These Pecan Pie Cheesecake Bars combine two classic desserts into one irresistible treat. Imagine the buttery crunch of pecan pie meeting the creamy richness of cheesecake—all in a perfectly portable bar. Whether you’re hosting Thanksgiving, bringing dessert to a potluck, or just craving something sweet and cozy, these bars are a guaranteed showstopper. Each bite delivers the perfect balance of nutty caramel flavor, velvety filling, and crisp graham cracker base.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Two desserts in one: The best of both worlds—pecan pie meets creamy cheesecake.
- Easy to make: Simple ingredients, straightforward steps, and no special equipment required.
- Perfect for any occasion: Ideal for holidays, parties, or as a make-ahead dessert for gatherings.
- Rich, buttery, and perfectly balanced: The caramelized pecan topping complements the silky cheesecake layer beautifully.
- Crowd-pleasing results: These bars slice cleanly, store well, and look as good as they taste.
Ingredients Needed
For the Crust
- 2 cups finely crushed graham crackers (about 14 crackers)
- 2 tablespoons packed light brown sugar
- 5 tablespoons unsalted butter, melted
- Pinch of kosher salt
For the Cheesecake Layer
- 2 packages (8 oz each) cream cheese, softened to room temperature
- ⅔ cup (142 g) light brown sugar, packed
- ¼ cup sour cream
- 2 large eggs, room temperature
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
For the Pecan Topping
- ½ cup (107 g) packed light brown sugar
- 3 tablespoons unsalted butter
- 1 cup roasted pecans, whole or chopped
- ¼ cup heavy cream
- ½ teaspoon ground cinnamon
- Pinch of kosher salt
How to Make Pecan Pie Cheesecake Bars
Crust
Step 1:
Preheat your oven to 350°F (175°C) and position a rack in the center. Line a 9×9-inch baking pan with parchment paper, leaving a slight overhang on two opposite sides for easy removal later.
Step 2:
In a medium mixing bowl, combine the crushed graham crackers, brown sugar, melted butter, and salt. Stir until the mixture looks like wet sand and holds together when pressed.
Step 3:
Firmly press the crust mixture into the bottom of the prepared pan, making sure it’s evenly packed. Bake for 12–15 minutes, or until lightly golden. Set aside to cool completely before adding the filling.
Cheesecake Layer
Step 1:
While the crust cools, bring a pot or kettle of water to a boil (for the water bath).
Step 2:
In a large bowl, beat the cream cheese and brown sugar with a hand mixer on medium-high speed until smooth and fluffy—about 2 minutes. Add sour cream and beat again until creamy.
Step 3:
Add the eggs, one at a time, mixing on low speed after each addition. Then blend in the flour, vanilla, cinnamon, and salt until just combined—don’t overmix, as that can introduce air bubbles.
Step 4:
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula. Place the baking pan inside a larger roasting pan, then carefully pour boiling water into the outer pan until it reaches halfway up the sides of the cheesecake pan.
Step 5:
Bake for 30–35 minutes, or until the center is slightly jiggly but the edges are set. Remove from the water bath, cool completely, then cover and refrigerate for at least 4 hours (or overnight) until firm.
Pecan Topping
Step 1:
In a medium nonstick skillet over low heat, melt the butter and brown sugar, stirring until the mixture begins to bubble—about 2–3 minutes.
Step 2:
Stir in the pecans, cream, cinnamon, and salt until the nuts are evenly coated and glossy. Remove from heat and let cool slightly until thickened.
Step 3:
Spoon the cooled pecan mixture evenly over the chilled cheesecake layer. Refrigerate again for at least 30 minutes to set the topping.
Step 4:
Use the parchment overhang to lift the dessert out of the pan. Transfer to a cutting board and slice into bars using a sharp knife.
Make-Ahead Tip:
You can prepare the pecan topping up to 1 hour ahead—store it in an airtight container at room temperature. Avoid refrigerating it before spreading, as the butter will solidify.
Serving and Storage Tips
- Serving: For clean slices, wipe your knife between cuts. These bars are best served slightly chilled or at room temperature.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze individual bars (without topping) for up to 2 months. Thaw overnight in the fridge and add fresh pecan topping before serving.
Helpful Notes
- For a thicker crust, increase the graham crackers by ½ cup and butter by 1 tablespoon.
- Use room-temperature ingredients for a smooth, lump-free cheesecake layer.
- If you prefer a softer, gooier topping, stir in an extra tablespoon of cream.
- To add a flavor twist, try drizzling a bit of bourbon or maple syrup into the topping mixture.
Pecan Pie Cheesecake Bars
Ingredients
Method
- Crust: Preheat oven to 350°F (175°C) and line a 9×9-inch pan with parchment paper. Combine graham cracker crumbs, brown sugar, melted butter, and salt until mixture resembles wet sand. Press evenly into the pan and bake 12–15 minutes until golden. Cool completely.
- Cheesecake Layer: Bring a pot of water to boil for the water bath. Beat cream cheese and brown sugar until smooth and fluffy. Add sour cream, then eggs one at a time, mixing gently. Stir in flour, vanilla, cinnamon, and salt until just combined. Pour over cooled crust and smooth the top.
- Place the baking pan inside a larger roasting pan and pour hot water around it halfway up the sides. Bake for 30–35 minutes until edges are set but the center is slightly jiggly. Remove from water bath, cool completely, then refrigerate at least 4 hours or overnight.
- Pecan Topping: In a skillet over low heat, melt butter and brown sugar until bubbling (about 2–3 minutes). Add pecans, cream, cinnamon, and salt, stirring until glossy and thickened. Cool slightly, then spoon over chilled cheesecake layer. Refrigerate 30 minutes to set.
- To Serve: Lift the dessert using the parchment overhang, transfer to a cutting board, and slice into bars with a clean knife.
Notes
Conclusion
These Pecan Pie Cheesecake Bars are the ultimate dessert mash-up—rich, creamy, nutty, and perfectly sweet. They’re impressive enough for the holidays yet easy enough for everyday baking. With every bite, you get a satisfying crunch of pecan pie over a velvety cheesecake base that melts in your mouth.
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Frequently Asked Questions (FAQ)
Can I make these bars without a water bath?
Yes! While the water bath ensures even baking and a creamy texture, you can skip it—just bake at 325°F and watch closely to prevent cracks.
Can I use a different crust?
Absolutely. Try crushed vanilla wafers, digestive biscuits, or even gingersnaps for extra flavor.
Are these cheesecake bars freezer-friendly?
Yes, freeze the bars (without topping) for up to 2 months. Thaw overnight in the fridge and top before serving.
Why did my cheesecake crack?
Cracks often occur from overbaking or mixing too much air into the batter. To avoid this, mix on low speed and remove the bars when the center is still slightly wobbly.
Can I make these bars gluten-free?
Yes! Simply substitute gluten-free graham crackers and use a 1:1 gluten-free flour blend in the cheesecake filling.