“Holy macaroni these are delicious. I prepared them for a Christmas dessert…”
Indulge in the best of two dessert worlds with these Pecan Cheesecake Bars. Combining the rich, buttery crunch of a pecan pie with the smooth, tangy sweetness of a classic cheesecake, this recipe is a crowd-pleasing showstopper. Using a clever shortcut of box cake mix for both the crust and the crumbly topping keeps the prep fast and easy. Baked in a single pan, these decadent bars slice beautifully, making them perfect for potlucks, holiday dessert tables, or a cozy weekend treat.
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Pecan Cheesecake Bars
Ingredients:
| Ingredient | Quantity |
| Butter pecan cake mix (divided) | 1 box |
| Vegetable oil | 1/3 cup |
| Eggs (divided) | 3 |
| Cream cheese (room temperature) | 2 (8 oz) packages |
| Granulated sugar | 1/2 cup |
| Pecans, chopped | 3/4 cup |
Step-by-Step Directions:
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Prep the Oven and Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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Make the Crust: Open the box of cake mix and measure out 1/2 cup, setting it aside to use for the topping later. In a large bowl, mix the remaining cake mix, the vegetable oil, and 1 egg together until well combined. Press this mixture firmly into the bottom of your prepared baking dish to form an even crust. Bake for 15 minutes.
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Mix the Filling: While the crust is baking, prepare the cheesecake layer. In a medium bowl, beat the room-temperature cream cheese, granulated sugar, and the remaining 2 eggs together until completely smooth and creamy.
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Assemble the Bars: Spread the cream cheese filling evenly over the hot, prebaked crust. Sprinkle the chopped pecans and the reserved 1/2 cup of dry cake mix evenly over the top of the cheesecake layer.
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Bake and Cool: Return the dish to the oven and bake for an additional 15/18 minutes. Let the bars cool completely to room temperature (and chill in the fridge if desired for cleaner cuts) before slicing into squares and serving.
