Pecan Pie Cheesecake Bars
These soft, creamy cheesecake bars are topped with the most incredible sweet, crunchy pecan pie topping!
Servings: 9 bars
Equipment
Ingredients
For the crust:
- 18 graham crackers
- 12 tablespoons (168 g) unsalted butter melted
- ½ cup (110 g) light brown sugar packed
For the cheesecake:
- 32 ounces (907 g) cream cheese room temperature
- ⅓ cup (77 g) sour cream
- 3 eggs
- ½ cup (100 g) granulated sugar
- 2 teaspoons pure vanilla extract
- ¼ teaspoon kosher salt
- 2 tablespoons all-purpose flour
For the pecan topping:
- 4 tablespoons (56 g) unsalted butter
- 1 cup (220 g) light brown sugar packed
- 1 cup (341 g) light corn syrup
- 2 teaspoons pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ cup (59 ml) heavy cream
- 2 ½ cups (273 g) chopped pecans
Instructions
- Preheat the oven to 350 °F (177 °C) and line a 9x13 inch baking pan with parchment paper then set aside for later.
- Add the graham crackers to a large food processor and pulse until a light sand texture starts to form.18 graham crackers
- Add the butter and brown sugar and pulse again until a dough starts to come together.12 tablespoons unsalted butter, ½ cup light brown sugar
- Press the mixture into the prepared pan and bake for 10 minutes.
- In the meantime, make the cheesecake layer by mixing the cream cheese until smooth.32 ounces cream cheese
- Mix in the sour cream, eggs, sugar, vanilla and salt until smooth then stir in the flour just until combined.⅓ cup sour cream, 3 eggs, ½ cup granulated sugar, 2 teaspoons pure vanilla extract, ¼ teaspoon kosher salt, 2 tablespoons all-purpose flour
- Pour the mixture on top of the baked crust then reduce the oven heat to 325 °F (163 °C) and bake for 35 to 40 minutes or until the center of the cheesecake jiggles only slightly.
- Let the cheesecake cool for about 30 minutes while you make the topping.
- Melt the butter in a medium pot over medium heat then stir in the brown sugar, corn syrup, vanilla, cinnamon and salt and bring it to a low simmer over medium heat and whisk every two to three minutes until it thickens, about 15 minutes.4 tablespoons unsalted butter, 1 cup light brown sugar, 1 cup light corn syrup, 2 teaspoons pure vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon kosher salt
- Whisk in the heavy cream and let it cook down for another 5 minutes before stirring in the pecans.¼ cup heavy cream, 2 ½ cups chopped pecans
- Pour the mixture on top of the cheesecake and let it cool completely at room temperature for about 2 hours.
- Then refrigerate for 4 hours or overnight then slice and serve.
Notes
These cheesecake bars can be stored in an airtight container in the fridge for up to five days.
Nutrition
Serving: 1 bar | Calories: 1212 kcal | Carbohydrates: 108 g | Protein: 13 g | Fat: 85 g | Saturated Fat: 38 g | Polyunsaturated Fat: 9 g | Monounsaturated Fat: 29 g | Trans Fat: 1 g | Cholesterol: 232 mg | Sodium: 704 mg | Potassium: 410 mg | Fiber: 4 g | Sugar: 87 g
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