
Yields:
16
Prep Time:
20 mins
Total Time:
5 hrs
These cheesecake bars have everything you want in a holiday dessert: a gooey, nutty topping, a creamy cheesecake layer, and a salty-sweet graham cracker crust. They’re the perfect alternative to a traditional pecan pie for Thanksgiving—or any day.
Unite two of your favorite desserts to make these simple layered squares that travel well and are sure to wow a crowd. The cheesecake layer is lightly spiced with cinnamon and has plenty of tang from sour cream and cream cheese. The classic graham cracker crust is buttery and sweet (not to mention way easier to make than a traditional French pie crust), and the pecan topping is soft, buttery, and rich.
The crust:
This four-ingredient crust is a classic base for many of our favorite cheesecake recipes. Graham cracker crumbs turn into a soft, wet sand-like texture when mixed with melted butter, and once baked, the crust holds together to form a crisp, slightly sweet and salty foundation for your cheesecake layer and pecan toppings.
The cheesecake:
To round out the fall-spiced flavor of these cheesecake squares, the cream cheese layer is flavored with a dash of warming ground cinnamon. The key to a smooth cheesecake layer that holds its shape well is to mix the cream cheese, eggs, and sour cream thoroughly until there are no visible lumps. Adding a bit of flour helps thicken up the custard-like cake, and eggs give your cake lift and its ultra-creamy texture.
The pecan topping:
The buttery and nutty topping on these cheesecake bars makes them perfect for Thanksgiving. The nuts are coated in a thick butter gooey sauce that comes together in a few minutes. It will thicken up as it cools until it’s just the right texture to be spooned over your firm baked cheesecake.
If you make these pecan pie cheesecake bars, be sure to let us know what you think with a rating and review below!
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Ingredients
Crust
- 14
graham crackers
- 5 Tbsp.
unsalted butter, melted
- 2 Tbsp.
packed light brown sugar
Pinch of kosher salt
Cheesecake
- 2
(8-oz.) pkg. 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
Directions
Crust
- Step 1Arrange a rack in center of oven; preheat oven to 350°. Line a 9" x 9" baking pan with parchment, leaving a 2" overhang on 2 opposite sides.
- Step 2Place crackers in a large resealable bag or food processor. Crush with a heavy skillet or pulse until fine crumbs form (you should have about 2 c.). Transfer to a medium bowl. Add butter, brown sugar, and salt and stir until mixture resembles wet sand. Press evenly into bottom of prepared pan.
- Step 3Bake crust until lightly golden, about 15 minutes. Let cool.
Cheesecake
- Step 1Reduce oven temperature to 325°. Bring a medium pot or kettle of water to a boil.
- Step 2In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and brown sugar until smooth. Add sour cream and beat until no lumps remain. Add eggs, one at a time, beating to blend after each addition. Add flour, vanilla, cinnamon, and salt and beat to combine.
- Step 3Pour batter into crust; smooth top. Place pan in a large roasting pan and pour in enough boiling water to come halfway up sides of baking pan.
- Step 4Bake cheesecake until the center is still slightly jiggly, 30 minutes. Carefully remove from water bath and let cool.
- Step 5Cover pan and refrigerate bar until cold, at least 4 hours and up to 1 day.
Pecan Topping
- Step 1 In a medium nonstick skillet over low heat, cook brown sugar and butter, stirring, until bubbly, about 3 minutes. Stir in pecans, cream, cinnamon, and salt until coated. Let cool.
- Step 2Spoon topping over bar. Using parchment overhang, lift out bar and transfer to a cutting board. Cut into squares.
- Step 3Make Ahead: Topping can be made 1 hour ahead. Transfer to an airtight container and store at room temperature (don’t refrigerate as butter will solidify).
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