Pecan Pie Cheesecake Bars are a creamy sweet dessert that you’re going to fall in love with. The bars are the combination of pecan pie and a cheesecake bar all rolled into one scrumptious treat. You get the best of both worlds with a graham cracker crust, a creamy cheesecake center, and a topping of candied pecans.
This recipe and post were created for #SummerDessertWeek! Sponsor companies sent me samples, but as always opinions are 100% mine.
There are many more bloggers joining in the fun, so be sure to scroll down and find links to their blogs, as well.
You can also enter #SummerDessertWeek into any social platform and you’ll find the desserts that we’re making this week!
I absolutely love pecan pie and I love cheesecake, so to be able to marry the two recipes together is a special treat.
The pecan pie bars are perfect for Thanksgiving or Christmas, or any holiday, or Tuesday (you get the drift ;).
I really didn’t start to like pecans until I was older and now I could snack on them all day long, and if you candy them, step aside, I am gonna get a handful (ok, quite a few if we’re being honest).
I have a fantastic recipe for pecan pie brownies, as well as the best pecan pie recipe, and easy stovetop candied pecans. If you search around, you’ll see quite a few recipes that feature pecans on the site here.
Recipe and printable instructions listed below
Graham Cracker Layer
Get the recipe started by adding the graham crackers to a food processor and process until they are fine crumbs.
Next, add the sugar and the melted butter and process again until everything is mixed together.
Spray the bottom of a 13″ x 9″ baking dish with non-stick spray. Place some parchment paper over the spray.
I spray the dish in case any of the pecan pie ingredients seep down into the dish. It turns into candy and is hard to get out.
The parchment paper will make it easy to remove the pecan pie bars recipe in their entirety. That will help make it easier to cut them.
Press the graham cracker crumbs down into the pan and set aside.
Cream Cheese Layer
In a large bowl, add the cream cheese.
Next, add the sugar to the bowl.
I used Dixie Crystals and I really like the sugar. I’ve used it all during #SummerDessertWeek and I’ve liked the taste of it.
Eggs are the next ingredient to go in the bowl.
Add the vanilla extract.
I used Adams Best Vanilla Extract for this recipe. It has a very good flavor and smells so delicious.
Mix the cheesecake ingredients until most of the lumps are gone. You’ll have a few and that’s ok.
Spread the cream cheese mixture over the graham crackers and set aside.
Pecan Pie Topping
In a saucepan, on medium heat, add the butter and allow it to melt some.
Once the butter melts, add the heavy cream to the saucepan.
Now, add the brown sugar and vanilla and mix together.
I usually use a whisk to mix everything together.
Pour the light corn syrup into the pan with the other ingredients and mix. Allow the ingredients to boil for about one minute.
The ingredients do not need to come to a full rolling boil, just allow it to boil a little bit.
Finally, add the pecans and mix until they are all covered.
Pour the pecan ingredients on top of the cheesecake and spread it out. Bake for about 40 minutes or until the top is golden brown, as in the picture below.
Allow the pecan pie cheesecake bars to cool and then refrigerate for a few hours before cutting. It will be hard to not cut into the bars because the house will smell amazing.
When they started to cook it was all I could do not to go in the kitchen, open the oven, and spoon some out.
Plus, the entire time the pecan pie bars recipe was cooling it smelled like Christmas. So. Good. This pecan pie cobbler is perfect for Christmas, as well.
Enjoy the bars!
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Sponsored Items Used In This Recipe:
Pecan Pie Topping
Preheat oven to 350-degrees. Grease a 13" x 9" dish and cover with parchment paper.
Pecan Pie Topping
Serving Size: 1
Amount Per Serving:Calories: 292 Total Fat: 21g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 55mg Sodium: 147mg Carbohydrates: 24g Fiber: 1g Sugar: 19g Protein: 3g
Ice Cream & Frozen Desserts:
- No Churn Mango Ice Cream from Daily Dish Recipes
- Loaded Ice Cream Sandwich Dessert from Who Needs A Cape?
- Strawberry Cream Ice Box Cake from Palatable Pastime
- No-Churn Chocolate Peanut Butter Ice Cream from Rants From My Crazy Kitchen
- Ice Cream Torte with Crunchy Crumby Center from Family Around the Table
- Banana Cream Pie from A Kitchen Hoor’s Adventures
Sweet Summertime Cakes and Cupcakes:
No Bake Treats:
- Mermaid Cheesecake Marshmallow Dip from Big Bear’s Wife
- Orange Creamsicle Crunch Bars from The Domestic Kitchen
- Blueberry Buckle from Pastry Chef Online
- Mermaid Cheesecake from 4 Sons R Us
- Pecan Pie Cheesecake Bars from Back To My Southern Roots
- Black Forest Cheesecake from Sweet Beginnings
- Blackberry Cobbler from Karen’s Kitchen Stories
- Triple Berry Biscuit Trifle with Honey Whipped Cream from Nik Snacks
- Summer Berry Trifle from Nancie’s Table
Welcome to the 3rd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This week-long summer time event is filled with some down right amazing sweet recipes from fantastic bloggers and we’ve got some great giveaways from our generous sponsors for y’all too!! We can’t wait to share all of these summer-themed desserts with you and celebrate sweet, sweet summertime all week long!
There are 45 incredible bloggers participating in this year’s #SummerDessertWeek event! Thanks to those bloggers, we have over 168 summer time sweet treat recipes being shared this week! Grab a few recipes to try out and don’t forget to enter the giveaway below!
Scroll down to take a look!
Dixie Crystals is giving away one (1)Keurig® K-Select® Coffee Maker
Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Adams Poundcake Kit, Adams Best, Adams Lemon Extract, Adams Natural Food Color, and Adams Cinnamon Sugar
Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Bake and Bring Geometric Print Non-Stick 13 x 9 -inch Oblong Pan, Bake and Bring Geometric Print Non-Stick 8-inch Square Cake Pan, Bake and Bring Geometric Print Non-Stick 8-inch Round Cake Pan, Peach Cobbler Candy Melts Candy, Blueberry Lemonade Candy Melts Candy, Orange Crème Candy Melts Candy, Key Lime Pie Decorating Icing Pouch with Tips, Orange Crème Decorating Icing Pouch with Tips, Pop Art Triangle and Solid Cupcake Liners, Geometric Print and Solid Green Cupcake Liners, Balloon Dog Icing Decorations, Assorted Brights and Pastels Sprinkles, Blue Sprinkles Tackle Box, Coral Sprinkles Tackle Box, DIY-Lish Mermaid Kit, DIY-Lish Candy Lollipop Kit and Disposable Decorating Bags with 1M Tips
Prize #4 — Sweets & Treats Boutique is giving away 1 (one) baking supply box including an assortment of sprinkles and cupcake liners as well as one of Love From The Oven’s recent cookbooks!
Prize #4 — Anolon is giving one (1) winner an Anolon Advanced Graphite 9″ Round Springform Pan & an Anolon Advanced Graphite 9″ Square Springform Pan
Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 7th – July 14th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.