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Ingredients for Pecan Pie Cheesecake Bars including pecans, cream cheese, brown sugar, and heavy cream.

Decadent Pecan Pie Cheesecake Bars

These Decadent Pecan Pie Cheesecake Bars feature a crumbly brown sugar crust, a thick layer of creamy off-white cheesecake, and a glossy, bubbly, caramelized topping loaded with whole and halved crunchy pecans.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pecan Pie Cheesecake Bars
  • 1.5 cups graham cracker crumbs (180g)
  • 6 tbsp unsalted butter (85g) melted
  • 1/4 cup brown sugar (50g)
  • 16 oz cream cheese (450g) softened to room temperature
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup sour cream (60g) room temperature
  • 1 tsp vanilla extract (5ml)
  • 2 large eggs room temperature
  • 4 tbsp unsalted butter (56g)
  • 1/2 cup dark brown sugar (100g) packed
  • 1/4 cup heavy cream (60ml)
  • 1 tsp vanilla extract (5ml)
  • 1/4 tsp kosher salt (1g)
  • 1.5 cups pecans (150g) chopped and whole

Equipment

  • 1 8x8 inch baking pan The perfect size for yielding thick, distinct layers.
  • 1 Electric Hand Mixer Required to whip the cream cheese into a smooth, lump-free consistency.
  • 1 Heavy-bottomed saucepan Ensures the caramel pecan topping cooks evenly without scorching.

Instructions
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, whisk together the graham cracker crumbs, brown sugar, and melted butter until the mixture resembles wet sand.
  2. Press the crumb mixture firmly and evenly into the bottom of your prepared pan using the back of a measuring cup. Bake for 10 minutes until a deep golden-brown crust forms and smells distinctly toasted. Remove from the oven and let it cool slightly while you prepare the filling.
  3. In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed until completely smooth and creamy. Scrape down the sides of the bowl to ensure no lumps remain. Add the sour cream and vanilla extract, blending just until combined to maintain that thick, creamy off-white texture.
  4. Add the eggs one at a time, mixing on low speed just until the yellow yolk disappears into the batter. Do not overmix, as whipping too much air into the eggs will cause the cheesecake to puff up and crack during baking. Pour the batter gently over the slightly cooled crust, smoothing the top with a spatula.
  5. Bake at 325°F (160°C) for 35-40 minutes. You will know it is done when the edges are set but the center still has a slight, gelatinous jiggle when gently shaken. Turn the oven off, crack the door open, and let the cheesecake cool inside for 30 minutes to prevent sinking.
  6. In a small saucepan over medium heat, melt the butter and dark brown sugar, whisking gently. Once it begins to bubble rapidly, boil for exactly 1 minute to caramelize the sugars. Remove from heat and carefully stir in the heavy cream, vanilla extract, and salt—the mixture will bubble up and become incredibly glossy.
  7. Fold the whole and halved pecans into the hot caramel until completely coated. Immediately pour the bubbling, loaded pecan mixture over the cooled cheesecake layer, spreading it evenly to the edges. Transfer the pan to the refrigerator and chill for at least 4 hours, or overnight, until completely firm.

Notes

Use room temperature cream cheese, sour cream, and eggs to avoid lumps.
Do not overmix the eggs to prevent cracking.
Use a hot, wet knife wiped dry between cuts for clean edges.
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