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Creamy Pecan Pie Cheesecake Bars Recipe

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4.1 from 51 reviews

These Creamy Pecan Pie Cheesecake Bars combine a buttery graham cracker crust, a rich and smooth cheesecake layer, and a luscious pecan pie topping with a caramel pecan sauce. The bars are baked in a water bath to ensure a perfectly creamy texture and finished with stabilized whipped cream for a decadent dessert that's perfect for special occasions or holiday gatherings.

Ingredients

Crust

  • 250 Grams (2 Cups) Graham Cracker Crumbs
  • 50 Grams (1/4 Cup) Brown Sugar
  • 100 Grams (1 Cup) Pecans, finely chopped
  • 4oz (1/2 Cup) Salted Butter, melted

Cheesecake

  • 24oz (1 1/2 lbs) Cream Cheese, completely softened to room temperature
  • 200 Grams (1 Cup) Brown Sugar
  • 50 Grams (1/4 Cup) Granulated Sugar
  • 1/4 Teaspoon Salt
  • 4oz (1/2 Cup) Sour Cream or Greek Yogurt
  • 2 Teaspoons Pure Vanilla Extract
  • 3 Large Eggs + 2 Large Egg Yolks, at room temperature

Pecan Pie Topping

  • 4oz (1/2 Cup) Salted Butter
  • 200 Grams (1 Cup) Brown Sugar
  • 3 Tablespoons Light Corn Syrup
  • 1/2 Teaspoon Salt
  • 6 Tablespoons Heavy Whipping Cream
  • 2 Teaspoon Pure Vanilla Extract
  • 1/2 Teaspoon Ground Cinnamon
  • 3 Cups Whole & Chopped Unsalted Roasted Pecans

Finishing

  • 1/2 Recipe Stabilized Whipped Cream

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (180°C). Line a 9x13 inch pan with parchment paper and grease with non-stick spray. In a small bowl, mix graham cracker crumbs, brown sugar, and finely chopped pecans. Add melted salted butter and stir until the mixture resembles wet sand. Press this evenly into the bottom of the pan and bake for 5-8 minutes to set. Remove and cool on a wire rack. Reduce oven temperature to 325°F (163°C).
  2. Make the cheesecake batter: Using an electric mixer with a paddle attachment, beat softened cream cheese on low speed for 3 minutes until smooth and lump-free. Add brown sugar, granulated sugar, and salt; continue beating for 2 more minutes. Mix in sour cream and vanilla extract until fully incorporated, scraping the bowl as needed. Add eggs and egg yolks two at a time, mixing well after each addition to achieve a creamy, smooth batter.
  3. Bake cheesecake: Pour the batter into the cooled crust and gently tap the pan to release air bubbles, popping any visible bubbles with a toothpick. Place the pan in the oven’s middle rack. Fill a large pan with hot water and place it on the oven’s bottom rack to create steam, which prevents cracking. Bake for 30-35 minutes until the center jiggles slightly and the internal temperature reaches 150-155°F (65-68°C).
  4. Cool the cheesecake: Turn off the oven, open the door slightly, and let the cheesecake cool inside for 45 minutes to 1 hour. Remove and cool further on a wire rack for 1 hour. Wrap tightly with plastic wrap and refrigerate overnight or for at least 6 hours to set.
  5. Prepare pecan pie topping: In a heavy-bottomed pot over low-medium heat, combine butter, brown sugar, salt, and corn syrup. Stir continuously until melted and combined, cooking for 3-4 minutes. Slowly add heavy cream one tablespoon at a time, whisking to blend smoothly, then allow mixture to bubble and cook for 2-3 more minutes.
  6. Finish the topping: Remove from heat and stir in ground cinnamon and vanilla extract. Add chopped roasted pecans and gently coat with the caramel sauce. Let the mixture rest for 30 minutes to thicken.
  7. Assemble and serve: Pour the pecan sauce over the chilled cheesecake bars just before serving to prevent hardening. Add stabilized whipped cream on top. The pecan pie topping can be made up to 1 hour ahead at room temperature. Leftovers can be refrigerated for up to 5 days, but note the caramel sauce may harden.

Notes

  • Using a water bath while baking creates a moist environment that prevents cheesecake cracks.
  • Make sure all eggs and cream cheese are at room temperature for a smooth batter.
  • The pecan pie topping hardens in the fridge, so add it just before serving.
  • Stabilized whipped cream holds its shape longer and complements the rich texture of the bars.
  • The topping can be prepared in advance and stored at room temperature for up to one hour before use.
  • Store leftovers refrigerated and consume within 5 days for best taste and texture.

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