Pecan Pie Cheesecake Bars

Alright, these Pecan Pie Cheesecake Bars? They’re rich, gooey, and packed with everything you love about pecan pie—plus a creamy cheesecake layer that takes them to the next level. Buttery graham cracker crust on the bottom, smooth cheesecake in the middle, and sticky, caramelized pecan topping on top? Total dessert perfection.

I made them for a holiday dinner, and they disappeared before the pies even got touched. That crunch from the toasted pecans with the silky cheesecake bite? It’s sweet, salty, buttery magic in bar form.

And the best part? They’re way easier than making a full cheesecake or pie. Just layer, bake, chill, and slice. Let’s make a batch together—these bars are gonna steal the spotlight at any gathering!

Why You’ll Love This Recipe

• Layered Perfection: Each bar is a symphony of textures—crunch from the crust, creamy cheesecake in the middle, and sticky-sweet pecan topping.
• Convenient Format: Bars are much easier to serve and store than whole pies or cheesecakes. Perfect for sharing or portion control.
• Flavor Depth: Toasted pecans, caramel-like topping, tangy cheesecake—all naturally balanced with brown sugar and a hint of salt.
• Reliable Structure: This recipe holds up well even after chilling. No soggy crusts or runny fillings—each layer sets beautifully.
• Holiday-Ready: These bars can be made a full day ahead, and they only improve in texture and flavor as they rest.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 25–30 minutes (this includes assembling crust, batter, and topping prep)
• Bake Time: 55–60 minutes total
  • First 35–40 minutes for cheesecake
  • Last 15–20 minutes after topping is added
• Cooling + Chilling: 3–4 hours minimum (overnight recommended)
• Total Time: Approximately 5 hours, mostly inactive

Servings
This recipe makes 16 square bars if cut 4×4 from a 9-inch pan. You can get up to 20 smaller bars if serving at a large gathering.

Skill Level

• Intermediate. It doesn’t require advanced techniques, but success depends on:
  • Properly softened cream cheese (for smooth batter)
  • Room-temperature eggs (to avoid curdling)
  • Gentle mixing (so the cheesecake stays velvety)
  • Patience for chilling (for clean cuts)

Required Kitchen Tools

Having the right equipment makes this recipe more enjoyable and less prone to mistakes. Here’s what you’ll need:

• 9×9-inch baking pan: Metal preferred for even heat distribution; line with parchment for easy lift-out
• Mixing bowls: At least two—one for the crust and one for the cheesecake filling
• Stand mixer or hand mixer: To achieve a creamy, lump-free batter
• Rubber spatula: For scraping down the sides and folding ingredients evenly
• Small saucepan: For making the buttery pecan topping
• Whisk: For smooth blending of the topping
• Measuring cups & spoons: Accuracy is key, especially with baking
• Cooling rack: Allows air circulation underneath the pan for quicker cooling
• Sharp chef’s knife: For clean, defined cuts once the bars are chilled

Ingredients Breakdown

Graham Cracker Pecan Crust

This base provides structure and a nutty contrast to the creamy layers above.

• 2 cups (250g) graham cracker crumbs: Use boxed crumbs or pulse whole crackers until fine; adds sweet crunch
• 1/2 cup (56g) finely chopped pecans: Toast lightly in a dry skillet for deeper flavor
• 1/4 cup (55g) light brown sugar: Enhances the pecans and ties into the top layer
• 8 tbsp (113g) unsalted butter, melted: Binds the crust; unsalted allows for better control over overall saltiness

Cheesecake Batter

This middle layer is smooth, dense, and just slightly tangy to balance the sweetness of the topping.

• 4 blocks (8 oz each) cream cheese (907g): Full-fat, room temperature for best texture
• 1 cup (220g) packed brown sugar: Adds moisture and a subtle molasses flavor
• 1/4 cup (50g) granulated sugar: Balances the richness of the brown sugar
• 1/2 cup (120g) sour cream: Lightens the texture and adds a gentle tang
• 4 large eggs, room temperature: Helps bind the batter smoothly
• 2 tsp vanilla extract: Rounds out the flavor
• 1/4 tsp fine salt: Enhances sweetness and sharpens flavor balance

Pecan Pie Topping

A sticky, nut-packed topping that mimics traditional pecan pie filling.

• 1/4 cup (56g) unsalted butter: Provides richness and body to the topping
• 1/2 cup (110g) packed brown sugar: Caramelizes into the syrup base
• 1/2 cup (120ml) dark corn syrup: Creates that signature gooey pecan pie texture
• 3 tbsp (45ml) heavy cream: Adds silkiness and keeps the topping from being too firm
• 1 tsp vanilla extract: Adds warmth
• 1/4 tsp fine salt: Cuts the sweetness just enough
• 1 1/3 cups (140g) chopped pecans: Use fresh, high-quality pecans for best results; toasting is optional but recommended

How to Make Pecan Pie Cheesecake Bars

Follow these steps carefully for clean layers, perfect texture, and a bar that slices beautifully.

Step 1: Prepare the Baking Pan

• Line a 9×9-inch metal baking pan with parchment paper, leaving overhang on all sides.
  This helps lift the bars out cleanly after chilling.
• Lightly spray the paper and sides of the pan with nonstick cooking spray or a touch of melted butter to prevent sticking.

Step 2: Make the Graham Cracker Pecan Crust

1. In a medium mixing bowl, combine:
   • 2 cups graham cracker crumbs
   • 1/2 cup chopped pecans
   • 1/4 cup light brown sugar
2. Pour in 8 tablespoons melted butter and stir until the mixture looks like damp sand.
   It should clump slightly when pressed between your fingers.
3. Press the crust mixture firmly and evenly into the prepared pan using a flat-bottomed measuring cup or your hands.
   Pack it tightly to create a stable base.
4. Bake at 350°F (175°C) for 10 minutes, then remove and set aside to cool slightly.

Step 3: Make the Cheesecake Filling

1. In a large mixing bowl, beat 4 blocks of softened cream cheese using a hand mixer or stand mixer on medium speed until completely smooth—about 2–3 minutes.
   Scrape down the sides of the bowl as needed.
2. Add:
   • 1 cup brown sugar
   • 1/4 cup granulated sugar
     Mix again until well combined and creamy.
3. Blend in:
   • 1/2 cup sour cream
   • 2 teaspoons vanilla extract
   • 1/4 teaspoon salt
     Mix until smooth.
4. Add the eggs one at a time, mixing on low speed after each addition just until incorporated.
   Avoid overmixing to prevent air bubbles, which can lead to cracks.
5. Pour the cheesecake batter over the pre-baked crust and gently spread it into an even layer.

Step 4: Bake the Cheesecake Layer

• Return the pan to the oven and bake at 325°F (163°C) for 35–38 minutes, or until the center is just set and the edges look slightly puffed.
• A slight jiggle in the middle is fine—it will firm up as it cools.
• Remove from the oven and let it cool at room temperature for 10–15 minutes while you make the topping.

Step 5: Prepare the Pecan Pie Topping

1. In a small saucepan over medium heat, melt 1/4 cup butter.
2. Stir in:
   • 1/2 cup brown sugar
   • 1/2 cup dark corn syrup
     Bring to a gentle simmer, stirring constantly.
3. Once smooth and bubbling, stir in:
   • 3 tablespoons heavy cream
   • 1 teaspoon vanilla extract
   • 1/4 teaspoon salt
4. Remove from heat and fold in 1 1/3 cups chopped pecans.
   The mixture should be thick but pourable.

Step 6: Add the Topping & Final Bake

• Carefully spoon the pecan topping over the partially baked cheesecake layer.
• Use an offset spatula to gently spread it without pressing into the cheesecake.
• Return the pan to the oven and bake at 325°F (163°C) for an additional 15–18 minutes, or until the topping is bubbling slightly around the edges.

Step 7: Cool and Chill

1. Remove from oven and place on a wire rack to cool at room temperature for 1 hour.
2. Then transfer to the refrigerator and chill for at least 3–4 hours, preferably overnight, until fully set.

Step 8: Slice and Serve

• Use the parchment overhang to lift the bars from the pan.
• Slice into 16 squares using a sharp knife, wiping the blade clean between cuts for neat edges.

Serving and Decoration

How to Serve Pecan Pie Cheesecake Bars

These bars are best served chilled, straight from the refrigerator. The cheesecake holds its shape beautifully, and the pecan topping becomes dense and chewy with a satisfying bite. Here are a few ways to elevate the presentation:

• Dust the crust edges with powdered sugar for a soft finish.
• Add a dollop of whipped cream just before serving if desired.
• For a festive touch, garnish with a whole toasted pecan on each bar.
• Serve on a chilled dessert plate to maintain structure.

Storing Pecan Pie Cheesecake Bars

• Refrigerator: Store bars in an airtight container in the fridge for up to 5 days. Keep layers intact by placing parchment paper between stacked bars.
• Freezer: Freeze individual bars wrapped tightly in plastic wrap, then foil. Place in a zip-top bag and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Make-Ahead: You can make the bars a day in advance, which actually improves their texture and flavor.

Tips and Tricks for Success

• Use room temperature ingredients for a smooth, lump-free cheesecake.
• Don’t overmix the batter after adding eggs; overmixing can lead to cracks.
• Cool gradually: Let the bars rest at room temperature before refrigerating to prevent condensation on the surface.
• Use a hot knife to slice: Dip a sharp knife in hot water, wipe dry, and slice cleanly.
• Toast the pecans before adding to the topping for enhanced flavor.

Variations

• Chocolate Twist: Add a thin layer of melted chocolate over the crust before pouring in the cheesecake.
• Maple Flavor: Replace half the corn syrup with real maple syrup in the topping for a deeper flavor.
• Spiced Cheesecake: Add a touch of cinnamon or nutmeg to the batter for a fall-inspired variation.
• Shortbread Crust: Swap the graham cracker crust for a buttery shortbread base for more bite.

Nutrition Information (per bar, estimated)

Nutrient	Amount
Calories	420 kcal
Total Fat	30 g
Saturated Fat	15 g
Cholesterol	95 mg
Sodium	160 mg
Total Carbohydrates	34 g
Sugar	28 g
Protein	5 g
Fiber	1 g

Note: Nutrition values are estimates and may vary based on exact ingredients used.

Frequently Asked Questions

Can I use a different crust instead of graham crackers?

Yes. A shortbread crust or vanilla wafer crust works well if you want something lighter or less sweet. Make sure it’s fully pre-baked to ensure it holds up under the cheesecake and topping layers.

Do I need to use a water bath for the cheesecake?

No, not for this recipe. Because these are bars and the cheesecake layer is thinner than a traditional cheesecake, a water bath isn’t necessary. Cooling gradually and not overbaking will help prevent cracking.

Can I make these ahead of time?

Absolutely. In fact, they’re better when made ahead. Chill them overnight to allow all layers to firm up and for the flavors to meld. They slice more cleanly the next day too.

How do I freeze pecan pie cheesecake bars?

Once fully cooled and chilled, wrap each bar individually in plastic wrap, then foil. Store in a freezer bag for up to 2 months. Thaw in the refrigerator overnight before serving.

Can I make this gluten-free?

Yes. Use gluten-free graham crackers for the crust and double-check that your corn syrup and vanilla are certified gluten-free. The filling and topping are naturally gluten-free.

Conclusion

Pecan Pie Cheesecake Bars are the perfect dessert for special occasions or cozy weekends at home. They bring together the best parts of two beloved classics—cheesecake and pecan pie—into one satisfying treat that’s easy to slice, store, and serve. Whether you’re sharing with friends or enjoying a quiet bite yourself, each layer delivers balance, richness, and homemade comfort.

Try them once, and they’re likely to become a go-to in your dessert lineup.