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.
Pecan Pie Cheesecake Bars
Ingredients
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
- ⅔ cup brown sugar 145 grams
- ½ cup dark corn syrup 170 grams
- ⅓ 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.