Description
These Pecan Pie Cheesecake Bars combine a buttery graham cracker crust with a creamy, cinnamon-spiced cheesecake layer topped with a rich, gooey pecan topping. Baked in a water bath for extra smooth texture and finished with a sweet pecan drizzle, these bars are a decadent dessert perfect for any occasion.
Ingredients
Units
Scale
Crust
- 14 graham crackers
- 5 Tbsp. unsalted butter, melted
- 2 Tbsp. packed light brown sugar
- Pinch of kosher salt
Cheesecake
- 2 (8-oz.) packages cream cheese, softened
- 2/3 cup (145 g) packed light brown sugar
- 1/4 cup (2 oz.) sour cream
- 2 large eggs
- 2 Tbsp. all-purpose flour
- 1 tsp. pure vanilla extract
- 1/2 tsp. ground cinnamon
- 1/4 tsp. kosher salt
Pecan Topping
- 1/2 cup (110 g) packed light brown sugar
- 3 Tbsp. unsalted butter
- 1 cup (125 g) roasted, salted pecans
- 1/4 cup heavy cream
- 1/2 tsp. ground cinnamon
- Pinch of kosher salt
Instructions
- Prepare crust: Preheat the oven to 350°F. Line a 9″ x 9″ baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides for easy removal. Crush graham crackers into fine crumbs using a resealable bag and heavy skillet or a food processor. Mix crumbs with melted butter, brown sugar, and salt until mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for about 15 minutes until lightly golden. Allow to cool.
- Make cheesecake batter: Reduce oven temperature to 325°F. Bring a pot or kettle of water to boil for the water bath. In a large bowl, beat softened cream cheese and brown sugar with a handheld mixer on medium-high until smooth. Add sour cream and continue beating until no lumps remain. Add eggs one at a time, mixing well after each addition. Finally, mix in the flour, vanilla extract, cinnamon, and salt until fully combined and smooth.
- Bake cheesecake: Pour cheesecake batter over cooled crust and smooth the top. Place the baking pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan, creating a water bath to ensure gentle, even baking.
- Cook cheesecake: Bake the cheesecake for about 30 minutes until the center is slightly jiggly when shaken. Carefully remove from the water bath and let cool to room temperature.
- Chill: Cover the pan and refrigerate the cheesecake bars until completely cold, at least 4 hours or up to 1 day.
- Prepare pecan topping: In a medium nonstick skillet over low heat, cook brown sugar and butter, stirring frequently, until the mixture becomes bubbly, about 3 minutes. Stir in the pecans, heavy cream, cinnamon, and a pinch of salt, coating the nuts evenly. Let the topping cool slightly.
- Assemble and serve: Spoon the pecan topping evenly over the chilled cheesecake bars. Use the parchment overhang to lift the bars out of the pan and place on a cutting board. Cut into 16 squares and serve.
- Make ahead tips: The pecan topping can be made up to 1 hour in advance. Store it at room temperature in an airtight container to avoid butter solidification. Do not refrigerate the topping before use.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Using a water bath helps prevent cracks and ensures a creamy, velvety cheesecake texture.
- Allow the bars to chill thoroughly for best slicing and flavor development.
- Store any leftovers refrigerated in an airtight container for up to 3 days.
- For easier removal, the parchment overhang allows you to lift the entire block out of the pan.
Nutrition
- Serving Size: 1 bar (1/16th of recipe)
- Calories: 380
- Sugar: 28g
- Sodium: 150mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
