Pecan Pie Cheesecake Bars

Pecan pie cheesecake bars offer an irresistible combination of a crunchy graham cracker crust, creamy cheesecake filling, and gooey pecan pie topping, perfect for any occasion.

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Indulge in the decadent fusion of two beloved desserts with these irresistible gooey pecan pie cheesecake bars. Creamy cheesecake sits atop a buttery graham cracker crust, adorned with a luscious pecan topping to create the perfect combination of flavors.

Pecan Pie Cheesecake Bars Ingredients

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These pecan pie cheesecake bars have a tangy and velvety cheesecake layer balanced by a crunchy graham cracker crust.

The pecan topping brings a caramel-like sweetness and nutty crunch to the bars. 

With notes of nutty pecans, buttery graham crackers, and indulgently smooth cheesecake, these bars will surely satisfy any sweet tooth!

Substitutions And Additions

CRUST: Instead of graham cracker crumbs, you can use crushed pecan sandies cookies. They’ll add a nuttier flavor and a touch of sweetness in your easy pecan pie cheesecake bars.

You can also reduce the finely chopped pecans to ¼ cup if using pecan sandies.

SOUR CREAM: If you want a tangier flavor, substitute Greek yogurt for sour cream. It adds a delightful tang and creaminess to the filling.

CHEESECAKE FILLING: To infuse additional flavors, consider adding a tablespoon of lemon zest or a teaspoon of cinnamon to the filling mixture.

SUGAR: If you prefer a less sweet topping, reduce the amount of granulated sugar and brown sugar in the pecan topping by half.

SEA SALT: For an extra flavor twist, sprinkle a pinch of sea salt over the pecan topping before baking. The salt will balance the sweetness and add a delightful savory touch.

ALCOHOL: If you want a boozy variation, add a splash of bourbon or rum to the pecan topping mixture. It will impart a rich and aromatic flavor.

How To Make This Pecan Pie Cheesecake Bars Recipe

Indulge in the process of creating these heavenly pecan pie cheesecake bars with the following step-by-step instructions:

STEP ONE: 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. 

STEP TWO: Add the graham cracker crumbs, finely chopped pecans, and granulated sugar to a medium bowl. Stir to combine.

STEP THREE: Add the melted butter and stir to coat the graham cracker crumb mixture completely.

STEP FOUR: Evenly spread and press the buttered crumb mixture into the bottom of the prepared baking dish. Bake for ten minutes.

Remove the baking dish from the oven. Lower the oven temperature to 325°F.

STEP FIVE: Add the granulated sugar and cornstarch to a small bowl. Stir to combine.

STEP SIX: Using either a stand mixer or a large mixing bowl and a hand mixer on low, beat the cream cheese and sour cream for 1-1½ minutes until smooth.

STEP SEVEN: 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.

STEP EIGHT: Add the vanilla and mix just until incorporated.

STEP NINE: 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.

STEP TEN: Evenly spoon the cheesecake batter over the cooled crust. Use an offset spatula to smooth the filling.

Gently tap 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 one hour.

After sitting for one hour, cover and chill the cheesecake in the refrigerator for four hours.

While the cheesecake is chilling, make the pecan topping.

STEP ELEVEN: Add sliced butter to a two to three 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 five to seven 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 two more minutes, stirring occasionally.

Remove the pan from the heat.

Stir in the chopped pecans.

Allow the topping to cool completely.

STEP TWELVE: Once the cheesecake bars have chilled in the refrigerator for four hours, remove the baking dish from the refrigerator.

Use the parchment overhang to remove the bars from the baking dish. 

STEP THIRTEEN: Spoon the completely cooled pecan pie topping over the cheesecake layer. 

STEP FOURTEEN: Use a large sharp knife to slice four slices by four slices.

Store the cheesecake bars in the refrigerator until ready to serve.

How To Serve

These pecan cheesecake squares are a delight on their own, but you can elevate the experience even further with these serving suggestions:

Pair the bars with a dollop of freshly whipped cream for an extra indulgent treat. The lightness of the cream complements the richness of the creamy cheesecake layer and crunchy pecan pie topping.

Drizzle warm caramel sauce over the bars for an added layer of sweetness and decadence. The caramel enhances the flavors and adds a luxurious touch.

Serve the bars with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures. The creaminess of the ice cream complements the cheesecake and pecan flavors.

Pair these bars with a warm cup of coffee or a refreshing iced tea to complete the dessert experience.

If you are a fan of pecan pie, our pecan cream pie and pecan pie bites are two more recipes you would love.

MORE CHEESECAKE RECIPES

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Storage

These delectable dessert squares keep well. Here’s how to store them to ensure that they stay as fresh as possible. 

MAKE AHEAD: If you’d like to get ahead of your preparations, you can make the pecan cheesecake bars a day in advance.

Simply follow the recipe as instructed and store the fully chilled bars in an airtight container in the refrigerator until you’re ready to serve.

This allows the flavors to meld together, resulting in an even more delicious treat.

IN THE FRIDGE: Place any leftover pecan pie cheesecake bars in an airtight container and store them in the refrigerator.

They will stay fresh for up to five days.

Ensure that the bars are well-covered to prevent any absorption of odors from other foods in the fridge.

IN THE FREEZER: If you want to extend the shelf life of the creamy cheesecake bars, you can freeze them for up to two months.

Wrap each bar individually in plastic wrap or place them in a single layer in an airtight container. Seperate each layer with parchment paper to prevent sticking.

Thaw the bars overnight in the refrigerator before serving.

REHEATING: These bars are best enjoyed chilled, but if you prefer them slightly warmed, you can reheat individual slices. Place them on a plate in the microwave for a few seconds or in a preheated oven at a low temperature for a few minutes.

Take care not to overheat them, as it can affect the texture of the cheesecake layer.

Why We Love This Recipe

These pecan pie cheesecake bars have captured our hearts for several reasons:

DELIGHTFUL FLAVOR COMBINATION: The combination of a buttery graham cracker crust, creamy cheesecake filling, and gooey pecan topping creates an irresistible blend of sweet, nutty, and tangy flavors.

TEXTURE: With a crunchy crust, a smooth and velvety cheesecake layer, and a sticky and crunchy pecan topping, each bite offers a delightful contrast of textures.

PERFECT FOR ANY OCCASION: These bars can be enjoyed on various occasions, from holidays to casual get-togethers.

Their versatility makes them a reliable choice when you want to bring a delicious dessert that will make a lasting impression.

Indulge in the delightful combination of flavors and textures with these heavenly pecan pie cheesecake bars. Each bite offers a crunchy graham cracker crust, creamy and tangy cheesecake filling, and a gooey and decadent pecan pie layer. 

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Pecan Pie Cheesecake Bars

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Pecan pie cheesecake bars offer an irresistible combination of a crunchy graham cracker crust, creamy cheesecake filling, and gooey pecan pie topping, perfect for any occasion.

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 6 hours hours 50 minutes minutes

Servings 16

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Ingredients

  

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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 ounces cream cheese, at room temperature (678 gram)
• 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.
• Add the melted butter and stir to coat the graham cracker crumb mixture completely.
• 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.
• 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 to 1½ minutes until smooth.
• 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.
• 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.
• Evenly spoon the cheesecake filling over the crust. Use an offset spatula to smooth the filling. Gently tap 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 to 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.
• 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.

Notes

• Ensure that the cream cheese, sour cream, and eggs are at room temperature for optimal blending and smoothness.
• 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.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bars at the lower end of the recommended baking time.

Nutrition

Calories: 554kcal | Carbohydrates: 43g | Protein: 6g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 110mg | Sodium: 337mg | Potassium: 171mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1099IU | Vitamin C: 0.3mg | Calcium: 86mg | Iron: 1mg

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