Cheesecake and walnut cake bars

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These walnut cake cheesecake bars are made with a thick, creamy cheesecake base and topped with a sweet walnut cake filling. These cheesecake squares are perfect for serving guests or treasuring by yourself, they are so good!

Pecan Pie Cheesecake Bars - Creamy cheesecake with a thick, sweet pecan pie topper.

You know, I'm not a cunning person.

I tell people and they nod and smile, but I don't think they really understand. They assume I can do things like color inside the lines or maybe spray paint a mason jar to make a candlestick or whatever else on Pinterest is hot right now. Because that is easy! Anyone can do that. Law?

Your. No. Just don't assume I know how to properly hold a pair of scissors, k?

Pecan Pie Cheesecake Bars - Creamy cheesecake with a thick, sweet pecan pie topper.

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That's why when one of my favorite clients asked me to create a special cocktail for them (recipe coming soon!) And to tie a bow around the stem of the cocktail glass, I passed out. I mean, cocktails, yes. Bows – no.

After reviving myself enough to say, absolutely, sounds great, I had a panic attack. I mean, I am a professional here. I can't tell customers that I don't know how to tie a tie. But, seriously. I can't tie a bow. I mean, what was he going to use to tie the bow? My shoelaces? No, they are very dirty.

I had to go to the local craft store. Aaaa and my super cunning and artistic daughter insisted on coming, so I ended up spending all the money.

walnut cake bars

But, I left with a nice ribbon that I was pretty sure could make a bow. Oh me. He was so cute and naive back then.

I watched video tutorials for an hour, guys. That is not an exaggeration.

Then, as I was sitting in my study, head in the game, ready to kick the trash out of this bow, I started to gently tie the ribbon around the stem of the glass and the next thing I knew, it was on the floor.

nut cake

I was sitting in my chair. I was tying a bow. And then it was on the floor.

Who in the world can fall out of a damn chair while bowing? It is not as if it were a contact sport. I need serious help in the processing department, guys. Serious help. And also an ice pack, because that really hurts.

I'm pleased to say that I managed to tie two ties (from the floor, obviously) to the glasses without further incident. Also, I feel compelled to point out that it was 10 in the morning and I hadn't even had a sip of that cocktail I was photographing. I'm just so unscrupulous.

So, that has nothing to do with anything at all, but I wanted to share it because I thought you would enjoy the story!

creamy cheesecake recipe with walnut pie filling

Today we have walnut pie cheesecake bars! Do you know the sweet and sticky pecan pie filling? It is my jam. I could literally eat it on toast. So, I recreated that delicious delicacy and placed it on a thick and creamy base of cheesecake lightly spiced with cinnamon. These bars are out of this world fine!

I baked this cheesecake in a 7 × 11 pan, because I didn't want the cheesecake to be too thin. You can buy the one I use here. It is currently under $ 5, so hop in!

pecan cheesecake recipe

Cheesecake and walnut cake bars

Preparation time

15 minutes

Time to cook

45 minutes

Total time

1 hour

Servings: 12 servings

Course:

Dessert

Kitchen:

American

Calories: 485 kcal

These walnut cake cheesecake bars are made with a thick, creamy cheesecake base and topped with a sweet walnut cake filling. These cheesecake squares are perfect for serving guests or treasuring by yourself, they are so good!

Ingredients

For the crust:

  • 2 cups graham cracker crumbs

  • 6 6 tablespoons butter Melted

For the cheesecake:

  • sixteen ounces cream cheese, room temperature 2 packets

  • 1 cup sugar

  • 1/4 cup sour cream

  • 3 large eggs

  • 1 teaspoon cinnamon

  • 2 teaspoons vanilla extract

For the pecan pie filling:

  • 1/4 cup butter

  • 1/4 cup corn syrup

  • 1/4 cup brown sugar

  • 1/4 cup maple syrup

  • 1 cup chopped walnuts

  • Dash of salt

Instructions

  1. Preheat oven to 325 degrees. Spray a 7 × 11 baking dish with nonstick cooking spray.

  2. In a medium bowl, mix together the cookie crumbs and melted butter. Press into the bottom of the prepared baking pan and bake for 5 minutes.

  3. Remove from oven and set aside.

  4. In a bowl of a stand mixer, beat cream cheese, sugar, sour cream, eggs, cinnamon, and vanilla until well combined. Pour the dough into the prepared crust.

  5. Bake for 40 minutes at 325 degrees or until the center is slightly wavy. Turn off the oven and break the door. Let the cheesecake stand in the hot oven for 45 minutes. Remove it to the counter to cool completely before chilling in the fridge.

  6. To make the topping, add the ingredients to a small saucepan over medium-low heat. Stir the mixture until the butter is melted and the nuts are covered. Bring to a boil, stirring occasionally, and cook for 3 minutes. Remove from the fire.

  7. Immediately spoon the topping over the cheesecake. It will thicken slightly as it cools, so it is best to serve hot. You can add more maple syrup if it is too thick for your taste.

  8. Cut into small bars and serve immediately.

Recipe Notes

  1. To store for later, keep topping and cheesecake separate. Heat topping when ready to use, then pour over pre-cut cheesecake slices.

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