Step-by-step instructions
Getting these bars perfect is all about following the steps. Here’s how you prepare them:
Prepare the pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment paper, letting it hang over the edges for easy removal. Lightly grease the parchment and sides.
Make the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and salt. Stir in melted butter until the mixture resembles damp sand. Press this mixture firmly into the base of your prepared pan. Bake for 10 minutes, then let it cool while you prepare the cheesecake layer. Reduce the oven temperature to 325°F (165°C).
Mix the cheesecake layer: Beat the softened cream cheese in a large bowl until smooth and fluffy, about 1-2 minutes. Mix in sugar, sour cream, vanilla, cornstarch (if using), and salt until silky. Add each egg one at a time, mixing slowly after each addition. Carefully spread this batter over the cooled crust and smooth the top. Bake for 25-28 minutes until the edges are set with a slight wobble in the center.
Cook the pecan topping: In a medium saucepan over medium heat, mix butter, brown sugar, maple syrup, and heavy cream. Once it simmers, stir for 2-3 minutes until slightly thickened and glossy. Remove from heat and mix in vanilla, salt, and pecans. Let it cool for 5 minutes.
Finish baking: Spoon the warm pecan mixture evenly over the cheesecake layer, nudging it to the edges without tearing the surface. Bake for another 15 minutes until bubbly.
Cool and chill: Let the pan cool on a wire rack until room temperature, about 1 hour. Refrigerate uncovered until fully set—this usually takes at least 3 hours or overnight for the perfect slices.
Slice and serve: Carefully lift the slab out using the edges of the parchment paper. Warm a sharp knife under hot water for clean cuts, wiping it dry between slices. A sprinkle of flaky salt on top gives a great finishing touch!
How to plate and pair
When serving, consider presenting the bars on a rustic wooden platter. A dollop of whipped cream and a drizzle of chocolate syrup can elevate the dish. Pair these bars with coffee or a scoop of vanilla ice cream for a delightful dessert experience!
Storage and reheating tips
To keep your leftover bars fresh, store them in an airtight container in the refrigerator for up to a week. You can also freeze them. Just wrap each bar in plastic wrap and place it in a freezer-safe bag—these can last for up to three months, ensuring you have a treat on hand when you need it. Always thaw them in the fridge to maintain the best texture.
Helpful cooking tips
Here are a few pro tips to ensure your bars turn out amazing:
- Make sure your cream cheese is at room temperature for easier mixing and a smoother filling.
- Don’t rush the cooling process; allowing the bars to chill overnight helps with clean slicing.
- If you want fewer dishes, use a food processor to make your crust and cheesecake batter.
Creative twists
Looking to switch things up? Consider adding chocolate chips to the cheesecake layer or including a layer of caramel sauce before adding the pecans. If you’re a fan of other nuts, feel free to substitute walnuts or almonds for a different flavor profile.
Your questions answered
Q: Can I use lighter cream cheese?
A: While you can, full-fat cream cheese yields the richest results, so your bars may be less creamy if you switch to lower-fat versions.
Q: What if I don’t have graham cracker crumbs?
A: You can use crushed vanilla wafers, digestive biscuits, or even a nut-based crust for a gluten-free option.
Q: How long does it take for the bars to set?
A: It’s best to allow the bars to chill for at least 3 hours in the fridge; overnight is even better for a firm set.
Feel free to get creative and enjoy every bite of these Pecan Pie Cheesecake Bars!
