Chocolate-Pecan Cheesecake Bars


Chocolate-Pecan Cheesecake Bars

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    Chocolate, pecans, and cheesecake all in one dish? You probably won't have leftovers. 

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    Servings and Ingredients

    Serves 20
    1 c. Hy-Vee graham cracker crumbs
    ½ c. Hy-Vee pecan halves, toasted; finely chopped
    3 tbsp. Hy-Vee granulated sugar
    ¼ c. Hy-Vee salted butter, melted
    3 (8-oz.) pkg. Hy-Vee cream cheese, softened
    ¾ c. Hy-Vee granulated sugar
    1 tbsp. Hy-Vee all-purpose flour
    1 tbsp. Hy-Vee vanilla extract
    ⅓ c. Hy-Vee sour cream
    3 Hy-Vee large eggs, room temperature
    1 ½ c. packed Hy-Vee light brown sugar
    ½ c. Hy-Vee light corn syrup
    ½ c. Hy-Vee heavy whipping cream
    ¼ c. Hy-Vee salted butter, cut up
    3 c. Hy-Vee pecan halves, toasted; slightly chopped
    1 (3.5-oz.) bar Zöet 57% cacao dark chocolate, chopped
    1 ½ tsp. Hy-Vee vanilla extract
    Salted caramel sauce, for serving

    Things To Grab

    • 9-by-13-inch baking pan
    • Hy-Vee nonstick cooking spray
    • Medium bowl
    • Electric mixer
    • Medium saucepan
    • Wire rack


    1. Preheat oven to 325 degrees. Lightly spray a 9-by-13-inch baking pan with nonstick spray; set aside. 

    2. For crust: Combine graham cracker crumbs; pecans and granulated sugar in a medium bowl; stir in melted butter. Transfer to prepared pan. Firmly press crumb mixture on bottom. Place in freezer for 30 to 45 minutes. 

    3. For filling: Beat cream cheese, sugar, flour, and vanilla with an electric mixer on low for 30 seconds or just until combined. Add sour cream; beat just until combined. Beat in eggs, one at a time, on low until just combined (do not over mix). Spread mixture on crust; set aside. 

    4. For topping: Combine brown sugar, corn syrup, whipping cream, and butter in a heavy medium saucepan. Bring to a boil. Reduce heat to medium; boil for 3 minutes. Remove from heat; stir in 3 cups pecans, chocolate, and remaining 1½ teaspoons vanilla. Quickly spread over cheesecake filling. 

    5. Bake for 25 to 30 minutes or until center is almost set. Cool in baking pan on a wire rack for 1 hour. Refrigerate for 6 hours or overnight. To serve, cut into pieces; drizzle with caramel sauce. 

    Nutrition facts


    490 Calories per serving

    Amounts Per Serving

    • Total Fat: 35g
    • Cholesterol: 85mg
    • Sodium: 190mg
    • Total Carbohydrates: 42g
    • Protein: 6g

    Daily Values

    Iron 10%
    Calcium 6%
    Vitamin D 0%
    Potassium 4%

    Recipe Source:

    Hy-Vee Seasons Magazine November 2021