★★★★★

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 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.
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.

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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 1/2 cup graham cracker crumbs (about 18 full size grahams)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the cheesecake layer:

  • 2 packages (8 oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract

For the pecan pie layer:

  • 1 cup light brown sugar, packed
  • 1/2 cup KARO light corn syrup
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter
  • 1/2 tsp kosher salt
  • 1 tsp vanilla extract
  • 2 cups Fisher Pecan Halves, chopped

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, KARO 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?

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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 just made this today and it came out PERFECT!!!! I was so nervous because I’m not a baker but I can follow a recipe haha! And it came out awesome! I followed this exactly as you specified and it’s a hit! Thanks so much!!

  2. I love the recipe for the pecan cheesecake bars, but could you find a way to help those who are diabetic to be able to enjoy this also

  3. Pecan Pie Cheesecake Bars were the hit of our Thanksgiving dinner! My grandson even asked for the recipe, the highest of compliments. Your creation is now a part of our traditions. Thanks so much!

  4. Thank you for this delicious recipe! This was the first time I made a dessert that was not cookies or a snack cake. I followed your directions almost entirely (I missed the part about chopping the pecans). It came out perfect!

  5. Follow up — I was able to get bars out, phew…. just could not salvage one side of each pan, just a few. Lesson learned — line bottom and sides. Bars are delicious!!!

  6. I used the glass baking dish (Pyrex), lined with parchment and sprayed with non-stick spray. The crust is stuck to the bottom, so can only scoop the cheesecake/pecan pie mixture. The mixture (sorry, can’t call it bars, as they are scoops) tastes yummy but presentation is awful…. 🙁

    Any ideas on how I managed to mess this up? I made two batches and planned to take one to potluck but now have to find something else to bring, as this stuff is too messy.

    1. If I try again, I think I will use the springform pan and line it with foil, as suggested above. Then at least I can try to peel the foil instead of scraping stuff out… 🙁 Or maybe line both sides and bottom with foil, to allow flipping over and peeling. Anyway, sounds from comments that I am not the only one who struggled, so please update the recipe.

    2. Me too! It looked awful but tasted great. Everytime I tried to cut it the top would crack and the layers came apart. I’ve read the recipe over and over and can’t figure out where I went wrong. Thankfully, I just made it for our immediate family Thanksgiving so we just used spoons.

  7. I’ll be making these but will also do a pie. Some of my guests don’t eat nuts, likely because of false teeth, so I have to accommodate all.
    When my kids were young, I put up some decorations, however, Santa Claus ALWAYS brought the decorated tree. Putting tinsel on the tree one strand at a time made a beautiful sigh5, but also a very tired mommy!

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