Pecan Cheesecake Bars Recipe

Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.

In a large food processor, combine the graham crackers, pecan halves, and brown sugar. Pulse the mixture until finely ground. Add the melted butter and pulse again until the mixture is well combined. Press the crumb mixture evenly into the bottom of the prepared baking dish, forming a tight, even layer. Bake the crust for 10 minutes to set.

Clean the food processor bowl. Add the softened cream cheese, sour cream, sugar, eggs, flour, vanilla extract, and salt. Process until the mixture is very smooth and creamy.

Pour the cheesecake batter evenly over the pre-baked crust. Tap the baking dish gently on the counter to eliminate any air bubbles. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cheesecake is set.

After removing the cheesecake from the oven, place a small saucepan over medium heat. Add the chopped pecans, light brown sugar, heavy cream, butter, ground cinnamon, and salt. Bring the mixture to a boil, stirring occasionally, then simmer for 2 to 3 minutes until thickened. Remove from heat.

Pour the warm pecan pie topping evenly over the baked cheesecake. Use a spatula to spread it into an even layer. Chill the cheesecake in the refrigerator for at least 2 hours to allow it to set.

Using a serrated knife, cut the cheesecake into bars. For clean slices, wipe the knife with a wet paper towel between cuts. Serve chilled and enjoy!