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Decadent Pecan Pie Cheesecake Bars Recipe with Easy Bourbon Whipped Cream

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A rich and indulgent dessert combining creamy cheesecake with a crunchy pecan pie topping, finished with a soft, boozy bourbon whipped cream. Perfect for entertaining and easy to make.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup unsalted butter, cold and cubed (115g)
  • ¼ cup granulated sugar (50g)
  • ¼ tsp salt
  • 16 oz cream cheese, softened (450g)
  • ½ cup sour cream (120ml)
  • ¾ cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups chopped pecans (150g)
  • 1 cup packed brown sugar (200g)
  • ¼ cup unsalted butter, melted (60g)
  • ¼ cup light corn syrup (60ml)
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 cup heavy whipping cream, chilled (240ml)
  • 2 tbsp bourbon
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). In a bowl or food processor, combine flour, granulated sugar, and salt. Add cold cubed butter and pulse or cut in until mixture resembles coarse crumbs. Press firmly into bottom of 9×13-inch pan. Bake for 15 minutes until lightly golden. Let cool slightly.
  2. Using an electric mixer, beat softened cream cheese until smooth and fluffy (2-3 minutes). Add granulated sugar and beat to combine. Mix in sour cream and vanilla extract. Add eggs one at a time, beating just until combined after each. Pour evenly over warm crust and smooth top.
  3. In a separate bowl, whisk together brown sugar, melted butter, corn syrup, vanilla extract, and salt. Stir in chopped pecans until evenly coated. Spoon gently over cheesecake layer, spreading without mixing in.
  4. Bake bars for 40-45 minutes until topping is bubbly and cheesecake is just set with slight jiggle in center. Avoid overbaking.
  5. Cool bars completely at room temperature, then refrigerate at least 3 hours or overnight.
  6. Just before serving, beat chilled heavy cream, bourbon, powdered sugar, and vanilla extract to soft peaks. Adjust sweetness or bourbon to taste.
  7. Cut bars into squares and top each with a dollop of bourbon whipped cream. Serve immediately.

Notes

Use room temperature eggs and cream cheese for smooth blending. Avoid overmixing to prevent cracks. Press crust firmly for clean slices. Chill bars thoroughly before slicing. Use a water bath for gentler baking if desired. Whip cream just before serving for best texture. For gluten-free, substitute almond flour for all-purpose flour. For dairy-free, try coconut cream and vegan butter alternatives (not tested).

Nutrition

Keywords: pecan pie, cheesecake bars, bourbon whipped cream, dessert bars, pecan pie cheesecake, easy dessert, holiday dessert, crowd-pleaser

Find it online: https://avabake.com/decadent-pecan-pie-cheesecake-bars-recipe-with-easy-bourbon-whipped-cream/