Pecan Pie Cheesecake Bars With Shortbread Crust
Pie Bars

Pecan Pie Cheesecake Bars With Shortbread Crust

  • July 8, 2022

Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth.In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter.Bake for 35 to 40 minutes, or until center is set and pecan pie layer is a rich brown color. .

Pecan Cheesecake Squares

Pecan Cheesecake Squares

Pecan Cheesecake Squares

Imagine a dessert that combines the sweet crunch of a shortbread cookie with the tangy goodness of cheesecake, all topped off with a decadent pecan pie layer.2 teaspoons vanilla extract For the pecan pie layer 3/4 cup firmly packed brown sugar.For the cheesecake layer: Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth.For the pecan pie layer: In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter.When I asked my daughter what she thought these should be called, her response was, “Squares of heaven.” I have to say that is a fairly fitting name for something that tastes this good.Having grown up in a home brimming with sewing notions and paintbrushes, Amy has a deep love for all things creative.On any given day, you’ll find her knee-deep in her latest creative endeavor, with projects ranging from sewing and crafts to home decor and kid-friendly ideas.Amy believes that everyone, regardless of skill level or experience, possesses the ability to create something beautiful, and Positively Splendid was born of her passion for helping others harness their innate creative potential. .

Pecan Pie Bars with Shortbread Crust

Pecan Pie Bars with Shortbread Crust

Pecan Pie Bars with Shortbread Crust

These bars are so much easier than baking a traditional pecan pie and they're a fantastic dessert for Thanksgiving, Christmas, or really any time of year.There's no making pie dough, rolling crust, or crimping edges, in fact, it's practically dump and go.Brown Sugar - gives a nice molasses flavor to both the shortbread and the filling.Corn Syrup - gives the pecan pie filling its sweetness with a hint of vanilla.Cinnamon - adds a rich, toasty warm flavor to the pecan bars.If left unbaked, the liquid from the filling will make the crust soggy and it will not bake through.Since these pie bars are made with eggs, they will last much longer (about 1 week) when stored in the refrigerator.How to Make Pecan Bars Shortbread Crust Gather the 3 ingredients, flour, butter and brown sugar.Hot Tip: These bars are extra sticky so be sure to line your baking dish with parchment paper.Line it both horizontally and vertically to form a sling to make lifting them out easier.Pecan Filling Pour light corn syrup into a large bowl and add the eggs.Add brown sugar, flour, cinnamon, salt and vanilla extract.Once bars are cooled, lift out of baking dish using the parchment sling you created.Great to give as hostess gift or make them a part of your Christmas cookie tins.Lastly, these pecan bars are so much easier to make than an entire pie!Pecan Pie for Beginners from Platter Talk - put it together in 10 minutes and ready in under an hour.Sweet Candied Pecans - are crunchy, cinnamon-sugar coated nuts that make one deliciously, addictive snack. .

Pecan Pie Cheesecake Bars (Video and Step-by-Step Photos)

Pecan Pie Cheesecake Bars (Video and Step-by-Step Photos)

Pecan Pie Cheesecake Bars (Video and Step-by-Step Photos)

These pecan cheesecake bars are perfect for a delicious, stress-free holiday celebration.Slightly boozy pecan pie filling sitting on top of a buttery shortbread crust.The holiday baking season is in full swing and we are in the sugary thick of it.Our kitchen has been churning out cakes, cookies, bars and other delicious treats non-stop.They are incredibly rich and delicious, just like how proper holiday desserts should be.Definitely easier than pecan pie, way less stressful than cheesecake, it’s a mouth-watering combination of both.Don’t be intimidated by the 3 layers in this cream cheese pecan bars.Watch the video for visual instructions and scroll down for step-by-step photos.Simply combine graham cracker cookie crumbs, chopped pecan nuts, melted butter and a little salt until thoroughly incorporated.Transfer the mixture to a 9×9 inch baking pan which you’ve lined with parchment paper.Beat softened cream cheese, sugar and vanilla extract until smooth.Like I said earlier, we’re not going to stress about the cheesecake cracking because we’re going to cover it with delicious pecan pie topping anyway.In a medium, heavy-bottom saucepan on low-medium heat, combine brown sugar, cornstarch and salt.Then add egg yolks, golden syrup (more on this later), warm heavy cream (again, more on this below) and whisk until smooth.Once the mixture thickens considerably, add cold butter and vanilla extract.It’s more commonly available in the UK (in fact, I buy mine from the British grocery store in our neighbourhood) and, of course, good old amazon always has it.Other ingredients you need to make these pecan pie cheesecake bites should be more familiar:.A food processor is handy when chopping the pecans for the crust but not necessary.You can simply chop it as finely as you can with a sharp knife (I use our old mini-chopper and it does the job quite nicely).Top of the cheesecake that starts losing its shine and begins looking more matte.How to cut pecan cheesecake squares cleanly and evenly.If you’re planning to serve this to company, you’d want to get neat and even bars for your guests to munch on.Then put hot water in a glass and dip your sharp knife into it.Lift the cheesecake from the pan (it should release easily) and transfer to a cutting board.Make your first slice then wipe your knife clean with a paper towel.One of the most popular recipes on the blog, it’s been shared more than half a million times!One of the most popular recipes on the blog, it’s been shared more than half a million times!Ube cupcakes are a beloved Filipino treat that’s made and shared all year round.are a beloved Filipino treat that’s made and shared all year round. .

Pecan Cheesecake Bars Recipe

Pecan Cheesecake Bars Recipe

Pecan Cheesecake Bars Recipe

After you select your market, you decide if you want to have your items delivered or picked up today! .

Chocolate Pecan Pie Cheesecake Bars

Chocolate Pecan Pie Cheesecake Bars

Chocolate Pecan Pie Cheesecake Bars

I’ve said it before and I’m gonna say it again: living in the South has really opened my eyes to foods that I never tried before.While growing up in Central Florida, in a Hispanic/Jewish/German family, we just didn’t eat a lot of the traditional American foods.It was at a great local Southern restaurant and they served a killer bourbon chocolate pecan pie.Sure enough, a local grocery store makes a version with chopped pecans and it was money!The pecans were small enough that they roasted during baking and became slightly soft, not too crunchy.Which brings us to today’s recipe: chocolate pecan pie cheesecake bars.I knew I wanted to give ya’ll (it’s the Southerner in me taking over again) a chocolate pecan pie recipe, but how could I make it slightly different?The cheesecake adds a tangy, smooth layer that I didn’t even know it needed.But the best part: all three layers come together to make such a well-balance bar, with textures and flavors that compliment each other so well.Let the melted butter for the chocolate pecan pie layer cool before you add the eggs.I like to store mine in the fridge because it makes the cheesecake layer dense, which I prefer.Now you’ve got the tools you need to make these amazing chocolate pecan pie cheesecake bars!1/2 cup pecans finely chopped For the cheesecake layer: 16 ounces cream cheese softened.2 teaspoons vanilla extract For the chocolate pecan pie layer: 3/4 cup light brown sugar packed.3/4 cup chocolate chips Instructions For the shortbread crust: Preheat oven to 350 degrees.Stir in 1/2 cup finely chopped pecans with the rest of the crust mixture.and set aside to cool for 10 minutes (you can make the cheesecake layer while you wait).For the cheesecake layer: Add softened cream cheese to a bowl of a stand mixer, fitted with a paddle attachment.When done baking, remove from oven and let it cool for 10 minutes (you can make the chocolate pecan pie layer in the meantime).For the chocolate pecan pie layer: Combine the brown sugar, corn syrup, and melted butter in a medium bowl.Pour chocolate pecan pie mixture over cooled cheesecake layer.Bake for 40 minutes or until the chocolate pecan pie layer has completely set and does not jiggle anymore.If the edges start to get too caramelized before the center finishes baking, cover those areas with aluminium foil so they don't burn.When the pecan layer is finished, remove the bars from the oven and let them cool completely before cutting.Notes Recipe adapted from Positively Splendid These can be left at room temperature for entertaining purposes, if needed. .

Pecan Pie Bars {With a Shortbread Crust!}

Pecan Pie Bars {With a Shortbread Crust!}

Pecan Pie Bars {With a Shortbread Crust!}

Making an entire pecan pie may seem like a daunting task, but now you can whip that same flavor up in bars!These bars are perfect for large gatherings and parties, or an easy pot luck dessert.In the bowl of a stand mixer, beat together butter, sugars, and salt until fluffy.Meanwhile, to prepare the filling, in a medium size saucepan over low heat, melt butter.Turn heat up to medium and cook for 2-3 minutes (or until the sugar has dissolved and it begins to simmer).If your first attempt yields a runny bar try adding another egg to the batter; this will help stabilize the filling.Make sure to line your pan with parchment paper and leave some of it hanging over the sides so that once your bars are baked you can easily lift the whole thing out of the pan and slice it on a cutting board easily.If you want to serve these bars with ice cream, I recommend keeping them at room temperature or even warming them up!STORAGE: You don’t have to refrigerate pecan pie bars, but if you do it makes the cutting process a lot easier because the filling is more firm.If you leave them at room temperature the filling will be soft and squishy when you slice your bars.After they’ve been frozen you need to let them thaw overnight and then come to room temperature before serving.If you don’t want to wait for them to come to room temperature then you can nuke them in the microwave till they are slightly warmed. .

Pecan Pie Cheesecake Recipe

Pecan Pie Cheesecake Recipe

Pecan Pie Cheesecake Recipe

This post may contain affiliate links, review our disclosure policy for details.You’ll love this Pecan Pie Cheesecake recipe for getting the most out of autumn.This Pecan Pie Cheesecake recipe is two of the BEST kinds of desserts, mashed into one.It’s actually been a minute since I’ve gotten up a cheesecake recipe, but I have a few good ones teed up to share, and then I just came home from an epic grocery trip where I picked up a dozen packages of cream cheese for a few more coming up.I procrastinated going to the grocery store, and by the time I went, I needed so much stuff that I was at Publix for over an hour, and then I had to stop at Sam’s Club and Target too, and it was almost the entirety of my evening… not including unloading the car, unpacking the groceries, and putting them away.I feel like I’m always at the store for something I forgot, or I’m always reorganizing my pantry to figure out how to cram more cans of pumpkin in there.Okay, so I’ve only said it about 4,000 times, but I LOVE my basic cheesecake recipe, and I’m not changing it up anytime soon.For this Pecan Pie Cheesecake recipe, I made my fave cheesecake batter, but with brown sugar since that enhanced this pecan pie theme!Then I made a quick pecan pie sauce, it only took about 10-15 minutes, and draped the whole cheesecake in it.The sauce doesn’t set quite like pecan pie filling, but it’s nice and thick so it stays put on the cheesecake.This dessert is soooo good, and if you love cheesecake and pecan pie, you’ve got to try this recipe!1/2 cup heavy cream Instructions For crust: In a medium bowl, combine cookie crumbs, ground pecans, sugar, and melted butter.For cheesecake: In a large mixing bowl, beat cream cheese until creamy and smooth.Add eggs, one at a time, beating well after each addition, and scraping the sides of the bowl in-between.Bake at 325 degrees for 60-70 minutes, or until the edges are golden, and the center is slightly jiggly, but nearly set.Run a knife around the sides of the springform pan, and release the cheesecake.Spoon over cheesecake, and refrigerate to set before serving, about 30 minutes is ideal. .

Pecan Cheesecake Squares Recipe

Pecan Cheesecake Squares Recipe

Pecan Cheesecake Squares Recipe

1/2 cup finely chopped pecans For The Cheesecake Layer 2 (8-ounce) packages cream cheese, softened.2 teaspoons vanilla extract For The Pecan Pie Layer 3/4 cup firmly packed brown sugar.For the shortbread layer: In a medium bowl, combine flour and 3/4 cup brown sugar.Using a pastry blender, cut in butter until mixture resembles coarse crumbs.For the cheesecake layer: Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth.For the pecan pie layer: In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter.Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color. .

Pecan Pie Cheesecake Bars

Pecan Pie Cheesecake Bars

Pecan Pie Cheesecake Bars

This is a Fall-favorite recipe that’s guaranteed to make Thanksgiving ten times more delicious this year!Gooey, sticky pecan pie topping spread across the most perfectly baked cheesecake bars are what my Fall fantasies consist of.Pecan pie is one of my favorite desserts around the holidays (I oddly don’t crave or eat it any other time but once November hits, I’m ALL about it), and it’s somehow even better when those classic flavors are smothering creamy cheesecake bars!This is a cheesecake recipe that doesn’t require a water bath, which is always a win in my book.It’s made with all of your favorite pecan pie ingredients, but the consistency is almost like a glaze.Plus, the pecans give the bars a nice crunch on top that balances perfectly with the smooth and creamy cheesecake itself!They should work just as well as the full fat and if this is something you prefer, feel free to substitute it.This waiting period helps ensure that the cheesecake bars have time to develop the right flavor and settle into the perfect consistency.This waiting period helps ensure that the cheesecake bars have time to develop the right flavor and settle into the perfect consistency.If you try to do it right when it comes out of the refrigerator, it’s too hard of a block and you’re going to end up with a lot of chunks that can’t be broken up.If you try to do it right when it comes out of the refrigerator, it’s too hard of a block and you’re going to end up with a lot of chunks that can’t be broken up.How long will pecan pie cheesecake bars stay fresh?In an airtight container in the fridge, these pecan pie cheesecake bars will stay fresh for up to 5 days.Move over, pumpkin – pecans are the new favorite ingredient this time of year!, ▢ ½ cup light brown sugar , packed For the cheesecake: ▢ 32 ounces cream cheese , room temperature.▢ 2 ½ cups chopped pecans Add to Shopping List Added!Go to Shopping List Cook Mode (toggling this on will prevent your screen from going dark) Instructions Preheat the oven to 350 degrees Fahrenheit and line a 9×13 inch baking pan with parchment paper then set aside for later.Add the graham crackers to a large food processor and pulse until a light sand texture starts to form.Add the butter and brown sugar and pulse again until a dough starts to come together.In the meantime, make the cheesecake layer by mixing the cream cheese until smooth.Mix in the sour cream, eggs, sugar, vanilla and salt until smooth then stir in the flour just until combined.Whisk in the heavy cream and let it cook down for another 5 minutes before stirring in the pecans.Pour the mixture on top of the cheesecake and let it cool completely at room temperature for about 2 hours.Recipe Notes These cheesecake bars can be stored in an airtight container in the fridge for up to five days. .

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