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.
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Why you'll love this recipe
- The pecan crust is buttery and delicious.
- The cheesecake filling is creamy, sweet, and refreshing.
- The pecan pie topping is gooey and perfect.
- These pecan cheesecake squares are easy to make and can be made ahead.
- Pecan Pie Cheesecake Bars is a delicious dessert is a combination of pecan pie and a creamy cheesecake recipe
Ingredient List
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For the crust:
- graham cracker crumbs
- 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 filling layer:
- unsalted butter
- heavy cream
- light brown sugar, packed
- vanilla extract
- light corn syrup
- chopped pecans
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Prepare the pie crust:
- 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.
- 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.
Prepare the cheesecake:
- In the bowl of a stand mixer with the paddle attachment 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, eggs, vanilla extract, and flour.
- Beat until combined and smooth.
- Pour the cheesecake mixture over the crust and spread evenly. Refrigerate for at least 2 hours.
Make 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 before covering and refrigerating overnight.
- When the pecan bars are cool, cut into bars using a sharp knife
Eileen's Tips for Success
- 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.
- To prevent the bars from sticking to the pan, make sure you line the pan with parchment paper and spritz it lightly with nonstick cooking spray.
- Be sure 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 pecan pie 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
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Crust: 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.
- Topping: You could also make these bars without the pecan pie topping. Simply omit that step and bake the bars as directed.
- Alcohol: For a twist on the flavor, you could add a few drops of bourbon to the pecan pie mixture.
- Cheese: If you want an extra-rich cheesecake, you could use mascarpone cheese in place of cream cheese.
Make ahead, storage, and freezer tips
Storage - Store leftover pecan pie cheesecake bars in a covered airtight container in the refrigerator for up to 1 week.
Freezer: You can also freeze these bars for up to 3 months. They should be placed in a freezer-safe bag or airtight freezer-safe container.
Thaw overnight in the refrigerator before serving.
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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.
📖 Recipe
Pecan Pie Cheesecake Bars
Pecan Pie cheesecake bars are all the delicious flavors from cheesecake and pecan pie together in one delicious bar.
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Servings: 24 bars
Calories: 312kcal
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
For the crust
- 16 graham crackers
- ¼ cup granulated 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
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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, vanilla extract, 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.
Nutrition
Serving: 1bar | Calories: 312kcal | Carbohydrates: 32g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 172mg | Potassium: 122mg | Fiber: 1g | Sugar: 25g | Vitamin A: 436IU | Vitamin C: 0.2mg | Calcium: 85mg | Iron: 1mg
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