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Pecan Pie Cheesecake Bars Recipe

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4.2 from 10 reviews

Delight in these rich and creamy Pecan Pie Cheesecake Bars featuring a buttery cookie crust, smooth cheesecake filling, and a glossy pecan pie topping. Perfect for holiday gatherings or any special occasion, these bars combine classic pecan pie flavors with velvety cheesecake in a convenient handheld form.

  • Author: Emma
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 35 minutes plus at least 4 hours chilling
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Crust

  • 2 cups crushed cookies (graham crackers or Digestive biscuits)
  • ⅓ cup salted butter, melted

Cheesecake Filling

  • 16 oz (2 blocks) full-fat cream cheese, room temperature
  • 1⅓ cups sour cream, room temperature
  • 1 cup granulated sugar
  • 1½ tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature

Topping

  • ½ cup packed brown sugar
  • 1 teaspoon all-purpose flour
  • ⅓ cup honey
  • 2 tablespoons salted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups pecan halves, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 140°C (285°F) without fan. Line a 9-inch (23 cm) square baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
  2. Prepare Crust: In a mixing bowl, combine crushed cookies with melted salted butter until the mixture is evenly coated. Press this mixture firmly into the bottom of the prepared pan to form the crust. Place in the refrigerator to chill while you prepare the filling.
  3. Make Cheesecake Filling: In a large bowl, beat the cream cheese on low speed for about 30-40 seconds until smooth and lump-free—avoid over-mixing to prevent cracks. Add sugar, sour cream, flour, and vanilla extract, and beat on low until the mixture is silky and glossy, around 1 minute.
  4. Add Eggs: In a separate bowl, gently whisk the eggs just until blended without creating bubbles or froth to avoid trapping air. Pour eggs into the cream cheese mixture and gently fold with a spatula until just combined.
  5. Bake Cheesecake Layer: Pour the filling onto the chilled crust and tap the pan gently to release any air bubbles. Bake in the preheated oven for about 40 minutes until the edges are set and the center still jiggles slightly like soft Jell-O. Remove and let rest at room temperature for 10 minutes.
  6. Prepare Topping: In a bowl, whisk together brown sugar and flour. Add melted butter, honey, eggs, and vanilla extract, mixing until smooth using a hand whisk. Stir in chopped pecan halves until fully coated.
  7. Add Topping and Final Bake: Gently spread the pecan topping evenly over the rested cheesecake layer. Return the pan to the oven and bake for an additional 30 minutes until the topping is glossy, pecans are lightly toasted, and the cheesecake underneath no longer jiggles like liquid.
  8. Chill and Serve: Allow the bars to cool completely at room temperature, then chill in the refrigerator for at least 4 hours—preferably overnight—until firm. Use the parchment paper overhang to lift the cheesecake out of the pan, slice into 16 bars with a sharp knife, and serve.

Notes

  • Room temperature ingredients help ensure a smooth, crack-free cheesecake filling.
  • Do not overbeat the cream cheese or eggs to avoid incorporating too much air, which can cause cracks.
  • Chilling the crust and final bars results in cleaner cuts and a better texture.
  • Use a gentle folding technique to combine ingredients for a tender cheesecake texture.
  • Adjust pecan quantity or size according to preference for more or less crunch.

Find it online: https://allcookedup.com/pecan-pie-cheesecake-bars-recipe/