Description
These Easy Pecan Pie Cheesecake Bars combine a buttery graham cracker crust, a rich and creamy cheesecake layer, and a decadent pecan pie topping. Perfectly balanced with sweet, creamy, and nutty flavors, these bars are a crowd-pleasing dessert ideal for any occasion.
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 4 ounces unsalted butter, melted
Cheesecake Bars
- 3 (8 ounce) packages full-fat cream cheese, softened
- 1 cup full-fat sour cream, at room temperature
- 1/2 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 3 teaspoons pure vanilla extract
- 3 large eggs + 2 egg yolks, at room temperature
- 2 teaspoons all-purpose flour
Pecan Pie Topping
- 12 Tablespoons unsalted butter (6 ounces)
- 1 and 2/3 cups dark brown sugar, packed
- 3/4 teaspoon ground cinnamon
- 2/3 cup heavy cream
- 1/4 teaspoon salt
- 4 cups pecans, whole or chopped
- 1 teaspoon vanilla extract
- 1 and 1/2 Tablespoons bourbon (optional)
Instructions
- Prepare the Graham Cracker Crust: Preheat the oven to 350°F. Line a 9×13-inch baking pan with heavy-duty aluminum foil leaving an overhang on two sides, and spray lightly with nonstick baking spray. In a large bowl, combine graham cracker crumbs, sugar, and melted butter. Mix thoroughly and press this mixture evenly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then remove from oven and let cool on a wire rack.
- Reduce Oven Temperature: Lower the oven heat to 325°F to prepare for baking the cheesecake layer.
- Make the Cheesecake Filling: Using a high-power blender, food processor, stand mixer with whisk attachment, or electric hand mixer in a large bowl, beat the softened cream cheese and sour cream until completely smooth. Add the dark brown sugar, granulated sugar, and vanilla extract. Continue to beat until smooth, scraping sides and bottom of the bowl as needed. Add in the eggs and egg yolks and mix until combined. Stir in the all-purpose flour.
- Assemble and Bake the Cheesecake Bars: Pour the cheesecake filling evenly over the cooled crust. Place the pan in the preheated 325°F oven and bake for 38 to 40 minutes, or until the edges are set and the center remains slightly jiggly. Remove from the oven and allow to cool at room temperature for 1 hour, then refrigerate for at least 3 hours or overnight to fully firm up.
- Prepare the Pecan Pie Topping: In a large skillet over medium heat, melt the butter. Add the dark brown sugar and whisk continuously until the sugar dissolves and the mixture bubbles, about 2 minutes. Stir in the ground cinnamon, heavy cream, and salt, whisking to combine thoroughly. Add the pecans and fold them into the liquid mixture until fully coated. Remove from heat and stir in vanilla extract and optional bourbon. Let cool for 15 minutes until slightly thickened.
- Finish and Serve: Once the topping is cooled, spread it evenly over the chilled cheesecake bars. Slice into bars and serve.
Notes
- Make sure all dairy ingredients are at room temperature before mixing for best texture.
- Allow the cheesecake bars to refrigerate overnight for optimal firmness and flavor development.
- The bourbon in the pecan topping is optional but adds a lovely depth of flavor.
- You can chop pecans if preferred, but whole pecans give a nice texture contrast.
- Line the pan with foil overhang for easy removal of bars after baking.