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Pecan Pie Cheesecake Bars

Pecan pie cheesecake bars with a graham crust and glossy chopped pecan topping
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Baked vanilla cheesecake squares with a graham cracker crust and a soft stovetop brown sugar pecan topping. Plan ahead for cooling and two refrigerator rests.

Ingredients

Scale
  • 1 1/2 cups (150 g) fine graham cracker crumbs, for the crust
  • 2 tablespoons (25 g) granulated sugar, for the crust
  • 1/4 teaspoon fine salt, for the crust
  • 6 tablespoons (85 g) unsalted butter, melted, for the crust
  • 24 ounces (680 g) full-fat block cream cheese, softened
  • 3/4 cup (150 g) granulated sugar, for the filling
  • 1/2 cup (120 g) full-fat sour cream, at room temperature
  • 2 teaspoons vanilla extract, for the filling
  • 3 large eggs, at room temperature
  • 1 1/2 cups (170 g) roughly chopped pecans, for the topping
  • 4 tablespoons (57 g) unsalted butter, for the topping
  • 1/2 cup (100 g) packed light brown sugar, for the topping
  • 1/3 cup (80 ml) heavy cream, for the topping
  • 1/4 teaspoon fine salt, for the topping
  • 1 teaspoon vanilla extract, for the topping

Instructions

  1. Prepare the pan: Heat the oven to 350°F (175°C). Lightly grease a 9-inch square metal baking pan and line with parchment, leaving an overhang on two sides.
  2. Bake the crust: Mix the graham crumbs, 2 tablespoons granulated sugar, 1/4 teaspoon salt, and 6 tablespoons melted butter. Press firmly and evenly into the bottom of the pan. Bake for 10 minutes. Set on a rack while you mix the filling and lower the oven to 325°F (165°C).
  3. Mix the filling: Beat the softened cream cheese and 3/4 cup granulated sugar on medium-low speed until smooth, scraping the bowl. Mix in the sour cream and 2 teaspoons vanilla. Add the eggs one at a time on low speed, mixing only until combined after each addition.
  4. Bake the cheesecake: Spread the filling over the crust. Bake at 325°F for 40 to 50 minutes, until the edges are set and the center wobbles slightly as a single area rather than rippling like liquid. Begin checking at 40 minutes; ovens vary.
  5. Cool and chill: Cool in the pan on a rack for about 1 hour, then refrigerate for at least 4 hours. Cover once cold.
  6. Prepare the pecan topping: Toast the chopped pecans in a dry skillet over medium-low heat for 4 to 5 minutes, stirring frequently, until fragrant; transfer to a bowl. Combine the 4 tablespoons butter, brown sugar, heavy cream, and remaining 1/4 teaspoon salt in a saucepan. Heat over medium-low, stirring, until the butter melts and the mixture gently simmers across the surface. Simmer gently for 2 minutes while stirring. Remove from the heat and stir in the remaining 1 teaspoon vanilla and toasted pecans.
  7. Top and chill again: Cool the topping for about 20 minutes, stirring occasionally, until spreadable but no longer hot. Gently spread over the chilled cheesecake. Refrigerate for at least 1 more hour, or overnight, until the topping is set enough to slice.
  8. Slice and serve: Lift the cold slab out using the parchment. Cut into 16 squares with a sharp knife, wiping the blade between cuts. Serve chilled.

Notes

Timing is approximate: 30 minutes prep (including topping assembly), up to 65 minutes cooking, and 6 hours cooling/chilling, for about 7 hours 35 minutes total. The topping's 20-minute cooling can overlap the initial cheesecake chill if prepared near its end. A 9-inch square metal pan is recommended. Store covered in the refrigerator up to 4 days; freeze up to 1 month and thaw overnight in the refrigerator. Contains milk, eggs, wheat, and pecans. Photos are AI-generated illustrations; this recipe has not been kitchen-tested.

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