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Easy Pecan Pie Cheesecake

Easy Pecan Pie Cheesecake Bars Recipe

Felesha
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Servings 35

Ingredients
  

Crust

  • 2 c graham cracker crumbs
  • 1.5 c pecans finely ground
  • 1.5 stick butter melted
  • 1/2 c brown sugar

Cheesecake

  • 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

Instructions
 

  • Preheat the oven to 325 °F. Combine the pecans, graham cracker, melted butter and brown sugar in a food processor.
  • Line a 10x13 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!
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