Description
Deliciously rich Pecan Pie Cheesecake Bars feature a buttery graham cracker crust, creamy cinnamon-spiked cheesecake filling, and a sweet, buttery pecan topping. These bars combine the best elements of pecan pie and classic cheesecake into a perfectly portable dessert that’s ideal for gatherings and holiday celebrations.
Ingredients
Scale
Crust
- 14 graham crackers
- 5 Tbsp. unsalted butter, melted
- 2 Tbsp. packed light brown sugar
- Pinch of kosher salt
Cheesecake
- 2 (8-oz.) packages cream cheese, softened
- 2/3 cup (145 g) packed light brown sugar
- 1/4 cup (2 oz.) sour cream
- 2 large eggs
- 2 Tbsp. all-purpose flour
- 1 tsp. pure vanilla extract
- 1/2 tsp. ground cinnamon
- 1/4 tsp. kosher salt
Pecan Topping
- 1/2 cup (110 g) packed light brown sugar
- 3 Tbsp. unsalted butter
- 1 cup (125 g) roasted, salted pecans
- 1/4 cup heavy cream
- 1/2 tsp. ground cinnamon
- Pinch of kosher salt
Instructions
- Prepare the Crust: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Line a 9″ x 9″ baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides for easy removal later. Crush the graham crackers into fine crumbs either by placing them in a large resealable bag and crushing with a heavy skillet or pulsing in a food processor until you have about 2 cups of crumbs. In a medium bowl, mix the crumbs with melted butter, light brown sugar, and a pinch of kosher salt until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared pan. Bake the crust until lightly golden, about 15 minutes, then let it cool.
- Make the Cheesecake Filling: Reduce the oven temperature to 325°F (163°C). Bring a medium pot or kettle of water to a boil to prepare a water bath. In a large bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese and light brown sugar until smooth and creamy. Add sour cream and beat again until no lumps remain. Add eggs one at a time, beating to blend after each. Then mix in the flour, vanilla extract, ground cinnamon, and kosher salt until fully combined.
- Bake the Cheesecake: Pour the cheesecake batter evenly over the cooled crust and smooth the top. Place the baking pan inside a larger roasting pan and carefully pour boiling water into the roasting pan until it comes halfway up the sides of the cheesecake pan to create a water bath, which helps prevent cracking and ensures even baking. Bake the cheesecake until the center is still slightly jiggly, about 30 minutes. Carefully remove the pan from the water bath and allow it to cool to room temperature.
- Chill the Bars: Cover the cheesecake pan with plastic wrap or foil and refrigerate until thoroughly cold, at least 4 hours and up to 1 day, to allow the filling to set completely.
- Prepare the Pecan Topping: In a medium nonstick skillet over low heat, combine light brown sugar and butter, stirring until the mixture becomes bubbly, about 3 minutes. Stir in the roasted salted pecans, heavy cream, ground cinnamon, and a pinch of kosher salt. Continue stirring until the pecans are evenly coated and the topping is well combined. Remove from heat and let cool slightly.
- Assemble and Serve: Spoon the pecan topping evenly over the chilled cheesecake bars. Use the parchment paper overhang to carefully lift the bars out of the pan and place on a cutting board. Cut into 16 squares using a sharp knife. Serve immediately or store as desired.
- Make Ahead Tip: The pecan topping can be made up to 1 hour ahead of time. Store it at room temperature in an airtight container; avoid refrigeration to prevent the butter from solidifying.
Notes
- Use room temperature cream cheese to ensure a smooth cheesecake batter without lumps.
- To avoid cracks in cheesecake, do not overbake; the center should still jiggle slightly when done.
- Using a water bath helps maintain gentle, even heat and prevents the cheesecake from drying out or cracking.
- The parchment paper overhang makes it easier to lift the bars out of the pan for clean, neat cutting.
- Store leftover cheesecake bars covered in the refrigerator for up to 3 days.
- For best texture, do not refrigerate the pecan topping separately as the butter will harden.
Nutrition
- Serving Size: 1 bar (approx. 1/16 of recipe)
- Calories: 370
- Sugar: 30g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
