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.

Pecan Pie Cheesecake bars stacked up on a plate.

For specifics on the recipe use the table of contents to click on sections of the recipe.

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Why you'll love this recipe
Ingredient List
Equipment
Instructions
Eileen's Tips for Success
Variations
Make ahead, storage, and freezer tips
Serving Suggestions
Similar recipes
📖 Recipe
💬 Comments

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

Ingredients to make pecan pie cheesecale bars with text overlay.

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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

Equipment

9x13 inch casserole dish
Parchment Paper
Food Processor
Stand Mixer

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.

A glass bowl with graham crackers to make the crust for pecan pie bars.

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.

Graham cracker crust in a large baking pan.

Press the graham cracker mixture into the prepared baking dish. Set aside.

Prepare the cheesecake:

A stand mixer mixing bowl with cream cheese blended in the bowl.

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.

Add eggs into cream cheese batter for pecan cheesecake pie bars.

To the batter, eggs, vanilla extract, and flour.

A mixing bowl with cream cheese ingredients with a side baking sheet with graham cracker crust.

Beat until combined and smooth.

A prepared baking pan filled with pecan cream cheese in the pan.

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.

Pecan pie cheesecake bars made and in a large baking pan.

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

Stacked pecan pie cheesecake bars on a plate.

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.

Pecan Pie Cheesecake bars stacked on a plate.

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.

Serving Suggestions

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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.