Pecan Cheesecake Bars
A pretzel crust provides a salty contrast to the layer of caramelized pecans and the smooth, tangy no-bake cheesecake filling. These bars offer a perfect balance of flavors and textures
Servings: 12
Equipment
- 9x13 pan
- Hand or stand mixer
- blender
Ingredients
Crust
- 2 cups pretzels blended or crushed
- 12 tbsp butter melted
- 2 tbsp sugar
Pecan Layer
- 1 cup brown sugar
- 1 cup maple syrup
- 1 tsp vanilla
- 1 tsp salt
- 4 eggs
- ¼ cup flour
- 1 tsp cornstarch
- 2 ½ cups chopped pecans
Cheesecake layer
- 16 oz cream cheese softened but still cool
- ½ cup sour cream
- 1 ½ cups powdered sugar
- 2 tsp lemon juice
- 1½ cups heavy whipping cream cold
Instructions
- Preheat oven to 325℉ and prepare a 9x13 pan with parchment paper and oil
- Combine blended pretzels, butter, and sugar. It should resemble wet sand. Press this mixture along the bottom of your prepared pan and set aside
- In a separate bowl, whisk together brown sugar and maple syrup. Once combined, add vanilla and salt and continue whisking.
- Add eggs and whisk thoroughly.
- Sift flour and cornstarch lightly overtop the mixture. Whisk vigorously until no clumps of flour remain. Add pecans and stir.
- Pour overtop the crust and bake for 20-25 minutes or just until the middle is set.
- Let cool completely
- Once cool beat cream cheese and sour cream together until fluffy. Add powdered sugar and lemon juice and beat until smooth.
- In a separate bowl beat heavy cream until peaks hold their shape but are not too stiff, stiff peaks have a larger chance of over whipping in this recipe
- Add half the whipped cream to the cream cheese mixture and beat on high for 30 seconds. Add the last half and beat again for 30 seconds to a minute. The mixture should be thick and hold its shape.
- Spread evenly over the cooled pecan layer. Wrap pan in cling wrap or foil and refrigerate over night.
- Once set over night, cut into as many pieces as you wish and serve!