Description
Delicious Pecan Pie Cheesecake Bars with a creamy filling and a crunchy pecan topping.
Ingredients
Scale
- 1 cup toasted pecans, cooled and chopped
- 3/4 cup unsalted butter, melted
- 2 cups all-purpose flour
- 32 ounces cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
- 1 3/4 cups pecans, chopped
- 3/4 cup light brown sugar, packed
- 3/4 cup heavy whipping cream
- 1/2 cup unsalted butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 325°F. Line a 9×13-inch baking dish with parchment paper, extending edges for easy removal.
- Toast pecans in a skillet over medium heat until fragrant, then transfer to a plate to cool. Finely chop the toasted pecans.
- In a bowl, combine melted butter, all-purpose flour, and chopped pecans. Mix until evenly moistened, then press mixture firmly and evenly into the bottom of the prepared baking dish.
- In a stand mixer fitted with a paddle attachment, beat softened cream cheese and granulated sugar on medium speed until completely smooth, scraping the bowl as needed.
- Add sour cream and vanilla extract; mix until creamy. Incorporate eggs one at a time on low speed, mixing just until each egg is fully blended.
- Pour cheesecake filling evenly over the prepared crust. Smooth the top with an offset spatula.
- Bake for 60–70 minutes until the surface is lightly golden and the edges begin to pull away from the sides of the pan. Remove from oven and allow to cool on a wire rack for 1 hour.
- In a medium saucepan over medium-low heat, combine chopped pecans, light brown sugar, heavy whipping cream, unsalted butter, ground cinnamon, and kosher salt. Stir continuously as mixture heats, cooking until sugar dissolves and butter is melted.
- Allow mixture to simmer gently for 5–7 minutes to thicken slightly.
- Pour warm pecan topping evenly over cooled cheesecake layer and gently spread to the edges.
- Refrigerate for at least 2 hours, or overnight, until fully set. Cut into bars for serving.
Notes
- Ensure all ingredients are at room temperature for best mixing.
- Allow the cheesecake bars to chill overnight for optimal texture.
- Use parchment paper to help remove the bars easily from the baking dish.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg