Pecan Pie Cheesecake (Bars or Cake!) – Sweet, Crunchy & Creamy Holiday Magic

When creamy cheesecake meets the gooey crunch of pecan pie, you get the dreamiest dessert mashup for your holiday table. This pecan pie cheesecake has it all buttery crust, silky filling, and a nutty topping that’s sticky-sweet in all the right ways. It’s comforting, indulgent, and somehow still easy enough to pull off on a busy baking day.

Why You’ll Love This Pecan Pie Cheesecake

If you’re torn between pie and cheesecake this Thanksgiving, don’t stress this recipe lets you have both in one magical bite.

• Combines two classic favorites into one show-stopping dessert
• Perfect for Thanksgiving, potlucks, or just because
• Layers of textures: creamy, crumbly, gooey, and crunchy
• Can be made as easy bars or an elegant round cheesecake

You’ll love serving this with a cozy cup of cider or this fall pumpkin spice roll cake for an extra festive spread.

Ingredients You’ll Need

Let’s break it down into three tasty layers:

For the Graham Pecan Crust

• 1 ½ cups crushed graham crackers
• ½ cup finely chopped pecans
• 2 tablespoons light brown sugar
• ½ cup melted butter

For the Cheesecake Layer

• 2 blocks (16 oz) cream cheese, softened
• ¾ cup granulated sugar
• ½ cup sour cream
• 2 eggs
• 1 tablespoon all-purpose flour
• 2 teaspoons vanilla extract
• Pinch of salt

For the Gooey Pecan Pie Topping

• 1 cup chopped pecans
• ½ cup light brown sugar
• ¼ cup heavy cream
• 3 tablespoons butter
• ½ teaspoon cinnamon
• Pinch of salt

How to Make Pecan Pie Cheesecake Bars

Step 1 Make the Crust

Preheat your oven to 325°F. Mix graham crackers, pecans, brown sugar, and melted butter until crumbly. Press it evenly into a lined 9×13 baking pan. Bake for 10 minutes, then set aside to cool slightly.

Step 2 Whip the Cheesecake Layer

In a mixing bowl, beat cream cheese until fluffy. Add sugar, sour cream, and vanilla. Beat in the eggs one at a time, then stir in flour and a pinch of salt. Pour this creamy goodness over the cooled crust.

Step 3 Bake the Cheesecake

Bake for 30 35 minutes until the center just barely jiggles. Remove and let it cool completely. Don’t skip this part the chill time helps everything set beautifully.

Step 4 Make the Gooey Pecan Topping

In a saucepan, simmer pecans, brown sugar, heavy cream, butter, cinnamon, and salt for 3 4 minutes until thickened. Stir constantly so nothing sticks.

Step 5 Assemble and Chill

Pour the warm pecan mixture over the cheesecake layer. Spread gently so it covers edge to edge. Chill for at least 3 hours, or overnight if you can wait.

Step 6 Slice and Serve

Use a sharp, serrated knife for clean cuts wiping between slices helps too. Each bite is creamy, crunchy, sweet, and cozy all at once.

Want to Make It a Round Cheesecake Instead?

You totally can! Just use a 9-inch springform pan instead of a baking dish. Press the crust into the bottom and slightly up the sides. Bake the crust for 10 minutes, add the cheesecake layer, and bake for about 55 60 minutes. Cool and top as usual. Gorgeous!

If you love this style, you’ll probably fall for our easy strawberry crunch cheesecake too.

Recipe Notes + Helpful Tips

• Wipe your knife clean between cuts for perfect slices
• Chill overnight for best texture
• Make it gluten-free with GF graham crackers and flour
• Dairy-free? Try plant-based cream cheese and sour cream
• Don’t overbake a little jiggle in the center is a good thing!

Storing & Freezing

• Store in the fridge, tightly covered, for up to 7 days
• To freeze: wrap bars or slices in plastic + foil and freeze for 2 months
• Thaw overnight in the fridge before serving

It also pairs perfectly with homemade pecan pie if you want a full pecan dessert lineup!

FAQs About Pecan Pie Cheesecake

Can I make this without a food processor?
Yes! Just crush graham crackers in a zip-top bag with a rolling pin and finely chop pecans by hand.

Can I use store-bought crust or topping?
You can, but making it from scratch gives that rich homemade taste that’s hard to beat.

How do I know when the cheesecake is done?
Look for slightly set edges and a gentle jiggle in the middle it’ll firm up as it cools.

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