These Pecan Pie Cheesecake Bars are the perfect holiday dessert! A buttery pecan crust is topped with a creamy cheesecake filling and then finished with a gooey pecan pie topping. So good, no one will be able to resist! If you're looking for a show-stopping holiday dessert, these Pecan Pie Cheesecake Bars are it!
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❤️ Why you'll love this recipe
- The pecan crust is so buttery and delicious!
- The cheesecake filling is creamy, sweet, and refreshing.
- The pecan pie topping is gooey and perfect.
- These bars are easy to make and can be made ahead of time.
Ingredients
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For the crust
- graham crackers
- granulated white sugar
- unsalted butter, melted
- non-stick baking spray
For the cheesecake
- cream cheese, room temperature
- sour cream, room temperature
- dark brown sugar, packed
- large eggs, room temperature
- egg yolks, room temperature
- vanilla extract
- all-purpose flour
For the pecan pie topping:
- unsalted butter
- heavy cream
- light brown sugar, packed
- vanilla extract
- light corn syrup
- chopped pecans
Equipment
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat the oven to 350°F/177°C. Prepare a 9" x 13" baking dish with parchment paper. Spritz the paper with nonstick cooking spray. Set aside.
Prepare the Crust
- Place the graham crackers and sugar into a food processor. Pulse until the crackers are finely ground.
- Add the melted butter and pulse again until the butter is evenly incorporated
- Press the graham cracker mixture into the prepared baking dish. Set aside.
To prepare the cheesecake layer:
- In the bowl of a stand mixer with paddles attached or, in a large mixing bowl using a hand mixer with beaters attached, beat the cream cheese at medium speed until light and creamy.
- Add the sour cream and continue beating until well blended, scraping down the sides as needed.
- To the batter, add the sugar, eggs, and flour, beating until combined and smooth.
- Pour the cheesecake mixture over the crust and spread evenly. Refrigerate for at least 2 hours.
To prepare the pecan pie layer
- Before removing the cheesecake layer from the refrigerator, make the pecan pie layer by melting the butter in a medium saucepan over medium heat.
- To the melted butter, add the heavy cream, brown sugar, vanilla, and corn syrup. Bring the mixture to a boil, stirring often.
- Stir in the pecans and mix until well-coated. Spoon the pecan pie layer over the cheesecake layer.
- Bake for 55 to 60 minutes in the preheated oven or until the middle no longer jiggles and the pecans are golden.
- Cool for at least one hour at room temperature prior to covering and refrigerating overnight.
- Prior to serving, cut into bars using a sharp knife.
- Store in a covered airtight container in the refrigerator.
Storage
Store these bars in a covered airtight container in the refrigerator for up to 1 week.
You can also freeze these bars for up to 3 months. Thaw overnight in the refrigerator before serving.
Expert Tips
Expert Tip: If you don't have a processor you can use store-bought ground cracker crumbs, or you can crush them with a storage bag and a rolling pin.
Frequently Asked Questions
If your bars are sticking to the pan, make sure you line the pan with parchment paper and spritz it lightly with nonstick cooking spray. This will help prevent the bars from sticking.
Yes, you will need to refrigerate these bars for at least 1 hour before cutting them. This will help them to set up so they are easier to cut.
The best way to tell when these bars are done is to give the pan a gentle shake. If the middle jiggles, they need to bake for a few minutes longer. You can also insert a toothpick into the center of the bars. If it comes out clean, they are done.
Variations
- Instead of using a graham cracker crust, you could make a pecan crust by finely grinding 1 ½ cups of pecans with ¼ cup of sugar. Add the melted butter and pulse until combined. Proceed with the recipe as directed.
- You could also make these bars without the pecan pie topping. Simply omit that step and bake the bars as directed.
- For a twist on the flavor, you could add a few drops of bourbon to the pecan pie mixture.
- If you want an extra-rich cheesecake, you could use mascarpone cheese in place of the cream cheese.
Serving Suggestions
- Maple Glazed Ham is a super easy and quick recipe for a decadently delicious spiral ham. If you are like me and enjoy serving ham and turkey for thanksgiving then this is a recipe you will want to try this year.
- Change up your holiday dinner by making a twist on a classic side dish. This Pumpkin Mac and Cheese is full of fall flavor, but yet is the tried and true comfort food that we all love.
- Sweet Potato Casserole with Pecans is a staple side dish is always the star of the show on our holiday dinner table.
Related Recipes
- If you love cheesecake bars like this, then you may want to give this Blueberry Cheesecake Bars recipe a try next time you are craving a sweet treat.
- Homemade Twix Bars, have a crunchy shortbread crust layered with gooey caramel and a decadent chocolate topping. These bars are perfect for when you are craving chocolate but don't want to make a trip to the grocery store.
- Want another recipe that turns your favorite pie into a handheld bar? These Pumpkin Pie Bars make for a tasty portable dessert.
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Pecan Pie Cheesecake Bars
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
For the crust
- 16 graham crackers
- ¼ cup granulated white sugar
- ½ cup unsalted butter, melted
- non-stick baking spray
For the cheesecake
- 3 (8) ounce packages cream cheese, room temperature
- 1 cup sour cream, room temperature
- ½ cup dark brown sugar, packed
- 3 large eggs, room temperature
- 2 egg yolks, room temperature
- 2 teaspoons pure vanilla extract
- 2 teaspoons all-purpose flour
For the pecan pie topping:
- ½ cup unsalted butter
- ½ cup heavy cream
- 1 cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
- ½ cup light corn syrup
- 2 cups chopped pecans
Instructions
- Preheat the oven to 350°F/177°C. Prepare a 9" x 13" baking dish with parchment paper. Spritz the paper with nonstick cooking spray. Set aside.
Prepare the Crust
- Place the graham crackers and sugar into a food processor. Pulse until the crackers are finely ground.
- Add the melted butter and pulse again until the butter is evenly incorporated
- Press the graham cracker mixture into the prepared baking dish. Set aside.
To prepare the cheesecake layer:
- In the bowl of a stand mixer with paddles attached or, in a large mixing bowl using a hand mixer with beaters attached, beat the cream cheese at medium speed until light and creamy.
- Add the sour cream and continue beating until well blended, scraping down the sides as needed.
- To the batter, add the sugar, eggs, and flour, beating until combined and smooth.
- Pour the cheesecake mixture over the crust and spread evenly. Refrigerate for at least 2 hours.
To prepare the pecan pie layer
- Before removing the cheesecake layer from the refrigerator, make the pecan pie layer by melting the butter in a medium saucepan over medium heat.
- To the melted butter, add the heavy cream, brown sugar, vanilla, and corn syrup. Bring the mixture to a boil, stirring often.
- Stir in the pecans and mix until well-coated. Spoon the pecan pie layer over the cheesecake layer.
- Bake for 55 to 60 minutes in the preheated oven or until the middle no longer jiggles and the pecans are golden.
- Cool for at least one hour at room temperature prior to covering and refrigerating overnight.
- Prior to serving, cut into bars using a sharp knife.
- Store in a covered airtight container in the refrigerator.
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