Smooth and creamy, with the rich caramelized-molasses flavor of dark brown sugar, this brown sugar pecan pie cheesecake is an upgraded take on classic cheesecake. The sweet, gooey, caramel-like pecan topping is reminiscent of pecan pie, and I promise you’ll be looking for more ways to use it (over ice cream, brownies, pumpkin pie, everything!).
One reader, Jen, commented: “Have you ever experienced that moment when you take a bite of something and become totally speechless because it’s THAT good? This recipe will do that to you! Make this recipe so you can experience that moment. ★★★★★“
Another reader, Sandy, commented: “This was amazing. All of it! The brown sugar cheesecake was amazing on its own, but with the addition of the pecan topping—wow! This will be on the table during the holidays. AMAZING! ★★★★★“
I always love a good dessert mash-up, especially when it involves cheesecake. Have you seen this caramel apple cheesecake pie or these coconut cheesecake brownies before?
If you enjoy pecan pie and cheesecake, then you’ll definitely fall in love with this incredibly delicious two-for-one combo. 😉 From the thick graham cracker crust, to the smooth and creamy filling, to the gooey-yet-chunky pecan topping… every bite of this rich dessert will take your tastebuds on a texture journey. The flavors of sweet brown sugar, nutty toasted pecans, and tangy cream cheese complement one another beautifully.
This brown sugar pecan pie cheesecake is truly a showstopper and worthy of a holiday celebration!
3 Parts to This Brown Sugar Pecan Pie Cheesecake
- Graham Cracker Crust: This is my favorite graham cracker crust, only scaled up so the crust comes all the way up the sides. Unlike the other layers of this dessert, I do NOT recommend using brown sugar in the crust, because it creates a too-soft foundation. Use regular sugar. Or, my Biscoff pie crust is a delicious alternative.
- Filling: This smooth and creamy cheesecake is flavored with dark brown sugar and a touch of cinnamon, for an elevated caramel-like flavor.
- Caramel Pecan Pie Topping: The pecans get a quick turn in the oven, to get that roasty-toasty flavor. Make the brown sugar caramel sauce on the stove (it’s a lot quicker than salted caramel), mix in the toasted pecans, and then let it cool and thicken before spooning over the chilled cheesecake. Brown sugar whipped cream is optional (but delightful!)—see recipe Note.
Press the graham cracker crust mixture into your springform pan and pre-bake for 10 minutes.
Use These 7 Ingredients in the Filling
- Brick Cream Cheese: Use 32 ounces of full-fat brick cream cheese. Make sure you’re buying the bricks of cream cheese and not cream cheese spread, which has higher water content.
- Dark Brown Sugar: Light brown sugar is fine if you can’t find dark—it’s not going to ruin your cheesecake—but the flavor won’t be as pronounced. The difference between them is the molasses content: dark brown sugar has nearly twice the amount of molasses as light brown. It’s what we use in caramel turtle cheesecake also.
- Sour Cream: Makes for a smooth and velvety texture, and gives it that lightly tangy flavor. Without it, you’ll just be eating… baked cream cheese.
- Vanilla: Pure vanilla extract adds flavor, especially homemade vanilla extract!
- Lemon Juice: While it’s optional, the lemon juice serves to brighten up the cheesecake’s overall flavor. It won’t make it taste like a lemon cheesecake. You can use orange juice instead of lemon—works so well in this pecan cheesecake.
- Cinnamon: Just a small amount, but it really helps bring out the brown sugar and pecan flavors.
- Eggs: 3 eggs are the final ingredient. You’ll beat the eggs in last, one at a time, until they are *just* incorporated. Do not overmix the batter after you add the eggs. This will whip air into the cheesecake batter, resulting in a cracked, deflated cheesecake.
Success Tip: Make sure all of the cheesecake batter ingredients are at room temperature so the batter remains smooth, even, and combines quickly. Beating cold ingredients together will result in a chunky over-beaten cheesecake batter. And that’s hardly the way we want to start!
Here’s an Easy Cheesecake Water Bath Method
I promise a water bath is nothing complicated. What’s the point, you ask?
Cheesecake loves a humid environment. The steam from hot water in the oven lifts the cheesecake up slowly and evenly, reducing the risk of cracks on the surface. Additionally, this slow and even baking method helps prevent the cheesecake from sinking back down as it cools. I actually have an entire post and video tutorial dedicated to How to Make a Cheesecake Water Bath.
Taking a few extra minutes to prepare a water bath for this pecan pie cheesecake recipe is worth it.
And you do not need to place the cheesecake IN water! I’ve been using an easier method in recent years—and one that doesn’t risk water leaking into your springform pan. Simply place a large baking pan/roasting pan filled with about an inch of hot water on the bottom rack of the oven with the cheesecake in the center of the oven, on the rack above, centered over the pan of water. The cheesecake is on the rack ABOVE the water, not inside the water. It works!
- Here’s what I do: I get a kettle of water boiling while I make the cheesecake filling. When I’m ready to bake the cheesecake, I place the cheesecake on the center rack. Then I slide the large pan onto the bottom rack and carefully (so carefully!) pour the entire kettle of boiled water into the pan. Then shut the oven door as quickly as possible to trap that steam inside.
How to Cool & Chill Your Pecan Pie Cheesecake
Careful not to over-bake the cheesecake. Over-baked cheesecake will crack and taste dry and mealy. The cheesecake is done when the edges are set and the center is still a little jiggly. Don’t worry, the cheesecake will set as it cools and then chills in the refrigerator.
Cool the cheesecake in the cooling oven. When the cheesecake is done, turn the oven off, crack open the oven door, and leave the cheesecake inside for at least 1 hour. A drastic and sudden change of temperature isn’t ideal for cheesecake—from hot oven to cool counter—so do your best to control the environment by leaving the cheesecake inside. After the cheesecake has cooled in the oven for at least 1 hour (or even longer), you can take it out and let it finish cooling at room temperature.
Chill your cheesecake for at least 4 hours or even overnight. There’s no greater test to your willpower than those several hours you’re forced to wait as the cheesecake cools down and then chills in the refrigerator. But every minute is completely worth it when you take that first unbelievable bite.
Caramel Pecan Pie Topping
Brown sugar cheesecake is, of course, delicious on its own, but the sweet pecan pie topping is the finishing touch that takes the whole dessert to the next level. You need pecan halves, butter, brown sugar (I recommend dark), heavy cream, salt, and a touch of corn syrup.
FAQ: Can I leave out the corn syrup? If you don’t want to use corn syrup, you can leave it out, but the texture of the topping may be a little grainy. The corn syrup serves to keep the sauce smooth and glossy. You can try using maple syrup, golden syrup, or honey in its place, but the texture may vary. This is basically the same delicious sauce we use on caramel turtle brownie pie.
Start by toasting the pecans on a baking sheet in the oven for about 10 minutes. You’ll cook the rest of the topping ingredients on the stovetop to make a caramel-like sauce. The sauce will seem pretty thin at first. (If you’ve made salted caramel sauce before, it won’t be as thick as that.) But after you stir in the toasted pecans and let it cool, it thickens significantly.
If you want a chunkier topping, you can use 2 cups (240g) of pecans, but if you want it a little more saucy, use 1 and 1/2 cups as listed in the recipe below.
The brown sugar caramel pecan topping is so easy… and you’ll be looking for excuses to make it! It’s *fabulous* spooned over a bowl of ice cream or even oatmeal or yogurt, for a special treat.
Here are even more ways you could use the topping:
- Spooned over Chai Spice Cinnamon Swirl Bundt Cake or Cream Cheese Pound Cake
- With Peach Bread, Apple Cinnamon Bread, or Banana Bread
- Topping for Brownies or Brownie Pie
- Make this easy Cheesecake Pie in half the time and spoon it over that instead!
- Serve on Pumpkin Pie, Pumpkin Pie Bars, Sweet Potato Pie, or Pumpkin Slab Pie
- Just eat it with a spoon (!!!)
Finally, if you want to ride this brown sugar train all the way to the station, make this homemade whipped cream, substituting brown sugar for the granulated sugar. And… I’m done. 😉
Print
Pecan Pie Cheesecake
- Prep Time: 1 hour
- Cook Time: 1 hour, 10 minutes
- Total Time: 8 hours (includes chilling)
- Yield: serves 12-16
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Combine a thick graham cracker crust, creamy brown sugar cheesecake filling, and a caramel pecan topping to make one unbelievable layered dessert. Make sure all cold ingredients in the filling are room temperature before starting. Top with optional brown sugar whipped cream as the final garnish (see recipe Note).
Ingredients
Crust
- 2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)*
- 6 Tablespoons (75g) granulated sugar
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
Cheesecake
- 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar (I recommend dark)
- 1 cup (240g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice (optional, but recommended)
- 1/4 teaspoon ground cinnamon
- 3 large eggs, at room temperature
Brown Sugar Pecan Topping
- 1 and 1/2 cups (180g) pecan halves
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 1/2 cup (100g) packed light or dark brown sugar (I recommend dark)
- 6 Tablespoons (90ml) heavy cream
- pinch of salt (less than 1/8 tsp)
- 1 Tablespoon (15ml) light corn syrup*
- optional: homemade brown sugar whipped cream (see Note)*
Instructions
- Adjust the oven rack to the center position, with a lower oven rack in place for the water bath described in step 5, and preheat oven to 350°F (177°C).
- Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly and you can use the flat bottom of a small measuring cup to help smooth it all out if needed. Pre-bake for 10 minutes. Remove from the oven and set aside to slightly cool as you prepare the filling.
- Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and brown sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, lemon juice, and cinnamon, and then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking, avoid over-mixing the batter as best you can. You will have close to 6 cups of batter.
- Pour cheesecake batter into warm pre-baked crust. Use a rubber spatula or spoon to smooth it into an even layer.
- Prepare the simple water bath (see recipe note for traditional water bath method): If needed for extra visuals, see my How to Make a Cheesecake Water Bath; the visual guide will assist you in this step. Boil a kettle or pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. Place the cheesecake on the center oven rack of the preheated oven. Place a large metal baking or roasting pan (I usually use a 9×13-inch baking pan—do not use glass) on the bottom rack. Pour boiling water into pan, about 1 inch deep. Immediately close oven to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself, which is the traditional water bath method explained in the recipe Notes.
- Bake cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. I usually bake it for 30 minutes, tent it with foil, and bake for another 35 minutes. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan.
- Cool & chill the cheesecake: Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven as it cools down for 1 hour. Remove from the oven, then cool cheesecake completely at room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.
- Start the topping: Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the pecans on top and toast for 8–10 minutes or until fragrant and lightly browned. Set aside.
- Finish the topping: Heat the butter, brown sugar, heavy cream, salt, and corn syrup together in a medium saucepan over medium heat. With a spatula or whisk, stir occasionally until butter has melted and mixture is combined. Bring to a simmer. Once simmering, stop stirring and allow to simmer/boil for 1–2 minutes. Remove from heat, and then stir in the toasted pecans. Cool topping completely before using. The sauce will thicken considerably as it cools.
- Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Spoon cooled pecan pie topping on top of the cheesecake (or you can spoon it onto each individual slice). If desired, garnish with whipped cream. I used Wilton 8B piping tip for the pictured whipped cream. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
- Cover and store leftover cheesecake in the refrigerator for up to 5 days.
Notes
- Make Ahead and Freezing Instructions: This cheesecake can be made the day before. It has to chill for quite some time before serving. See step 7. Another way to make this cheesecake ahead of time is to freeze it (without the topping). Cheesecake can be frozen for up to 3 months. If you need detailed freezing instructions, see my cheesecake post for a helpful How to Freeze Cheesecake guide.
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowl | 9-inch Springform Pan or 10-inch Springform Pan | Electric Mixer (Handheld or Stand) | Rubber Spatula | Large Roasting Pan | Baking Sheet | Silicone Baking Mat or Parchment Paper | Saucepan
- Traditional Water Bath: Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap the aluminum foil around the springform pan. Place the pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.) Bake as directed. When cooling the cheesecake in the oven in step 7, leave it sitting inside the water bath. Remove it from the water bath when letting it cool at room temperature. See How to Make a Cheesecake Water Bath for more information.
- Toppings: You can substitute maple syrup, golden syrup, or honey for the corn syrup, but the texture may vary. If you don’t like pecans, you can substitute with coarsely chopped walnuts or you can skip the topping and instead top the baked and cooled brown sugar cheesecake with salted caramel or chocolate ganache.
- Brown Sugar Whipped Cream: If you’d like to make the optional brown sugar whipped cream, as pictured, follow the recipe for this homemade whipped cream, but use light or dark packed brown sugar instead of white granulated sugar. I used dark brown sugar, and Wilton 8B piping tip.
- Room Temperature Ingredients: Bring all cold ingredients to room temperature before beginning. Room temperature ingredients combine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake batter.
- Non-US Readers: Don’t have graham crackers where you live? Use 240g ground digestive biscuit crumbs (about 2 cups; 16 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. You can also substitute golden syrup for the corn syrup. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK in this recipe. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out!
Reader Comments and Reviews
I want to freeze the cheesecake in slices and give it to someone as a gift… How do you recommend giving the topping?
Hi Rachel, we’d recommend gifting the topping in a separate jar or container.
Can I use a maple sandwich cookie crust instead of a graham cracker crust for this recipe?
Hi Jana, sounds delicious! If you’re using cookies with a cream filling, you may only need butter to help hold the crust together, similar to how we make an Oreo crust. Let us know what you try!
Can this be made as a cheesecake pie? Thank you!
Hi Christina, Sure can! Bake and chill the cheesecake pie and then spoon this cooled topping on top.
Hi Sally, I’m planning on making this cheesecake but using the Apple streusal topping from your other cheesecake recipe instead of pecans on top as I’m using a 10 inch springform pan, do I bake the apples and streusel on top of the cheesecake filling from the start for the full 55/60 min bake this takes?
Hi Justine, we haven’t tested it, but yes, we would add the apples and streusel topping from the start. You will likely need to tent the pan with aluminum foil towards the end of bake time to prevent the topping from over browning. Keep a close eye on it. Enjoy!
Would you have a guide to make this into a smaller 6 or 8 inch pan ? And only 16oz of cream cheese ?
Hi Maria! You should be able to halve this recipe for a smaller 6 inch cheesecake.
Is it also possible to freeze the pecan pie topping separately from the cheesecake?
Hi Marie, we haven’t tested it, so are unsure whether that would work. We worry it may become too wet when you thaw it… probably best to stick with making it fresh when you plan to serve the thawed cheesecake.
Great pie.
It was really good regardless of my inability to bake it properly! (I overcooked it due to my oven)
Hi! Do you have an Oreo cheesecake recipe? There is a picture of one on your tips for cheesecake post… but I can’t seem to find one. Thanks!!
Hi Samantha! I do; but it is published in my cookbook, Sally’s Baking Addiction!
Ooo! I have that one. I’ll have to look it up.
I made this topping for a cheesecake I purchased and it is easy to make and absolutely 5 Stars!
I have made your cheesecakes several times. Each time I have trouble getting the graham cracker crumbs to cling to the sides. I measure the ingredients to the gram. This last time I added more butter and it helped a little. Any additional suggestions to solve my problem. I also used a water bath with this cheesecake and set the temperature correctly at 350, which was checked with an oven thermometer, and the cheesecake still cracked. Help!
Hi Linda, we’re happy to help troubleshoot. What brand of springform pan are you using? And are you greasing the side? We recommend using an ungreased pan so that the crust can stick to the sides better. You’ll want to make sure any larger chunks of crumb are broken down, too, as they can prevent the crust from coming together as well. Is it possible that the cheesecake was overbaked by just a few minutes? You might try reducing the bake time ever so slightly to prevent cracking. Be sure not to open the door during bake time and to let it cool in the oven before removing, as any drastic changes in temperature can cause cracking as well. Hope this helps and that you enjoyed the cheesecake!
This pecan pie cheesecake is perfect in every way! No matter what new cheesecake recipe I’ve made for our family, everyone keeps telling me their favorite is my lemon cheesecake. For the first time ever, this cheesecake has become their now number one favorite. Of course, it is my favorite too. It is so light and creamy with a taste that tells you to keep coming back for more. It’s not too sweet. Everything is perfect! Thank you for sharing this recipe, Sally.
Second time I’ve made this and it’s a HUGE hit again!! Amazing!!!
I found this recipe in early fall and thought at the time that I was making this for our family Christmas get-together. It was such a hit! It disappeared! Everyone loved it and it was pretty simple to make. I used the dark brown sugar in cheesecake and in the whipped topping. So delicious. I’m make your pumpkin cheesecake for Christmas dinner. I’ve made it a few times and it is so good, also! Love your recipes!
I plan on making a version of this. combining your salted caramel apple pie filling and wanted to know if I could layer in the apple filling or would they sink to the bottom before it sets enough
Hi Jon! We would reference this caramel apple cheesecake pie recipe as a guide. Let us know what you try!
Hello again! We just came from the party! I did the cheesecake and it was lovely! I used the Philadelphia spread as we don’t have the bricks in our country and all turned wow! Wanted to tell you that! Thank you! As usual you’re the best!
I made this recipe for Thanksgiving and it was such a hit that one of my guests offered to pay me to make him another one. Spoiler alert, I didn’t charge, but I did make two more over the weekend that disappeared just as fast as the first one! I don’t love making cheesecakes because there are so many steps and it honestly intimidates me, but Sally’s recipe laid out everything in small, easy to follow steps. Not only was this delicious, but it was gorgeous and felt like the perfect, special dessert for our holiday meal. It’s now been requested for Christmas and I see it being a staple for our holidays from now on!
So happy to read this, Alexa!
This recipe was so delicious! I used a pre-made pecan crust I found at the store, so I halved the cheesecake filling recipe because the crust was much smaller than a springform pan. The only ingredient not easily halved was the three eggs, so I used one whole egg and one egg yolk. The simple water bath worked out perfectly and I didn’t have to worry about a soggy crust. It was done after 55 minutes in my oven; I took the internal temp since I don’t make cheesecake often enough to know by appearance when it’s done. I made the full recipe of the pecan topping, it set up nicely as it cooled and then became the perfect consistency after chilling on top of the cheesecake. I made the brown sugar whipped cream to serve on the side so it could go with either this cheesecake or pumpkin pie. I will definitely be making this recipe again.
Great recipe, came out perfect. The cheesecake has the right amount of tang. I didn’t want anything overly sweet and made two small adjustments. I used a pecan crust and added a generous drizzle of Sally’s recipe for salted caramel over the topping. I also crushed some of the pecans instead of leaving whole. It looked and tasted magnificent.
I loved this cheesecake! I’ve never made one like this before, but Sally’s instructions had the perfect level of detail to get me through the process (as usual), and the water bath method was easy and effective. It was delicious of course, but because I over-analyze everything… I think that the height of the cheesecake is impressive-looking, but I actually would have preferred it a bit smaller. If I make it again next Thanksgiving, I might do half the amount of cheesecake with the same amount of topping. I felt that the ratio of cheesecake to pecans was a bit off, and since there are usually multiple desserts at Thanksgiving, I think the guests would appreciate a smaller slice.
Would it be okay to line the bottom of the springform pan with parchment paper when making a cheesecake
Hi Gary, You can certainly place a round piece of parchment on the bottom of you pan so that it slides off more easily.
Made this for Thanksgiving and it was a hit. Got rave reviews from everyone. However, next time I think I will use pecan pieces in hopes that it will cut into nicer slices OR I will warm the pecan topping ever so slightly and spoon it over individual slices.
Made this today, and I was wondering if my graham cracker crust is too thick in the middle? Whenever I make a crust, it usually turns out slightly thicker in the middle and I was just wondering if this was normal. Thanks!
Hi Olivia! Next time, try to spread out the graham cracker crust crumbs evenly. But a little extra crust in the middle doesn’t hurt!
Making this today. Decided to go with this recipe instead of another I had saved. Can I substitute the corn syrup for pure maple syrup? Thanks.
Hi Val, yes! See recipe Note. Hope you enjoy!
I want to make this today for Thanksgiving.Do I need to wait till cake is completely cool (overnight)
To put topping on it? Can the topping be made ahead of time ?
I am a bit confused on the timing.
Hi Denise, it is best for the cheesecake to have cooled completely before adding the topping. You can make the topping in advance, of course, and then top the cheesecake after the cheesecake has cooled. You can chill the cheesecake in the refrigerator with the topping on it if you’d like.
I have this in the oven and looking forward to serving it for Thanksgiving. Looks and sounds delicious! My question is regarding the sour cream in the batter – is it 1 cup = 8 oz (which is 226 grams as printed on the tub) or a bit more than an 8 oz (1 cup) tub to equal 240 grams? This is confusing. I opted for just the 1 cup 8 oz tub = 226 grams. I’m hoping it won’t make a difference and will let you know, fingers crossed. Thanks!
Hi. Can I substitute dark corn syrup for the light corn syrup for the pecan topping?
Should be fine here, Carrie!
I made this for a Friendsgiving and it was a big hit. I got so many compliments on it. The only thing I changed was the crust, I used 1/2 c ground up pecans replacing 1/2 c of the graham cracker crumbs. It was easy to make and will be in my rotation of cheesecakes that I make often for friends celebrations and holidays.
I made this for a Friendsgiving and it was a big hit. I got so many compliments on it. The only thing I changed was the crust, I used 1/2 c ground up pecans replacing 1/2 c of the graham cracker crumbs. It was easy to make and will be in my rotation of cheesecakes that I make often for friends celebrations and holidays.
Hi Sally, I love all your recipes ! You’ve never steered me wrong. I’m wondering if this can be made as squares vs cake? If it’s possible, what size baking pan would you use? I’m thinking about ease of serving. Thank you for all the wonderful recipes you’ve shared over the years.
Hi Bev, if I were to turn this into a bar of sorts, I would use a 9×13-inch pan. I’m unsure about the exact bake time though.
Hi Sally, replying to your reply about making these as bars instead of in round pie form, do you think the temp and bake time used in your lemon blueberry cheesecake bar recipe would work?