Easy Pecan Pie Cheesecake Bars
These easy Pecan Pie Cheesecake Bars are the perfect dessert for any special occasion and are sure to be a hit with everyone! Featuring a buttery graham cracker crust, creamy cheesecake filling, and a pecan pie topping, these dessert bars are perfect for fall—and even Thanksgiving! They have all the classic flavors of pecan pie, with a delicious cheesecake twist.
If you’re looking for the perfect fall dessert, these pecan cheesecake bars might just be it. They perfectly combine creamy cheesecake with pecan pie to create a rich and delicious dessert that’s perfect any time of year, but especially during the fall and winter months.
I guess this recipe probably doesn’t come as any surprise. I mean, I’ve shared a cheesecake recipe for pretty much every other season and holiday throughout the year. So, it seemed only a matter of time before I got around to sharing a fall cheesecake recipe.
And what better way to bring in the holiday season than to combine one of my favorite desserts with a classic holiday staple?
This cheesecake bar recipe is super easy to make and far less stressful and time-consuming than making a traditional cheesecake. It’s also way simpler than making a pecan pie—plus, you don’t have to worry about pie crust!
With just a few ingredients and minimal prep work, these pecan pie cheesecake bars are perfect for any fall or winter gathering and are sure to be a hit wherever they go.
They can easily be prepped ahead of time—actually, they taste even better when they are! They also make a great addition to any Thanksgiving or Christmas menu.
So, if you’re looking for a simple, delicious dessert that’s not only going to steal the show but actually save you time this holiday season, then look no further. These cheesecake bars are, in fact, the perfect recipe!
Pecan Pie Cheesecake Bars Recipe
Ingredients
For the classic graham cracker crust:
- Graham cracker crumbs (You can easily crush graham crackers in a food processor, or place them in a freezer bag and crush them with a rolling pin.)
- Melted butter
- White sugar OR cane sugar
- Sea salt
For the creamy cheesecake layer:
- Cream cheese, softened
- Sour cream
- Sugar
- Eggs
- All-purpose flour
- Vanilla extract
- Sea salt
pecan topping:
- Chopped pecans
- Brown sugar
- Unsalted butter
- Heavy cream
- Ground cinnamon
- Sea salt
How to Make Delicious Pecan Pie Cheesecake Bars
Preheat the oven to 350°F. Line a 9×13-inch glass baking dish with parchment paper and set aside.
Place the graham cracker crumbs in a medium bowl. Add the sugar and salt, and mix well. Pour the melted butter over the crumb mixture and, using your hands, gently mix until the crumbs are completely soaked in butter and the mixture holds its shape when pressed together.
Sprinkle the graham cracker mixture into your prepared baking dish and firmly press it down with your hands, doing your best to keep the crust in an even layer across the bottom of the pan. Bake the crust for 10 minutes.
While the crust is baking, combine the softened cream cheese, sugar, and sour cream in a large bowl. Beat with an electric mixer until smooth and creamy.
Add the remaining cheesecake ingredients (eggs, flour, vanilla, and salt) and beat until well combined, scraping down the sides of the bowl with a rubber spatula as needed.
Remove the crust from the oven and pour the cheesecake mixture over it. Smooth the top with a spatula, then return the pan to the oven.
Bake for 30–40 minutes, or until the center is set. The cheesecake should still be slightly jiggly but set.
Once the cheesecake is done baking, combine all the pecan topping ingredients in a small saucepan. Heat over medium heat, stirring often, until the butter is melted and the sugar is mostly dissolved. Continue cooking until the mixture thickens slightly, about 2–3 minutes.
Pour the pecan topping evenly over the baked cheesecake. Let the bars cool for 20–30 minutes before loosely covering the pan with plastic wrap or aluminum foil and transferring it to the fridge.
Chill for 4–6 hours, or overnight. Once chilled, slice and remove the bars from the pan. For cleaner slices, wipe your knife with a damp paper towel between cuts.
Serve and enjoy!
Recipe Notes
Any leftover cheesecake bars can be wrapped in plastic wrap or stored in an airtight container in the fridge for up to 3 days.
These cheesecake bars are also delicious topped with whipped cream and a dusting of cinnamon.
For an even easier version of this recipe, you can use pre-made pecan pie filling instead of making your own topping.
Be Sure To Check Out These Cheesecake Recipes, Too!
Mini Crème Brûlée Cheesecakes (super easy recipe!)
Healthy no-bake cheesecake bars with cookie dough crust
Cookies & Cream Cheesecake with Oreo crust
Black Forest Cheesecake Recipe
Easy homemade cheesecake recipe
Pecan Pie Cheesecake Bars
Ingredients
For the classic graham cracker crust:
- 2 cups graham cracker crumbs You can easily crush graham crackers in a food processor, or place them in a freezer bag and crush them with a rolling pin.
- 1/3 cup white sugar
- 1/2 cup melted unsalted butter
- 1 pinch sea salt
For the creamy cheesecake layer:
- 24 oz cream cheese softened
- 1 cup sour cream
- 1 cup white OR cane sugar
- 4 eggs
- 1 tbsp all-purpose flour
- 2 tsp vanilla extract
- 1/2 tsp sea salt
For the pecan topping:
- 1 3/4 cup chopped pecans
- 3/4 cup brown sugar
- 3/4 cup heavy cream
- 1/2 cup unsalted butter
- 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch glass baking dish with parchment paper and set aside.
- Place the graham cracker crumbs in a medium bowl. Add the sugar and salt, and mix well. Pour the melted butter over the crumb mixture and, using your hands, gently mix until the crumbs are completely soaked in butter and the mixture holds its shape when pressed together.
- Sprinkle the graham cracker mixture into your prepared baking dish and firmly press it down with your hands, doing your best to keep the crust in an even layer across the bottom of the pan. Bake the crust for 10 minutes.
- While the crust is baking, combine the softened cream cheese, sugar, and sour cream in a large bowl. Beat with an electric mixer until smooth and creamy.
- Add the remaining cheesecake ingredients (eggs, flour, vanilla, and salt) and beat until well combined, scraping down the sides of the bowl with a rubber spatula as needed.
- Remove the crust from the oven and pour the cheesecake mixture over it. Smooth the top with a spatula, then return the pan to the oven.
- Bake for 30–40 minutes, or until the center is set. The cheesecake should still be slightly jiggly but set.
- Once the cheesecake is done baking, combine all the pecan topping ingredients in a small saucepan. Heat over medium heat, stirring often, until the butter is melted and the sugar is mostly dissolved. Continue cooking until the mixture thickens slightly, about 2–3 minutes.
- Pour the pecan topping evenly over the baked cheesecake. Let the bars cool for 20–30 minutes before loosely covering the pan with plastic wrap or aluminum foil and transferring it to the fridge.
- Chill for 4–6 hours, or overnight. Once chilled, slice and remove the bars from the pan. For cleaner slices, wipe your knife with a damp paper towel between cuts.
- Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
