Brown Butter Pecan Cheesecake Bars
Indulge in these gooey, caramel-layered cheesecake bars with a buttery graham cracker crust, rich cheesecake filling, and a crunchy candied pecan topping. Perfect for gatherings—or anytime you crave a decadent dessert.
Ingredients
Crust
1 ¾ cups graham cracker crumbs
1 cup browned butter, cooled
2 tablespoons brown sugar
Cheesecake Filling
3 (8 oz) blocks cream cheese, softened
3 Eggland's Best eggs, large
¼ cup sour cream
1 cup brown sugar
2 teaspoons vanilla extract
Candied Pecan Topping
1 cup chopped pecans
½ cup brown sugar
¼ cup heavy cream
2 tablespoons butter
Preparation
- Preheat oven to 325°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
- Crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and browned butter. Press mixture evenly into the prepared pan. Bake 10 minutes, then let cool slightly.
- Cheesecake filling: In a large bowl, beat cream cheese, brown sugar, sour cream, and vanilla extract until smooth. Add eggs one at a time, mixing just until incorporated.
- Pour cheesecake filling over the pre-baked crust. Bake 35–40 minutes, or until the center is just set and the edges are slightly golden. Allow to cool completely.
- Candied pecan topping: In a small skillet over medium heat, combine butter, brown sugar, heavy cream, and chopped pecans. Simmer 2–3 minutes, stirring until the sugar dissolves and the pecans are coated. Spoon evenly over cooled cheesecake bars.
- Refrigerate 3–4 hours (or overnight) before slicing into bars. Enjoy a perfect combination of creamy, gooey, and crunchy in every bite!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 370 |
| Fat | 29g |
| Saturated Fat | 14g |
| Cholesterol | 115mg |
| Sodium | 180mg |
| Carbohydrates | 24g |
| Dietary Fiber | 1g |
| Protein | 6g |
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