Description
Get ready to swoon over these multi-layered bars! A crisp graham cracker base gives way to a lush cheesecake center, all crowned with a gooey, nut-packed pecan topping. One bite and you’ll see why these are a holiday must-have.
Ingredients
Scale
Graham Cracker Base
- 2½ cups finely crushed graham crackers (about 18 full sheets)
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
Creamy Cheesecake Layer
- 16 oz (2 packages) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
Pecan Pie Topping
- 1 cup packed light brown sugar
- ½ cup light corn syrup
- ½ cup heavy cream
- ¼ cup (½ stick) unsalted butter
- ½ tsp kosher salt
- 1 tsp vanilla extract
- 2 cups chopped pecans
Instructions
- Prepare & Line Pan
- Preheat oven to 350°F.
- Line a 13×9″ baking pan with parchment paper, leaving an overhang for easy removal.
- Make the Crust
- In a food processor, pulse graham crackers with sugar until they resemble fine crumbs.
- Add melted butter and pulse until the mixture clumps together.
- Press firmly into the bottom of the prepared pan, using your palm or a flat-bottomed cup.
- Whip the Cheesecake
- In a large bowl, beat cream cheese and sugar on medium-high until silky and light, about 3–5 minutes.
- Add eggs one at a time, then stir in vanilla until fully incorporated.
- Spread the cheesecake batter evenly over the crust layer.
- Craft the Pecan Topping
- In a small saucepan over medium heat, combine brown sugar, corn syrup, cream, butter, and salt.
- Bring to a gentle boil, stirring constantly, and let bubble for exactly 1 minute.
- Remove from heat, stir in vanilla, then fold in the pecans.
- Allow the mixture to cool briefly, then spoon it evenly over the cheesecake, pouring slowly to prevent sinking.
- Bake & Chill
- Bake in the preheated oven for 35 minutes. The center should be set but still slightly jiggly.
- Let the bars cool completely in the pan on a wire rack.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld and layers to firm up.
- Serve
- Use the parchment overhang to lift the chilled block from the pan.
- Slice into squares and enjoy each buttery, creamy, nut-studded bite!
Notes
Tips & Storage
- Homemade vs. Store-bought Crumbs: You can buy pre-crushed graham crumbs or place whole crackers in a zip-top bag and smash with a rolling pin.
- No-Stick Removal: Line your pan and lightly spray the parchment for effortless bar removal.
- Make-Ahead Friendly: These bars freeze beautifully in airtight bags—thaw in the fridge overnight.
- Prep Time: 30 minutes
- Additional Time: 4 hours
- Cook Time: 35 minutes
- Category: Desserts
Nutrition
- Calories: 263kcal
- Sugar: 24g
- Sodium: 119mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 39mg