Pecan Pie Cheesecake Bars
Pecan Pie Cheesecake Bars are the perfect blend of creamy cheesecake and the rich, nutty sweetness of pecan pie. With a buttery graham cracker crust, a silky cheesecake layer, and a caramelized pecan topping, they offer an indulgent balance of textures and flavors in every bite.
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Electric mixer
- Saucepan
- Roasting pan
Ingredients
The Crust
- 2 cups graham cracker crumbs
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 8 tbsp unsalted butter melted
Cheesecake Layer
- 907 g cream cheese softened
- 1 cup brown sugar
- 1/2 cup sour cream
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- 1/2 tsp salt
Pecan 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
- 2 1/2 cups chopped pecans
Instructions
- Preheat the oven to 325°F. Grease a 9×13-inch baking dish and line it with parchment paper.
- In a bowl, mix graham cracker crumbs, chopped pecans, and brown sugar. Stir in melted butter until combined.
- Press the mixture firmly into the prepared baking dish and bake for 10 minutes. Let cool.
- In a mixing bowl, beat the softened cream cheese until smooth. Gradually add brown sugar and mix.
- Mix in sour cream, vanilla extract, and salt. Add eggs one at a time, mixing just until incorporated.
- Pour the cheesecake mixture over the cooled crust and smooth the top.
- Place the baking dish into a roasting pan filled with hot water to create a water bath. Bake for 55–65 minutes until the center slightly jiggles.
- Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour. Then refrigerate for at least 6 hours.
- For the pecan topping: In a saucepan, melt butter with brown sugar and corn syrup over medium heat. Simmer for 5 minutes.
- Stir in heavy cream, vanilla extract, and chopped pecans. Let cool for 5 minutes.
- Spread the pecan topping over the chilled cheesecake and refrigerate for 3 more hours before slicing.
Notes
For a no-bake version, try swapping the baked cheesecake with a no-bake alternative. You can also substitute maple syrup for dark corn syrup if needed.