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Pecan Pie Cheesecake Bars Recipe

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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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/pecan-pie-cheesecake-bars-recipe/