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slice of pecan pie cheesecake bar with caramel pecan on top.
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Pecan Pie Cheesecake Bars

These Pecan Pie Cheesecake Bars are such a scrumptious dessert! A buttery Pecan Graham Crust, with a creamy and rich cheesecake, and a delicious Pecan Pie Topping.
Course Dessert
Cuisine American
Keyword cheesecake
Prep Time 30 minutes
Cook Time 1 hour
Resting time 1 hour
Total Time 2 hours 30 minutes
Servings 12 slices
Calories 260kcal
Author Camila Hurst

Ingredients

Graham Cracker Pecan Crust

  • 2 cups graham cracker cookie crumbs 250 grams
  • 1/2 cup chopped pecans 56 grams
  • 1/4 cup brown sugar 55 grams
  • 8 tbsp unsalted butter melted (113 grams)

Cheesecake batter

  • 907 grams cream cheese, softened 4 packages of 8 oz.
  • 1 cup brown sugar 220 grams
  • 1/4 cup granulated sugar 50 grams
  • 1/2 cup sour cream 120 grams
  • 4 large eggs room temp
  • 1 tbsp vanilla extract
  • 1/2 tsp salt

Pecan Pie Topping

  • 6 tbsp unsalted butter 85 grams
  • 2/3 cup brown sugar 145 grams
  • 1/2 cup dark corn syrup notes (170 grams)
  • 1/3 cup heavy cream 78 ml
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 2 1/2 cups chopped pecans 280 grams

Instructions

Graham Cracker Pecan Crust

  • Pre-heat the oven to 325ºF.
  • Grease the bottom and sides of a 9x13” pan with spray oil or butter. Line the bottom of the pan with a piece of parchment paper. Grease the parchment.
  • Place the graham crackers in a food processor. Process until they become a fine crumb.
  • Add the pecans, and the sugar to the bowl. Process until the pecans are ground.
  • Add the butter and mix until combined.
  • Pour the crumbs on the bottom of the prepared baking pan. Use the bottom of a cup or your hands to press the crumbs down the bottom.
  • Bake the crust in the pre-heated oven for 10 minutes.
  • Remove and let it cool down.

Cheesecake Batter

  • Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.
  • Add the brown sugar and granulated sugar to the cream cheese and beat for another 2 minutes at medium speed.
  • Scrape the bowl and beat for another 30 seconds.
  • Add the sour cream and mix to combine. Scrape the bowl.
  • Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
  • Add the eggs to the batter, mix just until combined. It’s best to add one egg at a time, waiting for one egg to be incorporated before adding the next one.
  • Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
  • Add the vanilla, salt, and mix briefly.
  • Pour the cheesecake batter in the pan, over the baked and cooled crust.
  • Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
  • Bake the cheesecake in the pre-heated 325ºF oven for 55 to 65 minutes.
  • To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
  • Turn the oven off, and leave the cheesecake in there for 1 hour.
  • Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.

Pecan Pie Topping

  • Place the butter, brown sugar, and corn syrup in a saucepan.
  • Bring the mixture to a boil over medium heat.
  • Let the sauce simmer for about 5 minutes, stirring occasionally.
  • Add the heavy cream, the vanilla, and salt to the pan, mix to combine. Cook the sauce for another 1 to 2 minutes.
  • Add the pecans and stir to combine.
  • Remove the pan from the heat and let it sit for 5 minutes.

To decorate

  • Pour the pecan topping on top of the chilled cheesecake.
  • Use a spatula to spread the topping evenly over the cheesecake.
  • Place it back in the fridge for at least 3 hours before slicing and serving.

Notes

Storage: You can store the Pecan Pie Cheesecake Bars in the fridge for up to 4 or 5 days, covered in an air tight container. The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.
Crust: You can use digestive biscuits instead of graham crackers. Or use the Biscoff Crust recipe from this Biscoff Cheesecake.
Dark corn syrup: you can use golden or light corn syrup if you don’t have dark. I like the dark syrup because it gives a depth in taste.
Brown sugar: I am using light brown sugar in all steps of the recipe, but you can also use dark brown sugar if that's your preference.

Nutrition

Calories: 260kcal