Description
These Pecan Pie Cheesecake Bars combine creamy cheesecake with crunchy pecans and a sweet topping, making them an irresistible dessert perfect for gatherings or a cozy treat at home.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 12 tablespoons unsalted butter, melted
- 1/2 cup light corn syrup
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon vanilla extract
- 2 cups chopped pecans
- 32 oz cream cheese, softened
- 1 cup sugar
- 2 whole eggs
- 2 egg yolks
- 1/4 cup sour cream
- 2 packages (about 2 cups) graham crackers, crushed
- 2 teaspoons all-purpose flour
Instructions
- Preheat your oven to 350°F and prepare a 9×13 baking pan with non-stick spray.
- In a food processor, pulse graham crackers, flour, and sugar with melted butter until crumbly.
- Press the mixture firmly into the baking pan and bake for 10 minutes until slightly golden.
- Beat the softened cream cheese in a bowl until smooth, then add sugar, mixing until combined.
- Incorporate eggs one at a time, followed by vanilla and sour cream until smooth.
- Pour cheesecake filling over the cooled crust and bake for 40 minutes until the edges are set.
- Combine butter, corn syrup, and brown sugar in a saucepan and bring to a gentle boil, stirring constantly.
- Stir in heavy cream and cook for 4 minutes until thickened, then add vanilla and pecans.
- Pour the pecan topping over the baked cheesecake and let it cool completely before cutting into bars.
Notes
Ensure cream cheese is fully softened to avoid lumps in the batter.
For a gluten-free option, use gluten-free graham crackers.
These bars can be made ahead and stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg