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Cheesecake Bars With Pecan Crumble Topping

Makes 16-24 pieces, depending on size


  • Butter Cookie Dough
  • 1 1/4 cups all purpose flour
  • 1/2 cup unsalted butter
  • 1/4 cup sugar
  • pinch salt
  • 1 egg
  • Cheesecake Filling
  • 1 8 ounce package cream cheese
  • 1/4 cup sugar
  • 1 egg
  • 2 tablespoons sour cream
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • Topping
  • 1/4 cup brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter
  • 1/2 cup finely chopped pecans


For the cookie dough bottom, blend all ingredients in a food processor to form a soft dough. Wrap the dough and chill 1-2 hours.

Preheat the oven to 350 F. Remove the dough from the fridge and press the dough into a 7 by 11 inch pan or 9 by 9 inch square pan. Bake the bottom (dough) until lightly browned, about 25 minutes and cool well.

Meanwhile, for the filling, whiz everything in a food processor. Pour over baked, cooled bottom crust. Combine topping by rubbing ingredients together to form a streusel. Sprinkle over cheesecake. Bake for another 25 minutes or until cheesecake is just barely set. Refrigerate 4-6 hours before cutting into squares.

Recipe by: Marcy Goldman - Kosher Cuisine with Marcy Goldman


When you want a little rich treat but not break the bank or the diet, these cheesecake squares are perfect.