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!
- No Bake Cheesecake
- Pecan Pie Bars
- Cut Out Sugar Cookies
- Chocolate Chip Cookies
- No Bake Cheesecake Bars
Pecan Pie Cheesecake Bars
Ingredients
For the crust:
- 2 ½ cups graham cracker crumbs about 18 full size grahams
- ÂĽ cup granulated sugar
- ½ cup unsalted butter melted
For the cheesecake layer:
- 2 packages cream cheese, softened 8 ounce each
- Âľ 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
- ÂĽ 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?
I slightly cooled my pecan layer and placed on the cheesecake with a small spoon but it sunk in the cheesecake layer. It is in the oven now. I know it won’t look good but I tasted the pecan layer and it tasted great. I’m just disappointed as I could not have done it any more careful.
What is heavy cream?To be mixed in the pecan layer.? Thats the part I’m confused on?
Heavy Whipping Cream, and yes, you add it to the pecan layer 🙂
These are a new favorite at my house. Thank you so much for the recipe!
I made this recipe and I won the dessert contest at my husband’s company Christmas party. The best part…the prize was $50 cash! Thank you shugary sweets!
yay, congrats 🙂
Would one be able to freeze these bars?
I made this for Thanksgiving dessert. It was a huge hit.Â
This recipe looks delicious! I would like to double the cheesecake part. Do you have any suggestions for how much extra time I night need to cook It?
Made these last night for a Thanksgiving work party. They turned out incredible!! My pecan pie layer didn’t set up as well as yours did in the picture, it’s a bit runny, I think I needed to add more Pecans. Still amazing, thought! Will definitely make again!
Would love to make these but don’t have a food processor. Can it be made another way?
Would love to make these but don’t have a food processor. can it be done another way?
You can either buy the already crushed graham cracker crumbs (they come in a box in the baking section), or you can put your crackers in a ziploc bag and crush them yourself with a meat tenderizer or skillet. Or you can use a blender to crush them!
Does the recipe REQUIRE the use of kosher salt, or could I replace with a different kind of salt? It’s the one thing i totally forgot to pick up at the store and didn’t realize until the day of planning to make them!
You can use table salt….but use half the amount I listed for kosher. Kosher salt is more coarse.
If anothee batch is made, can the leftovers be frozen?
Yes you can freeze these 🙂
Mine did the same thing. What went wrong?
Would this happen if you don’t whip the cheesecake layer til “fluffy”? Â I’ll find out soon, because I want to make this for Christmas.Â
Non stick foil
These are so amazing – have made them twice now. But I have had such trouble with them sticking to the parchment paper. Any tips or suggestions?Â
What is the substitute  for pecan if it is not available?
I personally would use walnuts
Do you think I could double this and bake it in a 12Ă— 18 pan?
I know my comment is really late…..but I want to make these for the 4th of July. My best guess is that you have to let the hot Carmel pecan layer cool before you pour it over the cheesecake layer. Has anyone else made this recipe?
@Jess it looks like there is a layer between the crust and the cheesecake layer. I’ve been trying to figure that out before attempting to make these because your are right it is be a very expensive dessert to fail.
It’s crust, then cheesecake, than pecan pie layer. 🙂
This recipe is a keeper. Â Oh my, if you like pecans and you like cheesecake this is THE recipe!! Â Thanks so much. Â I know this will be a hit on the Christmas buffet.Â