★★★★★

Pecan Pie Cheesecake Bars

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!

Square piece of pecan pie cheesecake on a doily.

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!

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.
Pecan pie cheesecake layered bars on a white serving dish.

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!
Pecan Pie Cheesecake bars on a white serving plate.

Recipe FAQs

Can I make the graham cracker crust without a food processor?

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.

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.

Can you freeze these?

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

Yield: 24 large bars

Pecan Pie Cheesecake Bars

Prep Time 30 minutes
Cook Time 35 minutes
Additional Time 4 hours
Total Time 5 hours 5 minutes

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!

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 (8 ounce each) cream cheese, softened
  • 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

  1. Line a 13x9 baking dish with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Bake bars in a 350 degree oven for 35 minutes. Remove from oven and cool completely.
  6. 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 Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 263Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 39mgSodium: 119mgCarbohydrates: 30gFiber: 1gSugar: 24gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

The best cheesecake bar for pecan lovers! Why choose between Pecan Pie and Cheesecake when you can have BOTH this Thanksgiving?

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on November 16, 2020

Comments & Reviews

  1. I’m afraid I might be a bit of a scrooge!! I hold off on Christmas cheer until the day after Thanksgiving! Whoops 🙂 These bars look like the PERFECT Thanksgiving treat (LOVE that you used a graham cracker crust here.) YUM.

  2. I’m so impressed you already have Valentine’s Day recipes ready! I need to get on it! The layers on these bars look soo incredible!

  3. I need these in my life, today. And I love that you put your tree up while your husband was gone — too funny! Ben would probably be happy about avoiding that tastk too.

  4. I’m with your husband on the one holiday at a time, Aimee… My kids were in a Christmas parade last Saturday downtown. Just felt like it should somehow be a Thanksgiving parade…  These bars look over the top amazing. I have a similar recipe minus the cheesecake. But that cheesecake….. wow!

    1. He’ll be happy to hear there are people on his side on this one 🙂 My entire family is nuts and he’s alone in his views, haha!!

  5. I`m cheesecake fanatic and I can say that this is one of the most interesting recipes that I`ve ever seen. I`ll definitely try it 🙂 Thank you so much for sharing it with us 🙂

  6. There is so much to love about these gorgeous bars! Love the pecan pie and cheesecake combo – amazing! Pinned! 

  7. Ha, we just stuck our toes in the water the other day, one little decoration. Jordan’s been chomping at the bit! Also, why have I never made cheesecake pecan pie before? AMAZING.

    1. DO IT. Haha. I can’t imagine Christmas with no snow. For us, as soon as the weather gets chilly and the first snow falls, I’m ready.

  8. It all happens so fast, it’s ridiculous! You have combined two of my favorite desserts here, this looks amazing Aimee! Happy Thanksgiving to you and your family xoxo

  9. Oh my these look delicious Aimee! I’m a huge pecan pie fan, so I know I’m going to LOVE these! Thanks for sharing and Happy Thanksgiving!

  10. We were just having the same discussion this weekend. As I was putting away the Halloween stuff, I asked if I could just get the Christmas stuff out now. The whole family vetoed it! 🙁 These Bars are PERFECT for Thanksgiving and for feeding a crowd! 

  11. I’m the same way! I’ve been sneaking Christmas decor out since Halloween – but surprise surprise! My husband is WAY into it this year and I’ve had to stop him from putting the tree up!

    Love the bars! I’m thinking I may skip the cheesecake I had planned for Thanksgiving and make these instead!

  12. My dad and I used to use my mom’s business trips as an excuse to eat stuff she wouldn’t allow in the house, and our motto was pretty much the same as yours: when the cat’s away, the mice will play!
    I’m glad your husband took it well. Mine wouldn’t have even noticed, so score one point for a husband who sees the house is different!
    These look incredible. I’m all about cheesecake bars, and I’ve been enjoying all the Fisher’s recipes! Glad there are more to come!

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