Imagine Pecan Pie and Cheesecake joining forces to create the ultimate dessert delight! This fall fusion treat combines the rich flavors of pecan pie with the creamy goodness of cheesecake. Picture the perfect balance of tangy cheesecake, sweet caramel, and a delightful crunch from both pecans and the graham cracker crust. Why settle for just pie or cheesecake when you can have the best of both worlds?
Pecan Pie Cheesecake Bars
Ingredients
**For the Cheesecake Filling:**
- 16 ounces cream cheese softened
- 2/3 cup granulated white sugar
- 1 tablespoon all-purpose flour
- 1/3 cup sour cream at room temperature
- 3 tablespoons heavy cream
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
**For the Graham Cracker Crust:**
- 1 1/4 cups fine graham cracker crumbs
- 6 tablespoons unsalted butter melted
- 3 tablespoons granulated white sugar
**For the Pecan Pie Layer:**
- 1 1/2 cups chopped pecans
- 2/3 cup heavy cream
- 2/3 cup light brown sugar
- 6 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 325°F.
- Line an 8×8 pan with parchment paper and set aside.
**Make the Crust:**
- In a bowl, mix graham cracker crumbs, melted unsalted butter, and sugar. Press the crumbly mixture into the bottom of the 8×8 pan, packing it tightly. Adjust thickness according to preference.
**Make the Filling:**
- Using a stand mixer or handheld beater, combine cream cheese and sugar until creamy and smooth.
- Add eggs, flour, sour cream, heavy cream, vanilla extract, and salt. Mix until smooth. Scrape down the sides of the bowl to ensure everything is incorporated.
- Tap the bowl to eliminate air bubbles. Pour the batter onto the crust in the pan.
**Bake:**
- Bake for 40 to 45 minutes in the center rack. The center may seem slightly wobbly, which is normal.
- Remove from the oven and let it cool to room temperature before refrigerating for a few hours until completely chilled.
**Make the Pecan Caramel Layer:**
- In a pan over medium heat, combine pecans, heavy cream, brown sugar, butter, vanilla extract, and salt.
- Bring to a boil, then reduce heat and simmer for 3 to 5 minutes.
- Transfer to a bowl and let it cool to room temperature.
**Assembly:**
- Once the cheesecake has chilled, spread the pecan pie layer on top evenly.
- Refrigerate to set the pecan caramel layer.
- Remove from the pan, cut into squares, and clean the knife after each cut.
- Enjoy! Store leftovers in an airtight container in the fridge.