Ingredients
Scale
Crust
- 1 cup pecans
- ¾ cup unsalted butter, melted
- 2 cups all-purpose flour
Filling
- 4 packages (8 ounces each) cream cheese, room temperature
- 1 ¼ cups granulated sugar
- ½ cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
Topping
- 1 ¾ cups pecans, chopped
- ¾ cup light brown sugar, packed
- ¾ cup heavy whipping cream
- ½ cup unsalted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 325°F. Line a 9×13-inch baking dish with parchment paper.
- Crust: Toast 1 cup pecans in a skillet until fragrant, then finely chop. Combine with melted butter and flour and press into the baking dish.
- Filling: Beat cream cheese and sugar until smooth. Add sour cream and vanilla, then eggs one at a time. Pour over crust and bake 60-70 minutes until golden and slightly pulling from sides. Cool 1 hour.
- Topping: Combine pecans, brown sugar, heavy cream, butter, cinnamon, and salt in a saucepan over medium-low heat. Cook until melted and slightly thickened. Pour over cooled cheesecake, spread evenly.
- Chill bars in the refrigerator 2 hours or overnight before cutting and serving.
Notes
- Ensure cheesecake is fully cooled before adding topping.
- Chill bars thoroughly for clean slices.
- Can be stored covered in the fridge up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian