Pecan Pie Cheesecake Bars combines creamy cheesecake with a candied pecan pie filling and piles it on to a graham cracker crust.
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This easy Pecan Pie Cheesecake Bars recipe features a buttery graham cracker crust that bakes below a creamy cheesecake filling and is covered with a candied pecan pie topping.
Our Pecan Pie Cheesecake Bar recipe merges two delicious desserts, pecan pie and cheesecake, into one easy-to-make, 3-layered square slice.
These pecan cheesecake bars take my favorite part of a pecan pie (the syrupy candied filling) and pour it over a creamy and smooth layer of cheesecake that has baked above a crunchy graham cracker crust.
Pecan Cheesecake squares put a fun twist on holiday tradition and turn two classic confections into perfectly portioned finger food so you get to taste them both in every bite!
Why We Love Cheesecake Pecan Pie Bars
- Easy to make 2-in-1 treat.
- Uses a handful of simple ingredients.
- Much easier than baking a whole cheesecake because it doesn’t require a water bath or springform pan.
- Contrasting crunchy pecan topping poured over a soft and smooth cheesecake filling, all resting inside a cookie crust.
- Turns your usual pecan pie into a rich and nutty cheesecake square by combining them into a single treat that won’t overcrowd the dessert table!
- Perfect to serve at Thanksgiving, Christmas, Easter, or any holiday where family and friends gather to celebrate.
Pecan Pie Cheesecake Bars Ingredients
- Graham crackers
- Chopped pecans
- Granulated sugar
- Salted sweet cream butter
- Cornstarch
- Cream cheese
- Sour cream
- Pure vanilla extract
- Extra-large eggs
- Dark Karo syrup or dark corn syrup
- Light brown sugar
- Heavy cream
Substitutions and Additions
- Create Your Crust: You can substitute crushed pecan sandies cookies for the graham cracker crumbs. You can also reduce the finely chopped pecans to ¼ cup if using the pecan sandies.
- Forgo The Flour: You can substitute all-purpose flour for the cornstarch. Cornstarch requires less to thicken, so you will need to double the amount of flour.
- Tasty Toppings: Feel free to serve your pecan pie cheesecake squares with fresh fruit, a drizzle of caramel or chocolate sauce, chopped candy, or even some Nutella.
How to Make Pecan Pie Cheesecake Bars
- Create The Crust: Mix together the graham cracker crumbs, pecans, and sugar. Add the melted butter and stir to coat the mixture completely. Spread and press the buttered crumb mixture into the bottom of the baking dish. Bake at 350 degrees Fahrenheit for 10 minutes. (Image 1)
- Form The Cheesecake Filling: Mix together the sugar and cornstarch. In a separate bowl, beat the cream cheese and sour cream for until smooth. Add in the sugar and cornstarch and continue mixing until incorporated. Add the vanilla, mix, then add the eggs, one at a time. (Image 2)
- Bake: Spoon and smooth the cheesecake filling over the crust, wrap, and bake at 325 degrees Fahrenheit for 50-55 minutes (the center will be slightly wobbly). (Image 3)
- Set And Chill: Turn the oven off and crack the oven door. Allow the bars to rest in the oven for 30 minutes, remove them, and allow them to sit at room temperature for 1 hour. After 1 hour, cover and chill in the refrigerator for 4 hours.
- Prepare The Pecan Topping: Whisk the Karo syrup, granulated and brown sugars, and heavy cream into melted butter until melted and the mixture reaches a low boil. Lower the heat and simmer for 2 more minutes, stirring occasionally. Remove from the heat, stir in the pecans, and allow the topping to cool completely.
- Slice And Serve: Spoon the pecan topping over the cheesecake layer. Cut into 4 x 4 slices and store in the refrigerator until ready to serve. Enjoy! (Image 4)
Tips For Making The Best Pecan Pie Cheesecake Bars
- The cream cheese must be at room temperature before making the cheesecake filling. This will help ensure a smooth filling.
- Be sure to keep the mixer speed on low. Air is not your friend when it comes to cheesecake. Keeping the mixer on low and wrapping the pan before baking will help ensure as few air bubbles as possible.
- Make sure to stir the pecan topping constantly as it cooks, and then remove it from the heat promptly once it comes together to prevent it from burning.
- When preparing your pan with parchment paper, leave an overhang to help lift the bars out of the baking dish.
More Ways To Prepare Pecan Pie
Looking for more pecan pie dessert recipes that deviate from the norm? Try my pecan pie bites, classic pecan pie cheesecake, pecan pie bars, pecan pie balls, and pecan pie brownies for a tasty twist on tradition!
How to Store Pecan Pie Cheesecake Bars
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- To Freeze: You can freeze the cheesecake bars for up to 2 months. Allow the cheesecake bars to thaw overnight before serving.
More Easy Cheesecake Recipes
Other Easy Dessert Recipes
- Snickerdoodle Truffles
- Reese’s Peanut Butter Cup Pie
- Rum Balls
- Apple Crisp
- Fireball Cookies
- Nutella Pie
- Chocolate Layer Cheesecake
- Toffee Bars
Pecan Pie Cheesecake Bars
Serves — 16
Pecan Pie Cheesecake Bars combines creamy cheesecake with a candied pecan pie filling and piles it on to a graham cracker crust.
Prep Time 30 minutes
Cook Time 50 minutes
Rest and Chill Time 5 hours 30 minutes
Total Time 6 hours 50 minutes
Ingredients
Graham Cracker Crust
- 2½ cups graham cracker crumbs
- ½ cup finely chopped pecans
- 3 tablespoons granulated sugar
- ½ cup salted sweet cream butter melted and cooled
Cheesecake Filling
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 24 ounce (or 678-gram) packages of cream cheese at room temperature
- ¾ cup sour cream room temperature
- 1½ teaspoons pure vanilla extract
- 2 extra-large eggs at room temperature
Pecan Topping
- ½ cup salted sweet cream butter sliced into 1 tablespoon pats
- ½ cup dark Karo syrup
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar packed
- ¼ cup heavy cream
- 1½ cups rough chopped pecans
Instructions
- Preheat the oven to 350°F. Line a 9×9 baking dish with parchment paper. Be sure to leave an overhang to help lift the bars out of the baking dish.
- Add the graham cracker crumbs, finely chopped pecans, and granulated sugar to a medium-sized bowl. Stir to combine.2½ cups graham cracker crumbs, ½ cup finely chopped pecans, 3 tablespoons granulated sugar
- Add the melted butter and stir to coat the graham cracker crumb mixture completely.½ cup salted sweet cream butter
- Evenly spread and press the buttered crumb mixture into the bottom of the prepared baking dish. Bake for 10 minutes. Remove the baking dish from the oven. Lower the oven temperature to 325°F.
- Add the granulated sugar and cornstarch to a small bowl. Stir to combine.¾ cup granulated sugar, 2 tablespoons cornstarch
- Using either a stand mixer or a large mixing bowl and a handheld mixer on low, beat the cream cheese and sour cream for 1-1½ minutes until smooth.24 ounce (or 678-gram) packages of cream cheese, ¾ cup sour cream
- Keep the mixer speed on low. Add the combined granulated sugar and cornstarch to the cream cheese mixture. Continue mixing on low speed for another 1-1½ minutes until the sugar mixture is well incorporated.
- Add the vanilla and mix just until incorporated.1½ teaspoons pure vanilla extract
- Add the eggs, one at a time, mixing well after each egg. Continue mixing until just a uniform color is reached and no yellow streaks are visible.2 extra-large eggs
- Evenly spoon the cheesecake filling over the crust. Use an offset spatula to smooth the filling. Gently wrap the baking dish to release any excess air pockets. Bake for 50-55 minutes. The center will be slightly wobbly. Turn the oven off and crack the oven door. Allow the cheesecake bars to rest in the oven for another 30 minutes, then remove the baking dish from the oven and allow it to sit at room temperature for 1 hour. After sitting for 1 hour, cover and chill the cheesecake in the refrigerator for 4 hours. While the cheesecake is chilling, make the pecan topping.
- Add sliced butter to a 2 to 3-quart heavy-bottomed saucepan over medium heat. Allow the butter to melt before whisking in the dark Karo syrup, granulated and brown sugars, and heavy cream. Continue whisking constantly for about 5-7 minutes until the sugars have completely melted and the mixture reaches a low boil. Lower the heat to medium-low, and allow the mixture to simmer for 2 more minutes, stirring occasionally. Remove the pan from the heat. Stir in the chopped pecans. Allow the topping to cool completely.½ cup salted sweet cream butter, ½ cup dark Karo syrup, ⅓ cup granulated sugar, ⅓ cup light brown sugar, ¼ cup heavy cream, 1½ cups rough chopped pecans
- Once the cheesecake bars have chilled in the refrigerator for 4 hours, remove the baking dish from the refrigerator. Use the parchment overhang to remove the bars from the baking dish.
- Spoon the completely cooled pecan topping over the cheesecake layer.
- Use a large sharp knife to slice 4 slices x 4 slices. Store the cheesecake bars in the refrigerator until ready to serve.
Jenn’s Notes
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- To Freeze: You can freeze the cheesecake bars for up to 2 months. Allow the cheesecake bars to thaw overnight before serving.
- It is important that the cream cheese is at room temperature before making the cheesecake filling. This will help ensure a smooth filling.
- Be sure to keep the mixer speed on low. Air is not your friend when it comes to cheesecake. Keeping the mixer on low and wrapping the pan before baking will help ensure as few air bubbles as possible.
- Make sure to stir the pecan topping constantly as it cooks and then remove it from the heat promptly once it comes together to prevent it from burning.
- When preparing your pan with parchment paper, be sure to leave an overhang to help lift the bars out of the baking dish
Nutrition Info
Calories: 560kcal | Carbohydrates: 45g | Protein: 6g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 104mg | Sodium: 348mg | Potassium: 177mg | Fiber: 2g | Sugar: 34g | Vitamin A: 1085IU | Vitamin C: 0.3mg | Calcium: 88mg | Iron: 1mg
Does this really only make a 9 x 9? With the amount of ingredients shouldn’t this make a 9 x 13?
Question: With increasing the amount to 2X, I’m noticing the size of the baking dish didn’t change. Shouldn’t it be a 9×13 dish instead of 9×9?
Sorry about that – the 2x, 3x, etc. is an automatic thing in the recipe card, so while it changes the amounts, it doesn’t change the pan size or cooking time.