Description

This Pecan Pie Cheesecake Recipe combines a buttery graham cracker and pecan crust with a rich, creamy full-fat cream cheese filling, topped with a luscious pecan pie topping simmered to perfection. The dessert is baked to a smooth, dense cheesecake texture and chilled for a set, decadent finish, delivering the classic flavors of pecan pie in a creamy cheesecake form. Perfect for holiday gatherings or any special occasion, these bars offer a delightful blend of nutty crunch and sweet, velvety cheesecake.

Ingredients

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For the Crust

13 whole graham crackers
¾ cup pecan halves
3 tablespoons light brown sugar
½ cup melted butter

For the Cheesecake

24 ounces full-fat cream cheese, softened
1 cup sour cream
1 cup sugar
4 large eggs
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
½ teaspoon salt

For the Pecan Pie Topping

1 ¾ cups pecan halves, chopped
¾ cup light brown sugar
¾ cup heavy cream
½ cup butter
1 teaspoon ground cinnamon
½ teaspoon salt

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Instructions

Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
Make the Crust: In a large food processor, combine the graham crackers, pecan halves, and brown sugar. Pulse the mixture until finely ground. Add the melted butter and pulse again until the mixture is well combined. Press the crumb mixture evenly into the bottom of the prepared baking dish, forming a tight, even layer. Bake the crust for 10 minutes to set.
Prepare the Cheesecake Filling: Clean the food processor bowl. Add the softened cream cheese, sour cream, sugar, eggs, flour, vanilla extract, and salt. Process until the mixture is very smooth and creamy.
Bake the Cheesecake: Pour the cheesecake batter evenly over the pre-baked crust. Tap the baking dish gently on the counter to eliminate any air bubbles. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cheesecake is set.
Make the Pecan Pie Topping: After removing the cheesecake from the oven, place a small saucepan over medium heat. Add the chopped pecans, light brown sugar, heavy cream, butter, ground cinnamon, and salt. Bring the mixture to a boil, stirring occasionally, then simmer for 2 to 3 minutes until thickened. Remove from heat.
Top and Chill the Cheesecake: Pour the warm pecan pie topping evenly over the baked cheesecake. Use a spatula to spread it into an even layer. Chill the cheesecake in the refrigerator for at least 2 hours to allow it to set.
Slice and Serve: Using a serrated knife, cut the cheesecake into bars. For clean slices, wipe the knife with a wet paper towel between cuts. Serve chilled and enjoy!

Notes

To make a traditional round cheesecake instead of bars, place a large rimmed baking sheet on the oven’s bottom rack to catch any leakage. Line the bottom of a 9 ½ inch springform pan with parchment paper and clamp the ring tightly around the base.
Press the crust crumbs with your hands over the bottom and about two-thirds up the sides of the springform pan. Bake for 10 minutes.
Pour the cheesecake filling into the crust and bake for 50 to 60 minutes, or until set.
Prepare half the pecan pie topping and pour it over the hot cheesecake once baked. Refrigerate the cheesecake to chill and set for at least 3 hours.
Remove the springform ring, slide the cheesecake onto a serving plate, slice, and serve cold.

Nutrition

Serving Size: 1 bar (based on 24 servings)
Calories: 340
Sugar: 24g
Sodium: 210mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 5g
Cholesterol: 95mg