Description
Indulge in the perfect blend of pecan pie and cheesecake with our irresistible Pecan Pie Cheesecake Bars recipe. Learn how to make this delicious dessert today!
Ingredients
- – 2 cups (240g) graham cracker crumbs
- – 1/4 cup (50g) sugar (granulated)
- – 1/2 cup (113g) vegetable oil (melted)
- – 16 ounces (454g) cream cheese (at room temperature (2 pkg, 8 oz each))
- – 3/4 cup (150g) sugar (granulated)
- – 2 large eggs
- – 1 teaspoon (5 ml) vanilla extract
- – 3/4 teaspoon (4 ml) salt
- – 1 cup (220g) brown sugar (packed)
- – 1/2 cup (120ml) light corn syrup (or dark)
- – 1/2 cup (120ml) coconut cream
- – 1/4 cup (57g) vegetable oil (melted)
- – 1/2 teaspoon (3 ml) salt
- – 1 teaspoon (5 ml) vanilla extract
- – 2 cups (226g) pecans (chopped)
Instructions
- Set your oven to a temperature of 350°F. Prepare a 9×9 inch baking pan by lining it with parchment paper, ensuring it adheres by spraying a bit of cooking spray first. Put aside.
- In a food processor, blend the graham cracker crumbs with sugar until they become fine. Incorporate the melted vegetable oil and blend until the mixture is well integrated. Firmly press this mixture into the base of the baking dish you’ve prepared. You can use your hands, but a spoon’s back works well to ensure it’s evenly compacted. Place the dish in the oven and bake for 10 minutes.
- Combine the cream cheese, sugar, eggs, vanilla extract, and salt in your mixer bowl. Using the whisk attachment on medium speed, blend until the mixture is smooth; this should take around 5 minutes.
- Spread this mixture over the graham crust, leveling it with a spatula as much as possible. Place the dish back in the oven and bake for 20 to 30 minutes until the cheesecake layer begins to firm up slightly.
- In a small saucepan, combine the brown sugar, corn syrup, coconut cream, melted vegetable oil, salt, and vanilla extract. Heat over medium while stirring continuously until it reaches a boil. Let it boil for another minute, then take it off the heat. Mix in the chopped pecans.
- Pour this mixture over the cheesecake layer, smoothing it out with a spatula if needed. Return the pan to the oven and bake for 40 minutes, allowing the pecan topping to develop a golden hue. Allow it to cool completely, then cover with plastic wrap or foil and refrigerate for a minimum of 4 hours or overnight.
- Before serving, cut the cheesecake into bars.
Notes
- Ensure the cream cheese reaches room temperature for a silky smooth cheesecake layer.
- Toast the pecans before adding for a more flavorful topping.
- Chill the cheesecake bars for a minimum of 4 hours to enhance the overall taste.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 400
- Fat: 10g
- Protein: 15g
Keywords: graham crust, creamy cheesecake, pecan topping, baked dessert, sweet treat, decadent indulgence
