Pecan Pie Cheesecake Bars – Irresistible Holiday Favorite
Pecan Pie Cheesecake Bars are the dessert nobody knew they needed but instantly fall for. You get buttery pecan crunch, creamy cheesecake, and a topping so good it should be its own food group.
Ingredients
- 1½ cups graham cracker crumbs
- ½ cup finely chopped pecans
- ¼ cup light brown sugar
- ½ cup melted butter
- 16 oz cream cheese
- ½ cup sour cream
- ¾ cup granulated sugar
- 2 large eggs
- 2 tbsp all-purpose flour
- 1½ tsp vanilla extract
- ½ tsp salt
- 1½ cups chopped pecans
- ⅔ cup light brown sugar
- ½ cup heavy cream
- ¼ cup butter
- ½ tsp ground cinnamon
- ¼ tsp salt
Instructions
- Preheat oven to 350°F. Grease and line a 9x13 pan with parchment.
- Pulse graham crackers, pecans, and brown sugar in a food processor. Add melted butter and pulse until combined.
- Press the mix into the pan and bake for 10 minutes.
- Wipe out the processor. Blend cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt until smooth.
- Pour it over the baked crust and tap to release air bubbles.
- Bake for 30 to 40 minutes until edges are set and center is slightly jiggly. Cool completely on the counter.
- In a saucepan, combine pecans, brown sugar, cream, butter, cinnamon, and salt. Bring to a boil, then simmer 2 to 3 minutes until thick.
- Pour the topping over the cheesecake and spread it evenly.
- Refrigerate at least 2 hours or overnight. Slice with a serrated knife, wiping clean between cuts.
Notes
To make them gluten- or dairy-free, use almond flour crackers, cashew cream cheese, and coconut cream. Want a twist? Add bourbon to the topping or swap in Biscoff cookies for the crust!