This easy pecan pie cheesecake bars recipe is the perfect mashup of the silky cheesecake topped with the ooiest, gooiest pecan pie filling makes for a perfect dessert to serve this holiday season.
Happy 3 Days Before Thanksgiving, Guys!! How are your menus coming along? Are you keeping things traditional or venturing out to do something different this year? I wanted to share a super simple recipe for Easy Pecan Pie Cheesecake Bars. This is yet another easy one to incorporate on your Thanksgiving menu this year, of course!
HOW TO MAKE EASY PECAN PIE CHEESECAKE BARS
It’s always that kick start for me to get in the swing of making all things “Thanksgiving”! You know, like I’ve really accomplished something big to catapult me into the season.
Thanksgiving just couldn’t arrive fast enough this year!!! We’re having Smothered Turkey Wings, Momma’s Cornbread Dressing with Turkey Gravy, Southern Style Macaroni and Cheese, Turnip and Mustard Greens, Candied Yams, Homemade Cranberry Sauce, Sweet Potato Pecan Pie and these fabulous Pecan Pie Cheesecake Bars. I could just CRY in ANTICIPATION!!!
The topping for this dessert is simply out of this world. It’s crunchy, sweet, and has the most amazing holiday flavors. It’s good enough to just eat by the spoonfuls. It pairs so nicely with the creamy thick layer of cheesecake and the pecan graham cracker crust simply doesn’t get any better.
The best part is that they are so simple to make and can be precut so that you don’t have to bother much with serving then. Just set them out for your guests to grab one or even two if they wish. They’re almost bite sized so no judgement from me. 🙂
This Easy Pecan Pie Cheesecake Bars are a must for your Thanksgiving Day menu!! I certainly hope you’ll give them a try.
As you gather with your families this week, I pray that you remember to give thanks unto the Lord; for He is good: because his mercy endureth forever. Psalm 118:1 (KJV). Have an awesome and blessed Thanksgiving, guys!! Remember to Say Grace and enjoy!
Easy Pecan Pie Cheesecake Bars Recipe
- 2 c graham cracker crumbs
- 1.5 c pecans finely ground
- 1.5 stick butter melted
- 1/2 c brown sugar
- 4 blocks cream cheese softened
- 1 c brown sugar
- 4 large eggs
- 1 c sour cream
- 1/2 c heavy whipping cream
- 1 T vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin spice
Pecan Pie Topping
- 1.5 T light corn syrup
- 1.5 T water
- 3/4 c unsalted butter
- 1.5 c packed light brown sugar
- 1/4 tsp salt
- 3/4 c heavy whipping cream
- 1.5 tsp vanilla extract
- 3/4 tsp ground cinnamon
- 3 cups chopped pecans toasted
- Preheat the oven to 325 °F. Combine the pecans, graham cracker, melted butter and brown sugar in a food processor.
- Line a 10×13 pan with one sheet of parchment paper.
- Press the crumb mixture into one even layer and bake for about 10 minutes and allow to come to room temperature.
- Using a large bowl, cream the cream cheese, sugar, vanilla and cinnamon and pumpkin pie spice with a hand mixer until smooth for about 3 minutes.
- Add sour cream and mix it until smooth. Mix in heavy cream and eggs on a low speed until everything is evenly combined. Use a spatula and scrape down the bowl to make sure everything is well mixed.
- Pour the filling on top of the cooled crust. Smooth it with a spatula.
- Bake the cake in a 1 inch high water bath at 325 °F for about 45 minutes. Turn off the oven and let it cool in the oven for about 10 minutes. Remove from water bath and allow it come to room temperature for 45 minutes. Then place it in the fridge and cool over night or for at least 4 hours.
- Add butter, corn syrup, sugar, water and salt to a large saucepan and bring to a boil at medium heat. Let it boil for about 2 to 3 minutes.
- Turn off the heat and carefully add heavy cream. Mix it until smooth. When it is smooth stir in vanilla, cinnamon and pecans.
- Let it cool for about a half hour and then fill it on top of the chilled cheesecake. Smooth it with a spatula. Refrigerate at least 20 minutes before serving.
- Remove cheesecake carefully using the overhang of the parchment paper. Slice into 35 squares. Say Grace and enjoy!
Adapted from Luisa