Pecan Pie Cheesecake Bars Recipe

Introduction

Pecan Pie Cheesecake Bars combine two classic desserts into one irresistible treat. With a crunchy pecan crust, creamy cheesecake filling, and a rich pecan caramel topping, these bars are perfect for any occasion. They’re easy to make and sure to impress your family and friends.

Ingredients

• 1 cup (99 g) pecans
• ¾ cup (1 ½ sticks / 170 g) unsalted butter, melted
• 2 cups (250 g) all-purpose flour
• 4 packages (8 ounces each) cream cheese, room temperature
• 1 ¼ cups (250 g) granulated sugar
• ½ cup (115 g) sour cream, room temperature
• 2 teaspoons vanilla extract
• 5 large eggs, room temperature
• 1 ¾ cups (191 g) pecans, chopped
• ¾ cup (150 g) light brown sugar, packed
• ¾ cup (178.5 g) heavy whipping cream
• ½ cup (1 stick / 113 g) unsalted butter
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt

Instructions

1. Step 1: Preheat your oven to 325°F and line a 9×13-inch baking dish with parchment paper.
2. Step 2: Toast 1 cup pecans in a medium skillet over medium heat, stirring frequently for 3-5 minutes until browned and fragrant. Remove from heat and let cool.
3. Step 3: Once cooled, finely chop the toasted pecans. In a medium bowl, combine melted butter, flour, and the chopped pecans. Press this mixture evenly into the bottom of the prepared pan to form the crust.
4. Step 4: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar on medium speed until smooth and lump-free, scraping down the sides as needed.
5. Step 5: Add sour cream and vanilla extract to the cream cheese mixture. Blend until smooth and creamy, scraping the bowl as needed.
6. Step 6: With the mixer on low, add the eggs one at a time, fully incorporating each before adding the next.
7. Step 7: Pour the cheesecake filling over the crust in the pan. Bake for 60-70 minutes, or until the cheesecake is golden on top and starts to pull away from the sides.
8. Step 8: Remove the cheesecake from the oven and let it cool on a wire rack for one hour.
9. Step 9: While the cheesecake cools, prepare the topping. In a medium saucepan over medium-low heat, combine chopped pecans, brown sugar, heavy cream, butter, cinnamon, and salt. Cook, stirring constantly, until the sugar dissolves and the butter melts. Simmer for 5-7 minutes to thicken slightly, then remove from heat.
10. Step 10: Pour the warm pecan caramel topping evenly over the cooled cheesecake. Use a spatula to gently spread it to the edges.
11. Step 11: Chill the bars in the refrigerator for at least 2 hours, or up to overnight, before cutting and serving.

Tips & Variations

• For a nut-free version, substitute the pecans in the crust and topping with toasted oats or seeds.
• Use toasted pecans for enhanced flavor and crunch in both the crust and topping.
• Allow the cheesecake to cool completely before adding the topping to prevent it from melting into the filling.
• Cut bars with a warm knife for clean slices by running a serrated knife under hot water, drying it, and slicing gently.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. The topping may become firmer when chilled; let the bars sit at room temperature for 10-15 minutes before serving for best texture. These bars can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars are great made a day in advance. Just be sure to refrigerate them after adding the topping and cut them just before serving.

Can I use a different type of nut?

Absolutely. Walnuts or almonds can be substituted for pecans in the crust and topping, but pecans provide the best traditional flavor.

Pecan Pie Cheesecake Bars Recipe

Print Recipe

★★★★★

4.5 from 138 reviews

Indulge in these rich and creamy Pecan Pie Cheesecake Bars featuring a buttery pecan crust, smooth cheesecake filling, and a luscious homemade pecan caramel topping. Perfectly balanced with toasted pecans and a hint of cinnamon, this dessert combines the flavors of classic pecan pie and creamy cheesecake into one irresistible treat.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Total Time: 3 hours 30 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 cup (99 g) pecans
• ¾ cup (1 ½ sticks / 170 g) unsalted butter, melted
• 2 cups (250 g) all-purpose flour

Filling

• 4 packages (8 ounces each) cream cheese, room temperature
• 1 ¼ cups (250 g) granulated sugar
• ½ cup (115 g) sour cream, room temperature
• 2 teaspoons vanilla extract
• 5 large eggs, room temperature

Topping

• 1 ¾ cups (191 g) pecans, chopped
• ¾ cup (150 g) light brown sugar, packed
• ¾ cup (178.5 g) heavy whipping cream
• ½ cup (1 stick / 113 g) unsalted butter
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt

Instructions

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper and set it aside for the crust preparation.
2. Toast Pecans for Crust: Place 1 cup pecans in a medium skillet over medium heat. Toast them until browned and fragrant, stirring frequently for about 3-5 minutes. Remove from heat and let cool completely.
3. Prepare Crust Mixture: Once the toasted pecans have cooled, finely chop them. In a medium bowl, combine the melted butter, all-purpose flour, and the chopped toasted pecans. Mix until the ingredients are thoroughly combined.
4. Press Crust into Pan: Transfer the crust mixture into the lined baking dish and press it evenly into the bottom. Set aside while you prepare the filling.
5. Mix Cheesecake Filling: In the bowl of a stand mixer fitted with the paddle attachment, add the room temperature cream cheese and granulated sugar. Beat on medium speed until smooth and free of lumps, stopping occasionally to scrape down the sides of the bowl.
6. Add Sour Cream and Vanilla: Add the sour cream and vanilla extract to the cream cheese mixture. Continue mixing until the filling is smooth and creamy, scraping down the bowl as needed.
7. Incorporate Eggs: With the mixer on low speed, add the eggs one at a time, fully incorporating each egg before adding the next. Mix until just combined to maintain a creamy texture.
8. Pour Filling Over Crust and Bake: Pour the cheesecake filling evenly over the crust in the baking dish. Place it in the preheated oven and bake for 60-70 minutes, or until the top turns golden and begins to pull away from the sides of the pan.
9. Cool Cheesecake: Remove the cheesecake from the oven and let it cool on a wire rack for about one hour to bring it to room temperature.
10. Prepare Pecan Caramel Topping: While the cheesecake is cooling, combine chopped pecans, light brown sugar, heavy cream, butter, ground cinnamon, and kosher salt in a medium saucepan over medium-low heat. Stir constantly until the sugar dissolves and butter melts. Allow the sauce to simmer for 5-7 minutes until it thickens slightly. Remove from heat.
11. Top Cheesecake with Caramel Sauce: Pour the warm pecan caramel topping evenly over the cooled cheesecake. Use a spatula to gently spread the topping to the edges for full coverage.
12. Chill Bars: Refrigerate the cheesecake bars for at least 2 hours, or up to overnight, to allow the filling and topping to set properly before slicing and serving.

Notes

• Use room temperature ingredients to ensure a smooth cheesecake batter.
• To prevent cracking, do not overbeat the eggs when mixing into the batter.
• Make sure to toast pecans carefully to avoid burning and to release their natural oils and flavor.
• Chilling the bars overnight improves flavor and makes slicing cleaner.
• Store leftovers covered in the refrigerator for up to 4 days.

Keywords: pecan pie cheesecake bars, pecan cheesecake, pecan dessert bars, cheesecake bars, pecan pie dessert