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pecan pie cheesecake bars - featured image

Pecan Pie Cheesecake Bars

Rose Lemere
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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 16
Calories 559 kcal

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

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.

Nutrition

Serving: 1barCalories: 559kcalCarbohydrates: 40gProtein: 7gFat: 43gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 135mgSodium: 423mgPotassium: 182mgFiber: 1gSugar: 32gVitamin A: 1245IUVitamin C: 0.3mgCalcium: 98mgIron: 1mg
Keyword bars, cheesecake, Christmas, fall recipes, pecans, Thanksgiving
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