Y’all, let me tell you about a recipe that’s gonna make your taste buds do the Texas two-step! I’ve been perfecting this Texas Pecan Praline Cheesecake Bars recipe for years, and honey, it’s worth every single calorie (not that we’re counting, right? 😉).
Listen up, because these bars combine everything we love about our traditional pecan praline candy with the creamy decadence of cheesecake. It’s like having two desserts in one – and who doesn’t love a good two-for-one deal?
First things first, here’s what you’ll need:
For the crust:
– 2 cups graham cracker crumbs
– 1/2 cup melted butter
– 1/4 cup brown sugar
For the cheesecake layer:
– 3 (8 oz) packages cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 2 teaspoons vanilla extract
– 1/4 cup sour cream
For the praline topping:
– 1 cup chopped pecans
– 1/2 cup butter
– 1 cup brown sugar
– 1/4 cup heavy cream
Y’all, if you’re loving this recipe so far, make sure to follow me on Newsbreak for more mouthwatering Texas recipes that’ll make your family think you’ve been taking secret cooking classes!
Now, let’s get cooking:
1. Preheat that oven to 325°F. Line a 9×13 baking pan with parchment paper (trust me, you’ll thank me later).
1. Mix those graham cracker crumbs with melted butter and brown sugar until it looks like wet sand. Press it into your pan like you mean it!
1. Bake the crust for 10 minutes and let it cool while you work your magic on the filling.
1. Beat those cream cheese blocks until they’re smooth as silk. Add sugar and keep beating until it’s light and fluffy. Add eggs one at a time (don’t get too excited and dump them all in at once, sugar!).
1. Fold in the vanilla and sour cream, then pour this heavenly mixture over your crust.
1. Bake for about 45 minutes or until the center is almost set but still has a little jiggle (kind of like me after eating too many of these 💁♀️).
For the praline topping (this is where the magic happens):
1. Toast those pecans in a dry skillet until fragrant.
2. In a saucepan, combine butter and brown sugar until bubbly.
3. Add cream and pecans, stirring until thickened.
4. Pour over the cooled cheesecake and refrigerate for at least 4 hours.
Sweet heavens, y’all wouldn’t believe the number of marriage proposals I’ve received after serving these bars at church potlucks!
Don’t forget to leave a comment below and tell me how these turned out for you! Did your family fight over the last piece like mine does? I’d love to hear your stories! And if you’re craving more Texas-sized deliciousness, make sure you’re following me on Newsbreak for daily recipes that’ll make your mama proud.
Remember, in Texas, we don’t count calories – we make calories count! Now go on and make these bars before I eat the screen trying to get to them! 🤠💕
Happy baking, y’all!
