Pecan Pie Cheesecake (Bars Or Cake!) Recipe

I tried this dessert mashup and it totally blew my mind. The creamy cheesecake paired with a pecan pie topping creates a flavor explosion. Every bite balances tanginess with rich sweetness. I adore how simple it is to make yet impressive enough for any holiday treat. This recipe is addictive.

I love making this Pecan Pie Cheesecake because its a brilliant mix of flavors that truly works for any holiday party. I like how the crunchy crust is made from 1 1/2 cups graham cracker crumbs combined with 1/4 cup granulated sugar and 1/2 cup melted unsalted butter.

For the cheesecake filling, I mix 16 oz softened cream cheese with 1 cup granulated sugar, 2 large eggs, 1/2 cup sour cream, 1/4 cup heavy cream, 2 teaspoons vanilla extract, 2 tablespoons all-purpose flour and a pinch of salt which gives it a rich, tangy taste. I then top it off with a pecan pie layer prepared using 2 large eggs, 1/2 cup light corn syrup, 1/2 cup dark brown sugar, 1/4 cup melted unsalted butter, 1 teaspoon vanilla extract and 1 1/2 cups chopped pecans.

Its indulgent and dense, perfect for a Thanksgiving dessert or any special occasion!

Why I Like this Recipe

I love how this recipe blends two of my favorite desserts, because it gives me the creamy tang of cheesecake mixed with the sweet, caramel-like pecan pie topping. It makes my taste buds do a happy dance every time I take a bite. I also love that the crust has that perfect crunchy texture which contrasts really nicely with the smooth filling. Plus, I like how versatile it is – sometimes I make it into bars for a party and other times I bake it as a cake, so it always feels like a special treat. Lastly, the whole recipe just feels fun and a little messy in a way that reminds me of cooking at home, where not everything has to be perfect to taste amazing.

Ingredients

• Graham cracker crumbs add crunchy texture, fiber and a sweet base for the crust.
• Cream cheese gives a rich, tangy taste and smooth creamy body to the dessert.
• Chopped pecans offer crunch, healthy fats and a buttery flavor that elevates the dish.
• Sour cream introduces tang, subtle protein and creaminess that help balance the sweetness.
• Light corn syrup adds sticky sweetness and helps form that gooey pecan topping.
• Eggs provide protein and structure so the dessert holds together perfectly.
• Vanilla extract brightens flavors with its warm, sweet aroma tying it all together.
• Extra whole pecans and sea salt garnish can add crunch and a savory finish.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar (for crust)
• 1/2 cup unsalted butter, melted (for crust)
• 16 oz cream cheese, softened (2 standard packages)
• 1 cup granulated sugar (for cheesecake filling)
• 2 large eggs (for cheesecake filling)
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract
• 2 tablespoons all-purpose flour
• a pinch of salt (for cheesecake filling)
• 2 large eggs (for pecan pie topping)
• 1/2 cup light corn syrup
• 1/2 cup dark brown sugar, packed
• 1/4 cup unsalted butter, melted (for pecan pie topping)
• 1 teaspoon vanilla extract (for pecan pie topping)
• 1 1/2 cups chopped pecans
• Optional: extra whole pecans and a sprinkle of sea salt for garnish

How to Make this

1. Preheat your oven to 325°F and grease your 9×13 pan (or a 9-inch springform if you want a cake). Mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar and 1/2 cup melted butter in a bowl, then press it firmly into the bottom of your pan.

2. In a large bowl, beat 16 oz of softened cream cheese with 1 cup granulated sugar until smooth.

3. Add the 2 large eggs to the cream cheese mixture one at a time, beating well in between.

4. Stir in 1/2 cup sour cream, 1/4 cup heavy cream, 2 teaspoons vanilla extract, 2 tablespoons all-purpose flour and a pinch of salt until everything is combined.

5. Pour the cheesecake filling evenly over the crust and smooth out the top with a spatula.

6. For the topping, whisk together 2 large eggs, 1/2 cup light corn syrup, 1/2 cup dark brown sugar and 1/4 cup melted butter along with 1 teaspoon vanilla extract until smooth.

7. Mix in 1 1/2 cups chopped pecans into the pecan pie topping and then carefully pour it over the cheesecake filling.

8. Place the pan in the oven and bake for about 50 to 60 minutes until the edges are set and the center still looks a little jiggly, dont overbake it.

9. Let it cool completely then chill it in the fridge for at least 4 hours before serving.

10. If you want extra flair, garnish with extra whole pecans and a light sprinkle of sea salt. Enjoy!

Equipment Needed

1. Oven – to preheat at 325°F for baking
2. 9×13 baking pan or 9-inch springform pan – for your base; make sure you have some grease for it
3. Measuring cups and spoons – for accurately measuring the ingredients
4. Mixing bowls – at least two; one for combining the graham cracker crust and one large bowl for the cheesecake filling, plus another if needed for the pecan pie topping
5. Electric mixer – to beat the cream cheese and eggs thoroughly
6. Spatula – to smooth out the cheesecake filling and help combine mixtures
7. Whisk – for mixing the pecan pie topping ingredients
8. Knife – for chopping pecans if they’re not pre-chopped
9. Refrigerator – to chill the cheesecake for at least 4 hours after it cools

FAQ

• Q: Can I serve this as bars or as a cake?
  
  A: Sure thing! You can slice it into bars or serve it like a cake. It just depends on how u feel like presenting it, and both ways taste great.
• Q: What’s the best way to soften the cream cheese quickly?
  
  A: Just take it outta the fridge about an hour before u start mixing or nuke it on low power for short bursts. It makes blending much easier.
• Q: Can I make the crust ahead of time?
  
  A: Yup, you can prepare the graham cracker crust ahead. Just mix the crumbs, sugar and melted butter and press it into your pan. Store it in the fridge until ready to use.
• Q: How do I prevent cracks in my cheesecake layer?
  
  A: Avoid overmixing the filling and bake it in a water bath if u can. Let the cheesecake cool slowly in the oven with the door cracked open to help keep cracks away.
• Q: What can I substitute for light corn syrup if I dont have any?
  
  A: You can try using maple syrup or honey, but keep in mind the flavor might change a bit. It’s all about experimenting until you find what u like best.

Pecan Pie Cheesecake (Bars Or Cake!) Recipe Substitutions and Variations

• Graham cracker crumbs: If you don’t have them you can use crushed digestive biscuits or even vanilla wafers for a slightly different flavor.
• Unsalted butter (for crust): You can substitute coconut oil or margarine in a 1:1 ratio. Keep in mind it might change the taste a bit.
• Cream cheese: Neufchatel cheese works pretty well if you want a lighter option though its texture might be a little less rich.
• Light corn syrup (for pecan pie topping): Try using honey mixed with a little water, or agave nectar, which gives a comparable sweetness and thickness.

Pro Tips

1. Make sure your cream cheese is super soft before mixing, cuz if it’s a bit cold or lumpy your cheesecake might end up uneven. Let it sit at room temperature for a while so it mixes in smoother.

2. Keep a close eye on the baking time. Ovens can vary a lot so its a good idea to check the center a few minutes before the timer goes off. A slight jiggle means it will firm up as it cools, so dont overbake it.

3. Let the dessert cool completely in the pan before poping it in the fridge. Cutting it too soon can cause it to crumble or break, and thats never fun.

4. For the pecan topping, lightly toasting the nuts before mixing can boost their flavor and add extra crunch. Just keep an eye on them so they dont burn.