If you’re looking for a dessert that brings together the best of both worlds — the rich, creamy texture of cheesecake and the sweet, nutty goodness of pecan pie — then pecan pie cheesecake bars are the perfect choice! This decadent dessert is ideal for family gatherings, holidays, or any time you’re in the mood for something indulgent. In this article, we’ll walk you through every step of creating these irresistible bars. Whether you’re an experienced baker or a newbie in the kitchen, this guide will help you make delicious pecan pie cheesecake bars that everyone will love. Keep reading to discover the secret to this mouthwatering treat!
What are Pecan Pie Cheesecake Bars?
Pecan pie cheesecake bars are a heavenly combination of two classic desserts: the rich and creamy cheesecake and the sweet, nut-filled pecan pie. These bars start with a buttery graham cracker crust, followed by a layer of smooth cheesecake, and topped off with a luscious layer of gooey pecan pie filling. The flavors and textures blend together perfectly, creating a dessert that’s creamy, crunchy, sweet, and satisfying all at once.
Ingredients List for Pecan Pie Cheesecake Bars
Before diving into the cooking instructions, it’s important to gather all the necessary ingredients. This recipe has three main components: the crust, the cheesecake filling, and the pecan pie topping. Here’s everything you’ll need:
Crust Ingredients:
- 1 ½ cups graham cracker crumbs (about 10-12 whole crackers)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Layer Ingredients:
- 16 oz (2 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
Pecan Pie Topping Ingredients:
- 1 cup light corn syrup
- ¾ cup packed brown sugar
- 3 large eggs
- 1 ½ cups chopped pecans
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoon unsalted butter, melted
Substitutions and Variations
Sometimes, you might need to swap out an ingredient due to dietary preferences or ingredient availability. Here are some substitutions and variations you can make for this recipe without sacrificing too much flavor:
- Crust Alternatives: If you don’t have graham crackers, you can use crushed digestive biscuits, vanilla wafers, or even crushed pretzels for a slightly salty twist.
- Cream Cheese Substitutes: Neufchâtel cheese is a lower-fat option that works well in cheesecake. You could also use Greek yogurt (plain, full-fat) in place of sour cream to lighten things up.
- Nut-Free Option: If you have a nut allergy, consider swapping pecans with sunflower seeds, pumpkin seeds, or even finely chopped pretzels for texture.
- Sugar Alternatives: Try using coconut sugar or maple syrup instead of granulated sugar for a slightly different flavor profile.
- Gluten-Free Version: Use gluten-free graham crackers or a combination of almond flour and coconut flour to create the crust for those who are gluten-intolerant.
Step-by-Step Cooking Instructions

Now that you have all your ingredients ready, let’s get into the cooking process! Follow these simple steps to make perfect pecan pie cheesecake bars:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving enough overhang to easily lift the bars out later.
Step 2: Prepare the Crust
In a medium-sized bowl, mix the graham cracker crumbs and granulated sugar. Add the melted butter and stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared baking pan. Bake the crust for 8-10 minutes, or until it’s lightly golden. Remove from the oven and let it cool slightly while you prepare the cheesecake layer.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until everything is well combined.
Step 4: Pour Cheesecake Layer over Crust
Pour the cheesecake mixture over the slightly cooled crust. Use a spatula to spread it evenly across the pan. Bake for 20-25 minutes, or until the center is just set. The cheesecake should have a slight wobble but not be too jiggly. Remove it from the oven and let it cool while you prepare the pecan pie topping.
Step 5: Make the Pecan Pie Topping
In a medium saucepan, whisk together the corn syrup, brown sugar, eggs, vanilla extract, and salt until smooth. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 3-5 minutes. Remove from heat and stir in the chopped pecans and melted butter.
Step 6: Add Pecan Pie Topping and Bake Again
Carefully pour the pecan pie topping over the cooled cheesecake layer, spreading it evenly with a spatula. Return the pan to the oven and bake for an additional 25-30 minutes, or until the pecan topping is set and golden brown.
Step 7: Cool and Chill
Remove the bars from the oven and allow them to cool completely at room temperature. Once cooled, refrigerate for at least 2-3 hours (or overnight) to allow the bars to fully set before slicing.
How to Cook Pecan Pie Cheesecake Bars: A Step-by-Step Guide
Cooking pecan pie cheesecake bars isn’t difficult, but it’s important to follow each step carefully to ensure that your layers come out perfectly. By starting with the crust, baking the cheesecake layer just right, and finishing with the gooey pecan pie topping, you’ll create a dessert that’s both impressive and delicious.
- Make the Crust – Press your graham cracker mixture into the pan and bake for a solid base.
- Prepare the Cheesecake – Beat cream cheese, sugar, eggs, vanilla, and sour cream until smooth.
- Bake Cheesecake – Bake until the edges are set, but the center still jiggles slightly.
- Prepare Pecan Pie Topping – Whisk your corn syrup, brown sugar, eggs, vanilla, and pecans together.
- Layer and Bake Again – Add the pecan pie layer and bake until golden and set.
- Cool and Chill – Let the bars cool completely before refrigerating to allow the flavors to meld and the layers to set.
Common Mistakes to Avoid
To ensure your pecan pie cheesecake bars turn out perfectly, avoid these common mistakes:
- Overmixing the Cheesecake Layer: Overmixing can incorporate too much air into the batter, leading to cracks as the cheesecake bakes.
- Skipping the Cooling Process: Don’t skip the cooling and chilling steps. Rushing this will result in runny or overly soft bars that are difficult to slice.
- Not Pre-Baking the Crust: If you skip pre-baking the crust, it may turn soggy once the cheesecake and pecan filling are added.
- Undercooking the Pecan Pie Layer: Make sure the pecan layer is fully set before removing it from the oven, or it will be too gooey to hold together.
Serving and Presentation Tips
How you present your pecan pie cheesecake bars can make them even more enticing. Here are a few serving ideas and presentation tips to make your dessert look as good as it tastes.
How to Serve Pecan Pie Cheesecake Bars
- Slice Carefully: Use a sharp knife to cut your bars into clean squares. For perfect edges, wipe the knife clean between each cut.
- Room Temperature for Best Flavor: Let the bars sit at room temperature for about 10-15 minutes before serving. This enhances both the cheesecake and pecan flavors.
- Serve with Whipped Cream: A dollop of whipped cream on top adds a light, airy texture to contrast the richness of the bars.
Presentation Ideas for Pecan Pie Cheesecake Bars
- Decorative Drizzle: For extra flair, drizzle some melted chocolate or caramel sauce over the bars just before serving.
- Pecan Garnish: Add a whole pecan to the top of each square for a polished and professional look.
- Dusting of Powdered Sugar: A light dusting of powdered sugar adds a simple but elegant touch.
Pecan Pie Cheesecake Bars Recipe Tips
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This ensures a smooth, lump-free cheesecake layer.
- Avoid Cracks in Cheesecake: Bake the cheesecake layer at a moderate temperature and don’t overbake. If cracks form, don’t worry too much — the pecan layer will cover them.
- Perfect Graham Cracker Crust: Press the graham cracker crumbs firmly into the pan using the back of a measuring cup to create an even, solid crust.
Frequently Asked Questions (FAQs)
Q: Can I make pecan pie cheesecake bars ahead of time?
A: Yes! These bars actually taste better after sitting in the fridge overnight. They’re a great make-ahead dessert for holidays or parties.
Q: How long do pecan pie cheesecake bars last?
A: When stored in an airtight container in the refrigerator, they will last for up to 5 days.
Q: Can I freeze pecan pie cheesecake bars?
A: Absolutely! Freeze the bars (either whole or sliced) in an airtight container for up to 3 months. Thaw in the fridge overnight before serving.
Q: Can I use store-bought pie crust instead of making my own?
A: Yes, you can use a store-bought crust, but homemade graham cracker crust tends to have better flavor and texture.
Conclusion
Pecan pie cheesecake bars are the ultimate treat for anyone who loves rich, creamy desserts with a crunchy, nutty topping. Whether you’re baking for a special occasion or just craving something sweet, this recipe is sure to satisfy. With a buttery graham cracker crust, smooth cheesecake center, and gooey pecan pie topping, these bars are a delicious way to impress your friends and family. Follow the tips, substitutions, and step-by-step guide, and you’ll have a dessert that everyone will rave about!
PrintPecan Pie Cheesecake Bars Recipe
These Pecan Pie Cheesecake Bars combine a rich, creamy cheesecake layer with a classic pecan pie topping. Featuring a buttery crust, this dessert delivers the perfect balance of sweet and nutty flavors, making it ideal for Thanksgiving and holiday celebrations.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Diet: Vegetarian
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup dark corn syrup
- ¾ cup light brown sugar
- 1 ½ cups pecans, chopped
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking dish with parchment paper.
- Mix graham cracker crumbs and melted butter, then press into the bottom of the pan to form the crust. Bake for 8 minutes, then let cool.
- Beat cream cheese, granulated sugar, eggs, and vanilla extract until smooth. Pour over the cooled crust.
- In a saucepan, combine corn syrup, brown sugar, chopped pecans, butter, and vanilla. Bring to a simmer and cook until slightly thickened.
- Pour pecan mixture over the cheesecake layer.
- Bake for 40-45 minutes, until the cheesecake is set. Let cool completely, then chill in the refrigerator before slicing.
Notes
- For easier cutting, refrigerate the bars overnight before serving.
- Use a hot knife to get clean slices.
- For extra crunch, toast the pecans before adding them to the topping.
Nutrition
- Serving Size: 1 bar
- Calories: 350 kcal
- Sugar: 24g
- Sodium: 180 mg
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