Description
These Pecan Pie Cheesecake Bars combine a buttery graham cracker crust, creamy cinnamon-spiced cheesecake, and a rich pecan topping, all baked to perfection using a water bath to ensure a silky texture. Perfect for dessert lovers craving the flavors of pecan pie with the smoothness of cheesecake in convenient, shareable bars.
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.) pkg. 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: Preheat oven to 350°F and line a 9″ x 9″ baking pan with parchment paper, leaving a 2″ overhang on two opposite sides. Crush the graham crackers into fine crumbs using a food processor or by placing them in a resealable bag and crushing with a skillet until you have about 2 cups. Mix crumbs with melted butter, brown sugar, and a pinch of kosher salt until mixture resembles wet sand. Press evenly into the bottom of the prepared pan and bake until lightly golden, about 15 minutes. Remove and let cool.
- Prepare cheesecake batter: Reduce oven temperature to 325°F. Bring a pot of water to a boil for the water bath. In a large bowl, beat softened cream cheese and brown sugar with a handheld mixer on medium-high speed until smooth. Add sour cream and mix until lump-free. Beat in eggs one at a time until fully incorporated. Add flour, vanilla extract, cinnamon, and salt, and beat just to combine.
- Bake cheesecake in water bath: Pour the cheesecake batter evenly over the cooled crust and smooth the top. Place baking pan inside a larger roasting pan. Carefully pour enough boiling water into the roasting pan to reach halfway up the sides of the cheesecake pan. Bake until the center is still slightly jiggly, about 30 minutes. Remove the cheesecake pan carefully from the water bath and allow it to cool completely.
- Chill cheesecake: Cover the pan with plastic wrap and refrigerate the cheesecake bars until cold, for at least 4 hours or up to 1 day to set properly.
- Make pecan topping: In a medium nonstick skillet over low heat, melt butter with brown sugar, stirring continuously until bubbly, about 3 minutes. Add pecans, heavy cream, cinnamon, and a pinch of salt. Stir until the pecans are fully coated and mixture is combined. Remove from heat and let cool.
- Assemble and serve: Spoon the pecan topping evenly over the chilled cheesecake bars. Using the parchment overhang, lift the bars out of the pan and transfer to a cutting board. Cut into 16 squares and serve.
- Make ahead tip: The pecan topping can be prepared up to 1 hour in advance and stored in an airtight container at room temperature. Do not refrigerate to avoid hardening of the butter topping.
Notes
- Ensure the water bath is carefully prepared to avoid water getting into the cheesecake pan, which helps achieve creamy texture without cracking.
- Use parchment paper with overhang for easy removal of cheesecake bars from the pan.
- Allow cheesecake to chill thoroughly for best slicing and texture.
- Do not refrigerate pecan topping separately as the butter will solidify and change texture.
- Bars can be stored in the refrigerator for up to 3 days in an airtight container.
Nutrition
- Serving Size: 1 bar
- Calories: 360
- Sugar: 25g
- Sodium: 160mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 75mg
