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5
from 1 vote
Pecan Pie Cheesecake Bars
Pecan Pie Cheesecake is a decadent dessert made of a thick and creamy cheesecake layer topped with the most delicious homemade pecan pie filling.
Prep Time
30
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
bars
Author:
Catalina
Ingredients
Crust:
2
cups
graham cracker crumbs
¼
cup
brown sugar
1
stick unsalted butter
melted
Cheesecake Layer:
3
packages 8 oz each cream cheese
room temperature
3
tablespoons
all-purpose flour
1
cup
white granulated sugar
2
large eggs
room temperature
1
teaspoon
vanilla extract
⅓
cup
heavy whipping cream
room temperature
⅓
cup
sour cream
room temperature
Pecan Pie Filling:
1 ¼
cup
dark brown sugar
½
cup
cornstarch
½
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
Instructions
Crust:
Lightly coat a 9x13 inch deep pan with baking spray and set aside.
Combine crust ingredients well.
Press the mixture into the prepared pan. Freeze for at least 20 minutes.
Cheesecake Layer:
In the bowl of a stand mixer, beat cream cheese, flour, and sugar until light and fluffy.
Add 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.
Remove pan from the freezer and pour the cheesecake batter mixture onto the crust. Level the top with a spatula.
Transfer 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:
Place a sauce-pan over low medium heat, add the brown sugar, cornstarch and salt. Mix for about 2-3 minutes.
Whisk in the egg yolks, dark corn syrup and cream, until smooth. Stir and bring to a simmer.
Reduce heat to low and cook until the mixture thickens, about 5-10 minutes. Stir occasionally.
Remove from heat and stir in vanilla extract and cold diced butter until fully melted.
Fold in pecans and let the mixture cool to room temperature.
Once the cheesecake layer has settled, remove from the freezer and top with the pecan pie filling.
Level the top with a spatula.
Bake:
Preheat oven to 325˚F.
Bake for 50-60 minutes, the top should be bubbly and golden brown.
Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour.
Transfer cheesecake to a wire rack to cool completely, after which refrigerate for at least six hours or better overnight.
Slice into bars and serve.
Nutrition
Calories:
919
kcal
|
Carbohydrates:
88
g
|
Protein:
9
g
|
Fat:
61
g
|
Saturated Fat:
29
g
|
Cholesterol:
250
mg
|
Sodium:
521
mg
|
Potassium:
266
mg
|
Fiber:
2
g
|
Sugar:
71
g
|
Vitamin A:
1815
IU
|
Vitamin C:
0.3
mg
|
Calcium:
149
mg
|
Iron:
2
mg