Pecan Pie Cheesecake Bars
Indulge in the rich flavors of traditional pecan pie combined with creamy cheesecake in these delightful bars, offering a perfect blend of textures and tastes.
Ingredients
For the crust
- 2 cups graham cracker cookie crumbs
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 8 tbsp unsalted butter, melted
For the cheesecake filling
- 907 grams cream cheese, softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup sour cream
- 4 large eggs, at room temperature
- 1 tbsp vanilla extract
- 1/2 tsp salt
For the topping
- 6 tbsp unsalted butter
- 2/3 cup brown sugar
- 1/2 cup dark corn syrup
- 1/3 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 1/2 cups chopped pecans
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease a 9x13-inch baking pan and line it with parchment paper.
- Prepare the crust by combining graham cracker crumbs, chopped pecans, and brown sugar in a food processor. Pulse until fine crumbs, then mix in melted butter. Press into the bottom of the prepared pan and bake for 10 minutes. Let cool.
Making the cheesecake filling
- In a mixing bowl, beat the cream cheese until smooth. Gradually add brown sugar and granulated sugar, followed by sour cream, and mix until combined.
- Add eggs one at a time, mixing until just combined. Stir in vanilla and salt, then pour over the cooled crust.
- Create a water bath by placing the cheesecake pan inside a larger roasting pan filled with hot water halfway up the sides. Bake for 55 to 65 minutes, until the center jiggles slightly but is set.
- Turn off the oven and leave the cheesecake inside for 1 hour before transferring to refrigerate for at least 6 hours.
Topping and Assembly
- In a saucepan, combine butter, brown sugar, and corn syrup over medium heat. Bring to a boil, then simmer for 5 minutes. Stir in heavy cream, vanilla, and salt, followed by chopped pecans.
- Pour the pecan topping over the chilled cheesecake and spread evenly. Return to the refrigerator for at least 3 hours before cutting into bars.
Serving
- Cut into squares and serve chilled or at room temperature, optionally with whipped cream or vanilla ice cream.
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Notes
Use room temperature ingredients for a smoother batter and avoid overmixing. Monitor baking time carefully for best results. For enhanced flavor, toast pecans before use.