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Pecan Pie Cheesecake Bars

Course Dessert
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 1 hour
Servings 12

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 9x13-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.