Pistachio-Pecan Cheesecake Bars

These pistachio-pecan cheesecake bars feature a smooth cream cheese filling on a crisp graham cracker crust, finished with a crunchy, nutty topping of roasted pistachios and pecans. They’re a show-stopping dessert for any occasion and easy to slice for sharing.

Recipe Information

Total Time:

Yield:

16 bars

Ingredients

Crust

Vegetable shortening, for greasing

6 tablespoons unsalted butter, melted

¼ cup granulated sugar

1½ cups finely crushed graham crackers

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Filling

2 (8-ounce) packages cream cheese, softened

⅔ cup granulated sugar

3½ tablespoons all-purpose flour

3 large eggs, room temperature; lightly beaten

½ cup heavy whipping cream

1½ teaspoons vanilla extract

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Topping

1 cup roasted and salted shelled pistachios

1 cup chopped pecans

¾ cup packed dark brown sugar

¼ cup light corn syrup

¼ cup pure maple syrup

¼ cup unsalted butter, melted

1 large egg

¼ teaspoon salt

Directions

Preheat oven to 375°F. Line a 9×9-inch baking pan with foil, extending the foil over edges of pan. Lightly grease foil with shortening; set pan aside.
For crust, in a medium saucepan, melt butter; stir in sugar. Add crushed crackers; toss to combine. Press evenly onto bottom of prepared pan. Bake for 10 minutes or until edges are light brown. Cool in pan on a wire rack. Reduce oven temperature to 350°F.
For filling, in a large mixing bowl, beat cream cheese and sugar with an electric mixer on medium until fluffy. Beat in flour on low until smooth. Add eggs, cream and vanilla to cream cheese mixture; beat on low just until combined. Pour filling over crust, spreading evenly. Bake for 30 minutes.
Meanwhile, for topping, in a medium bowl, combine pistachios, pecans and brown sugar. Stir in corn syrup, maple syrup, butter, egg and salt; combine well. Carefully spoon nut mixture on top of partially baked filling, spreading evenly. Bake for 20 to 25 minutes more or until center is set. Cool on a wire rack. Cover and refrigerate for 3 to 4 hours before serving. Use edges of foil to lift uncut bars out of pan. Place on cutting board; cut into squares.