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Ultra close-up macro slice of decadent pecan pie cheesecake bar with gooey praline dripping

Decadent Pecan Pie Cheesecake Bars with Shortbread Crust

The ultimate holiday fusion dessert featuring three irresistible layers: a buttery golden shortbread crust, a silky-smooth vanilla cheesecake center, and a rich brown sugar caramel pecan praline topping loaded with crunchy roasted pecans.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 16 bars (one 9x9-inch pan)
Course: Baking, Dessert, Holiday Desserts, Party Treats
Cuisine: American, Southern Baking
Calories: 345
Ingredients Method Nutrition Notes

Ingredients
  

Buttery Shortbread Crust
  • 1.5 cups all-purpose flour spooned and leveled
  • ½ cup powdered sugar or light brown sugar
  • ¾ cup unsalted butter cold, cut into small cubes
  • ¼ teaspoon fine sea salt
  • ½ teaspoon pure vanilla extract
Silky Vanilla Cheesecake Layer
  • 16 oz cream cheese 2 blocks (8 oz each), softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs at room temperature
  • ¼ cup sour cream or Greek yogurt room temperature, for silky tang
  • 1.5 teaspoon pure vanilla extract
Gooey Brown Sugar Pecan Praline Topping
  • 4 tablespoon unsalted butter
  • ½ cup dark brown sugar packed
  • ¼ cup heavy whipping cream
  • 2 tablespoon pure maple syrup or light corn syrup
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon flaky sea salt
  • 1.5 cups pecan halves toasted and roughly chopped

Method
 

Bake the Shortbread Crust
  1. Preheat oven to 350°F (175°C). Line a 9x9-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
  2. In a food processor or bowl, pulse flour, powdered sugar, cold butter cubes, sea salt, and vanilla until a crumbly dough forms.
  3. Press the dough firmly and evenly into the bottom of the prepared pan. Bake for 15 minutes until light golden around the edges. Remove and let cool for 10 minutes.
Bake the Cheesecake Layer
  1. In a large mixing bowl, beat softened cream cheese and granulated sugar with an electric hand mixer on medium speed for 2 minutes until completely smooth and lump-free.
  2. Beat in eggs one at a time on low speed just until blended. Fold in sour cream and vanilla extract. Do not over-mix to avoid whipping excess air.
  3. Pour the cheesecake batter over the par-baked warm crust. Smooth the top with a spatula and bake at 350°F (175°C) for 25 to 30 minutes until edges are set and center has a very slight gentle jiggle.
Praline Topping & Chill
  1. While the cheesecake bakes, melt butter, dark brown sugar, heavy cream, maple syrup, cinnamon, and salt in a small saucepan over medium heat. Bring to a gentle boil and simmer for 2 to 3 minutes until bubbling and thickened.
  2. Remove from heat and stir in the toasted chopped pecans until glossy and evenly coated.
  3. As soon as the cheesecake comes out of the oven, immediately spoon and spread the warm pecan praline topping evenly across the surface.
  4. Cool completely to room temperature on a wire rack for 1 hour, then refrigerate for at least 4 hours (or overnight) until completely chilled and set.
  5. Lift the slab using the parchment overhang onto a cutting board. Use a sharp warm knife (wiped clean between each slice) to cut into 16 perfect bakery-style squares!

Nutrition

Serving: 1gCalories: 345kcalCarbohydrates: 31gProtein: 4.5gFat: 24gSaturated Fat: 11gCholesterol: 65mgSodium: 180mgPotassium: 120mgFiber: 1.5gSugar: 20gVitamin A: 480IUVitamin C: 0.2mgCalcium: 45mgIron: 1.1mg

Notes

Baker's Slicing Secret: Run your chef's knife under hot tap water, wipe it completely dry with a clean kitchen towel, and make one clean slicing motion downward. Wipe clean between every single cut for immaculate, Instagram-worthy layered bars!

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