Description
Delight in these rich and creamy Pecan Pie Cheesecake Bars featuring a buttery graham cracker pecan crust, smooth cream cheese filling, and a luscious pecan pie topping. Perfect for gatherings or dessert lovers craving the perfect blend of cheesecake and pecan pie in handheld bar form.
Ingredients
Graham Cracker Pecan Crust
- 2 cups graham cracker cookie crumbs (250 grams)
- 1/2 cup chopped pecans (56 grams)
- 1/4 cup brown sugar (55 grams)
- 8 tbsp unsalted butter, melted (113 grams)
Cheesecake Batter
- 907 grams cream cheese, softened (4 packages of 8 oz.)
- 1 cup brown sugar (220 grams)
- 1/4 cup granulated sugar (50 grams)
- 1/2 cup sour cream (120 grams)
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1/2 tsp salt
Pecan Pie Topping
- 6 tbsp unsalted butter (85 grams)
- 2/3 cup brown sugar (145 grams)
- 1/2 cup dark corn syrup (170 grams)
- 1/3 cup heavy cream (78 ml)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 1/2 cups chopped pecans (280 grams)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 325ºF. Grease the bottom and sides of a 9x13” pan with spray oil or butter, line the bottom with parchment paper, and grease the parchment to prevent sticking.
- Make Graham Cracker Pecan Crust: Place graham crackers in a food processor and blend until fine crumbs form. Add chopped pecans and brown sugar; pulse until pecans are ground. Add melted butter and mix until combined. Press the crumb mixture evenly into the bottom of the prepared pan using a cup or your hands.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes. Remove and allow to cool completely.
- Prepare Cheesecake Batter: Beat softened cream cheese on medium speed for 3 minutes until creamy. Add brown sugar and granulated sugar; beat for another 2 minutes. Scrape bowl, then beat an additional 30 seconds. Mix in sour cream until combined, scraping the bowl as needed to avoid lumps.
- Add Eggs and Flavorings: Add eggs one at a time, mixing just until combined after each to avoid overmixing, which can cause cracks. Blend in vanilla extract and salt briefly.
- Assemble and Bake Cheesecake: Pour batter over cooled crust in pan. Place pan in a larger roasting pan and fill with hot water to create a water bath. Bake at 325ºF for 55 to 65 minutes until the edges are set and the center jiggles slightly. Turn off oven and leave cheesecake inside for 1 hour.
- Chill Cheesecake: Remove cheesecake from oven and refrigerate for at least 6 hours to set fully.
- Prepare Pecan Pie Topping: In a saucepan, combine butter, brown sugar, and dark corn syrup. Bring to a boil over medium heat and simmer for 5 minutes, stirring occasionally. Add heavy cream, vanilla, and salt; cook for another 1 to 2 minutes while stirring. Remove from heat, stir in chopped pecans, and let sit for 5 minutes.
- Apply Topping and Chill: Pour pecan topping over chilled cheesecake and spread evenly with a spatula. Refrigerate for at least 3 more hours before slicing into bars and serving.
Notes
- Use a water bath (bain-marie) during baking to prevent cracking and ensure even cooking of the cheesecake.
- Allow the cheesecake to chill thoroughly before adding the pecan topping for best texture.
- Room temperature eggs blend better and reduce chance of cracking.
- Parchment paper lining ensures easy removal and cleanup.
- You can toast the pecans lightly before adding for extra flavor, but it's optional.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American