Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tbsp granulated sugar
- For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- For the Pecan Pie Topping:
- 1 cup chopped pecans
- ½ cup brown sugar
- ⅓ cup corn syrup
- 1 tbsp melted butter
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a greased 9×9-inch baking pan.
- Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let it cool slightly while you prepare the cheesecake layer.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, then mix in the vanilla extract. Pour the cheesecake batter over the pre-baked crust.
- In another bowl, mix the chopped pecans, brown sugar, corn syrup, melted butter, and vanilla. Spoon this mixture evenly over the cheesecake layer. Bake for 30-35 minutes until the edges are set but the center is slightly jiggly.
- Let the bars cool completely at room temperature, then refrigerate for at least 2 hours before slicing. Serve chilled with a dollop of whipped cream for extra decadence!
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days. These bars also freeze well—wrap tightly and freeze for up to 2 months.
- Gluten-Free: Use gluten-free graham crackers for the crust.
- Nut-Free: Swap pecans for toasted oats or coconut flakes.
- Lighter Option: Use reduced-fat cream cheese and sugar substitutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 320 Kcal
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg