This delicious pecan pie cheesecake bar recipe is a wonderful fall dessert that falls under the category of, if you can’t pick just one, have them both! That’s right, we can have our cake and eat it too. With pie!
Best Cheesecake Pecan Pie Dessert
Cheesecake pecan pie bars are a layered dessert that is a bit like my traditional pecan pie bars but has a distinct layer of cheesecake between the crust and pecan pie. It’s creamy and luscious, and the entire thing is topped with a sweet, buttery, pecan pie filling on top.
It’s an easy 2-in-1 dessert that gives us all of the elements of a pecan pie and a cheesecake filling without worrying about a water bath or working with traditional pie dough. It’s portable and perfect for the holiday season (make room on the table, Christmas cheesecake bars) and any special occasion!
We’ve done it with pumpkin swirl cheesecake bars, strawberry cheesecake bars, and Snickerdoodle cheesecake bars, so I knew these pecan cheesecake bars would be the next big thing!
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Pecan Pie Cheesecake Bars Ingredients Notes
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card with amounts
For the buttery Graham cracker crust: Graham cracker crumbs, unsalted butter, and white sugar.
For the cheesecake layer: You’ll need softened cream cheese (blocks, not tubs), white granulated sugar, room-temperature eggs, vanilla extract, and salt. Bring the cheesecake and eggs out to room temperature about 30 minutes ahead of time.
For the pecan pie layer: Light brown sugar, light corn syrup, heavy cream, unsalted butter, salt, vanilla, and chopped pecans. You can also buy pecan pieces, which is handy. The pieces come in a variety of sizes. Otherwise, just chop them up on a cutting board. Or keep them whole if you’d like.
Variations
1. I find using corn syrup is the best way to achieve the gooey pecan pie layer; however, you can swap it with maple syrup. It’ll give it a wonderful maple flavor; however, you may want to add a bit of cornstarch to help that layer set.
2. Toast the pecans ahead of time for a little extra nuttiness, either in the oven or in a skillet.
3. For a little kick, add a splash of bourbon to the crunchy pecan pie layer.
4. If you’re looking for some extra fall vibes, sprinkle in some cinnamon with the pecan topping.
How to Make This Pecan Pie Cheesecake Bar Recipe
This recipe has a few distinct layers but they’re all super easy. They come together in the end, and the results are worth the extra few steps.
Step 1: Melt the butter in a microwave-safe bowl for 30 seconds first. Stir it, and then, if necessary, heat it again for another 15 seconds until fully melted.
Step 2: In a medium mixing bowl, stir the Graham cracker crumbs with the melted butter and sugar.
Step 3: Transfer it to the bottom of a 9×13 prepared baking dish and spread it out. Gently press it down until it’s an even layer. Bake for 10 minutes and then allow it to cool completely.
Step 4: Make the Cheesecake. Beat the cream cheese and sugar in a separate mixing bowl using an electric mixer. You can use a stand mixer with the paddle attachment for this if you’d like. Once blended, add the vanilla, eggs, and a pinch of salt.
Step 5: Pour the cheesecake batter over the cooled crust and spread it out evenly.
Bake the crust and creamy cheesecake layer in a preheated 350° oven for 30 minutes. Once done, the center will still be slightly jiggly. It will continue to set as it cools.
Step 5: Make the pecan layer. Now, we’re moving to the stove, so you’re going to want to grab a medium saucepan. Bring the brown sugar, corn syrup, heavy cream, butter, and salt to a boil over medium heat for a couple of minutes. Remove it from the heat and stir in the vanilla and chopped nuts, then allow it to cool for 5-10 minutes.
Step 6: Drop dollops of cooled pecan pie filling over top of the cheesecake and spread it evenly across the entire surface.
Let the pecan pie cheesecake bars cool completely before covering them with foil to chill in the fridge for at least 4 hours.
Tips
- If you don’t have Graham cracker crumbs at the ready or you can’t find them in the grocery store, you can make your own in a food processor. Pulse the Graham crackers until they’re fine crumbs.
- When preparing the crust, do not press it down too hard. It’ll make for a harder crust.
- Allow each layer to cool before building the next layer. This will help prevent layers mixing into one another.
- You have the option of baking the last layer as well. Place it in the oven for 15–30 minutes for it to reach your desired color. Just be careful it doesn’t burn.
- For clean edges when slicing, use a sharp knife and wipe it clean between each cut. Some people also suggest using a plastic knife.
- Serve on its own or with a scoop of vanilla ice cream.
- Since this is a chilled dessert, it’s perfect for making ahead of time!
How to Store Leftovers
Refrigerate: leftover dessert bars will keep in an airtight container in the fridge for up to 5 days.
Freeze: These easy pecan pie cheesecake bars freeze beautifully. Wrap them individually in plastic wrap and a layer of foil to prevent freezer burn. Then, place them in a freezer bag. They should be good for up to 2 months. Thaw them in the fridge before serving again.
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FAQ’s
The outer edges will be set and slightly puffed, and the center will be slightly jiggly (not soupy). Everyone’s oven is different, so as long as you’re baking it at 350° for 30 minutes and are keeping an eye on it, you should be good. You may need to keep it in for a minute or so longer.
Most likely because it wasn’t sprayed with cooking spray and/or lined with parchment paper. Both are important to prevent these sticky bars from sticking! It’s also a good idea to leave extra parchment paper hanging over the sides so that you can grab the edges and lift the entire dessert out of the baking pan for easy slicing.
More Holiday Dessert Bars
Pecan Pie Cheesceake Bars
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ½ cup butter unsalted
- ¼ cup white granulated sugar
For the Cheesecake Layer
- 16 ounces cream cheese softened, (2) 8 ounces blocks
- ¾ cup white granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- Pinch of salt
For the Pecan Pie Layer
- 1 cup light brown sugar
- ½ cup light corn syrup
- ½ cup heavy cream
- ¼ cup butter unsalted
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups pecans chopped
Instructions
- Preheat the oven to 350 ° F and line a 9×13 inch baking dish with parchment paper the spray with non-stick spray.
- In a microwave safe bowl, add the butter and microwave for 30 seconds, then stir. Repeat for 15 more seconds if necessary½ cup butter
- In a medium mixing bowl, add the graham cracker crumbs, melted butter, and sugar and stir to combine well.2 cups graham cracker crumbs, ¼ cup white granulated sugar
- Pour the graham cracker mixture into the bottom of a 9×13 inch baking dish and spread it evenly and gently press it down. Don’t press too hard or the crust will be harder.
- Bake for 10 minutes. Then remove from the oven and allow to cool completely while making the cheesecake batter.
- In a large mixing bowl, add the softened cream cheese and sugar and blend with an electric mixer for 5 minutes until smooth. (use a stand mixer with the paddle attachment if desired).16 ounces cream cheese, ¾ cup white granulated sugar
- Add the vanilla extract, eggs, and pinch of salt, and blend until combined thoroughly.2 large eggs, 1 teaspoon vanilla extract, Pinch of salt
- Pour the cheesecake mixture over the baked crust and spread out evenly.
- Bake at 350° F for 30 minutes until the center is only jiggles slightly.
- Remove from the oven and allow the cheesecake to cool while making the pecan pie layer.
- In a medium sauce pan, add the brown sugar, corn syrup, heavy cream, butter, and salt and heat on medium heat for about 2-3 minutes until it boils.1 cup light brown sugar, ½ cup light corn syrup, ½ cup heavy cream, ¼ cup butter, ½ teaspoon salt
- Remove from the heat and stir in the vanilla extract and chopped pecans.1 teaspoon vanilla extract, 2 cups pecans
- Allow the mixture to cool for 5-10 minutes. Then drop spoonfuls over the entire cheesecake and spread evenly over the entire cheesecake.
- Let the entire cheesecake to cool completely to the touch. Cover with aluminum foil and place in the refrigerator to chill for at least 4 hours (or overnight).
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Veronica Denise Mickens
I’m planning to make this recipe asap, it looks and sounds delicious .