Chocolate Pecan Cheesecake Bars
Indulge in the ultimate dessert decadence with these Chocolate Pecan Cheesecake Bars, a luscious combination of creamy cheesecake, rich swirls of melted semi-sweet chocolate, and the satisfying crunch of toasted pecans. This easy-to-follow recipe starts with a buttery graham cracker crust baked to golden perfection, then topped with a silky cream cheese filling infused with vanilla for depth of flavor. Melted chocolate is artfully swirled into the cheesecake layer, creating an elegant marbled effect, while chopped pecans and extra chocolate chips add a perfect finishing touch. With a prep time of just 20 minutes and made in a simple 9x9-inch pan, these cheesecake bars are ideal for parties, potlucks, or simply treating yourself. Chill, slice, and serve these beautifully layered bars as your new favorite dessert!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar
- 2 units large eggs
- 2 teaspoons pure vanilla extract
- 1.25 cups semi-sweet chocolate chips
- 1 cup pecans, coarsely chopped
Instructions
Preheat your oven to 325°F (165°C). Line a 9x9-inch baking dish with parchment paper, leaving an overhang for easy removal later. Lightly grease the parchment paper.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the texture resembles wet sand.
Press the graham cracker mixture firmly into the bottom of the prepared baking dish to form an even crust. Bake for 8-10 minutes, then let it cool slightly.
In a large mixing bowl, beat the softened cream cheese with 3/4 cup of granulated sugar until smooth and creamy, about 2 minutes.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.
Pour the cheesecake mixture evenly over the cooled crust and spread it to the edges.
In a small microwave-safe bowl, melt 1 cup of the chocolate chips in 20-second intervals, stirring in between, until fully melted and smooth.
Drop spoonfuls of the melted chocolate onto the cheesecake layer, then use a knife or toothpick to swirl it gently into the filling.
Sprinkle the chopped pecans and the remaining 1/4 cup of chocolate chips evenly over the top of the cheesecake layer.
Bake for 30-40 minutes, or until the edges are set and the center jiggles slightly when the pan is gently shaken.
Remove from the oven and let the bars cool to room temperature in the pan. Then refrigerate for at least 2 hours or until fully chilled.
Once cold, lift the bars out of the pan using the parchment paper overhang. Use a sharp knife to slice into 12 even squares. Serve and enjoy!
Nutrition Facts
Calories |
5587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.3 g | 504% | |
| Saturated Fat | 189.2 g | 946% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1060 mg | 353% | |
| Sodium | 2702 mg | 117% | |
| Total Carbohydrate | 500.7 g | 182% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 353.3 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 696 mg | 54% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1343 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
