Pecan Pie Cheesecake Bars
A delightful blend of creamy cheesecake and crunchy pecan pie that promises a heavenly experience.
Ingredients
For the crust
- 14 crackers 14 graham crackers Crushed to resemble coarse crumbs.
- 5 tablespoons 5 tablespoons melted unsalted butter Adds richness to the crust.
- 2 tablespoons 2 tablespoons packed light brown sugar Enhances flavor of the crust.
- 1 pinch A pinch of kosher salt Balances sweetness.
For the filling
- 16 ounces 2 packages (8 oz. each) of softened cream cheese Provides luscious texture.
- 2/3 cup 2/3 cup packed light brown sugar Adds sweetness.
- 1/4 cup 1/4 cup sour cream Adds tanginess.
- 2 large 2 large eggs Ensures custard-like richness.
- 2 tablespoons 2 tablespoons all-purpose flour Helps set the filling.
- 1 teaspoon 1 teaspoon pure vanilla extract Enhances flavor.
- 1/2 teaspoon 1/2 teaspoon ground cinnamon Adds warm spice.
- 1/4 teaspoon 1/4 teaspoon kosher salt
For the topping
- 1/2 cup 1/2 cup packed light brown sugar For sweetness in the topping.
- 3 tablespoons 3 tablespoons unsalted butter To create a sticky mixture.
- 1 cup 1 cup roasted salted pecans Adds crunch.
- 1/4 cup 1/4 cup heavy cream Makes the topping creamy.
- 1/2 teaspoon 1/2 teaspoon ground cinnamon Enhances flavor of topping.
- 1 pinch A pinch of kosher salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper.
- Crush the graham crackers until they resemble coarse crumbs. In a bowl, mix the crushed crackers with melted butter, brown sugar, and a pinch of salt. Press the mixture into the bottom of the prepared pan and bake for 15 minutes.
- Lower the oven temperature to 325°F (163°C) and prepare a water bath for the cheesecake.
Filling
- In a mixing bowl, beat together the softened cream cheese and brown sugar until smooth. Add in the sour cream and mix until fully incorporated. Beat in the eggs, one by one, followed by the flour, vanilla extract, cinnamon, and salt. The batter should be silky.
- Pour the batter over the cooled crust and bake for 30 minutes. Let it cool at room temperature, then refrigerate for at least 4 hours.
Topping
- In a skillet, melt the brown sugar and butter together until bubbly. Stir in the pecans, heavy cream, cinnamon, and a pinch of salt. Let this cool before using.
Assembly
- Once the cheesecake has chilled, lift it out of the pan using the parchment paper. Cut into squares for serving.
Notes
Pecan Pie Cheesecake Bars can be made a day or two in advance. Use room-temperature cream cheese to avoid lumps. Consider pairing with whipped cream or vanilla ice cream.