November Recipes

Chocolate-Pecan Cheesecake Bars

Stacked Pieces of Chocolate Pecan Cheesecake
Hands On:
30 minutes
Total Time:
60 minutes



  • 1 cup Hy-Vee graham cracker crumbs
  • ½ cup Hy-Vee pecan halves, toasted; finely chopped
  • 3 tbsp Hy-Vee granulated sugar
  • ¼ cup Hy-Vee salted butter, melted


  • 3 (8-oz.) pkg. Hy-Vee cream cheese, softened
  • ¾ cup Hy-Vee granulated sugar
  • 1 tbsp Hy-Vee all-purpose flour
  • 1 tbsp Hy-Vee vanilla extract
  • ⅓ cup Hy-Vee sour cream
  • 3 Hy-Vee large eggs, room temperature


  • 1 ½ cups packed Hy-Vee light brown sugar
  • ½ cup Hy-Vee light corn syrup
  • ½ cup Hy-Vee heavy whipping cream
  • ¼ cup Hy-Vee salted butter, cut up
  • 3 cups Hy-Vee pecan halves, toasted; slightly chopped
  • 1 (3.5-oz.) bar Zöet 57% cacao dark chocolate, chopped
  • 1 ½ Hy-Vee vanilla extract
  • salted caramel sauce, for serving
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Preheat oven to 325°. Lightly spray a 9-by-13-inch baking pan with nonstick spray; set aside.
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.
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.
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.
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

Serves: 20
Amount Per Serving
% Daily Value*
Total Fat: 35g 45%
Saturated Fat: 14g
Trans Fat: .5g
Cholesterol: 85mg 28%
Sodium: 190mg 8%
Total Carbohydrate: 42g 15%
Dietary Fiber: 2g 7%
Sugars: 36g 72%
Protein: 6g 12%

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