Description
These Pecan Pie Cheesecake Bars combine a buttery graham cracker crust with a smooth cinnamon-spiced cheesecake layer and a rich, gooey pecan topping. Baked in a water bath for a creamy texture, these bars offer the best of pecan pie and cheesecake in every bite, perfect for holiday gatherings or any special occasion.
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 Crust: Arrange an oven rack in the center and preheat the oven 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. Crush graham crackers finely using a food processor or a heavy skillet inside a sealable bag until you have about 2 cups of crumbs. In a medium bowl, combine the crumbs with melted butter, brown sugar, and a pinch of kosher salt, stirring until the mixture resembles wet sand. Press this evenly into the bottom of the prepared pan.
- Bake Crust: Bake the crust for about 15 minutes until it is lightly golden. Remove from the oven and set aside to cool while preparing the cheesecake layer.
- Prepare Cheesecake Batter: Reduce the oven temperature to 325°F (160°C). Bring a medium pot or kettle of water to a boil for the water bath. In a large bowl, beat the softened cream cheese and brown sugar using a handheld mixer on medium-high until smooth. Add sour cream and beat until fully incorporated and lump-free. Beat in eggs one at a time, making sure each is blended before adding the next. Add flour, vanilla extract, ground cinnamon, and kosher salt, and mix until combined.
- Assemble and Bake Cheesecake: Pour the cheesecake batter over the cooled crust and smooth the top. Place the baking pan inside a larger roasting pan and carefully pour enough boiling water into the roasting pan to come halfway up the sides of the cheesecake pan (creating a water bath). Bake for about 30 minutes, until the center of the cheesecake is still slightly jiggly. Carefully remove the cheesecake pan from the water bath and let cool.
- Chill Cheesecake: Cover the cheesecake with plastic wrap or foil and refrigerate until fully chilled, at least 4 hours or up to 1 day.
- Make Pecan Topping: In a medium nonstick skillet over low heat, melt butter with brown sugar while stirring continuously until the mixture is bubbly, about 3 minutes. Stir in roasted pecans, heavy cream, cinnamon, and a pinch of salt until the pecans are evenly coated. Remove from heat and allow to cool slightly.
- Finish and Serve: Spoon the pecan topping evenly over the chilled cheesecake bars. Using the parchment paper overhang, lift the bars from the pan and transfer to a cutting board. Cut into 16 squares. The pecan topping can be made up to 1 hour ahead and stored at room temperature in an airtight container (do not refrigerate to avoid solidification of butter).
Notes
- Using a water bath during baking helps prevent cracks and creates a smooth, creamy cheesecake texture.
- Ensure cream cheese is softened to avoid lumps in the batter.
- The pecan topping should be stored at room temperature to maintain its texture; refrigeration can harden the buttery topping.
- For easier slicing, chill the bars thoroughly before cutting.
- You can substitute salted pecans with unsalted and add a pinch of salt to balance flavors if preferred.
- Make sure to line the pan with parchment extending on two sides for simple removal of bars after baking.
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
