☕Pecan Pie Cheesecake Bars😋


For The Crust:

  • 2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 1 stick unsalted butter melted

Cheesecake Layer:

  • 3 packages 8 oz each cream cheese room temperature
  • 3 tablespoons flour
  • 1 cup white granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup heavy whipping cream room temperature
  • 1/3 cup sour cream room temperature

Pecan Pie Filling:

  • 1 1/4 cup dark brown sugar
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 5 egg yolks room temperature
  • 1 cup dark corn syrup
  • 1 cup heavy whipping cream lukewarm
  • 1 teaspoon vanilla extract
  • 8 tablespoons unsalted butter cold and diced
  • 2 cups pecans roasted and chopped



For The Crust:

1Lightly coat a 9×13 inch deep pan with baking spray and set aside.

2Combine crust ingredients well.

3Press the mixture into the prepared pan. Freeze for at least 20 minutes.

Cheesecake Layer:

1In the bowl of a stand mixer, beat cream cheese, flour, and sugar until light and fluffy.

2Add the eggs one at a time. Add the vanilla, cream and sour cream; beat until fully combined. Stop to scrape the sides and bottom of the bowl.

3Remove pan from the freezer and pour the cheesecake batter mixture onto the crust. Level the top with a spatula.

4Transfer to the freezer for about one hour, until the cheesecake layer is hard enough to pour the pecan pie filling on top of it.

Pecan Pie Filling:

1Place a sauce-pan over low medium heat, add the brown sugar, cornstarch and salt. Mix for about 2-3 minutes.

2Whisk in the egg yolks, dark corn syrup and cream, until smooth. Stir and bring to a simmer.

3Reduce heat to low and cook until the mixture thickens, about 5-10 minutes. Stir occasionally.

4Remove from heat and stir in vanilla extract and cold diced butter until fully melted.

5Fold in pecans and let the mixture cool to room temperature.

6Once the cheesecake layer has settled, remove from the freezer and top with the pecan pie filling.

7Level the top with a spatula.


1Preheat oven to 325˚F.

2Bake for 50-60 minutes, the top should be bubbly and golden brown.

3Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour.

4Transfer cheesecake to a wire rack to cool completely, after which refrigerate for at least six hours or better overnight.

5Slice into bars and serve.


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