Pecan Pie Cheesecake Bars (Print Version)
Toasted pecans, velvety cream cheese, and a brown sugar topping combine in this rich, layered dessert bar.
# Ingredients:
→ Crust
01 -
1 cup toasted pecans, cooled and chopped
02 -
3/4 cup unsalted butter, melted
03 -
2 cups all-purpose flour
→ Cheesecake Filling
04 -
32 ounces cream cheese, softened
05 -
1 1/4 cups granulated sugar
06 -
1/2 cup sour cream, room temperature
07 -
2 teaspoons vanilla extract
08 -
5 large eggs, room temperature
→ Pecan Topping
09 -
1 3/4 cups pecans, chopped
10 -
3/4 cup light brown sugar, packed
11 -
3/4 cup heavy whipping cream
12 -
1/2 cup unsalted butter
13 -
1 teaspoon ground cinnamon
14 -
1/2 teaspoon kosher salt
# Steps:
01 -
Preheat oven to 325°F. Line a 9×13-inch baking dish with parchment paper, extending edges for easy removal.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
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:
01 -
For clean slices, run a sharp knife under hot water and wipe between each cut. Allow bars to fully chill for best texture and ease of serving.