Description
Creamy pecan pie cheesecake bars with buttery crust and rich pecan topping. Perfect for Thanksgiving dessert.
Ingredients
2 cups graham cracker crumbs
1/2 cup chopped pecans
1/4 cup brown sugar
8 tbsp melted butter
907g cream cheese
1 cup brown sugar
1/4 cup granulated sugar
1/2 cup sour cream
4 eggs
1 tbsp vanilla extract
1/2 tsp salt
6 tbsp butter
2/3 cup brown sugar
1/2 cup dark corn syrup
1/3 cup heavy cream
1 tsp vanilla
1/2 tsp salt
2½ cups chopped pecans
Instructions
Preheat oven to 325°F and prepare a 9×13-inch pan.
Combine crust ingredients, press into pan, and bake 10 minutes.
Beat cream cheese and sugars until smooth.
Add sour cream, eggs, vanilla, and salt.
Pour over crust; bake 55–65 minutes in a water bath.
Cool 1 hour in the oven, then chill 6 hours.
Make topping by boiling butter, sugar, and syrup.
Add cream, vanilla, salt, and pecans.
Spread topping over cheesecake and chill 3 hours before slicing.
Notes
Store in fridge up to 5 days or freeze for 2 months.
Use digestive biscuits or Biscoff as crust alternative.
Dark or light corn syrup both work well.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg