My family begs for my Pecan Pie Cheesecake Bars Recipe every holiday. It tastes like creamy cheesecake colliding with gooey pecan pie on a buttery cookie crust perfect for dessert lovers who want bakery-level bars without fuss and it takes about 2 hours, plus chilling.
Easy Pecan Pie Cheesecake Bars Recipe
This Pecan Pie Cheesecake Bars Recipe works because the crunchy pecan topping meets a silky cheesecake layer on a sturdy cookie crust. The stovetop pecan filling sets in the oven, so each bite cuts clean instead of running off the bar. I balance sweetness with a pinch of salt and a splash of vanilla for a cozy, bakery-style finish.
You bake the crust briefly, then bake the cheesecake, and finish with a quick bake of the pecan layer. That staggered bake locks in structure and prevents soggy bottoms. You chill the bars before slicing, which delivers neat squares and a creamy bite.
Ingredients You’ll Need
- The crust:
- The cheesecake layer:
- 16 ounces cream cheese, softened (use bricks, not tub; Philadelphia holds structure best)
- 1/2 cup granulated sugar
- 1/4 cup sour cream (Greek yogurt works)
- 2 large eggs, room temp
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)
- Pinch of fine salt
- The pecan pie topping:
- Equipment:
- 8- or 9-inch square metal baking pan
- Parchment paper with overhang
- Mixing bowls and hand mixer (or stand mixer)
- Small saucepan
- Rubber spatula and offset spatula
- Cooling rack
- Sharp knife for clean cuts
How to Make Pecan Pie Cheesecake Bars
- Prep: 25 minutes
- Cook: 50–60 minutes
- Total: about 2 hours, plus 4 hours chill time
- Prep the pan and oven
- Heat the oven to 325°F. Line a square pan with parchment, letting it overhang for easy lifting. Lightly spray the parchment.
- Mix and bake the crust
- Stir crumbs, sugar, salt, and melted butter until the mixture feels like damp sand. Press it firmly into the pan with the bottom of a measuring cup. Bake 8–10 minutes until fragrant, then set the pan on a rack.
- Make the cheesecake batter
- Beat softened cream cheese and sugar on medium until smooth and fluffy, about 2 minutes. Mix in sour cream, vanilla, salt, and cornstarch. Beat in eggs one at a time on low, just until combined; scrape the bowl.
- Bake the cheesecake layer
- Pour the batter over the warm crust and smooth the top. Bake 22–26 minutes at 325°F, until the edges look set and the center still jiggles slightly. Set the pan on a rack while you cook the topping.
- Cook the pecan topping
- In a saucepan, melt butter over medium heat. Whisk in brown sugar, corn syrup, salt, and cream; simmer 2 minutes, whisking until glossy. Stir in vanilla and pecans.
- Finish the bake
- Spoon the hot pecan mixture evenly over the cheesecake layer. Return the pan to the oven and bake 12–15 minutes, until the topping bubbles and looks set. Place the pan on a rack and cool to room temperature.
- Chill and slice
- Chill the bars at least 4 hours, or overnight for the cleanest cuts. Lift the slab out with the parchment and cut into 16–20 bars. Warm a knife under hot water, wipe dry, and slice for sharp edges.
Pro Baking Tips & Mistakes to Avoid
- Bring cream cheese and eggs to room temp so the batter turns silky, not lumpy.
- Mix on low after adding eggs to avoid excess air and cracks.
- Line the pan with parchment so you can lift and cut neat squares.
- Toast pecans for 6–8 minutes at 350°F for deeper flavor.
- Don’t overbake the cheesecake layer; pull it with a slight jiggle.
- Let the bars cool fully before chilling so condensation doesn’t drip onto the topping.
- Chill at least 4 hours for tidy slices; rush the chill and the topping may slide.
- Cut with a hot, clean knife for bakery-style edges.
- Use corn syrup for a firmer set; use maple for a softer, more aromatic finish.
- Keep the oven at 325°F; higher heat can cause curdling and greasy topping.
Variations I’ve Tried
- Gluten-free: Use gluten-free graham crackers or 1 1/2 cups almond flour with 5 tablespoons butter.
- Vegan: Use dairy-free cream cheese, vegan butter, and a powdered egg replacer; add 1 extra tablespoon cornstarch for stability.
- Add-ins: Fold in mini chocolate chips, a drizzle of espresso glaze, or a pinch of cinnamon and orange zest in the topping.
How to Serve Pecan Pie Cheesecake Bars
Cut the bars cold for clean edges, then let them sit 10–15 minutes so the cheesecake softens slightly. Top with lightly sweetened whipped cream or a drizzle of warm maple syrup. Pour coffee, black tea, or a small glass of bourbon for a cozy pairing.
Make-Ahead and Storage
Bake the Pecan Pie Cheesecake Bars Recipe a day ahead and chill overnight. Store covered in the fridge for up to 5 days. Freeze bars (well wrapped) for up to 2 months; thaw overnight in the fridge. Serve cold or slightly cool; a 10–15 second microwave burst softens the topping if you like a gooier bite.
Nutrition Information
Calories: about 380 per serving (based on 16 bars). Protein: modest from cream cheese and eggs. Carbs: higher from crust, sugar, and syrup. Fat: rich from butter, cream cheese, and pecans, with mostly unsaturated fat from the nuts.
Pecan Pie Cheesecake Bars
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper.
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the prepared pan to form the crust.
- Bake the crust for 8 minutes. Remove and set aside.
- In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs and vanilla, and beat until just combined.
- Pour the cheesecake mixture over the baked crust and smooth into an even layer.
- Bake cheesecake layer for 20-22 minutes, until set. Remove from oven and set aside while preparing the topping.
- For the pecan topping, whisk brown sugar, corn syrup, melted butter, egg, vanilla, and salt in a bowl. Stir in pecans.
- Carefully pour the pecan topping over the cheesecake layer and spread evenly.
- Bake for another 25 minutes, until the topping is golden and set.
- Let cool completely, then refrigerate for at least 2 hours before slicing into bars.