Description
These easy 5-ingredient Pecan Pie Cheesecake Bars feature a buttery crescent dough crust, a creamy cheesecake layer, and a crunchy pecan topping. They combine cheesecake tanginess with pecan pie crunch for a simple holiday dessert.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough (sheet or rolls)
- 2 packages (8 oz each) cream cheese, softened
- 1 cup sugar, divided (use ½ cup for cheesecake layer and ½ cup for pecan layer)
- 2 large eggs
- 1½ cups chopped pecans
- 1 teaspoon vanilla extract (optional but recommended)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Unroll the crescent dough and press it evenly into the bottom of the dish to make the crust. Pinch seams if you are using rolls.
- Beat the softened cream cheese and ½ cup of sugar in a bowl until smooth.
- Add one egg (and half the vanilla if using) to the cream cheese mixture. Beat just until combined. Spread this filling over the crust.
- In a separate bowl, whisk together the remaining ½ cup sugar, the second egg, the remaining vanilla, and the chopped pecans until the nuts are coated.
- Pour the pecan mixture evenly over the cheesecake layer. Distribute the nuts gently to the edges.
- Bake for 25–30 minutes until the center sets and the top browns.
- Remove the bars from the oven. Let them cool completely on a wire rack for about 1 hour.
- Refrigerate the bars for at least 2 hours before slicing into squares.
Notes
- Ensure cream cheese and eggs are at room temperature for a smooth filling.
- Do not overmix the cheesecake layer to avoid cracks.
- Wipe your knife with a warm, damp cloth between cuts for cleaner slices.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- These bars freeze well for up to 2 months. Thaw overnight in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert Bars
- Method: Baking
- Cuisine: American