Easy Pecan Pie Cheesecake Bars
User Reviews
5
Easy Pecan Pie Cheesecake Bars
Description
These bars start with a graham cracker crust baked briefly to set a firm base. The cheesecake layer consists of smooth cream cheese and sour cream beaten with sugars, vanilla, eggs, flour, and optional bourbon for flavor depth. Once baked, the pecan pie topping is prepared by melting butter and mixing in dark brown sugar, cinnamon, heavy cream, salt, pecans, and vanilla (plus optional bourbon). This sticky mixture is spread over the cooled cheesecake layer and baked again to create a glossy, nutty finish.
The bars combine a buttery crust, creamy cheesecake, and a sweet, warmly spiced pecan topping, balancing textures from smooth to crunchy. They can be sliced into bars for serving and enjoyed chilled or at room temperature.
To ease slicing, pecans can be finely chopped for the topping. The pecan layer can be made up to an hour ahead and kept at room temperature or refrigerated, with the note that refrigeration may make the topping chewy rather than gooey. Using a disposable or foil-lined pan simplifies cleanup.
Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 4 ounces unsalted butter melted
For the Cheesecake Bars:
- 3 cream cheese full-fat, 8 ounce package, softened
- 1 cup sour cream full-fat, at room temperature
- 1/2 cup brown sugar dark; packed
- 1/2 cup granulated sugar
- 3 teaspoons vanilla extract pure
- 3 egg large, plus 2 yolks, at room temperature
- 2 Tablespoons bourbon optional
- 2 teaspoons all-purpose flour
For the Pecan Pie Topping:
- 12 Tablespoons butter unsalted, 6 ounces
- 1 dark brown sugar packed, 2/3 cups
- 3/4 teaspoon ground cinnamon
- 2/3 cup heavy cream
- 1/4 teaspoon salt
- 4 cups pecan whole or chopped
- 1 teaspoon vanilla extract
- 1 bourbon optional, 1/2 tablespoon
Instructions
For the Graham Cracker Crust:
- Preheat oven to 350 degrees (F). Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
- In a large bowl combine the graham cracker crumbs, sugar, and butter and, using a rubber spatula, mix well to combine. Press the mixture into the bottom - and slightly up the sides - of the prepared pan.
- Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
- Reduce the oven temperature to 325 degrees (F).
For the Cheesecake Bars:
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held electric mixer, beat the cream cheese and sour cream until completely smooth.
- Add in both sugars and vanilla, and beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks and beat until combined.
- Stir in the bourbon, if using, and and beat until combined. Finally, stir in the flour, mixing just until combined.
- Pour filling on top of prepared crust, and spread evenly.
- Check to ensure your oven has cooled to 325°F, then place the pan in the oven and bake for 38 to 40 minutes, or until the edges have set and the middle is still a little jiggly. The cheesecake will firm up a lot as they cool.
- Remove the bars from the oven, and cool at room temperature for one hour. Then refrigerate for at least 3 hours, or overnight.
For the Pecan Pie Topping:
- In a large skillet over medium-heat, melt the butter. Add in the brown sugar and cook, stirring with a whisk, until the sugar has melted and mixture is bubbling, about 2 minutes.
- Add in the cinnamon, heavy cream, and salt and whisk to combine. Add in the pecans and, using a rubber spatula, fold them into the liquid mixture until they're completely coated. Remove from heat and stir in the vanilla and bourbon.
- Cool for 15 minutes, then scrape the mixture on top of the cheesecake. Slice and Serve.
Notes
- Chop pecans finely to make slicing bars easier.
- The pecan topping can be prepared up to an hour before serving and kept at room temperature or refrigerated.
- Refrigerated topping may become chewy rather than gooey.
- Use a disposable or foil-lined pan for easier cleanup.
User Reviews
Overall Rating
5
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