These Pecan Pie Cheesecake Bars have layers of graham cracker crust, vanilla cheesecake, and a delicious buttery pecan pie topping that's perfect for all of your holidays!
Preheat the oven to 350 degrees F. Line a 9x13 baking pan with foil. Grease with nonstick baking spray. I added parchment paper between the foil and baking spray and sprayed with sides where the tin foil were exposed with nonstick baking spray.
In a medium bowl, add in the graham cracker crumbs and granulated sugar. Stir until combined.
Pour the melted butter into the bowl with the graham cracker crumbs and stir until well distributed.
Pour the crust mixture into the bottom of the prepared 9x13 pan and evenly press the crumbs down.
Place the crust into the preheated oven to bake for 10 minutes. The edges will be a golden brown.
Remove from the oven and set aside to make the cheesecake filling.
Cheesecake Filling
In a large mixing bowl, add the cream cheese. Beat with a hand mixer on medium until smooth.
Add in the granulated sugar and flour. Continue to mix on medium until incorporated. Scrape down the sides and bottom of the bowl.
Add in the sour cream and vanilla extract. Mix until the sour cream is blended.
Add the eggs in one at a time and beat in each egg before adding the next. Scrape down the sides and bottom of the bowl between each addition.
Pour the cheesecake batter on top of the crust. Spread out evenly.
Place in the preheated oven and bake for 20 to 25 minutes until the edges of the cheesecake are set and the center moves like jell-o.
While the cheesecake is baking, work on the pecan pie filling.
Pecan Pie Filling
In a medium bowl, add the melted butter, sugar, corn syrup, vanilla, and salt. Stir until incorporated.
Add in the beaten eggs and stir to combine. Don’t over mix.
Fold in the pecans.
Pour the pecan pie filling on top of the cheesecake layer while it’s hot.
Place the cheesecake bars back into the preheated oven and bake until the pecan pie filling is set, about 40 to 45 minutes.
Remove from the oven and allow to cool completely.
Place the pan in the refrigerator to set up, preferable overnight but at least 4 hours.
Store in an airtight container in the refrigerator.
Notes
Storage: Store in an airtight container in the refrigerator up to 5 days. If you let the cheesecake layer cool before adding the pecan pie filling, it will shrink in the pan and the pecan pie filling will pour down the sides of the pan instead of staying on top.