Pecan Cheesecake Bars

These pecan cheesecake bars are just everything that you love in a pecan pie, and more! Don't let the look or the name cheesecake intimidate you

These pecan cheesecake bars are perfect for any occasion, from a casual get-together with friends to a more formal event. These pecan cheesecake bars fit the bill, requiring just a few simple ingredients and taking hardly any time at all to prepare. So why not give them a try?

Pecan Cheesecake Bars

Few things in life are as comforting as a slice of cheesecake. This recipe for pecan cheesecake bars is no exception.

It’s the perfect dessert to make when you’re feeling like something sweet, but don’t want to spend too much time in the kitchen.

The bars are also great for potlucks and parties since they can be easily transported and served up on a plate.

They make a great alternative to regular cheesecake since they’re much lower in carbs and calories. And trust me, you won’t be disappointed with the flavor.

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Pecan Cheesecake Bars

For base:

In a food processor add 2 cups/ 200 grams of digestive biscuits,(You can use any biscuits of your choice like graham crackers and ginger snap) and give it a pulse to make a crumbly powder.

Now take this powder in a bowl, add 1/3 cup or 80 grams of butter in the bowl and mix well to form a soft and crumbly kind of dough.

As our cheesecake base dough is ready, it’s time to transfer it to a pan.

Take a 9-inch pan, (buttered and pre-lined with parchment paper) and add our base mixture and press it to the bottom of the pan with the glass base or a spoon or with your fingers. Make sure the base is firm and no gaps on the corners/edges.

Now transfer our prepared cheesecake base to the freezer for 30 minutes.

For filling:

In a bowl, take 16 Oz /450 grams of cream cheese (at room temperature), and whisk on low speed until smooth and creamy. (Be careful not to over whisk it because if it gets too much airy it can cause cracks in the cheesecake)

Add 3/4 cup or 150 grams of sugar, 3 tbsp / 24 grams of all-purpose flour, 1 tsp vanilla extract, 1 1/2 tbsp lemon juice, 1 1/4 cup/ 285 grams of sour cream (at room temperature), and give it a nice whisk until everything combines and forms a smooth and creamy mixture. Set that aside.

Now, at last, it’s time to add eggs, the reason for adding eggs at last is; that if we add eggs, in the beginning, they get too airy during the continuous beating and this results in a dreaded crack in the cheesecake which no one wants.

In a bowl, add 3 large-sized eggs(at room temperature), and whisk lightly with a hand whisk. Add this to the cream cheese mixture and mix well with the help of a spatula.

Take our cheesecake base out of the fridge and it’s time to pour filling on top of the base.

Pour the whole of our creamy and smooth cheesecake filling on the top of the base and spread it with the help of a spatula or an icing spatula(make sure to spread the filling evenly)

Transfer this cheesecake into the preheated(no fan) oven at 280F/140C for 50-60 minutes or until the top slightly sets.

For the pecan topping :

Now get ready for the final process and that is the topping.

So for topping we need, 1/2 cup/ 70 grams of coconut sugar, 1/2 cup/ 170 grams of golden syrup, 1/4 tsp salt, 1 tsp vanilla extract, 2 eggs (at room temperature), and give a nice whisk to blend everything well. Set this mixture aside.

Now roughly chop 1 1/3 cup pecans (do not chop it very fine, keep it bite-sized). Add roughly chopped pecans to the coconut sugar mixture and mix it well.

Our topping is ready and it’s time to pour it on the top of our cooked cheesecake.

Take the cheesecake out of the oven and let it cool for 30 minutes, and then pour our pecan toppings mixture. Pour the mixture with the help of a spoon into dollops and then spread it evenly to form a layer of pecan toppings.

And in the end, you’ll be left with the balance of the sauce.

Bake this for cheesecake for 30 minutes more. And when it’s baked, cool it completely at room temperature and then transfer it to into the fridge and let it chill for at least 8 hours.

You can also drizzle melted dark chocolate on the top of this cheesecake before serving for more extra flavor.

Tips for Pecan Cheesecake Bars:

  • Always use ingredients at room temperature because frozen ingredients form crumbs in the filling and hence end up forming lumps in the mixture.
  • You can use any biscuits of your choice like graham crackers and a ginger snap.
  • If you want your cheesecake to come out easily, use both butter and parchment paper.
  • Be careful not to over whisk it because if it gets too much airy it can cause cracks in the cheesecake.
  • Always add eggs at last, so that it will not be over whisked, and hence our cheesecake will not crack.

I hope you’ll try this recipe and I hope you’ll love it.

Pecan Cheesecake Bars

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

These Pecan Cheesecake Bars are just everything that you love in a pecan pie, and more! Don’t let the look or the name cheesecake intimidate you.

INGREDIENTS

  • For the base
  • 200 g digestive biscuits (2 cups)

  • ⅓ cup butter (⅓ cup) unsalted)

  • For the cheesecake filling
  • 450 g cream cheese (at room temperature) (16 Oz full fat)

  • 285 g sour cream (at room temperature) (1¼ cup)

  • 150 g sugar (¾ cup )

  • 3 tbsp all-purpose flour

  • 1 tsp vanilla extract

  • 3 eggs (large)

  • For pecan topping
  • 70 g coconut sugar (½ cup)

  • 170 g golden syrup (½ cup)

  • ¼ tsp salt

  • 1 tsp vanilla extract

  • 2 eggs (large)

  • 160 g pecan (1⅓ cup)

INSTRUCTIONS

  • For the cheesecake base
  • In a food, processor jar add digestive biscuits and give them a pulse and then take it put them in a bowl. Now add melted butter and mix well to form a soft dough-like texture.
  • Take a 9-inch pan, add biscuit mixture to the pan and press it to the bottom of the pan with the glass base or a spoon, or with your fingers. Transfer the prepared cheesecake base to the freezer for 30 minutes.
  • For the cheesecake filling
  • In a bowl, take cream cheese and whisk on low speed until smooth and creamy. Now add sugar, all-purpose flour, vanilla extract, lemon juice, sour cream and whisk until everything combines and forms a smooth and creamy mixture. Set that aside.
  • Now in another bowl add eggs and give it a nice whisk and then add eggs to the cream cheese mixture and then mix lightly with a spatula.
  • Take the cheesecake base out of the fridge and pour this filling on the top of the base and spread it evenly with the help of a spatula.
  • Transfer this cheesecake into the preheated(no fan) oven at 280°F/140°C for 50-60 minutes or until the top slightly sets.
  • For the pecan topping
  • In a mixing bowl, add coconut sugar, golden syrup, salt vanilla extract eggs, and give a nice whisk to blend everything well. Choppecan roughly into bite-sized pieces and add them to the mixture and give it a nice mix.
  • Take the cheesecake out of the oven and let it cool for 30 minutes, and then pour our pecan toppings mixture. Pour the mixture with the help of a spoon into dollops and then spread it evenly to form a layer of pecan toppings.
  • Bake this for cheesecake for 30 minutes more. And when it’s baked, cool it completely at room temperature and then transfer it to into the fridge and let it chill for at least 8 hours.
  • You can also drizzle melted dark chocolate on the top of this cheesecake before serving for more extra flavor.

TIPS

  • Always use ingredients at room temperature because frozen ingredients form crumbs in the filling and hence end up forming lumps in the mixture.
  • You can use any biscuits of your choice like graham crackers and a ginger snap.
  • If you want your cheesecake to come out easily, use both butter and parchment paper.
  • Be careful not to over whisk it because if it gets too much airy it can cause cracks in the cheesecake.
  • Always add eggs at last, so that it will not be over whisked, and hence our cheesecake will not crack.
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