This delightful dessert mashup combines the gooey richness of caramel pecan pie with the creamy tang of classic cheesecake. Perfectly layered and served in bar form, they’re an irresistible treat for holiday gatherings!
Servings: 24 bars
Ingredients
For the Crust
- 13 graham crackers
- ¾ cup pecan halves
- 3 tablespoons light brown sugar
- ½ cup melted butter
For the Cheesecake
- 24 ounces full-fat cream cheese, softened
- 1 cup sour cream
- 1 cup sugar
- 4 large eggs
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon salt
For the Pecan Pie Topping
- 1 ¾ cups pecan halves, chopped
- ¾ cup light brown sugar
- ¾ cup heavy cream
- ½ cup butter
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Instructions
- Preheat the Oven: Set your oven to 350°F. Grease a 9×13-inch baking dish with nonstick cooking spray.
- Make the Crust: In a large food processor, combine graham crackers, pecans, and brown sugar, pulsing until fine crumbs form. Add the melted butter and pulse until combined. Press the crumbs into an even layer in the baking dish, then bake for 10 minutes.
- Prepare the Cheesecake Layer: Clean the food processor bowl. Add cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt. Process until smooth. Pour the cheesecake batter over the baked crust and tap the dish on the counter to release air bubbles. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Create the Pecan Pie Topping: In a small saucepan over medium heat, combine chopped pecans, brown sugar, cream, butter, cinnamon, and salt. Bring to a boil, stirring occasionally, then simmer for 2-3 minutes. Remove from heat.
- Assemble and Chill: Pour the pecan topping over the cheesecake and spread evenly. Chill for at least 2 hours until set.
- Serve: Cut into bars with a serrated knife, wiping the blade clean between cuts for neat edges.
Enjoy this fabulous dessert mashup that’s bound to be a holiday favorite!