Pecan Pie Cheesecake Bars

Pecan Pie Cheesecake Bars desserts This indulgent treat typically consists of a crunchy graham cracker crust, a creamy cheesecake filling, and a layer of gooey pecan pie topping dessert bars Pecan Pie Cheesecake Bars cheesecake, bars, pecans

These Pecan pie cheesecake bars are a decadent dessert that combines the richness of cheesecake with the nutty, caramelized flavors of pecan pie. This indulgent treat typically consists of a crunchy graham cracker crust, a creamy cheesecake filling, and a layer of gooey pecan pie topping. It combines two wonderful desserts to create the ultimate sweet treat. Creamy rich cheesecake meats pecan pie. You will love how easy these bars are to make and will be impressed to see how quickly they disappear - a crowd pleasing perfect dessert for any special occasion!

Pecan Pie Cheesecake Bars

Key Ingredients in Pecan Cheesecake Bars

  • GRAHAM CRACKER CRUMBS: Use regular graham crackers or graham cracker crumbs as the main ingredient for the base and topping. If using whole graham crackers - make sure to crush them into fine crumbs
  • BUTTER: Melted unsalted butter is the glue that holds the crust together. Plus you will need more butter for the pecan caramel topping.
  • CREAM CHEESE: Be sure to allow ample time for the cream cheese to come to room temperature; the filling will be much easier to mix together. You will need 4 (8-ounce) packages cream cheese (use only full fat), room temperature
  • SUGAR: You will need granulated sugar for the cheesecake and brown sugar for the crust and the topping.
  • SPICES: Cinnamon is what I use to flavor the base, and the filling. This is optional.
  • SOUR CREAM: For a smooth and creamy cheesecake. Most cheesecake recipes use either heavy cream, yogurt or sour cream; either will do the job of softening the texture of the cheese and adding some moisture. I prefer sour cream because I like the extra hit of sour tang it adds to the cake.
  • VANILLA: Pure vanilla extract is what I use for best flavor
  • LEMON JUICE: The lemon juice really balances the sweetness and richness of the cheesecake filling and the acidity helps prevent the cream cheese from clumping, resulting in a silky and velvety smooth filling.
  • EGGS: You will need 4 medium eggs at room temperature and they hold the cheesecake together and add to the rich texture of it.
  • HEAVY CREAM: The heavy cream is for the pecan caramel sauce and I don’t recommend using any other alternative as it will affect the thickness and stability of the topping.
  • CORN SYRUP: This adds sweetness but also ensures that the apple sauce has the right consistency. Good alternatives if needed are: honey, maple syrup, agave nectar, and golden syrup. Corn syrup is less sweet than the rest so expect the sauce to be slightly sweeter if using alternative.
  • PECANS: I like to use raw pecan halves and I like to lightly toast them for extra flavor but toasting them is totally optional.

Pecan Pie Cheesecake Bars

How to Make Easy Pecan Pie Cheesecake Bars

  1. Make Graham Cracker Crust: Mix the graham cracker crumbs with sugar, and spices and melted butter. Press into bottom of prepared baking pan. Then bake. (feel free to use a food processor to make it )
  2. Make Filling: Using a mixer cream the sugar and cream cheese until combined followed by the vanilla, cinnamon, and lemon juice, then eggs and finally the sour cream.
  3. Assemble Bars: Pour the filling over the graham cracker crust and spread in an even layer.
  4. Bake & Chill Bars: Bake until the edges are set and puffed and the center is still slightly jiggly. Cool completely, then cover and refrigerate until completely chilled.
  5. Make Pecan Pie Layer / Topping: Simmer butter, brown sugar, and corn syrup then add the heavy cream, vanilla, and salt. Stir in the pecan to fully coat, allow to cool 10 minutes. Pour the gooey pecan pie filling like topping over chilled cheesecake and then refrigerate for 1-3 hours to allow topping to set. Then slice bars and enjoy!

Pecan Pie Cheesecake Bars

Pecan Pie Cheesecake Bars

Pecan Pie Cheesecake Bars

Cheesecake Tips and tricks

  • Make sure your ingredients are at room temperature: Set out your cream cheese, eggs, and sour cream ahead of time so they can come up to temp – this will make for a much smoother filling. Forget to set them out early? I recommend softening it in the microwave for 20 seconds at a time at 50% power. This will warm the cream cheese which helps get a smooth batter if you are in a pinch and forgot to take it out of the fridge.
  • Line the pan: Line the pan with foil or parchment paper before you add any of the ingredients to it. Once the bars are fully chilled, you’ll be able to lift them out of the pan and slice them so much more neatly and easily.
  • Don’t skimp on the mixing: Make sure you take the time to mix everything really well. Don’t try to rush this process to ensure a smooth cheesecake batter.
  • Scrape the sides of the bowl often: Stop and use a spatula to scrape the sides and bottom of the bowl frequently throughout the mixing process. This will make sure you get every little bit of cream cheese and sour cream mixed in – with the least amount of lumps or clumps.

Pecan Pie Cheesecake Bars

Make Ahead, Storage & Freezing Cheesecake Bars

  • MAKE AHEAD: Cheesecake bars are a great make ahead recipe. I almost always make mine 1 day in advance if not 2 days. I know that it doesn’t take 24 hours for the cheesecake bars to set but I like to at least allow 8 hours or overnight for it to set well, making it an ideal dessert to make ahead.
  • STORAGE: The baked and chilled cheesecake will keep for up to 4-5 days covered tightly with plastic wrap and stored in the refrigerator.
  • FREEZING: The cheesecake will keep for up to 2 months covered tightly and stored in the freezer covered tightly with a couple layers of plastic wrap and aluminum foil over top then placed in a container. Thaw in the refrigerator overnight. You can freeze individual slices the same way as well. To freeze, you can slice the cheesecake, and wrap each slice in plastic wrap, then place in an airtight container. Pre-slicing makes it easier to store the cheesecake, and also whenever you want a piece, you can just pull a slice out of the freezer, let it sit on the counter for about 1 hour or so, or in the fridge overnight, and serve.

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Recipe

Servings: 16
Prep Time: 25 mins
Bake Time: 40 mins
Chill Time: 4-6 hours
Total Time: 5-7 hours

Ingredients

For the Graham Cracker Crust

  • 2 ½ cups graham crackers crumbs
  • 4 tablespoons sugar
  • ¼ teaspoon cinnamon
  • Pinch salt
  • 8 tablespoons butter, melted

For the Cheesecake Layer

  • 4 blocks full-fat cream cheese, room temperature
  • 1 cup sour cream, room temperature
  • 1 cup granulated sugar
  • 4 medium eggs, room temperature
  • 1 tablespoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon lemon juice

For the Pecan Pie Topping

  • 6 tablespoons unsalted butter
  • ⅔ cup brown sugar
  • ½ cup dark corn syrup notes
  • ⅓ cup heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2½ cups chopped pecans (I like to lightly toast the pecans before but that is optional)

Directions

For Crust

  1. Add graham cracker crumbs, sugar, and spices to a bowl and whisk. Add the melted butter, and stir until moist crumbs.
  2. Empty into prepared pan and press crust into bottom of the pan evenly. Transfer to preheated oven and bake 10 minutes. Remove from oven and set aside to cool while you prepare rest to bars. REDUCE the oven temperature to 325 degrees F.

For Filling

  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese with the sugar on low-medium speed until smooth. Then mix in vanilla extract, cinnamon and lemon juice. Mix in the eggs one at a time until well combined. Finally mix in the sour cream until fully combined. If needed, stop and scrape down the sides of the bowl to make sure everything is well combined.
  2. Pour the cheesecake filling on top of the graham cracker crust and smooth layer of cheesecake into one even layer.

Bake & Chill

  1. Transfer cheesecake to preheated oven and bake the cheesecake at 325ºF for 35 to 40 minutes or until the filling is set and the center is just a little wobbly.
  2. To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
  3. Remove from the oven and transfer to a wire rack to cool completely, about 2 hours. Cover tightly and transfer to the fridge to chill for at least 4 to 5 hours or until the bars are thoroughly chilled and firm.

For Topping

  1. Place the butter, brown sugar, and corn syrup in a medium size saucepan. Bring the mixture to a boil over medium heat. Let the sauce simmer for about 3- 5 minutes, stirring occasionally.
  2. Add the heavy cream, the vanilla, and salt to the pan, mix to combine. Cook the sauce for another 1-2 minutes.
  3. Add the pecans and stir to combine.
  4. Remove the pan from the heat and let it sit for 5-10 minutes. The mixture will thicken as it cools
  5. Pour or spoon the pecan topping over the chilled cheesecake. Use a spatula to spread the topping evenly over the cheesecake.
  6. Place it back in the fridge for at least 1-3 hours before slicing and serving.
  7. Using the overhang from the foil or parchment paper, lift the bars out of the pan, slice, and enjoy!

Recipe Notes

  • No water bath is needed for these cheesecake bars. If you are worried about cracking in your cheesecake and want to add one I recommend just a steam bath. I usually place a pan with a couple inches of boiling hot water on the rack below the cheesecake - this is less messy and you still get the steam effect of a direct water bath.
  • If you prefer to spoon topping over individual slices you can. Allow it to cool completely - it will be thicker. Slice cheesecake bars and plate them and spoon over the sauce on each piece as desired and enjoy.

Pecan Pie Cheesecake Bars