Description

A professional-grade dessert bar recipe combining the creamy richness of cheesecake with the nutty sweetness of pecan pie layers. Perfect for holidays or elegant gatherings.

Ingredients

Scale

Graham Cracker Pecan Crust:
- 2 cups graham cracker crumbs (250 g)
- ½ cup chopped pecans (56 g)
- ¼ cup brown sugar (55 g)
- 8 tbsp unsalted butter, melted (113 g)
Cheesecake Batter:
- 907 g cream cheese, softened (4 packages of 8 oz.)
- 1 cup brown sugar (220 g)
- ¼ cup granulated sugar (50 g)
- ½ cup sour cream (120 g)
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- ½ tsp salt
Pecan Pie Topping:
- 6 tbsp unsalted butter (85 g)
- ⅔ cup brown sugar (145 g)
- ½ cup dark corn syrup (170 g)
- ⅓ cup heavy cream (78 ml)
- 1 tsp vanilla extract
- ½ tsp salt
- 2½ cups chopped pecans (280 g)

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Instructions

Prepare the crust: Preheat oven to 325°F. Grease and line a 9×13-inch pan with parchment. Blend graham crackers, pecans, and sugar in a food processor. Add melted butter and mix. Press into the pan and bake for 10 minutes. Cool completely.
Make the cheesecake batter: Beat cream cheese for 3 minutes until smooth. Add sugars and beat again. Mix in sour cream, then eggs one at a time, followed by vanilla and salt. Pour over the cooled crust.
Bake the cheesecake: Place the pan in a larger roasting pan and add hot water for a water bath. Bake for 55–65 minutes until edges are set but center jiggles slightly. Turn off oven and let sit for 1 hour, then refrigerate at least 6 hours.
Prepare the pecan topping: Melt butter, brown sugar, and corn syrup in a saucepan over medium heat. Simmer for 5 minutes. Add cream, vanilla, and salt, cooking 1–2 minutes more. Stir in pecans and let cool 5 minutes.
Assemble and chill: Pour topping over chilled cheesecake. Spread evenly and refrigerate for at least 3 more hours.
Serve: Slice into 12 bars using a warm knife for clean cuts.

Notes

Store in the refrigerator for up to 5 days in an airtight container.

Freeze for up to 2 months; wrap tightly to prevent freezer burn.

Substitute light or golden syrup for dark syrup if preferred.

Use digestive biscuits instead of graham crackers for variation.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baked
Cuisine: American