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These Pecan Pie Cheesecake Bars combine two classic desserts into one incredible treat — a buttery pecan graham crust, a rich and creamy cheesecake center, and a gooey, caramel-like pecan pie topping. They’re perfect for the holidays or anytime you’re craving something extra special!
I love pecan pie and I love cheesecake….but when the two desserts collide into one, it’s simply AMAZING!!! With pecans in the crust and in the topping, you get incredible flavor in each and ever bite. But don’t just take my word for it….let’s get baking!!!
Ingredients Needed
- Graham Cracker Crumbs – You can use a box of graham cracker crumbs or make your own in the food processor.
- Pecans – You’ll need some finely chopped pecans for the crust and some more coarsely chopped pecans for the topping. Toast them before using for even more flavor!
- Brown Sugar – Light or dark brown sugar works great! You’ll need some for the crust and some for the topping.
- Butter – You’ll need butter for the crust and for the topping. I like using salted butter to offset the sweetness of the topping!
- Cream Cheese – Be sure to use full-fat cream cheese blocks. Let them come to room temperature before making the filling.
- Granulated Sugar
- Sour Cream – You’ll want full-fat sour cream in this recipe.
- Large Eggs
- Heavy Whipping Cream
- Corn Syrup – You can use light or dark corn syrup for this recipe.
- Vanilla Extract
How to Make Pecan Pie Cheesecake Bars
Make the Pecan Graham Cracker Crust
Making the crust is super easy, especially with a food processor. Use the food processor to finely chop the pecans and to turn graham crackers into crumbs. Then, add the brown sugar and melted butter and mix until well-combined.
Press the crust into a parchment-lined pan and bake for 10 minutes. The crust will be a light golden brown. Remove from the oven and let cool while you make the filling.
Pro Tip!
Before you start making a cheesecake filling, be sure all of the ingredients have had enough time to come to room temperature! This will help all of the ingredients combine more smoothly!
Make the Cheesecake Filling
Start by combining the softened cream cheese and sugar together until smooth. I find it easiest to do in the bowl of a stand mixer. Then add the sour cream and vanilla and stir until smooth, scraping down the sides of the bowl at least once or twice.
Lastly, add the eggs and stir until combined…but don’t overmix!!! Pour onto the crust and spread to an even layer. Bake for about 40 minutes – the center will still be a bit jiggly. Remove from the oven and let cool completely on the counter. (Don’t put it straight into the fridge – you want it to cool slowly).
Make the Pecan Topping
For the topping, you’ll start by adding the butter, brown sugar, heavy cream and corn syrup to a large saucepan over medium heat.
Bring the mixture to a rolling boil and let boil for 3 minutes. Remove from the heat and stir in the pecans and vanilla. Pour over the cooled cheesecake bars and refrigerate until ready to serve.
How to Serve Pecan Pie Cheesecake Bars
Cut into bars and serve with a dollop of whipped cream, if desired! You can also garnish with a pecan half or chopped pecans!
Storing Cheesecake Bars
These need to be stored in the refrigerator. Be sure to cover them with plastic wrap and keep in the fridge for up to 5 days. I do not recommend freezing these pecan pie cheesecake bars and the crust will get soggy and the topping will likely get really soft as well.
Tips for Making Great Cheesecake
- Don’t be cheap with the cream cheese. I hate to say it, but some cream cheese brands just aren’t as good as others. I recommend Philadelphia. Also, be sure that it’s full-fat cream cheese and not the low-fat or fat-free variety.
- Make sure you bring all of the filling ingredients to room temperature before mixing. There are several reasons for this including better ingredient incorporation (a more smooth filling), even baking and less chance of the cheesecake cracking on top during the bake.
- Don’t over-mix the cheesecake mixture. Doing so will incorporate too much air and lose some of the silky texture of this dessert.
- Don’t over-bake the cheesecake as it’ll lose its luxurious texture!
- Avoid quick temperature changes. Bring the ingredients to room temperature, bake at 325 and let the cheesecake come to room temperature before refrigerating.
Other Cheesecake Bars to Try!
Pecan Pie Cheesecake Bars
Equipment
- 1 9×13-inch pan
Ingredients
Crust
- 1 3/4 cups graham cracker crumbs
- 1/2 cup finely chopped pecans
- 2 tablespoons brown sugar
- 1/2 cup melted salted butter
Cheesecake
- 32 ounces cream cheese (four 8-ounce blocks), room temperature
- 1 cup sugar
- 3/4 cup sour cream room temperature
- 1 teaspoon vanilla extract
- 4 eggs room temperature
Pecan Topping
- 1/2 cup salted butter*
- 3/4 cup brown sugar
- 1/2 cup corn syrup light or dark
- 1/4 cup heavy whipping cream
- 2 cups chopped pecans
- 1 teaspoon vanilla extract
Instructions
Make the Crust
- Preheat oven to 325℉.
- Combine the graham cracker crumbs, finely chopped pecans, brown sugar and butter.1 3/4 cups graham cracker crumbs, 1/2 cup finely chopped pecans, 2 tablespoons brown sugar, 1/2 cup melted salted butter
- Press the crust mixture into a parchment-lined 9×13-inch pan.
- Bake for 10 mintues.
Make the Cheesecake Layer
- Add the cream cheese and sugar to a large mixing bowl or bowl of a stand mixer.32 ounces cream cheese, 1 cup sugar
- Mix until smooth, scraping down the sides with a rubber spatula a couple times to ensure all the cream cheese is incorporated.
- Add the sour cream and vanilla; stir until combined. Scrape down the sides of the bowl.3/4 cup sour cream, 1 teaspoon vanilla extract
- Add the eggs and stir just until they're incorporated. Don't overmix.4 eggs
- Bake for 40-45 minutes. The top should look mostly dry and the center should be slightly puffed. There will be a slight jiggle when you give the pan a little shake.
- Let cool completely.
Make the Pecan Topping
- Add the butter, brown sugar, corn syrup and heavy cream to a saucepan.1/2 cup salted butter*, 3/4 cup brown sugar, 1/2 cup corn syrup, 1/4 cup heavy whipping cream
- Cook over medium heat, stirring frequently, and bring to a boil.
- Let the mixture boil for 3 minutes.
- Remove from the heat and add the pecan pieces and vanilla.2 cups chopped pecans, 1 teaspoon vanilla extract
- Spoon over the cooled cheesecake and spread to an even layer.
- Refrigerate for 4+ hours.
- Cut into slices and serve with whipped topping, if desired.
