Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs (Honey Maid brand recommended)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
Cheesecake Layer
- 16 oz cream cheese, well softened to room temperature (brick-style, not lite or reduced fat)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Pecan Pie Topping
- ½ cup brown sugar, packed (dark brown sugar preferred)
- ¼ cup unsalted butter, softened to room temperature
- ¼ cup heavy cream, at room temperature
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- ¼ teaspoon salt (adjust to taste, ½ teaspoon suggested)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper and spray generously with cooking spray for easy removal of the bars.
- Make Graham Cracker Crust: In a large bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir well to evenly coat crumbs. Press the mixture firmly into the bottom of the prepared pan using clean fingertips to form an even crust layer. Bake for 10 minutes, then set aside to cool slightly while preparing the cheesecake layer.
- Prepare Cheesecake Layer: Wipe out the mixing bowl if needed. Using a handheld or stand mixer, beat softened cream cheese and sugar on high speed until smooth and creamy, about 3 minutes. Scrape down sides of the bowl. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract briefly until combined.
- Bake Cheesecake Layer: Pour the cheesecake mixture over the cooled crust. Bake for 30-35 minutes until the cheesecake layer is set but not overbaked. Rotate the pan halfway through baking for even cooking. The cheesecake can crack slightly; this is normal and will be covered by the topping. Remove from oven and set aside to cool.
- Make Pecan Pie Topping: In a medium saucepan over medium heat, combine brown sugar, softened butter, and heavy cream. Stir continuously until the butter melts and sugar dissolves. Allow the mixture to simmer lightly for 3-4 minutes until thickened slightly. Remove from heat, stir in chopped pecans, vanilla extract, and salt. Continue stirring for 2-3 minutes to cool slightly and prevent melting the cheesecake when poured.
- Assemble and Chill: Gently pour the pecan topping over the cooled cheesecake layer, spreading evenly with a soft spatula if necessary. Let the bars cool at room temperature for 30-45 minutes. Cover tightly with foil and refrigerate for at least 2-3 hours, preferably overnight, to allow the layers to set fully.
- Serve: Use a sharp knife dipped in hot water and wiped clean between each cut to slice the bars for neat servings. Serve chilled and enjoy!
Notes
- The recipe can be doubled to fit a 9×13-inch pan; baking times remain roughly the same.
- Ensure cream cheese is completely softened to avoid lumps when mixing.
- Do not overbake the cheesecake layer to prevent cracking and dryness.
- Pecan topping sets as it cools; do not skip chilling time.
- For variety, walnuts or a nut mix can be used instead of pecans.
- Slicing with a knife dipped in hot water results in cleaner cuts.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
