Pecan Pie Cheesecake Bars

These Pecan Pie Cheesecake Bars have it all... layers of crunchy cookie crumbs, creamy baked cheesecake and nutty pecan caramel!

5 from 2 votes

Print Pin

Course: Dessert

Cuisine: Cheesecakes

Prep Time: 15

Cook Time: 40

Chilling time: 4

Total Time: 4 55

Servings: serves

Calories: 343kcal

Cost: $10

Preheat oven to 160 degrees celsius (fan-forced). Grease and line a large 33cm x 23cm (13 x 9 inch) rectangular slice tin with baking paper. Set aside.
Place the crushed biscuits into a bowl and pour over the melted butter. Mix until well combined. Firmly press into the prepared tin.
Bake for 10 minutes and set aside.
If using a Thermomix: Place the butter into the Thermomix bowl and melt for 2 mins, Speed 2, 100 degrees (or until melted). Add the biscuits and crush for 6 seconds, Speed 10. Firmly press the biscuit mixture into the prepared tin and set aside.

Beat the softened cream cheese, caster sugar, sour cream and vanilla extract in a large bowl until smooth and creamy. Add the eggs, one at a time, beating after each addition. Beat through the plain flour.
If using a Thermomix: Add the cream cheese, sour cream, caster sugar, eggs, and vanilla extract. Mix for 15 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 15 seconds (or until smooth).
Pour the mixture into the prepared tin and spread out evenly with a spoon.
Place into the oven for 30-35 minutes or until firm in the centre.
Note: if you notice the slice is over-browning and still isn't cooked through, place a sheet of foil loosely over the top and continue cooking.

While the cheesecake is cooking, prepare the pecan pie topping.
Place the butter, maple syrup, cream, brown sugar and vanilla extract into a medium saucepan over medium-high heat. Cook until melted and combined.
Add the pecans and bring to a boil for 5 minutes while stirring, until slightly thickened.
Pour the pecan pie mixture over the cheesecake.
Allow to cool at room temperature before transferring to the fridge for at least 4 hours to set.

RECIPE NOTES & TIPS

Line the tin - to prevent the cheesecake bars from sticking to the tin. Allow extra baking paper to hang over the sides to allow you to lift the cheesecake bars out of the tin easily.
Cream cheese - soften to room temperature to avoid lumps in the mixture.
Tips to stop the cheesecake from cracking:
- Firstly, don’t overbeat your mixture, as this will cause the filling to crack when cooked.
- You can also place a small, oven-safe baking dish filled with water at the bottom of the oven. This will keep the cheesecake moist.
- Baking the cheesecake at a relatively low temperature also helps the cheesecake to cook slowly and prevents the filling from over-baking (which can also cause cracks).
- After the slice has finished cooking, you can leave the oven door open for an hour to allow the cheesecake to slowly cool. Avoiding a sudden change in temperature will help to minimise any cracking or sinking.
If the slice is over-browning and still isn't cooked through, place a sheet of foil loosely over the top and continue cooking.
Serving - you will need to chill the cheesecake for at least 4 hours (or preferably overnight) for it to fully set before slicing and serving.
Storage - this cheesecake keeps well in the fridge in an airtight for up to 5 days.