Pecan Pie Cheesecake Bars

A Pecan Pie Cheesecake Bar on a white plate.

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!

Prep Time35

Cook Time1

Chill Time4

Total Time5 35

Course: Dessert

Cuisine: American

Keyword: cheesecake

Servings: bars

Calories: 400kcal

Author: Kelsey Byrnes

Equipment

1 9x13-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 9x13-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.

Notes

*Add 1/4 teaspoon salt if using unsalted butter.

Don't need a full 9x13-inch pan? Cut all of the ingredients in half and make it in a 8x8 or 9x9 inch pan. This may alter the baking time.

Chill completely before cutting into bars. For nice, clean cut bars, carefully remove the bars from the pan (using the parchment paper) and place them on a cutting board. Use a large knife and cut one row at a time. Rinse the knife and dry with a paper towel after each cut.

Get my favorite 9x13 pan for baking! This pan has quick release coating and bakes nice and evenly!

Be sure to take a look at the full blog post for tips on making the very best cheesecake!

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