An Amazing Pecan Cheesecake Bar Recipe and Pecan Pie in a Cup
When it comes to pecan recipes, desserts rule the roost. To be honest, we could post pecan dessert articles all day long! This is why we had to do a double take when we realized we’ve only provided you, our loyal delightful pecans readers, with a couple of awesome pecan dessert recipes. Sweets are where pecans shine, so, of course, we were mortified when we noticed we haven’t been shining the light on them.
So, for our next two recipes, we wanted to provide you with two of our favorite sweet pecan recipes. These are both delicious and unexpected and we know you’re just going to love them. Are you ready for some amazing pecan cheesecake bars and nothing other than pecan pie in a cup? Read on!
Caramel Pecan Pie Cheesecake Bars
If you like cheesecake and you like pecan pie (hello friend!), then caramel pecan pie cheesecake bars are the fall dessert for you. We are talking about decadent cheesecake with a buttery graham cracker crust, rich cheesecake filling, a caramel pecan topping that tastes like pecan pie, and an extra drizzle of sweet caramel sauce. These mouth-watering caramel pecan pie cheesecake bars with a graham cracker crust, cheesecake filling, and caramel pecan topping are perfect for a mid-summer treat or even Thanksgiving this fall.
Every year, people indulge in a mouthwatering cheesecake around Thanksgiving. Yet savory pecan dishes do just as well. Sometimes it’s maple-roasted Brussels sprouts with pecans and butternut squash (which is also pretty amazing and on the healthier side). This year, we are all about indulging because let's face it, it's been a crazy year, so we all deserve it. You will likely devour these caramel pecan pie cheesecake bars in a matter of days. Let’s jump into this incredible recipe.
Ingredients
Cheesecake Crust:
2 cups graham cracker crumbs
1/4 cup brown sugar
1/4 cup butter, melted
Cheesecake Filling:
3 (8 oz.) packages of cream cheese, softened to room temperature
1/2 cup sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 tablespoon freshly squeezed lemon juice
1/2 tablespoon white flour
1/4 teaspoon salt
2 eggs
Pecan Topping:
2 cups pecans, coarsely chopped
1 tablespoon butter, melted
1/4 cup caramel sauce
Instructions
Cheesecake Crust:
Step One
Preheat oven to 350 F. Lightly grease an 8-inch square baking pan and line it with parchment paper. The parchment paper will help remove the cheesecake from the pan easily after baking.
Step Two
In a medium bowl, stir together graham cracker crumbs and sugar. Gradually pour in melted butter, while stirring until mixed well. Press crumbs firmly into the parchment-lined baking pan.
Step Three
Transfer the pan to the freezer to freeze the crust for 15 minutes, to allow the crust to harden.
Cheesecake Filling:
Step One
In a large bowl, use a hand mixer to mix the cream cheese, sour cream, sugar, vanilla extract, lemon juice, flour, and salt, until well blended.
Step Two
Add eggs, one at a time, and beat until just blended (Do not overmix to avoid cracking during baking).
Assemble and Bake:
Step One
Pour the filling into the cooled crust and smooth out the surface. Place the square pan into a large baking pan. Fill the pan with 1 inch (2 cm) deep boiling water.
Step Two
Move the large baking pan into the oven and bake for 45 minutes in the boiling water bath until the filling is set. (Baking in hot water bath helps prevent sudden temperature drop and cracking).
Pecan Topping:
Step One
In a medium bowl, stir to combine chopped pecans, melted butter, and caramel sauce.
Step Two
Spread the mixture evenly over the top of the cheesecake using a spoon. Save any remaining caramel sauce in the bowl for garnish.
Step Three
Place the baking pan back into the oven and continue to bake at 350F for 25-30 minutes until the pecan mixture is set. Take the pan out of the oven and allow it to cool down to room temperature, for about one hour.
Step Four
Carefully remove the cheesecake out of the pan using the lined parchment paper and place on a wire cooling rack. This helps the cheesecake crust from getting soggy while being refrigerated.
Step Five
Transfer the cheesecake to the refrigerator overnight (or for at least 8 hours) to cool down and solidify.
Step Six
To serve, transfer the cheesecake to a serving dish. Cut into slices and serve with remaining caramel sauce. Drizzle more caramel sauce on top, if desired.
Get ready, because this is one dessert snack that will have your family, friends and neighbors banging down your door. Here are some special tips to ensure you make the best bars around. For the caramel sauce - you can use storebought or homemade, but homemade is always better. For a different flavor, try it with homemade salted caramel sauce and take it to the next level of flavor.
To make these amazing bars, you will also need measuring cups and spoons, a mixing bowl, a hand mixer, parchment paper, an 8-inch square baking pan, and a large deep baking pan (for the water bath).
Storage options are as follows:
In the refrigerator: Caramel pecan pie cheesecake can be stored in an airtight container in the refrigerator for up to 1 week. You can store it in the baking pan that you used and seal the top tightly with aluminum foil or cling wrap.
In the freezer: You can also store pecan pie cheesecake in the freezer for up to three months. Tightly double-wrap the whole cheesecake or slices with aluminum foil or plastic wrap and place it inside an airtight container. When you are ready to serve and eat the cake, just take it out of the freezer and let it thaw overnight in the refrigerator.
Now, get ready for a truly unique recipe that will have everyone talking!
Pecan Pie in a Cup
We love holidays for many reasons but especially because of the pie. And anyone who knows Delightful Pecans knows that we have had a relationship with pecan pie for our entire existence. We just love it! The sad truth is most people only eat pecan pie if they are at a dinner party because a whole pie just seems too big for one or two people. Well, not anymore. Ever since we learned about this Pecan Pie in a Cup recipe, our prayers have been answered. Now we can have single-serving pecan pie any time we want!
First, consider the cup. You need a supersized cup or mug of approximately 20 ounces. Secondly, make sure your cups are made of a durable stoneware material that is dishwasher, refrigerator, freezer, microwave & pre-heated oven safe (meaning, do not put it in when the oven is cold, but only put it in once the oven is preheated to allow for even cooking and prevents damage if it heats up unevenly). Not every mug can be put in the oven, so double-check your cup’s specifications.
Our favorite way to eat pecan pie in a mug is to serve it hot with a big scoop of vanilla ice cream, sprinkled with a touch of cinnamon. Give us a spoon and let us dig away! With that being said, we’ve talked enough. Let’s get to the recipe.
Ingredients
Crust:
2/3 cups all-purpose flour
1/4 cup cold unsalted butter, cut into small ½-inch cubes
1/8 teaspoon salt
2-3 tablespoons ice water
Pie Filling:
1/4 cup unsalted butter, melted
1/2 cup packed brown sugar
1/3 cup light corn syrup
2 small eggs, lightly beaten
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1 cup pecan halves
1 large scoop of vanilla ice cream or whipped cream (optional for topping)
Instructions
The Crust:
Step One
In a large bowl, mix the flour, butter, and salt using a pastry blender or two knives and cut in butter until the mixture resembles coarse crumbs with some larger lumps.
Step Two
Drizzle 2 tablespoons of ice water evenly over the mixture and gently stir with a fork until incorporated. Squeeze some dough together into a small ball. If it does not hold together, add more water, ½ tablespoon at a time, and test again.
Step Three
Form the dough into a ball (do not overwork the dough). Divide the ball in half and flatten each into discs.
Step Four
Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour.
The Pie:
Step One
Preheat oven to 350°F.
Step Two
On a lightly floured surface, roll out each pastry dough with a lightly floured rolling pin until a 3-inch circle. Fit each dough into the mug, covering the bottom with the dough, and press the excess dough onto the sides (halfway up). Lightly prick the bottom all over with a fork. Chill until firm, for about 30 minutes.
Step Three
In a medium bowl, whisk together the melted butter and brown sugar until smooth. Whisk in corn syrup, eggs, vanilla, and salt.
Step Four
Distribute the pecans into each mug and pour half of the syrup mixture evenly into each mug.
Step Five
Bake for 20 minutes and then cover loosely with aluminum foil to prevent the top from burning. Bake until the filling is set (another 20-25 minutes). Filling should not be overly jiggly and should only jiggle slightly in the center when gently shaken. Remove from oven and cool completely. Serve with a scoop of vanilla ice cream or whipped cream.
Pecan pie in a cup is a delicious and convenient twist on the classic dessert. By combining all the familiar flavors of pecan pie - rich caramel, toasty pecans, and warm spices - in a single serving, it offers a convenient and portable way to enjoy this beloved treat. Additionally, the individual serving size makes it perfect for those who want to indulge in a sweet treat without committing to an entire pie. The combination of textures and flavors in each bite is truly irresistible, making pecan pie in a cup a must-try for any dessert lover.
Now, get out there and make some delicious pecan-based sweet treats!