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Pecan Pie Cheesecake Bars

Pecan Pie Cheesecake Bars

These Pecan Pie Cheesecake Bars blend two beloved desserts into one indulgent treat. A buttery graham cracker crust, velvety cheesecake layer, and rich caramelized pecan topping create a dessert that’s elegant, easy, and unforgettable — perfect for holidays, potlucks, or cozy nights in.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups finely crushed graham crackers (about 14 crackers)
  • 2 tbsp packed light brown sugar
  • 5 tbsp unsalted butter, melted
  • Pinch of kosher salt
For the Cheesecake Layer
  • 16 oz cream cheese, softened to room temperature
  • 0.67 cup light brown sugar, packed
  • 0.25 cup sour cream
  • 2 large eggs, room temperature
  • 2 tbsp all-purpose flour
  • 1 tsp pure vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.25 tsp kosher salt
For the Pecan Topping
  • 0.5 cup packed light brown sugar
  • 3 tbsp unsalted butter
  • 1 cup roasted pecans, whole or chopped
  • 0.25 cup heavy cream
  • 0.5 tsp ground cinnamon
  • Pinch of kosher salt

Method
 

  1. Crust: Preheat oven to 350°F (175°C) and line a 9x9-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.
  2. 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.
  3. 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.
  4. 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.
  5. To Serve: Lift the dessert using the parchment overhang, transfer to a cutting board, and slice into bars with a clean knife.

Notes

For a thicker crust, increase graham crackers by ½ cup and butter by 1 tablespoon. Use room-temperature ingredients for the cheesecake layer. For a softer topping, add an extra tablespoon of cream. Substitute gluten-free graham crackers for a gluten-free version.