Honey Pecan Pie Cheesecake Bars

Silky cheesecake and a luxurious honey pecan pie topping are the perfect duo in these pecan pie cheesecake bars! They make a great addition to any holiday dessert table.

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Silky cheesecake and a luxurious honey pecan pie topping are the perfect duo in these pecan pie cheesecake bars! They make a great addition to any holiday dessert table.

Prep Time 20

Cook Time 1

Total Time 1 20

Servings bars

Calories 469kcal

Ingredients

Graham Cracker Crust

1-1/4 cups graham cracker crumbs
1 tablespoon granulated sugar
4 tablespoons unsalted melted butter

Cheesecake Filling

8 oz cream cheese, softened
1/3 cup granulated sugar
1-1/2 teaspoons vanilla extract
1 large egg, room temperature

Pecan Pie Topping

1/2 cup light brown sugar
1/4 cup honey
2 tablespoons unsalted butter
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups chopped pecans
1 large egg, lightly beaten

Instructions

Graham Cracker Crust

Preheat oven to 350F and line a 9-inch square baking dish with parchment paper leaving a little overhang. In a small bowl, combine graham cracker crumbs, melted butter, and sugar, tossing until crumbly.
Press crumb mixture in the bottom and a little ways up the sides of prepared baking dish. Bake crust at 350F 8-10 minutes until a light golden brown. Set aside.

Cheesecake Filling

In a medium bowl with an electric mixer, beat cream cheese and sugar together 1-2 minutes until completely creamy.
Beat vanilla, and egg into cream cheese until filling is completely smooth. Pour filling over cooled crust. Bake cheesecake at 350F 15-20 minutes until top of cheesecake is just set.

Pecan Pie Topping

Combine brown sugar, honey, butter, and heavy cream in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally until sauce is bubbly and thickened, about 3-5 minutes.
Remove sauce from heat and stir in vanilla, salt, pecans, and beaten egg until evenly combined.
Carefully spoon pecan pie topping in an even layer over cheesecake filling. Bake cheesecake at 350F an additional 20-25 minutes until cheesecake is golden-brown, yet still slightly jiggly in the very center.
Allow cheesecake to cool completely on a wire cooling rack, then transfer to fridge to chill 2 hours until completely cold. When ready to serve, cut cheesecake into squares. Enjoy!

Notes

Storing Instructions

Store bars in refrigerator up to 6 days.

Nutrition