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Pecan Pie Cheesecake Bars

Pecan Pie Cheesecake Bars – Creamy, Nutty & Irresistibly Decadent!
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Pecan Pie Cheesecake Bars combine rich cheesecake with a sweet and crunchy pecan topping. A delightful treat for dessert lovers!

Ingredients

Scale
  • Graham Cracker Crust
  • 315 grams graham cracker crumbs
  • 60 grams finely chopped pecans
  • 39 grams granulated sugar
  • 115 grams salted sweet cream butter, melted and cooled
  • Cheesecake Filling
  • 150 grams granulated sugar
  • 16 grams cornstarch
  • 678 grams cream cheese, at room temperature
  • 180 grams sour cream, at room temperature
  • 7.5 millilitres pure vanilla extract
  • 2 extra-large eggs, at room temperature
  • Pecan Topping
  • 115 grams salted sweet cream butter, sliced into 15-gram pieces
  • 120 millilitres dark Karo syrup
  • 67 grams granulated sugar
  • 67 grams packed light brown sugar
  • 60 millilitres heavy cream
  • 165 grams roughly chopped pecans

Instructions

  1. Preheat oven to 175°C. Line a 23×23 cm baking dish with parchment paper, allowing overhang for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, finely chopped pecans, and granulated sugar. Stir to blend evenly.
  3. Add melted and cooled butter to the crumb mixture, stirring until fully coated.
  4. Press mixture firmly into the bottom of the prepared baking dish. Bake for 10 minutes, then remove from oven. Reduce oven temperature to 160°C.
  5. In a small bowl, mix granulated sugar and cornstarch until uniform.
  6. Using a stand mixer or hand mixer on low speed, beat cream cheese and sour cream for 1 to 1½ minutes until smooth.
  7. Add the sugar and cornstarch blend to the cheese mixture. Mix on low for another 1 to 1½ minutes until fully combined.
  8. Mix in vanilla extract just until incorporated.
  9. Beat in eggs one at a time, mixing well after each addition until homogenous and free of visible yellow streaks.
  10. Evenly spoon cheesecake filling over the baked crust. Smooth with an offset spatula and gently tap to release air bubbles.
  11. Bake at 160°C for 50–55 minutes. Centre should be slightly wobbly when gently shaken. Turn off oven, crack door, and let rest for 30 minutes.
  12. Remove dish from oven. Let cool at room temperature for 1 hour. Afterwards, cover and refrigerate for at least 4 hours.
  13. While cheesecake chills, add butter to a heavy-bottomed saucepan over medium heat. Once melted, whisk in dark Karo syrup, granulated and brown sugars, and heavy cream. Continue whisking for 5–7 minutes until sugars dissolve and mixture reaches a low boil.
  14. Lower heat to medium-low and simmer, stirring occasionally, for an additional 2 minutes.
  15. Remove pan from heat. Stir in roughly chopped pecans. Allow topping to cool completely before using.
  16. Once cheesecake is fully chilled, lift out using parchment overhang. Spread cooled pecan topping evenly over the cheesecake layer.
  17. With a large sharp knife, cut into 16 equal bars. Store refrigerated until serving.

Notes

  • For a more intense flavor, toast the pecans before adding them to the topping.
  • Make sure all dairy ingredients are at room temperature for better mixing.
  • These bars can be made a day in advance for convenience.

Nutrition

Find it online: https://www.spiritsdrink.com/pecan-pie-cheesecake-bars-recipe-delicious/