These Cheesecake Bars with Pecan Praline Topping are the ultimate decadent dessert. A chocolate graham cracker crust, creamy cheesecake and a pecan praline topping puts these dessert bars over the top! AND they couldn’t be easier!
Today, I made us a special treat! A really decadent, droolworthy, lip-smackin’, diet-breakin’ treat. Are you ready guys?
I made these for the first time a few weekends ago and I’ve been dying to share them ever since. I served them for dessert the night I made those amazing Buffalo Sloppy Joes. My friends LOVED both. It was a double thumbs up night. Just the kind I like.
Now, I’ve made cheesecake bars before, but I wanted to give them a little spin for fall. So I added some warm cinnamon to the smooth, creamy cheesecake and I had to go with a pecan praline topping. This topping guys…OMG, it’s crazy good. It’s loaded with toasted pecans, butter, brown sugar, a little cream and a touch of vanilla. Sounds good, huh?!
I know most people are all about pumpkin during the fall, and don’t get me wrong, I love pumpkin too, but pecans have always been at the tippy top of my fall favorites list. They’re buttery and rich and that incredible smell when they’re toasting in the oven gets me every time. So get ready for some more fabulous pecan recipes this fall friends! And get these yummy, easy peasey cheesecake bars on your dessert menu ASAP! Hope you enjoy and Happy Weekend all!
Ingredients
- Crust:
- 2 3/4 cups chocolate graham cracker crumbs
- 3 Tbsp. granulated sugar
- 3/4 tsp. ground cinnamon
- 1/2 cup one stick, unsalted butter. melted
- Filling:
- 1 1/2 lb. cream cheese room temperature
- 1 cup granulated sugar
- 1 tsp. ground cinnamon
- 2 tsp. vanilla extract
- 2 Tbsp. all-purpose flour
- 4 large eggs room temperature, lightly whisked
- 1/2 cup sour cream
- Topping:
- 2 cups pecan roughly chopped and toasted
- 1/2 cup one stick unsalted butter
- 1 1/2 cups light brown sugar packed
- 1/2 tsp. salt
- 1/2 cup heavy cream
- 2 tsp. vanilla
Instructions
- Preheat oven to 325 degrees.
- Spray a 9x13 pan with non-stick cooking spray. Line the bottom and sides with a sheet of parchment paper. Spray the parchment with non-stick cooking spray.
- Crust: In a large bowl, stir together the graham cracker crumbs, sugar and cinnamon. Add the butter and stir with a fork until the mixture is totally moistened. Press the mixture into the bottom and 1 inch up the sides of the prepared pan. Bake for 12 minutes Remove from oven and place on wire rack to cool.
- Filling: In a large bowl, combine cream cheese, sugar, cinnamon and vanilla. Beat with a hand mixer on medium speed for one minute. Add flour and beat for another minute, scraping down the sides of the bowl when necessary.
- Add the lightly whisked eggs and beat until fully blended.
- Add the sour cream and beat for 30 seconds more.
- Pour the filling over the crust and bake for 40 minutes or until filling is set and doesn't jiggle when pan is shaken. Transfer to a wire rack and let cool.
- While pan is cooling, make the topping.
- Topping: Place the pecans on a baking and toast in a 350 degree oven for 6-7 minutes or until fragrant. In a large saucepan over medium heat, place butter, brown sugar, salt and cream. Bring mixture to a low boil for 4 minutes.Add the toasted pecans to the mixture. Remove from the heat and add the vanilla. Mix until well blended.
- Pour the praline mixture over the cheesecake. Let cool. When the topping is cool cover the cheesecake with plastic wrap and refrigerate for 4-5 hours.
- Remove cheesecake from refrigerator 15 minutes before serving. Cut into bars.
Ahhh This looks so enticing and satisfying! Perfect comfort food ♥
summerdaisycottage.blogspot.com
Give them a try Summer! You’ll love them!
I actually do not love pumpkin, so I’m SUPER excited to see all your pecan treats! These look beyond delicious, Mary Ann! Pecan praline reminds me of my dad because it was one of his favorite things ever, and father like daughter because I love it too! Topped on some smooth, cinnamon spiced cheesecake? Wowza!!! I could literally eat the whole pan and I’m willing to bet it would be worth every single calorie! Pinned! Cheers, friend!
I’ve got a few more up my sleeve Chey! I like pumpkin, but pecans are my favorite! These would definitely be worth wrecking the diet for! Happy weekend!
Oh my goodness, that topping! Wow. I think these bars would be a huge hit at my house!
Yes, that topping Allie! It’s deadly!! Hope you guys enjoy if you try them!
I’ll pass anytime on the pumpkin for these pecan dreams! OMGeee Mary Ann… I’m melting! I’m certain your friends are waiting, patiently at your door with plants in hand wanting more! :D Gorgeous and delicious work my dear!
Thanks Traci! They were a total favorite with my friends the other night! That topping! It’s dangerous!
These bars looks so yummy, I especially like the pecan topping. You did it again Mary Ann, they would be gone in no time at my house.
Yes, that topping Gerlinde! You’re going to LOVE it!
These cheesecake bars would not be safe anywhere near me! I’m digging that praline topping!
These are totally dangerous Rachelle! You need to get these on your dessert list!
I love cheese cake bars, Mary Ann – and your version is gorgeous. I’ve been thinking about whipping up a treat to bring to work and I think you’ve just inspired me!! Delicious! Have a good weekend!
Your co-workers will LOVE you Geraldine! Unless they’re on a diet of course!
So beautiful! Hubby loves cheesecake and I’m sure I’d win wife of the year if I made this for him. I’m on it and hubby thanks you Mary Ann!
You are so very welcome Karen! Hope you all enjoy!
Stoppppp!!!!! Holy moly Mary Ann — these look completely amazing!!!! xoxo
Make these Rebecca! You’ll LOVE them!!
These look so rich and decadent Mary Ann! My son Jack is nuts for pecans and cheesecake so this would make him lose his mind! I’m thinking this could be a great Thanksgiving dessert too in place of pecan pie. YUM.
Jack is a boy after my own heart then! Yes, these bars would be perfect for Thanksgiving dessert! You’re way ahead of me Cathy! Happy weekend!
This is my kind of dessert! Such a beautiful topping and cheesecake is never, ever a bad idea :)
I agree Jennifer! Cheesecake is always a crowd pleaser.
Ohmagoodness! So if pecan pie and cheesecake had a baby it would look a whole lot like these amazing bars I’m guessing. What a great idea, Mary Ann! As a generally healthy eater, I’m completely fine with being not-so-healthy for dessert sometimes and these bars definitely make those calories worth it! Pretty pictures, too!
Yay Stephanie! So glad you’re liking these. They really are worth! Thank you so much for the compliment and thanks for commenting. Hope you enjoy these if you give them a try!
My cheesecake loving husband was looking over my shoulder and almost went through the computer screen after these – pinning and making, stat! :)
I knew I liked your husband Kate!! Hope you both enjoy!
OH MY!! These cheesecake bars and that praline.. SERIOUS GORGEOUSNESS!
How decadent and yummy looking. I wish I could have a square for myself right now.
<3
Thanks so much Aysegul! That praline topping is dangerous! Hard to eat just one square!
These look absolutely bakery-worthy, Mary Ann! Those layers… wow. Cheesecake was always my first choice dessert as a child. I have since branched out a bit, but I’ll always have a weakness for cheesecake. :)
This dessert is so easy Emily and never fails to please! My husband Tom loves cheesecake, so he loved these!
You had me at pumpkin praline topping! These bars look incredible!
Yay! That topping! It’s dangerous!
Do you think this topping could be thick enough to be a macaron filling? (Thinking I’d chop/blend the pecan bits to be quite small and do a barrier of buttercream around the outside)
Hi Melody. I think this praline topping would be too heavy as a filling for a delicate macaron.