Why choose between pecan pie and cheesecake when you can have both? Pecan Pie Cheesecake Bars combine the creamy richness of cheesecake with the sweet, nutty, and gooey decadence of pecan pie. These bars are the perfect dessert for holidays, gatherings, or simply indulging your sweet tooth with something extra special. Each bite offers the tangy smoothness of cheesecake, the crunch of pecans, and the rich, caramel-like flavor of a pecan pie topping—all in a convenient bar form.
Let’s dive into this ultimate Pecan Pie Cheesecake Bars recipe that’s sure to become a favorite!
What Are Pecan Pie Cheesecake Bars?
Pecan Pie Cheesecake Bars are layered dessert bars that combine a graham cracker or shortbread crust, a creamy cheesecake layer, and a gooey pecan pie topping. The crust serves as a crunchy base, while the cheesecake adds a rich, tangy middle layer, and the caramel-like pecan topping creates a sweet, nutty finish. These bars are baked in a single pan and then sliced into squares, making them an easy, portable dessert that’s perfect for sharing.
Ingredients List for Pecan Pie Cheesecake Bars
Here’s a breakdown of the ingredients you’ll need for each layer of these decadent bars:
For the Crust:
- Graham Cracker Crumbs: 1 ½ cups (about 12-14 graham crackers, crushed)
- Unsalted Butter: 6 tablespoons, melted
- Granulated Sugar: 2 tablespoons
- Salt: A pinch
For the Cheesecake Layer:
- Cream Cheese: 2 (8-ounce) blocks, softened
- Granulated Sugar: ½ cup
- Vanilla Extract: 1 teaspoon
- Eggs: 2 large, room temperature
- Sour Cream: ¼ cup, room temperature (optional for extra creaminess)
For the Pecan Pie Topping:
- Pecans: 1 ½ cups, roughly chopped
- Brown Sugar: ¾ cup, packed
- Unsalted Butter: 4 tablespoons, melted
- Corn Syrup: ¼ cup (light or dark)
- Heavy Cream: 2 tablespoons
- Vanilla Extract: 1 teaspoon
- Salt: ¼ teaspoon
Substitutions and Variations
Want to customize these Pecan Pie Cheesecake Bars? Here are a few variations you can try:
- Shortbread Crust: Swap the graham cracker crust for a buttery shortbread crust by mixing 1 cup of flour, ½ cup of butter, and ¼ cup of sugar.
- Gluten-Free Option: Use gluten-free graham crackers or a gluten-free shortbread crust.
- Dairy-Free Version: Substitute the cream cheese with a dairy-free alternative, and use plant-based butter for the crust and pecan topping.
- Add Chocolate: Stir in ½ cup of mini chocolate chips to the cheesecake layer or drizzle the bars with melted chocolate for a more indulgent twist.
- Bourbon Pecan Pie Cheesecake Bars: Add 1 tablespoon of bourbon to the pecan pie topping for an extra layer of flavor.
Step-by-Step Cooking Instructions

Here’s how to make these rich, indulgent Pecan Pie Cheesecake Bars in just a few simple steps:
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and a pinch of salt. Stir until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of the prepared baking pan to create an even layer. Use the back of a spoon or a measuring cup to press it down.
- Bake the crust for 8-10 minutes until it’s lightly golden and set. Remove from the oven and set aside to cool slightly while you prepare the cheesecake layer.
2. Make the Cheesecake Layer:
- In a large mixing bowl, beat the softened cream cheese and sugar together using a hand mixer or stand mixer until smooth and creamy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Beat in the vanilla extract and sour cream (if using) until fully incorporated.
- Pour the cheesecake mixture over the pre-baked crust, spreading it evenly with a spatula.
3. Prepare the Pecan Pie Topping:
- In a medium saucepan over medium heat, combine the brown sugar, melted butter, corn syrup, heavy cream, vanilla extract, and salt. Stir frequently until the mixture is smooth and slightly thickened, about 2-3 minutes.
- Remove from heat and stir in the chopped pecans.
- Carefully spoon the pecan pie topping over the cheesecake layer, spreading it evenly to cover the surface.
4. Bake the Bars:
- Return the pan to the oven and bake at 350°F (175°C) for 25-30 minutes, or until the cheesecake layer is set and the pecan topping is golden and bubbly.
- Remove from the oven and allow the bars to cool at room temperature for about an hour. Then transfer the pan to the refrigerator to chill for at least 2 hours, or until fully set.
5. Slice and Serve:
- Once fully chilled, use the parchment paper overhang to lift the bars out of the pan.
- Slice into squares and serve chilled or at room temperature. Enjoy your delicious Pecan Pie Cheesecake Bars!
How to Cook Pecan Pie Cheesecake Bars: A Step-by-Step Guide
Here’s a quick guide to making these delicious bars:
- Preheat oven and line the baking pan with parchment paper.
- Make crust: Mix graham cracker crumbs, butter, sugar, and press into the pan.
- Bake crust: Bake for 8-10 minutes.
- Make cheesecake filling: Beat cream cheese, sugar, eggs, and vanilla. Spread over the cooled crust.
- Prepare pecan topping: Cook brown sugar, butter, corn syrup, and cream. Stir in pecans and spread over the cheesecake layer.
- Bake: Bake for 25-30 minutes until set.
- Cool and chill: Cool at room temperature, then refrigerate to set.
- Slice and serve: Cut into bars and enjoy!
Common Mistakes to Avoid
Here are a few common mistakes to avoid when making Pecan Pie Cheesecake Bars:
- Overbaking the Cheesecake Layer: The cheesecake should be set but still slightly jiggly in the center when you remove it from the oven. Overbaking can cause the cheesecake to become dry and crack.
- Not Cooling Properly: Let the bars cool completely at room temperature before refrigerating. Rushing this process can cause condensation, which can affect the texture of the bars.
- Using Cold Cream Cheese: Make sure your cream cheese is fully softened before mixing. Cold cream cheese can lead to a lumpy cheesecake batter.
Serving and Presentation Tips
These bars are beautiful on their own, but with a little extra attention to detail, you can make them truly stunning!
1. How to Serve Pecan Pie Cheesecake Bars:
- Serve chilled or at room temperature for the best flavor and texture.
- For an elegant dessert, drizzle the bars with caramel sauce or a touch of melted chocolate.
- Pair these bars with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
2. Presentation Ideas for Pecan Pie Cheesecake Bars:
- Arrange the bars on a dessert platter with a sprinkle of extra chopped pecans for a rustic, charming look.
- Garnish each bar with a single whole pecan on top for a sophisticated finish.
- Add a dusting of powdered sugar before serving for an extra touch of sweetness.
Pecan Pie Cheesecake Bars Recipe Tips
- Make Ahead: These bars can be made a day in advance and stored in the refrigerator, making them perfect for holiday planning.
- Storage: Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the bars for up to 2 months; just thaw in the fridge before serving.
- Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are all at room temperature for a smooth cheesecake filling.
Frequently Asked Questions (FAQs)
- Can I use a different crust?
- Yes! A shortbread or digestive biscuit crust works well if you prefer a different flavor or texture.
- Can I freeze pecan pie cheesecake bars?
- Absolutely! After baking and chilling, slice the bars and wrap them individually in plastic wrap. Freeze in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
- What if I don’t have corn syrup?
- You can substitute the corn syrup with honey or maple syrup. Keep in mind, however, that it may slightly alter the flavor of the pecan pie topping.
- Can I use light cream cheese?
- You can use light cream cheese, but the texture might not be as rich and creamy as with full-fat cream cheese.
- How do I prevent the bars from sticking to the pan?
- Lining the pan with parchment paper (with some overhang) makes it easy to lift the bars out after chilling, ensuring they don’t stick.
Conclusion
Pecan Pie Cheesecake Bars are the perfect fusion of two classic desserts—creamy cheesecake and rich pecan pie. Whether you’re looking for an impressive dessert for a special occasion or simply want to treat yourself to something indulgent, these bars are sure to satisfy. With their buttery graham cracker crust, tangy cheesecake layer, and gooey pecan topping, they’re a showstopper for any dessert table. Ready to bake your way to dessert heaven? Gather your ingredients and get started today!
PrintPecan Pie Cheesecake Bars Recipe
This Pecan Pie Cheesecake Bars recipe offers a perfect blend of creamy cheesecake and gooey pecan pie topping in bar form. Featuring a buttery crust, a smooth cheesecake layer, and a sweet, nutty pecan topping, these bars are ideal for holidays or gatherings. They combine two favorite desserts into one decadent, easy-to-serve treat!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes (plus chilling time)
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
- For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Pecan Pie Topping:
- 1 cup chopped pecans
- ½ cup brown sugar
- ⅓ cup light corn syrup
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper. In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden. Let cool slightly.
- Make the cheesecake layer: In a large bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, then mix in the vanilla extract. Pour the cheesecake mixture over the pre-baked crust, spreading it evenly. Bake for 20-25 minutes until the cheesecake is set but slightly jiggly in the center. Let cool completely.
- Prepare the pecan pie topping: In a medium saucepan, combine brown sugar, light corn syrup, melted butter, vanilla extract, and salt. Cook over medium heat, stirring constantly until the mixture is smooth and slightly thickened (about 5 minutes). Stir in the chopped pecans.
- Assemble: Spread the pecan pie topping evenly over the cooled cheesecake layer. Refrigerate the bars for at least 2 hours before slicing and serving.
Notes
- For a thicker cheesecake layer, use a smaller baking dish and adjust the cooking time slightly.
- Make sure the cheesecake is fully cooled before adding the pecan topping to prevent it from sinking.
- These bars can be made a day in advance, making them perfect for holiday prep.
Nutrition
- Serving Size: 1 bar
- Calories: 360
- Sugar: 26g
- Sodium: 180mg
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