mixer
  • 1 Saucepan
  • 1 9x13 baking dish
  • 1 Parchment paper

Ingredients
  

All the Pieces

  • 3 cups graham cracker crumbs
  • 3 tablespoons brown sugar
  • 10 tablespoons butter melted
  • 24 ounces cream cheese room temperature
  • 1 cup powdered sugar
  • 0.5 cup plain yogurt
  • 2 teaspoons vanilla extract
  • 1 tablespoon all-purpose flour
  • 3 eggs large, room temperature
  • 8 tablespoons unsalted butter
  • 1 cup light brown sugar packed
  • 0.5 cup light corn syrup
  • 0.5 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 3 cups pecan pieces

Instructions
 

Instructions

  • Preheat oven to 325°F and line a 9x13 pan with parchment paper.
  • Mix graham cracker crumbs, brown sugar, and melted butter. Press into pan and bake for 10 minutes. Let cool.
  • Beat cream cheese until smooth. Add powdered sugar, yogurt, vanilla, and flour. Mix gently.
  • Add eggs one at a time, stirring slowly.
  • Pour cheesecake batter over crust and smooth the top with a spatula.
  • Bake for 35–40 minutes until center sets and edges are lightly golden. Cool to room temp then refrigerate at least 4 hours.
  • Melt butter in saucepan, then stir in brown sugar until bubbly for 2–3 minutes. Add cream, vanilla, pecans, and light salt. Simmer to thicken.
  • Spread topping over cheesecake, cut into bars, and serve chilled.

Notes

For best results, chill overnight. Store in fridge or freeze individually wrapped.