Pecan Pie Cheesecake Bars

Pecan Pie Cheesecake Bars are a decadent mash-up of two beloved desserts — creamy cheesecake and gooey pecan pie — all in one bar. The luscious texture of the cheesecake layered over a crisp pecan‑graham crust, finished with a rich pecan pie topping, makes these bars irresistible. Whether you’re serving at holidays, potlucks, or a cozy weekend treat, these bars deliver showstopping flavor with surprisingly manageable effort. Below, I’ll walk you through every step, plus tips, variations, and storage advice — making this recipe one you’ll return to again and again.

Why You’ll Love This Recipe

You’ll fall in love with Pecan Pie Cheesecake Bars because they combine the best elements of two classic desserts into one simple, sliceable treat. The crunchy nutty crust contrasts beautifully with the velvety cheesecake layer, while the buttery pecan pie topping brings a warm caramelized note. They’re easier to serve than a full pie (less slicing drama) and perfect for entertaining — everything is in a pan. Plus, the flavors (pecan, brown sugar, cream cheese) feel luxurious yet comforting. And once chilled, the bars hold their shape beautifully, making them ideal for transport or gifting.

Ingredients

For the Graham Cracker Pecan Crust

• 2 cups graham cracker crumbs (≈ 250 g)
• ½ cup chopped pecans (≈ 56 g)
• ¼ cup brown sugar (≈ 55 g)
• 8 Tbsp (113 g) unsalted butter, melted

For the Cheesecake Batter

• 907 g cream cheese, softened (4 × 8 oz packages)
• 1 cup brown sugar (≈ 220 g)
• ¼ cup granulated sugar (≈ 50 g)
• ½ cup sour cream (≈ 120 g)
• 4 large eggs, room temperature
• 1 Tbsp vanilla extract
• ½ tsp salt

For the Pecan Pie Topping

• 6 Tbsp (85 g) unsalted butter
• ⅔ cup brown sugar (145 g)
• ½ cup dark corn syrup (170 g)
• ⅓ cup heavy cream (78 ml)
• 1 tsp vanilla extract
• ½ tsp salt
• 2½ cups chopped pecans (≈ 280 g)

Step‑by‑Step: How to Make Pecan Pie Cheesecake Bars

1. Prepare the Crust

1. Preheat the oven to 325 °F (about 163 °C).
2. Grease the bottom and sides of a 9 × 13 inch baking pan. Line the bottom with parchment paper and grease the parchment as well.
3. Place the graham crackers in a food processor and blend until you achieve fine, sandy crumbs.
4. Add the chopped pecans and brown sugar, pulse again until nuts are finely ground.
5. Pour in the melted butter and mix until evenly combined.
6. Firmly press the crumb mixture into the base of your prepared pan, smoothing it out with your hands or the flat bottom of a cup for an even layer.
7. Bake the crust for 10 minutes. Remove from oven and allow it to cool while you prepare the cheesecake layer.

2. Make the Cheesecake Batter

1. In a large bowl or stand mixer, beat the softened cream cheese on medium speed for about 3 minutes until smooth and creamy.
2. Add the brown sugar and granulated sugar and beat for another 2 minutes. Scrape down the bowl, then beat an additional 30 seconds to ensure even mixing.
3. Mix in the sour cream until well combined, scraping the bowl as needed.
4. Add the eggs one at a time, mixing on low/medium speed just until each egg is incorporated before adding the next. Avoid overmixing at this stage.
5. Blend in the vanilla extract and salt with just brief mixing.
6. Pour the cheesecake batter over the cooled crust, smoothing the top.

3. Bake in a Water Bath

1. Place the 9 × 13 in pan into a larger roasting pan or baking dish.
2. Carefully pour hot water into the roasting pan to reach about halfway up the sides of the cheesecake pan (this water bath helps prevent cracking).
3. Bake in the 325 °F oven for 55 to 65 minutes. The center should jiggle slightly while the edges look set.
4. Turn the oven off (don’t open it) and leave the cheesecake inside for 1 hour to gently cool.
5. After that, remove from oven, cool further, and transfer to the refrigerator. Chill for at least 6 hours (or overnight) before topping.

4. Prepare the Pecan Pie Topping

1. In a medium saucepan over medium heat, melt butter, then add brown sugar and dark corn syrup. Stir and bring to a boil.
2. Let the mixture simmer for about 5 minutes, stirring occasionally so it doesn’t stick or scorch.
3. Stir in the heavy cream, vanilla extract, and salt; cook another 1–2 minutes until well blended.
4. Remove from heat and stir in the chopped pecans. Let it rest about 5 minutes — the sauce will thicken slightly.

5. Assemble & Chill

1. Pour the warm pecan pie topping over the chilled cheesecake layer.
2. Use a spatula to spread it evenly over the surface.
3. Return to the refrigerator for at least 3 hours to fully set before slicing and serving.

Helpful Tips

• Use room-temperature ingredients — especially the cream cheese and eggs — for a smooth, lump-free batter.
• Don’t overmix once eggs are added, to prevent cracks.
• Water bath is essential — it provides gentle, even heat and helps avoid surface cracking on the cheesecake.
• Chill thoroughly — letting the whole dessert chill (6+ hours before topping, then 3+ hours after topping) ensures clean slices.
• Slice with care — run a sharp knife under hot water, wipe dry, and cut slowly between slices, wiping between cuts for clean edges.
• Watch topping heat — don’t overcook the pecan sauce or it may become too thick/hard when cooled.

Substitutions and Variations

• Crust alternatives: Swap graham crackers for digestive biscuits or Biscoff cookies for a deeper spiced flavor.
• Sweeteners: If you don’t have dark corn syrup, you may use light or golden corn syrup — the flavor will be slightly lighter.
• Nut options: Use walnuts or a pecan-walnut mix if pecans are scarce.
• Flavor twists: Add a hint of bourbon (1–2 tsp) into the pecan topping for a boozy note, or swirl a bit of salted caramel into the cheesecake batter before topping.
• Mini versions: Make in an 8 × 8 in pan (reduce cooking time) or use muffin tins for mini cheesecake bites.
• Chocolate layer: Spread a thin layer of melted chocolate ganache on the crust before pouring cheesecake for a chocolate-pecan twist.

Storage Instructions

• Refrigerator: Store the bars in an airtight container in the refrigerator for up to 4–5 days.
• Freezer: You can freeze the bars for up to 2 months. To freeze, first chill thoroughly, then wrap the entire pan or individual slices tightly in plastic wrap, and place in a freezer-safe container. Thaw in the fridge overnight before serving.
• Slice just before serving: For best texture, top with pecan sauce just before serving (or no more than a few hours ahead) so the pecans remain crisp rather than soggy.

Serving Suggestions

• Serve slightly chilled or at room temperature — too cold and flavors are muted, too warm and it may get soft.
• Garnish with a sprinkle of flaky sea salt or powdered sugar for visual contrast.
• Pair with a dollop of whipped cream or a scoop of vanilla ice cream.
• Serve alongside coffee, espresso, or a dessert wine for an elegant finish.

Frequently Asked Questions About Pecan Pie Cheesecake Bars

Can I use a different pan size?
Yes, you can adapt the recipe to an 8 × 8 inch pan or 9 × 9 inch, but reduce baking time (check for doneness earlier). Just make sure the depth isn’t too shallow, which may affect baking time and how the water bath works.

Why did my cheesecake crack?
Cracking can result from overmixing after eggs are added, baking too fast, or not using a water bath. Also cooling too suddenly (opening the oven too quickly) can cause cracks.

Can I omit the pecan topping and just do plain cheesecake?
Absolutely. The crust and cheesecake layers alone are delicious — you’ll just lose the pecan‑pie texture and flavor dimension.

How do I get clean slices?
To slice cleanly, warm your knife under hot water, dry it, make one cut, then clean the blade and repeat. Chilling well before slicing also helps.

Can I make this ahead for a party?
Yes — in fact, the flavors deepen when made ahead. You can complete through the topping stage 1–2 days before serving and chill, just cut and serve on event day.

Conclusion

Thank you so much for reading and trusting me with your baking journey — I hope these Pecan Pie Cheesecake Bars become a favorite in your recipe collection. I absolutely love making them myself — the way the creamy cheesecake interplays with the pecan pie topping still makes me smile every time. They’re easier to slice and serve than a layered pie, yet deliver all the wow factor. May your kitchen smell divine, your slices come out clean, and your guests ask for seconds. Enjoy making and, most importantly, indulging in this luscious dessert. Wishing you joyful baking adventures — and thank you for being part of our deliciously passionate food community!

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Pecan Pie Cheesecake Bars

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• Author: lisa
• Total Time: 8 hours (includes chilling)
• Yield: 12–15 bars 1x

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Description

These Pecan Pie Cheesecake Bars are the ultimate dessert fusion, combining the creaminess of cheesecake with the rich, nutty flavor of pecan pie. With a crunchy graham-pecan crust, silky cheesecake center, and sweet pecan topping, they’re perfect for gatherings or cozy nights in.

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Ingredients

Scale 1x2x3x

2 cups graham cracker crumbs

½ cup chopped pecans

¼ cup brown sugar

8 Tbsp unsalted butter, melted

907 g cream cheese

1 cup brown sugar

¼ cup granulated sugar

½ cup sour cream

4 large eggs

1 Tbsp vanilla extract

½ tsp salt

6 Tbsp unsalted butter (topping)

⅔ cup brown sugar (topping)

½ cup dark corn syrup

⅓ cup heavy cream

1 tsp vanilla extract

½ tsp salt

2½ cups chopped pecans

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Instructions

Prepare the Crust

1. Preheat the oven to 325 °F (about 163 °C).
2. Grease the bottom and sides of a 9 × 13 inch baking pan. Line the bottom with parchment paper and grease the parchment as well.
3. Place the graham crackers in a food processor and blend until you achieve fine, sandy crumbs.
4. Add the chopped pecans and brown sugar, pulse again until nuts are finely ground.
5. Pour in the melted butter and mix until evenly combined.
6. Firmly press the crumb mixture into the base of your prepared pan, smoothing it out with your hands or the flat bottom of a cup for an even layer.
7. Bake the crust for 10 minutes. Remove from oven and allow it to cool while you prepare the cheesecake layer.

2. Make the Cheesecake Batter

1. In a large bowl or stand mixer, beat the softened cream cheese on medium speed for about 3 minutes until smooth and creamy.
2. Add the brown sugar and granulated sugar and beat for another 2 minutes. Scrape down the bowl, then beat an additional 30 seconds to ensure even mixing.
3. Mix in the sour cream until well combined, scraping the bowl as needed.
4. Add the eggs one at a time, mixing on low/medium speed just until each egg is incorporated before adding the next. Avoid overmixing at this stage.
5. Blend in the vanilla extract and salt with just brief mixing.
6. Pour the cheesecake batter over the cooled crust, smoothing the top.

3. Bake in a Water Bath

1. Place the 9 × 13 in pan into a larger roasting pan or baking dish.
2. Carefully pour hot water into the roasting pan to reach about halfway up the sides of the cheesecake pan (this water bath helps prevent cracking).
3. Bake in the 325 °F oven for 55 to 65 minutes. The center should jiggle slightly while the edges look set.
4. Turn the oven off (don’t open it) and leave the cheesecake inside for 1 hour to gently cool.
5. After that, remove from oven, cool further, and transfer to the refrigerator. Chill for at least 6 hours (or overnight) before topping.

4. Prepare the Pecan Pie Topping

1. In a medium saucepan over medium heat, melt butter, then add brown sugar and dark corn syrup. Stir and bring to a boil.
2. Let the mixture simmer for about 5 minutes, stirring occasionally so it doesn’t stick or scorch.
3. Stir in the heavy cream, vanilla extract, and salt; cook another 1–2 minutes until well blended.
4. Remove from heat and stir in the chopped pecans. Let it rest about 5 minutes — the sauce will thicken slightly.

5. Assemble & Chill

1. Pour the warm pecan pie topping over the chilled cheesecake layer.
2. Use a spatula to spread it evenly over the surface.
3. Return to the refrigerator for at least 3 hours to fully set before slicing and serving.

Notes

Use light brown sugar or dark for deeper flavor.

Swap graham crackers with Biscoff or digestive biscuits.

Can be made ahead and frozen up to 2 months.

For cleaner slices, warm and wipe knife between cuts.

• Prep Time: 25 minutes
• Cook Time: 65 minutes
• Category: Dessert

Nutrition

• Serving Size: 1 bar
• Calories: 260 kcal
• Sugar: 22 g
• Carbohydrates: 28 g
• Protein: 4 g