Are you looking for an alternative treat for the holidays – something different and perhaps a little simpler than the traditional pie or cake, but still rich and delicious and festive? These Pecan Pie Cheesecake Bars might be the answer to your dessert dreams. I mean … a golden sea of luscious, nutty, crunchy-gooey topping resting on a creamy layer of tangy cheesecake, all balanced on a crisp layer of buttery cookie crust? That’s just sexy.
I’ve been craving the flavor of pecan pie late, because … chilly weather and fall and spice, etc. And pecan pie is totally doable at altitude (I’ve got the only high-altitude recipe you need right here!). However, it’s also super rich, and a whole pie feels like a bit much (most days) for a two-person household. The other recipe on my list to tackle is a good cheesecake, preferably in a nice accessible bar form. So I thought, why not combine the two?
THE CRUST
The last time I was on a plane, they handed out little packets of Biscoff cookies, which I found a charming touch during what is arguably one of the least charming experiences to be had these days. Biscoff are spicy and caramel-ly, and have a little more personality than graham crackers, which are commonly used for cheesecake crust. Not that I’m dissing graham crackers – they’re great, and all I want when it’s time to make s’mores. But I wanted these bars to be able to hold their own on a holiday dessert table, which seemed to call for something with a little more pizazz, you know? And whoa, I’m really happy with the result. The spiciness really plays well with the nutty topping.
If you can’t find Biscoff cookies, you can most certainly use graham crackers or any crisp cookie such as gingersnaps or vanilla wafers. Regardless, I recommend using a food processor if you have one to crush the cookies into the perfect sandy texture. You can crush them by hand, too – using a zip-top bag and a rolling pin – but it’s harder to get the crumbs uniform.
Have you ever wondered, by the way, why sugar is added to cookie and graham cracker crusts? The cookie crumbs are already pretty sugary, right? Right, but – aha – the sugar serves a structural purpose as well. When mixed with the crumbs and butter and baked, the sugar melts, bonding with the other ingredients to ensure a sturdy crust. Science is cool. I only add a few tablespoons, though, to keep it from being overly sweet.
Because we’re slicing the portions into bars, there’s no need to bring the crust up the sides of the pan. Just press it into the bottom (tip: use the bottom of a drinking glass to get it nice and even). Bake for a few minutes to set it, and that step’s done. Easy!
THE FILLING
Because the crust and topping are fairly sweet, I went with a more tangy approach to the cheesecake filling. I used about half the amount of sugar I’d typically use in a cheesecake, and added a nice dollop of sour cream. The result is a fresh, creamy flavor that I think works perfectly with the rich sweetness of the other layers. The batter is simple: mix room-temperature cream cheese with sugar, add sour cream, a pinch of salt, and vanilla, and beat until it’s smooth. Then add your eggs. Be sure not to over-beat this mixture; just mix until each ingredient is fully integrated. If you whip too much air into the batter, the cheesecake can collapse and end up dense and gummy. Not sexy.
A couple tips regarding cream cheese: first, don’t try to go the low- or no-fat route here. The cheesecake won’t set properly. Secondly, it’s also absolutely essential to make sure your cream cheese has warmed to room temperature to avoid lumps in your batter. Don’t skip this step, friends. Warm it up a bit in the microwave, if you need to.
Cheesecake won’t brown like other cakes; that’s okay! You are looking for a finished product that is gently but firmly set, with perhaps the tiniest jello-like wobble in the middle. That’s your cue to take it out of the oven.
THE TOPPING
While the cheesecake is cooling, make the pecan pie topping. Folks, I’m not calling these Pecan Pie Cheesecake Bars just because they happen to have pecans in the topping. The topping tastes pretty much (exactly) like pecan pie filling. So if you are a fan of that nutty, toasty, gooey delight, you’re going to love these.
Be sure to toast the chopped pecans. It makes a world of difference in the flavor. Then make the easiest caramel-ly topping ever. Instead of fussing with candy thermometers and specific times, simply mix brown sugar with some butter, corn syrup (or better, golden syrup), vanilla, and heavy cream, and let it bubble away until it’s thick and golden. Stir in the pecans, and voilá.
Once you’ve spread the cooled filling over the cheesecake, cover the whole shebang and give it a nice, long chill in the fridge. It will need at least six hours to firm up completely, and I find it’s easiest to just leave it in overnight. When you slice them, wipe your knife in between each cut to keep the slices neat and even. I like to slice the bars when cold, then let them warm up to room temperature before serving so they’re at optimal fluffy gooey-ness.
I love the flexibility of serving these bars. You can let folks pick them up and eat them cookie-style, or plate them and add a pretty flourish of freshly whipped cream for a more elegant presentation.
I hope you’ll join me in bringing the sexy back to Thanksgiving.
Want more holiday desserts? Try one of these scrumptious delights:
- Extra-Spicy Pumpkin Pie
- Honeycrisp Apple Pie
- Pumpkin Bread Pudding with Apple Cider Caramel Sauce
- High Altitude Apple Bars with Salted Almond Butter Icing
High Altitude Pecan Pie Cheesecake Bars
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour, 10 minutes, plus chilling time
- Yield: 9 large or 16 small bars 1x
- Category: dessert
Description
These creamy, nutty Pecan Pie Cheesecake Bars combine two classics desserts for a delightful melange of flavor and texture.
Ingredients
CRUST
- 1 1/4 cup Biscoff cookies, crushed (about 24 cookies). Alternatives: you can also use graham crackers, gingersnaps, or vanilla wafers.
- 3 TB brown sugar, packed
- 6 TB salted butter, melted
FILLING
- 2 8-oz packages of cream cheese (do not use low-fat or whipped versions; you’re looking for the full-fat bricks here), at room temperature
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 tsp vanilla extract (not imitation)
- 1/4 tsp kosher salt
- 3 large eggs, at room temperature
TOPPING
- 1 1/2 cups raw unsalted pecans, roughly chopped
- 6 TB salted butter
- 1/2 cup brown sugar, packed
- 1/2 cup heavy cream
- 2 TB light corn syrup or golden syrup (see note)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line an 8×8 metal baking pan (avoid glass, which tends to heat unevenly) with parchment paper or heavy-duty aluminum foil, leaving a slight overhang on the sides. If using foil, mist it with cooking spray.
- Make the crust: in the bowl of a food processor, pulse the cookies until they are uniformly pulverized (you can also do this by putting them in a plastic zip-top bag and beating them with a mallet or rolling pin). Mix in the sugar until thoroughly combined, then drizzle the melted butter over the mixture, using a spoon or your hands to work it in. The resulting mixture should resemble coarse wet sand.
- Press the mixture firmly onto the bottom of the lined pan (I like to use the bottom of a drinking glass for this to ensure it’s packed tightly and evenly).
- Bake the crust at 350 degrees for about 10 minutes, then remove the pan from the oven and set aside to cool.
- While the crust is cooling, make the filling. In the bowl of a stand mixer or medium bowl using a hand mixer, combine the room-temperature cream cheese with the sugar. When it’s smooth and uniform, beat in the sour cream, vanilla, and salt. Beat the eggs in one at a time, mixing only long enough to fully integrate them (over-beating can lead the filling to collapse and become dense). Stop the mixer and give the mix a good whisk by hand to make sure there are no lumps.
- Pour the filling into the still-warm crust and return the pan to the oven. Bake 35-40 minutes, until the filling is set with maybe a slight wobble in the middle. The cheesecake won’t brown; that’s ok. You’re going for texture, not color here. Transfer the cheesecake to a baking rack and let it cool to room temperature.
- While the cheesecake bars are cooling, prepare the topping. In a medium sauté pan set over medium-low heat, toast the chopped pecans until they are fragrant, stirring frequently. Be careful not to burn them! Set aside to cool.
- In a medium saucepan, combine the 6 TB butter, 1/2 cup brown sugar, heavy cream, corn syrup, and vanilla. Cook the mixture over medium-low heat, stirring occasionally to combine, until it begins to bubble. Continue to cook until the mixture thickens and turns golden brown, about 5 minutes. Remove from heat and and stir in the toasted pecans. Set aside and allow to cool.
- When the cheesecake bars and topping have both cooled nearly to room temperature, carefully dollop the topping on the bars, smoothing it evenly across the top.
- Cover the pan and refrigerate at least six hours, preferably overnight.
- When you’re ready to cut the bars, lift the entire bake from the pan using the overhanging parchment or foil. Place on a cutting surface and slice evenly into bars – three across for nine large bars, or four across for smaller servings. Wipe your knife in between each cut.
- Bars can be served chilled or at room temperature.
Store leftovers for up to a week in an airtight container.
Notes
… it’s very, very important to have your cream cheese and eggs at room temperature when you begin mixing your batter. Otherwise it will be difficult to get the cream cheese fully smooth and you can end up with chunks (ew) in your cheesecake.
… for the pecan topping, I do prefer the flavor of golden syrup, which has a toastier, more buttery element than corn syrup. It can be hard to find, however (I buy it at World Market or Amazon). If you can’t find it, corn syrup will work just fine.
… make sure you plan plenty of time for chilling, as it will be difficult to cut the bars if the filling and topping have not set firmly.
These are gorgeous and no doubt divinely delicious!!!
Can’t wait to take this recipe for a spin!!
What a great idea for a twist on a holiday favorite!!!
Thanks Patty! They are pretty special. 🙂