A Happy Accident
I first made this dessert by mistake. I was baking a pecan pie. My grandson was making a cheesecake. Our batters got a little too friendly. I still laugh at that.
The result was this wonderful treat. It has the smooth creaminess of cheesecake. It also has the sweet, nutty crunch of pecan pie. Why does this matter? Because the best things often come from happy little kitchen surprises.
Let’s Make the Crust
First, we make the crunchy bottom. You mix graham crackers and pecans with brown sugar. Then you add melted butter. It will feel like wet sand.
Press this mixture into your pan. Do it firmly. This makes a strong base for our creamy filling. A good foundation matters in baking, just like in life.
The Dreamy Filling
Now for the cheesecake part. Make sure your cream cheese is soft. This is the secret to a smooth filling. No one likes lumpy cheesecake.
Blend everything until it’s silky. Doesn’t that smell amazing? Pour it over your warm crust. Give the pan a little tap on the counter. This helps any bubbles escape.
The Sweet & Salty Topping
While the cheesecake bakes, make the topping. You melt butter, sugar, and cream in a pan. Then you add the pecans and a pinch of salt.
Fun fact: The salt in the topping makes the sweet taste even sweeter. It’s a nice little trick. Do you prefer your desserts more sweet or more salty?
The Hardest Part
When it comes out of the oven, pour the topping right on. Then, you must wait. Let it cool, then chill it for a few hours. This is the hardest part.
Waiting lets all the flavors get to know each other. It also makes the cheesecake firm and perfect for slicing. What’s a dessert you love that is worth the wait?
Time to Share
Use a sharp knife to cut clean bars. Wipe the knife after each cut. This keeps everything looking pretty.
This dessert is rich, so small pieces are best. It is perfect for sharing with family and friends. Food made with love tastes better when you eat it together. What’s your favorite dessert to share at a family gathering?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| For the Crust: | ||
| Graham crackers | 13 crackers | |
| Pecan halves | 3/4 cup | |
| Light brown sugar | 3 tablespoons | |
| Butter | 1/2 cup | Melted |
| For the Cheesecake: | ||
| Cream cheese | 24 ounces | Full-fat, softened |
| Sour cream | 1 cup | |
| Sugar | 1 cup | |
| Eggs | 4 large | |
| All-purpose flour | 1 tablespoon | |
| Vanilla extract | 2 teaspoons | |
| Salt | 1/2 teaspoon | |
| For the Pecan Pie Topping: | ||
| Pecan halves | 1 3/4 cups | Chopped |
| Light brown sugar | 3/4 cup | |
| Heavy cream | 3/4 cup | |
| Butter | 1/2 cup | |
| Ground cinnamon | 1 teaspoon | |
| Salt | 1/2 teaspoon |
My Pecan Pie Cheesecake Bars
Hello, my dear! Let’s bake something special today. This recipe mixes two of my favorite treats. It’s pecan pie and cheesecake, all in one little bar. My grandson requests this every time he visits. I still laugh at that. He once ate three bars before dinner!
It looks fancy, but it’s really quite simple. We just take it one step at a time. I’ll walk you through it all. The smell in your kitchen will be absolutely amazing. Are you ready? Let’s get our hands busy.
Step 1: Prepare the Oven and Pan
First, let’s get our oven ready. Turn it on to 350°F. This gives it time to get nice and hot. Grab your 9×13 inch baking dish. Give it a quick spray so nothing sticks. This is our baking canvas.
Step 2: Make the Crunchy Bottom
Now for the crunchy bottom. Put your graham crackers in a bag. Crush them with a rolling pin. It’s a fun way to get out any frustrations! Mix the crumbs with pecans, brown sugar, and melted butter. Press it all down firmly in your dish. Bake this for 10 minutes.
Step 3: Create the Creamy Cheesecake Filling
Time for the creamy cheesecake part. Make sure your cream cheese is soft. This is the secret to a smooth filling. Put everything in a big bowl. Use a mixer to blend it all together. (My hard-learned tip: Lumps are sneaky. Scrape the bowl sides to catch them all!). Pour this over your warm crust.
Step 4: Bake the Cheesecake
Carefully put the dish in the oven. It needs to bake for about half an hour. You’ll know it’s done when the top looks set. It might have a little golden wiggle in the middle. That’s just fine. It will firm up later, I promise.
Step 5: Prepare the Gooey Topping
While that bakes, let’s make the gooey topping. Melt butter, brown sugar, and cream in a pan. Stir in your pecans and a dash of cinnamon. Let it bubble for a few minutes. Doesn’t that smell like a holiday? This is the magic pecan pie part.
Step 6: Assemble and Chill
Take the cheesecake out of the oven. Pour the warm topping right over it. Spread it gently to the edges. Now, the hardest part begins. You must let it cool completely. Then it goes into the fridge for a long nap. What’s the hardest part of baking for you? Is it the waiting? Share below!
Step 7: Slice and Serve
Finally, it’s time to slice and serve! Use a sharp knife for this. I find wiping the knife between cuts helps. It makes each bar look so neat and pretty. Then, just enjoy your masterpiece. You made this!
| Cook Time | 40-50 minutes |
| Total Time | 3 hours 30 minutes (includes chilling) |
| Yield | 15 bars |
| Category | Dessert |
Three Fun Twists to Try
This recipe is wonderful as it is. But you can also play with it. That’s the joy of baking. Here are a few ideas I’ve tried over the years. My book club loved the chocolate version.
Chocolate Drizzle Delight
Melt some chocolate chips. Drizzle it over the cooled topping. It looks so pretty and tastes even better.
Salty Sweet Surprise
Sprinkle a little flaky sea salt on top. Just before you serve it. It makes the caramel flavor pop.
Ginger Snap Switcheroo
Use ginger snap cookies for the crust. It gives it a lovely, spicy warmth. Perfect for a chilly day.
Which one would you try first? Comment below!
Serving Your Sweet Creation
These bars are rich and delicious all on their own. But a little extra touch is always nice. I like to plate them with a dollop of whipped cream. A few extra pecan halves on the side look lovely too. It makes a simple dessert feel like a celebration.
Now, what to drink with it? A hot cup of coffee is my go-to. The bitterness balances the sweetness perfectly. For a special treat, a small glass of sherry is just right. It reminds me of my own grandmother. Which would you choose tonight?
Keeping Your Pecan Pie Cheesecake Perfect
This dessert stores beautifully. Keep it in the fridge for up to five days. Just cover the dish tightly with plastic wrap.
You can also freeze it for later. Wrap individual bars in plastic wrap. Then place them all in a freezer bag. This stops them from getting freezer burn.
I once sent a whole pan to a church potluck. I had one piece left for myself. I froze it and enjoyed it a month later. It was just as good. This is why batch cooking matters. It gives you a sweet treat ready for any surprise guest.
No reheating is needed. It is best served cold from the fridge. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Problems
Is your crust crumbling? Press it down very firmly before baking. Use the bottom of a measuring cup. A solid crust matters because it holds the creamy filling.
Is the filling lumpy? Your cream cheese must be soft. I remember when I used cold cream cheese. My filling had little white lumps everywhere. Now I leave it on the counter for an hour.
Is the topping too runny? Let it simmer for the full three minutes. It will thicken as it cools. A perfect topping makes each bite balanced and delicious. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use gluten-free graham crackers for the crust. It works just as well.
Q: Can I make it ahead? A: Absolutely. Make it the day before you need it. The chill time makes it even better.
Q: What if I don’t have sour cream? A: Plain Greek yogurt is a fine swap. I use it all the time.
Q: Can I make a smaller batch? A: You can halve the recipe. Use an 8×8 inch pan instead.
Q: Any optional add-ins? A: A pinch of nutmeg in the filling is lovely. It adds a little warmth. Which tip will you try first?
Fun fact: The pecan is the only major tree nut that naturally grows in North America.
From My Kitchen to Yours
I hope you love making this dessert. It is a real crowd-pleaser. Sharing food is one of life’s great joys.
I would be so thrilled to see your creation. Your family and friends are in for a real treat. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Olivia Hartwell.
Pecan Pie Cheesecake Recipe Snack On Meat
Description
A decadent dessert combining the rich, creamy texture of cheesecake with the sweet, nutty crunch of pecan pie.
Ingredients
For the Crust:
For the Cheesecake:
For the Pecan Pie Topping:
Instructions
- Oven Preparation: Begin by heating your oven to 350°F (175°C). Take a 9×13 inch baking dish and lightly coat it with nonstick cooking spray.
- Creating the Crust: Using a food processor, pulse the graham crackers, pecans, and brown sugar into fine crumbs. Add the melted butter and pulse again until fully incorporated. Transfer this mixture to the prepared dish, pressing it down firmly into an even layer. Bake the crust for 10 minutes.
- Making the Cheesecake Filling: Thoroughly clean the food processor bowl. Combine the cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt in the processor. Blend the ingredients until the batter is completely smooth and free of lumps. Pour this filling over the pre-baked crust. Gently tap the dish on your counter to remove any trapped air. Bake for 30 to 40 minutes, or until a toothpick inserted into the center emerges clean.
- Preparing the Topping: As the cheesecake bakes, prepare the topping. In a small saucepan over medium heat, combine the chopped pecans, brown sugar, heavy cream, butter, cinnamon, and salt. Stir continuously until the mixture reaches a boil. Allow it to simmer for 2 to 3 minutes, then take it off the heat.
- Assembling and Setting: Once the cheesecake is done baking, immediately pour the warm pecan topping over it, spreading it into an even layer with a spatula. Let the dessert cool to room temperature, then transfer it to the refrigerator to chill for a minimum of 2 hours, or until firmly set.
- Serving: To serve, slice the chilled dessert into bars with a serrated knife. For the neatest slices, clean the knife blade with a damp paper towel after each cut.
Notes
- For the neatest slices, ensure the dessert is fully chilled and use a sharp, serrated knife, wiping it clean between cuts.
Leave a Reply