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Decadent Pecan Pie Cheesecake Bars Recipe with Easy Buttery Shortbread Crust

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These pecan pie cheesecake bars combine a buttery shortbread crust, creamy cheesecake layer, and rich pecan topping for a decadent dessert that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour (or almond flour for gluten-free crust)
  • 1/4 teaspoon salt
  • 16 oz (450g) cream cheese, softened (full-fat)
  • 2/3 cup (135g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) sour cream or Greek yogurt
  • 1 cup (120g) chopped pecans, toasted
  • 2/3 cup (150g) light corn syrup or golden syrup
  • 1/2 cup (100g) light brown sugar, packed
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, cream together 1 cup softened butter and 1/2 cup sugar until fluffy (about 3 minutes). Slowly add 2 cups flour and 1/4 teaspoon salt, mixing until a crumbly dough forms but holds when pressed.
  2. Transfer the dough to a 9×13-inch baking pan. Press evenly into the bottom and slightly up the sides to about 1/4-inch thickness. Bake for 15 minutes until lightly golden. Remove and let cool slightly.
  3. In a medium bowl, beat 16 oz softened cream cheese with 2/3 cup sugar until smooth (2-3 minutes). Add 2 eggs one at a time, beating well after each. Stir in 1 teaspoon vanilla extract and 1/2 cup sour cream until creamy and smooth. Pour over the warm crust and spread evenly.
  4. In a small bowl, whisk together 2/3 cup light corn syrup, 1/2 cup brown sugar, 2 tablespoons melted butter, 1 teaspoon vanilla, and 1/4 teaspoon salt until sugar dissolves. Stir in 1 cup toasted chopped pecans.
  5. Spoon pecan mixture evenly over cheesecake layer, gently pressing down so nuts stick. Bake at 350°F (175°C) for 40-45 minutes, until topping is bubbly and cheesecake center is set but slightly jiggly.
  6. Let bars cool completely at room temperature (about 1 hour), then refrigerate for at least 4 hours or overnight to set layers and make slicing cleaner.
  7. Cut into bars using a sharp knife, wiping clean between cuts. Serve chilled or at room temperature.

Notes

Keep cream cheese and eggs at room temperature for smooth batter. Toast pecans in a dry skillet for 5 minutes to enhance flavor. Use foil to tent crust edges if browning too fast. Chill bars overnight for best slicing results. Substitute almond flour for gluten-free crust. Vegan adaptations possible with vegan butter, cream cheese alternatives, flax eggs, and maple syrup.

Nutrition

Keywords: pecan pie, cheesecake bars, shortbread crust, dessert bars, pecan pie cheesecake, easy dessert, holiday dessert

Find it online: https://pokirecipes.com/decadent-pecan-pie-cheesecake-bars-recipe-with-easy-buttery-shortbread-crust/