Go Back
Decadent Pecan Pie Cheesecake Bars with Graham Crust

Decadent Pecan Pie Cheesecake Bars with Graham Crust

Gooey caramel Pecan Pie meets tangy classic Cheesecake in this fabulous dessert mashup. Perfect for holiday parties, these bars feature a buttery graham crust, creamy cheesecake filling, and a crunchy pecan topping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 3 hours
Servings: 24 bars
Course: Dessert, Snack
Cuisine: American
Calories: 391
Ingredients Method Notes

Ingredients
  

For the Crust
  • 13 whole graham crackers
  • 0.75 cup pecan halves
  • 3 tablespoons light brown sugar
  • 0.5 cup butter melted
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
  • 0.5 teaspoon salt
For the Pecan Pie Topping
  • 1.75 cups pecan halves chopped
  • 0.75 cup light brown sugar
  • 0.75 cup heavy cream
  • 0.5 cup butter
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt

Method
 

Instructions
  1. Preheat the oven to 350 degrees F and spray a 9x13 inch baking dish with nonstick cooking spray.
  2. For the crust, pulse graham crackers, pecans, and brown sugar in a food processor until fine crumbs form. Add melted butter and pulse until combined. Press into the baking dish and bake for 10 minutes.
  3. Clean the food processor bowl. Combine cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt. Process until smooth.
  4. Pour the cheesecake batter over the baked crust. Tap the dish on the counter to remove air bubbles and bake for 30-40 minutes until set.
  5. For the topping, combine pecans, brown sugar, cream, butter, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, then simmer for 2-3 minutes until thickened.
  6. Pour the pecan topping over the cheesecake, spread evenly, and refrigerate for at least 2 hours before slicing with a serrated knife.

Notes

To make as a round cheesecake, use a 9 1/2-inch springform pan, bake the crust for 10 minutes, the filling for 50-60 minutes, and use half the amount of the pecan topping.