Pecan Pie Cheesecake Bars
These bars combine the creamy decadence of cheesecake with the sweet, caramel-like crunch of pecan pie, making them perfect for gatherings or indulgent treats at home.
Ingredients
Crust
- 14 pieces graham crackers, crushed into fine crumbs For a buttery base
- 5 tablespoons unsalted butter, melted Provides a rich, creamy texture
- 2 tablespoons packed light brown sugar Adds gentle sweetness
- 1 pinch kosher salt Enhances and balances the flavors
Cheesecake Filling
- 2 packages cream cheese, softened Should be at room temperature for smooth texture
- 2/3 cup packed light brown sugar For deep caramel flavor
- 1/4 cup sour cream Adds a hint of tanginess
- 2 large eggs Binding ingredients together
- 2 tablespoons all-purpose flour Provides structure
- 1 teaspoon pure vanilla extract For warmth and fragrance
- 1/2 teaspoon ground cinnamon Adds comforting warmth
- 1/4 teaspoon kosher salt Rounds out the sweetness
Pecan Topping
- 1/2 cup packed light brown sugar Contributes to the gooey finish
- 3 tablespoons unsalted butter Provides richness
- 1 cup roasted, salted pecans Adds delightful crunch
- 1/4 cup heavy cream Enhances silkiness of the topping
- 1/2 teaspoon ground cinnamon (for topping) Creates an aromatic finish
- 1 pinch kosher salt (for topping) Balances out the sweetness
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9'x9' baking pan with parchment paper, leaving some overhang for easy lifting later.
- Crush the graham crackers into fine crumbs. Mix with melted butter, light brown sugar, and a pinch of salt in a medium bowl. Press firmly into the bottom of the pan to form a crust. Bake for 15 minutes and let cool.
Cheesecake Baking
- Reduce the oven temperature to 325°F (160°C) and prepare a water bath.
- In a large mixing bowl, beat the softened cream cheese and brown sugar until smooth and fluffy, about 2-3 minutes. Add sour cream, eggs, flour, vanilla, cinnamon, and salt. Mix until well combined. Pour over the cooled crust and bake for 30 minutes or until edges are set and center is slightly wobbly.
Topping Preparation
- For the pecan topping, combine brown sugar and butter in a skillet over medium heat. Cook until bubbling, stirring constantly, then add roasted pecans, heavy cream, cinnamon, and a pinch of salt. Cool slightly and pour over the baked cheesecake layer.
Chilling and Serving
- Chill the bars in the refrigerator for at least 4 hours or overnight. Once set, lift out using the parchment edges and slice into bars.
Notes
For best results, ensure cream cheese is softened. Use a water bath to prevent cracking. These bars can be made ahead of time, and they freeze well.