The layers on these Pecan Pie Cheesecake Bars are incredible! One tasty bite and you’ll fall in love! From the graham cracker crust, to the sweet cheesecake filling and the pecan pie topping, this holiday dessert receives rave reviews from everyone!
We’re big fans of pecan pie in these parts. From pecan pie truffles to a sweet pecan pie bundt cake, there’s something for everyone to love!
The Perfect Thanksgiving Dessert
Combining the sticky sweetness of Pecan Pie with soft and creamy Cheesecake Bars was guaranteed to be delicious but even so, I was blown away by how perfect these bars turned out.
If you have a lot of guests at your Thanksgiving dinner, you’ll especially love the convenience of serving cheesecake bars over a traditionally shaped pecan pie.
- You can slice them in advance so everyone can easily grab one off the dessert buffet. No need to spend time cutting and distributing pie slices to everyone one at a time.
- I love that they deliver all the familiar goodness of a slice of pecan pie with the unexpected twist of a rich cheesecake base.
- This is the best Thanksgiving dessert to make if you want to put a little twist on tradition this year!
If you love a delicious dessert mashup, you’ll have to try our pecan pie brownies next! Or give our fudgy chocolate pecan pie recipe a try next.
Ingredient Notes
- Graham crackers – Original honey or cinnamon flavor
- Corn Syrup – Make sure to use LIGHT corn syrup.
- Cream cheese – Let it soften at room temperature for a few minutes before using it in the recipe.
- Pecans – I used pecan halves that I chopped into small pieces before making the topping. Toast the pecans to bring out more nutty flavor.
Step by Step Instructions
STEP 1. Graham cracker crust
Pulverize the graham crackers with sugar in a food processor to form crumbs, then pulse in melted butter. Press the crust mixture into a prepared greased baking dish.
STEP 2. Cheesecake filling
Beat the cream cheese with eggs, vanilla and sugar until fluffy, then pour it over the graham cracker crust.
STEP 3. Pecan layer
Bring the corn syrup, butter, heavy cream and salt to a boil. Let the mixture boil for one minute, then remove it from heat before adding the vanilla extract and pecan pieces.
Use a spoon to pour the pecan layer over the cheesecake.
STEP 4. Bake
Bake the bars for 35 minutes, remove and let them cool completely in the pan. Then, cover the pan with plastic wrap or foil and chill the bars for at least 4 hours (or up to overnight).
Slice, serve and enjoy!
Tips and Tricks
- Use an electric stand mixer fitted with a whisk attachment to beat the cheesecake ingredients. The mixer helps get the filling fluffy, smooth and creamy in just a few minutes.
- When adding the pecan layer to the cheesecake, pour slowly using a spoon to prevent the nut mixture from sinking to the bottom!
- Store these bars in an airtight container in the fridge. They taste great cold!
Recipe FAQs
Yes, you can either buy the graham cracker crumbs ready made OR make your own by placing the graham crackers in a ziploc bag and crushing them with a rolling pin.
Make sure to line your baking dish with parchment paper before putting the graham cracker crust in the pan. You can also spray the parchment paper with baking spray to help prevent the crust from sticking.
Sure can. They’ll hold up beautifully in the freezer stored in freezer bags. Defrost at room temperature or in the fridge overnight.
More Easy Dessert Recipes
- Pecan Pie Cake: a sweet layer cake with a pecan pie filling and brown sugar frosting!
- Butterscotch Pecan Sandies: little bites of heaven. My favorite cookie to give for the holidays!
- Make some easy No Bake Cheesecake and No Bake Cheesecake Bars
- Try out these Pecan Pie Bars that are the perfect treat for fall!
- Chocolate Chip Cookies that are so easy and perfect! No chilled dough and no crazy ingredients needed!
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Pecan Pie Cheesecake Bars
Ingredients
For the crust:
- 2 ½ cups graham cracker crumbs about 18 full size grahams
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the cheesecake layer:
- 2 packages cream cheese, softened 8 ounce each
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the pecan pie layer:
- 1 cup light brown sugar packed
- ½ cup light corn syrup
- ½ cup heavy whipping cream
- ¼ cup unsalted butter
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Instructions
- Line a 13×9 baking dish with parchment paper. Set aside.
- In a food processor, pulse graham crackers with sugar until fine crumbs. Add in melted butter and pulse until combined. Press into bottom of baking dish, firmly, using the palm of your hand (or bottom of a cup). Set aside.
- For the cheesecake filling, beat cream cheese with sugar, eggs, and vanilla using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 3-5 minutes). Pour over graham crust. Set aside.
- For the pecan pie layer, heat brown sugar, corn syrup, cream, butter and salt in a small saucepan over medium heat. Bring to a boil. Stirring constantly, boil for 1 full minute. Remove from heat and add in vanilla and chopped pecans. Allow to cool slightly then pour slowly over cheesecake layer, using a spoon to pour it over so it doesn't sink to the bottom.
- Bake bars in a 350 degree oven for 35 minutes. Remove from oven and cool completely.
- Cover with plastic wrap and refrigerate for 4 hours, or overnight. Slice and enjoy!
Notes
- Graham Cracker Crumbs– you can either buy the graham cracker crumbs ready made OR make your own by placing the graham crackers in a ziploc bag and crushing them with a rolling pin.
- Why are my bars sticking to the pan? Make sure to line your baking dish with parchment paper before putting the graham cracker crust in the pan. You can also spray the parchment paper with baking spray to help prevent the crust from sticking.
- Freezer friendly– They’ll hold up beautifully in the freezer stored in freezer bags. Defrost at room temperature or in the fridge overnight.
Nutrition
The best cheesecake bar for pecan lovers! Why choose between Pecan Pie and Cheesecake when you can have BOTH this Thanksgiving?
Made these for Thanksgiving and they were a hit! Everybody was going on about them. The cheesecake part was really runny after I made it so I baked them for 15 minutes before adding the pecan pie topping but it still ended up falling through the cheesecake. I was really upset because I thought they’d be ruined but they still came out delicious and the layers didn’t mix. They just ended up backwards and were still pretty when they were cut into.
Perfect remix for thanksgiving dessert! It was a HUGE hit with my family and extended family. It is sweet, personally I will try to drop the sugar out or down either the cheesecake part or the crust. It all depends on preference though!
My pecan layer did sink into the cheesecake. I’m hoping that doesn’t impact the flavor or turn out.
These are amazing. Nothing but compliments from my family and friends. Amazing fall treat!
I made these for a charity bake sale at work and I would give more than 5 stars if I could!! Everyone who tried them told me they were the best thing they’d ever eaten. This will be a staple in my dessert rotation.
Fix this over the weekend and it was great success everyone wanted the recipe, pecan pie use to be my favorite but now this is .
So i made these last night for NYE.. when I took them out of the oven..i almost dropped the pan.. so my layers were completely gone. Everything mixed up. I still covered it and put it in the fridge..
Bayyyybeeee they’re asking for it for breakfast 😆 😋 Layered or mixed it was a HIT!!!
I never make desserts but clearly i must start! Good recipe.. thanks for sharing!
Oh no, glad you saved it and still ate it! Thanks for sharing your story 🙂
I would like to make these, they look delicious, but was wondering what could be substituted for the corn syrup (don’t like using it if I can avoid it).
Thank you! 😊
I use maple syrup and it still turns out delicious.
This recipe was sensational! Really simple and incredibly delicious!
I love these bars Im.asked to make them when people ask me to bring dessert. I always stress about knowing when to.take them out of the oven. at 35 min they still seem jiggly in the center. but im.always afraid to burn.the crust any.tips. thank you ..They are delicious
I baked these for Thanksgiving.
They came out amazing, a big hit.
I gave it my own twist; I added caramel and cut out stars from pie dough, which I sprinkled with cinnamon/powder sugar.
I wish I could share a pic!
How wonderful. If you’re on instagram, share a photo and tag me 🙂
Love the recipes I will be doing this for Christmas
Oh Aimee! Everyone here went absolutely crazy for this. I cut recipe in half as my family is small and I didn’t want to have lots left over. Made it in 8×8 baking pan and it was delish. My only regret is not making it full size. Won’t make that mistake again. Can’t wait to have it and share it during the upcoming holidays. Thanks so much for this 5 star recipe.
So happy to hear it! Guess you just have to make another batch 🙂
I have no whipping cream. What substitution can I make for the pecan topping?
I used whole milk! Came out just fine.
This was a hit today at my work potluck. Rave reviews!! I will keep this as one of my favs. Also, parchment paper made cutting the bars so much easier. Loved this suggestion!
Hello,
can this be made in a 9″ springform pan instead?
Did you try this? I want to try it too!
My filling is not coming out fluffy. It’s runny! Help!
Hello do you think.these could be made as individuals in cupcake pans? thank you
I haven’t tested that. If you try it, let us know.
These turned out delicious!! Followed the very simple
Instructions made easy. Everyone loved them at our Christmas gathering! Thanks for a great recipe!!