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Pecan Pie Cheesecake

Irresistible Pecan Pie Cheesecake Bars for Festive Moments

A delightful blend of creamy cheesecake and gooey pecan pie that makes for an irresistible Pecan Pie Cheesecake.
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Crackers Can use gluten-free graham crackers.
  • 1 cup Pecan Halves Chopped pecans can be used for even coverage.
  • 1/2 cup Light Brown Sugar Dark brown sugar can substitute.
  • 1/2 cup Melted Butter Coconut oil can be used for dairy-free.
For the Cheesecake Filling
  • 24 oz Full-fat Cream Cheese Should be softened to room temperature.
  • 1 cup Sour Cream Greek yogurt can be an alternative.
  • 1 cup Sugar Sugar substitute can be used.
  • 3 large Eggs Flax eggs or aquafaba can substitute.
  • 1/4 cup All-purpose Flour Gluten-free flour is an option.
  • 1 tbsp Vanilla Extract Pure vanilla is recommended.
  • 1/4 tsp Salt
For the Topping
  • 1 cup Chopped Pecans Toasted pecans enhance flavor.
  • 1/2 cup Heavy Cream Coconut cream can replace for dairy-free.
  • 1 tsp Ground Cinnamon Nutmeg can be used as alternative.

Equipment

  • 9x13-inch baking dish
  • food processor
  • Mixing Bowl
  • Electric mixer
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and prepare a 9x13 inch baking dish with nonstick spray.
  2. In a food processor, blend graham crackers, pecans, and light brown sugar until fine crumbs. Add melted butter and pulse until combined. Press mixture into the baking dish and bake for 10 minutes.
  3. In a large bowl, combine cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt. Mix on medium speed until smooth, about 2-3 minutes. Pour over baked crust.
  4. Bake for 30 to 40 minutes until edges are set. Cool at room temperature for 30 minutes.
  5. In a saucepan, combine chopped pecans, brown sugar, heavy cream, butter, cinnamon, and salt. Bring to boil, then simmer for 2-3 minutes. Pour topping over cooled cheesecake.
  6. Refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1barCalories: 320kcalCarbohydrates: 32gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 700IUCalcium: 80mgIron: 1mg

Notes

For clean cuts, wipe knife with a wet towel. Use a springform pan for round cheesecake, adjusting bake time accordingly. Chill for enhanced texture and flavor.

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