Get the Recipe:
Pecan Pie Cheesecake Bars
These pecan pie cheesecake bars feature a creamy brown sugar cheesecake filling, buttery graham cracker crust, and gooey caramel-pecan topping. They're rich, delicious, and perfect for making ahead for the holidays!
Ingredients
For the crust:
- 2 cups (200 g) graham cracker crumbs
- ¼ cup (50 g) firmly packed light brown sugar
- ¼ teaspoon salt
- 6 tablespoons (85 g) unsalted butter, melted
For the filling:
- 24 ounces (680 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) firmly packed dark brown sugar
- ½ cup (113 g) sour cream, at room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
For the topping:
- 6 tablespoons (85 g) unsalted butter
- 1 cup (200 g) firmly packed dark brown sugar
- ½ cup (120 ml) heavy cream
- 3 tablespoons (45 ml) light corn syrup
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 3 cups (about 330 g) pecans, toasted and chopped into roughly 1/4- to 3/8-inch pieces
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Instructions
To make the crust:
- Preheat the oven to 325°F (160°C). Line a 9x13-inch baking pan with parchment, leaving an overhang on the two long sides.
- Stir together the crumbs, brown sugar, and salt. Then stir in the butter until evenly moistened.
- Press the mixture firmly and evenly into the bottom of the pan.
- Bake 10 minutes, then cool slightly while making the filling.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese until smooth.
- Add both sugars, and mix until combined. Then mix in the sour cream, vanilla, and salt.
- Add the eggs one at a time, followed by the yolk, mixing on low just until incorporated.
- Spread the batter evenly over the crust.
- Bake 30 to 35 minutes, or until the edges are set and the center has a slight wobble.
- Cool 20 to 30 minutes while preparing the topping.
To make the topping:
- Melt the butter in a medium saucepan over medium heat.
- Add the brown sugar, heavy cream, corn syrup, and salt, and stir to combine.
- Bring to a gentle simmer. Cook 2 to 3 minutes, stirring frequently, until the mixture thickens enough to coat a spoon.
- Remove from the heat. Stir in the vanilla and pecans.
- Let cool 10 minutes, stirring occasionally. The pecans should be suspended in a loose, glossy caramel with visible caramel between pieces. It should spread somewhat easily.
To assemble:
- Spoon the topping evenly over the warm cheesecake. Gently spread with an offset spatula, being careful not to disturb the cheesecake layer.
- Cool to room temperature.
- Refrigerate at least 6 hours, preferably overnight.
- Lift from the pan and cut with a sharp, hot knife, wiping the blade clean between cuts.
Notes
- Room temperature ingredients: Bring the cream cheese, sour cream, and eggs to room temperature before mixing for a smooth, creamy filling.
- Toasting the pecans: Spread the pecans in a single layer on a baking sheet and toast at 350°F for 7–9 minutes, or until fragrant. Let cool before chopping.
- Topping consistency: The caramel should be thick enough to coat a spoon but still fluid. It will thicken as the bars chill, so avoid cooking it too long.
- Chilling: Refrigerate for at least 6 hours, preferably overnight, before slicing.
- Storage: Keep the bars in an airtight container in the refrigerator for up to 4 days.
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