Nutty Cheesecake Squares
Indulge in the irresistible charm of Nutty Cheesecake Squares, a creamy, nutty dessert that seamlessly blends smooth cheesecake layers with a buttery graham cracker crust and a delightful nut topping. Perfect for gatherings or a sweet weeknight treat, these bars feature toasted pecans and walnuts drizzled with honey, adding a rich crunch to every bite. With just 20 minutes of prep time and straightforward steps, this recipe is beginner-friendly yet impressive enough to wow your guests. Serve these chilled cheesecake squares straight from the fridge for a refreshing, decadent dessert you’ll want to make again and again. Keywords: nutty cheesecake squares, toasted pecans and walnuts, creamy dessert recipes, graham cracker crust bars, easy cheesecake bars recipe.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.5 cups sour cream
- 0.5 cups toasted chopped pecans
- 0.5 cups toasted chopped walnuts
- 2 tablespoons honey
Instructions
Preheat your oven to 325°F (163°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix until the texture resembles wet sand.
Press the mixture firmly and evenly into the bottom of the prepared baking pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated sugar with an electric mixer on medium speed until smooth and creamy (about 2 minutes).
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and sour cream until fully incorporated.
Pour the cream cheese mixture over the prepared crust and spread evenly with a spatula.
In a small bowl, combine the toasted pecans, toasted walnuts, and honey. Gently sprinkle this nut mixture over the top of the cheesecake layer.
Bake in the preheated oven for 35-40 minutes, or until the edges are set, and the center has a slight jiggle when shaken.
Remove from the oven and allow the cheesecake to cool completely at room temperature, then refrigerate for at least 3 hours or overnight.
Once chilled, use the parchment paper overhang to lift the cheesecake out of the pan. Cut into 16 squares with a sharp knife, wiping the blade clean between cuts.
Serve chilled and enjoy your Nutty Cheesecake Squares!
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 166 mg | 7% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 19.4 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 85 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
