If rich cheesecake and gooey pecan pie had a baby, these Pecan Pie Cheesecake Bars would be the result
They’re creamy, crunchy, nutty, and sweet with a luscious pecan topping that melts right into a tangy cheesecake layer
And just wait until you taste the graham pecan crust underneath it all
Whether you’re slicing them up for Friendsgiving or hoarding them for yourself (we won’t judge), Pecan Pie Cheesecake Bars are about to become your new seasonal obsession
Table of Contents
Why You’ll Crave These Bars
These bars bring together everything we love about holiday desserts
There’s the smooth, tangy cheesecake layer, a cozy nutty graham crust, and that sticky-sweet pecan pie topping that feels like a warm hug
They’re great for make-ahead moments, freezer-friendly, and even customizable for gluten-free or dairy-free needs. Pair them with this Strawberry Crunch Cheesecake and suddenly, you’re the dessert hero of the season
Ingredients You’ll Need
For the Graham Pecan Crust
• 1½ cups graham cracker crumbs
• ½ cup finely chopped pecans
• ¼ cup light brown sugar
• ½ cup melted butter
For the Cheesecake Layer
• 16 oz cream cheese
• ½ cup sour cream
• ¾ cup granulated sugar
• 2 large eggs
• 2 tbsp all-purpose flour
• 1½ tsp vanilla extract
• ½ tsp salt
For the Pecan Topping
• 1½ cups chopped pecans
• ⅔ cup light brown sugar
• ½ cup heavy cream
• ¼ cup butter
• ½ tsp ground cinnamon
• ¼ tsp salt
Trying to make gluten-free or dairy-free Pecan Pie Cheesecake Bars? Use GF crackers and swap cream cheese with a plant-based version. Coconut cream works beautifully in place of heavy cream
How to Make Pecan Pie Cheesecake Bars
Prep the Crust
Preheat oven to 350°F
Grease and line a 9×13 pan with parchment
Pulse graham crackers, pecans, and brown sugar in a food processor
Add melted butter and pulse until combined
Press the mix into the pan and bake for 10 minutes
Make the Cheesecake Filling
Wipe out the processor
Blend cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt until smooth
Pour it over the baked crust and tap to release air bubbles
Bake It
Bake for 30 to 40 minutes until edges are set and center is slightly jiggly
Cool completely on the counter
Make the Pecan Topping
In a saucepan, combine pecans, brown sugar, cream, butter, cinnamon, and salt
Bring to a boil, then simmer 2 to 3 minutes until thick
Pour the topping over the cheesecake and spread it evenly
Chill and Slice
Refrigerate for at least 2 hours or overnight
Slice your Pecan Pie Cheesecake Bars with a serrated knife, wiping clean between cuts
Craving something classic too? Serve them next to this Homemade Pecan Pie and watch your guests melt
Want a Full Cheesecake Version?
You can absolutely turn Pecan Pie Cheesecake Bars into a round, stunning cake
Use a 9½-inch springform pan and press the crust two-thirds up the sides
Bake the crust for 10 minutes
Add the cheesecake filling and bake for 50 to 60 minutes
Only half the pecan topping is needed
Chill at least 3 hours before slicing
Tips and Troubleshooting
If the top cracks, no worries
That gooey pecan topping hides everything like a charm
Want perfect texture? Chill overnight trust me
Store Pecan Pie Cheesecake Bars in the fridge up to a week
Freeze individually wrapped bars for up to 3 months
Not sure how long cheesecake stays safe? Here’s what the Homemade Pecan Pie
And for the smoothest texture possible, these Strawberry Crunch Cheesecakeare total lifesavers
Need a tart contrast to balance the sweet? This Cranberry Orange Curd Tart adds just the right zing
Easy Variations to Try
Add a splash of bourbon to the topping
Drizzle with melted dark chocolate
Swap graham crackers for Biscoff or gingersnaps
Make them in muffin tins for mini cheesecake bites
FAQ
Can I make these gluten-free or dairy-free?
Yes. Gluten-free graham crackers and dairy-free alternatives work well. Just keep the chill time the same
Can I freeze Pecan Pie Cheesecake Bars?
Absolutely. Freeze them in airtight containers or wrap slices tightly. Thaw overnight in the fridge
What if I don’t have a food processor?
Crush crackers with a rolling pin and use a hand mixer for the cheesecake layer
Save a Slice for Yourself
Once you make these Pecan Pie Cheesecake Bars, you’ll wonder why you didn’t do it sooner
They’re decadent, creamy, nutty, and just the right amount of sweet
Perfect for sharing, gifting, or hiding in the back of the fridge for yourself
Follow us on Pinterest for more cozy bakes, or join the fun on Facebook and tell us how yours turned out
Pecan Pie Cheesecake Bars – Irresistible Holiday Favorite
Ingredients
- 1½ cups graham cracker crumbs
- ½ cup finely chopped pecans
- ¼ cup light brown sugar
- ½ cup melted butter
- 16 oz cream cheese
- ½ cup sour cream
- ¾ cup granulated sugar
- 2 large eggs
- 2 tbsp all-purpose flour
- 1½ tsp vanilla extract
- ½ tsp salt
- 1½ cups chopped pecans
- ⅔ cup light brown sugar
- ½ cup heavy cream
- ¼ cup butter
- ½ tsp ground cinnamon
- ¼ tsp salt
Instructions
- Preheat oven to 350°F. Grease and line a 9×13 pan with parchment.
- Pulse graham crackers, pecans, and brown sugar in a food processor. Add melted butter and pulse until combined.
- Press the mix into the pan and bake for 10 minutes.
- Wipe out the processor. Blend cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt until smooth.
- Pour it over the baked crust and tap to release air bubbles.
- Bake for 30 to 40 minutes until edges are set and center is slightly jiggly. Cool completely on the counter.
- In a saucepan, combine pecans, brown sugar, cream, butter, cinnamon, and salt. Bring to a boil, then simmer 2 to 3 minutes until thick.
- Pour the topping over the cheesecake and spread it evenly.
- Refrigerate at least 2 hours or overnight. Slice with a serrated knife, wiping clean between cuts.