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butter pecan cheesecake bars
My friend Jon can make me laugh for an hour straight if he does his impression of a southie for me. Not many people can accurately imitate a Boston accent, and since I grew up thirty-five miles south of the city, I have a good ear for it and can tell when someone is off. Jon is nearly pitch perfect. And it’s hilarious.
But I think I love hearing his southern accents even more. He grew up there and can demonstrate several different drawls from around where he lived. The best is when he breaks into telling me about his first job scooping ice cream at Baskin Robbins. Butter Pecan was pretty much the only flavor anyone ever ordered—the other thirty flavors were just there for show.
A week or two ago, when I needed an idea for a cheesecake, I asked Jon for something that would be perfect for fall. He suggested Butter Pecan (in his southern accent), with one pecan placed on the top of each slice. Here is what I came up with.
butter pecan cheesecake squares
for the crust:
1 2/3 cup almond flour (or 1 2/3 cup raw almonds finely ground in a food processor)
2/3 cup brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
6 tablespoons butter, melted
for the filling:
3 (8 ounce) packages cream cheese, at room temperature
3/4 cup brown sugar
2 tablespoons molasses
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
3 eggs
2 tablespoons heavy cream
2 tablespoons flour
1 cup chopped pecans, finely chopped
for the topping:
1/4 cup heavy cream
1/4 cup brown sugar
pinch of kosher salt
1/2 teaspoon pure vanilla extract
1/2 cup powdered sugar
16 pecan halves (about 1/3 cup)
1. Preheat oven to 350ºF (180ºC). Line a 9 inch square pan with a strip of 9 x 14″ parchment paper. (If paper keeps falling down, use metal clips to keep it in place). Set aside. In a food processor fitted with the steel blade, pulse together almond flour, sugar, salt, and vanilla. Pour in the melted butter and process until the mixture comes together. Press nut mixture into the pan and bake for 20 minutes, just until the edges barely begin to brown. Remove from oven to let cool.
2. Reduce heat to 325ºF. In the bowl of an electric mixer fitted with the paddle attachment, beat together cream cheese, sugar, molasses, and salt until smooth and fluffy. Beat in vanilla extract, and eggs, one at a time, incorporating well after each addition. Add in cream and flour, and mix until just incorporated. Fold in pecans. Pour cream cheese mixture into crust.
3. Place a clean kitchen towel in the bottom of a large casserole dish or a roasting pan, and place the cheese cake on top. Pour cool water in the roasting pan, directly on the dish towel, until it comes to about halfway up the sides of the cheesecake pan. Bake for 25-30 minutes, or until the center of the cheesecake is almost not jiggly. Turn off the oven, and keep the oven door partially open while the cake cools. Remove after about 1-2 hours, and allow to cool completely. Transfer to the refrigerator for at least 2 hours, or overnight. Cover with plastic wrap only after cake is completely cold. (To achieve cleaner slices of cheesecake, freeze the cheesecake at this point for 45-60 minutes.)
3. Prepare the topping. In a small saucepan, whisk together cream, brown sugar, and salt. Set over medium heat and bring to a boil. Boil for about a minute. Remove from heat and whisk in vanilla and powdered sugar. Keep whisking until most of the lumps of powdered sugar are gone. Stir in pecan halves.
4. Remove cheesecake from the refrigerator or the freezer, and use the sides of the parchment paper to gently lift the cake from the pan. With a warm sharp knife, cut the cake into 16 squares, cleaning the knife after each cut. Top each piece with a praline pecan.
14 Responses to “butter pecan cheesecake bars”
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So pleased you think I’m funny! That’s the 3rd nicest compliment I could get. ; )
And I’m delighted you’d take my humble suggestion and turn it into an edible work of art! Hey, yaaawl, this cheesecake’s wicked uawwwesome!
(And don’t worry, Jaime, I won’t tell your fans SophistiMom laughed so hard one time snot came out of her nose.)
Cheers!
Jon
Wow. Yum. And other 3 letter words.
Jon—WHAAAT???? WHen did that happen?? I’m not embarrassed that my readers found out, I’m more embarrassed that it happened and you never said anything!!
Thanks, Connie!! They’re still in my freezer if you want to stop by!!
This looks seriously edible. I love butter pecan. Too bad I can’t drawl to save my life….
These look divine! I must give them a try!
Jaime, I can’t remember if I already said this or just thought to say it. BUT, I love your blog. I passed it on to a few people, Meredith Doane being one I think, and she loved it too! I’m hoping to be a rock star like you and I come to your site for ideas on how to build my own. You get my vote for best food photographer to ever grow up in the Hingham Ward.
Aw, Ben!! Thank you!!
Hey Jaime,
I may have missed it, but at which point do you add the topping to the cheesecake?
Thanks
Theresa—Thanks for your question, and sorry I didn’t make that clear. I add the topping after I cut them into squares.
Indeed, butter pecan is one of my most favorite Baskin Robbins flavors. Add mint chocolate chip to that!
I wish we can turn that into cake as well.
Christian–That’ll have to be my next project!
This looks deliciously wonderful!! And I’m from the south! Could this also be made in a 9″ springform pan? Thank you!
Anum–Thank you for your question. Yes, the 9″ pan should work. I would bake it for about 5-10 fewer minutes, and then check it, just so it doesn’t over bake.