{"id":5223,"date":"2021-11-18T18:40:11","date_gmt":"2021-11-18T18:40:11","guid":{"rendered":"https:\/\/thetableofspice.com\/?p=5223"},"modified":"2021-12-03T01:01:28","modified_gmt":"2021-12-03T01:01:28","slug":"bourbon-pecan-pie-cheesecake-bars","status":"publish","type":"post","link":"https:\/\/thetableofspice.com\/old\/bourbon-pecan-pie-cheesecake-bars\/","title":{"rendered":"Bourbon Pecan Pie Cheesecake Bars"},"content":{"rendered":"\n
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I know the word cheesecake can be daunting but let me tell you something, these cheesecake bars are so far from it, you’ll want to make them all the time! The key is to use a blender to get the cheesecake filling into a smooth lump free batter! Also don’t worry this recipe doesn’t require a water bath, its literally a fool proof recipe considering I made it all within an hour, while making lunch and meal prepping dinners for the week. Like get z would say, its EASY AF! <\/p>\n\n\n\n

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DID YOU MAKE THIS DISH?<\/h2>\n\n\n\n

If you make this dish, be sure to leave a comment and\/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don\u2019t forget to tag me on Instagram @thetableofspice<\/a> or hashtag #thetableofspice<\/a> or both! Looking through the photos of recipes you all have made is my favorite!<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Bourbon Pecan Pie Cheesecake Bars<\/h2>\n
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<\/div>\n
Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Dessert<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Keyword: <\/span>boubon, cheesecake bars, egglessdessert, pecan pie<\/span><\/div><\/div>\n
Servings: <\/span>12<\/span> pieces<\/span><\/span><\/div>\n\n
Author: <\/span>Sweta Patel<\/span><\/div>\n\n\n

Ingredients<\/h3>

Crust <\/h4>
  • 2<\/span> packets <\/span> graham crackers <\/span> 25 crackers <\/span><\/li>
  • \u00bd<\/span> cup<\/span> melted butter <\/span><\/li>
  • 1 <\/span> tsp<\/span> salt <\/span><\/li><\/ul><\/div>

    Cheesecake Filling <\/h4>
    • 2<\/span> 8oz<\/span> cream cheese<\/span><\/li>
    • \u00bd<\/span> cup<\/span> sugar <\/span><\/li>
    • \u00bc<\/span> cup<\/span> sour cream<\/span><\/li>
    • 2<\/span> tsp<\/span> vanilla extract <\/span><\/li>
    • 1<\/span> egg<\/span> *see notes for eggless option <\/span><\/li>
    • 1<\/span> tbsp<\/span> all purpose flour <\/span><\/li><\/ul><\/div>

      Pecan pie topping <\/h4>
      • 4<\/span> tbsp<\/span> butter <\/span><\/li>
      • 1<\/span> cup<\/span> brown sugar<\/span> light or dark. either or is fine <\/span><\/li>
      • \u00bd<\/span> cup <\/span> heavy whipping cream <\/span><\/li>
      • 1<\/span> tsp<\/span> salt <\/span><\/li>
      • \u00bd<\/span> tsp<\/span> cinnamon<\/span><\/li>
      • \u00bd<\/span> tsp<\/span> ground nutmeg <\/span><\/li>
      • 1&\u00bd<\/span> cups<\/span> pecans<\/span> roughly chopped <\/span><\/li>
      • 2<\/span> tbsp<\/span> bourbon of choice <\/span><\/li><\/ul><\/div><\/div>\n

        Instructions<\/h3>
        • Preheat oven to 350\u00b0F and line a 9'13 baking pan with parchment paper.<\/span><\/div><\/li><\/ul><\/div>

          Crust <\/h4>
          • In a food processor add the graham crackers and pulse a couple of times until you have a sand like texture, transfer into a bowl and add the salt and melted butter, mix everything together until well combined. <\/span><\/div><\/li>
          • Next transfer this into the lined baking sheet and press down until you have a even crust. Bake for 10 min and set aside to cool. <\/span><\/div><\/li><\/ul><\/div>

            Cheesecake filling <\/h4>
            • In the same food processor or blender (make sure to clean out the graham crackers), add in all the ingredients that are listed under "cheesecake filling" and blend. Blend until you have a smooth consistency and no lumps. <\/span><\/div><\/li>
            • Transfer this filling into the baking dish that we baked the crust in, smooth out the top and bake for 30-40 mins in the middle rack until its fully baked from the inside and out. Insert a toothpick into the middle of the cheesecake to ensure its cooked fully. Once cheesecake is cooked, let it cool down for 20mins.<\/span><\/div><\/li><\/ul><\/div>

              Pecan pie filling <\/h4>
              • In a sauce pan, add in the butter and pecans, cook on med\/low heat for 3-5 mins. Next add in the bourbon, brown sugar and remaining spices. Once the brown sugar is started to melt, add in the heavy whipping cream and continue to stir until you have a smooth, lump free filling. <\/span><\/div><\/li>
              • Pour the pecan sauce over the cheesecake and place in the fridge for 1-2 hours or overnight. Serve and enjoy! <\/span><\/div><\/li><\/ul><\/div><\/div>\n
                <\/div>\n

                Notes<\/h3>
                  \n
                • For eggless option, replace the egg with 1\/4 cup yogurt, it can greek or whole fat yogurt.\u00a0<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

                  I know the word cheesecake can be daunting but let me tell you something, these cheesecake bars are so far from it, you’ll want to make them all the time! The key is to use…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1911,1913],"tags":[2406,751,2407],"class_list":["post-5223","post","type-post","status-publish","format-standard","hentry","category-desserts","category-recipes","tag-bourbon-pecan-pie","tag-cheesecake","tag-cheesecake-bars"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/5223","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/comments?post=5223"}],"version-history":[{"count":3,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/5223\/revisions"}],"predecessor-version":[{"id":5233,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/5223\/revisions\/5233"}],"wp:attachment":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/media?parent=5223"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/categories?post=5223"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/tags?post=5223"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}