These Pecan Pie Cheesecake Bars are a heavenly dessert! They start with a buttery pecan graham cracker crust, topped with rich, creamy cheesecake, and finished with a luscious pecan pie topping. This delicious combination of flavors and textures is perfect for any occasion, whether you’re celebrating or just craving something sweet.
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Pecan Pie Cheesecake Bars
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
Graham Cracker Pecan Crust:
- 2 cups graham cracker crumbs (about 15 sheets, 250 grams)
- ½ cup chopped pecans (56 grams)
- ¼ cup brown sugar (55 grams)
- 8 tbsp unsalted butter (melted (1 stick or 113 grams))
Cheesecake Batter:
- 4 packages (8 oz each cream cheese, softened (32 oz total, 907 grams))
- 1 cup brown sugar (220 grams)
- ¼ cup granulated sugar (50 grams)
- ½ cup sour cream (120 grams)
- 4 large eggs (room temperature)
- 1 tbsp vanilla extract
- ½ tsp salt
Pecan Pie Topping:
- 6 tbsp unsalted butter (¾ stick or 85 grams)
- â…” cup brown sugar (145 grams)
- ½ cup dark corn syrup (170 grams)
- â…“ cup heavy cream (78 ml)
- 1 tsp vanilla extract
- ½ tsp salt
- 2 ½ cups chopped pecans (280 grams)
Instructions
Graham Cracker Pecan Crust:
- Preheat Oven: Set the oven to 325°F.
- Prepare Pan: Grease a 9×13-inch pan with spray oil or butter. Line the bottom with parchment paper and grease the paper.
- Make Crust: Crush the graham crackers into fine crumbs using a food processor. Add the chopped pecans and brown sugar, then pulse to combine. Mix in the melted butter until everything is evenly moistened.
- Press and Bake: Press the crumb mixture into the bottom of the prepared pan using the bottom of a cup or your hands. Bake for 10 minutes, then let it cool.
Cheesecake Batter:
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese at medium speed for 3 minutes until creamy.
- Add Sugars: Mix in the brown sugar and granulated sugar and beat for another 2 minutes. Scrape down the bowl to ensure everything is well combined.
- Add Sour Cream: Mix in the sour cream and scrape the bowl again.
- Mix Eggs and Flavorings: Add the eggs one at a time, mixing just until incorporated. Avoid over-mixing. Add the vanilla extract and salt, then mix briefly.
- Assemble: Pour the cheesecake batter over the cooled crust, spreading it evenly.
- Bake in Water Bath: Place the pan in a larger roasting pan. Pour hot water into the roasting pan to create a water bath. Bake at 325°F for 55-65 minutes. The center should jiggle slightly, and the edges should be set.
- Cool Slowly: Turn off the oven and leave the cheesecake inside with the door closed for 1 hour. Then refrigerate for at least 6 hours or overnight.
Pecan Pie Topping:
- Make Sauce: In a saucepan, combine the butter, brown sugar, and dark corn syrup. Bring to a boil over medium heat and simmer for 5 minutes, stirring occasionally.
- Add Cream and Pecans: Mix in the heavy cream, vanilla extract, and salt. Cook for another 1-2 minutes, then stir in the chopped pecans.
- Cool: Let the sauce sit for 5 minutes to thicken slightly.
To Decorate:
- Add Topping: Pour the pecan pie topping over the chilled cheesecake and spread evenly with a spatula.
- Chill Again: Return to the fridge for at least 3 hours before slicing and serving.
Notes
- Storage: Keep the bars in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 2 months. For freezing, wrap the cheesecake tightly in plastic wrap, then place it in an airtight container.
- Crust Options: You can substitute graham crackers with digestive biscuits or use a Biscoff crust for a different flavor.
- Corn Syrup: If you don’t have dark corn syrup, use golden or light corn syrup. Dark corn syrup gives a richer flavor.
- Brown Sugar: You can use light or dark brown sugar according to your preference.
