Pecan Pie Cheesecake Bars
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Just when you thought pecan pie couldn't get any better, along comes Pecan Pie Cheesecake Bars! Creamy cheesecake topped with sweet and crunchy pecans is only matched by a buttery graham cracker crust. It's the perfect dessert for pecan pie and cheesecake lovers!
Serve these pecan pie bars for holiday parties, fall gatherings, or just because. But, make a double batch 'cause they'll be gone before you know it!
Love cheesecake mixed with chocolate? Cherry Cheesecake Brownies will also make your day.
The Best Holiday Dessert!
- Thanksgiving and Christmas - move over pecan pie! These delicious cheesecake bars are taking the holidays by storm.
- 3 Layers in One - you'll taste a little bit of everything you love in one easy recipe
- Easy to Serve - these crunchy bars can be made ahead for the busy holiday season and served when you're ready!
When the holidays roll around, why not switch up the dessert tray by making these irresistible cheesecake bars?
You'll love the sweet pecan pie layer paired with a smooth cream cheese filling. It's definitely one of my favorite combinations.
Ingredient Notes
There are 3 layers in this easy recipe, and it only takes 10 minutes to put everything together. See quantities in the recipe card.
1st Layer: graham cracker crumbs, butter - creates the buttery crust that's the base of this dessert
2nd Layer: cream cheese, sugar, vanilla, cornstarch and eggs - makes the creamy cheesecake filling
3rd Layer: light corn syrup, heavy cream, brown sugar, butter, vanilla, pecan halves - mix everything together to create the crunchy pecan topping
How to Make Pecan Pie Cheesecake Bars
- PREPARE: Preheat the oven to 350 degrees. Line a 9 x 9 inch square baking dish with parchment paper. You can also use a springform pan if desired.
- MAKE CRUST: In a medium bowl, mix the graham cracker crumbs with melted butter until well combined. Press firmly into the bottom of the pan. (If you can't find graham cracker crumbs, you can make your own by pulsing graham crackers in a food processor.)
- BAKE CRUST: Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- MAKE FILLING: In a large bowl, beat the cream cheese and sugar until smooth. Add in the vanilla extract and cornstarch and beat until well combined.
- ADD EGGS: Add the eggs one at a time, beating well after each until the cream cheese mixture is smooth.
- BAKE FILLING: Pour the filling over the baked crust, spreading it evenly to make the cheesecake layer. Bake for 40 minutes in a 350ºF preheated oven, or until the top is set and starting to brown slightly.
- MAKE TOPPING: In a medium saucepan, combine the corn syrup, heavy cream, brown sugar, butter and vanilla. Cook over medium heat, stirring constantly, until it comes to a boil. Add in the pecans then remove from heat and allow to cool.
- FINISH LAYERS: When cheesecake layer is done, pour the pecan topping over the top. Refrigerate until set, about 2-3 hours. Remove from the baking pan, slice and serve.
Customize It!
- Add a pinch of cinnamon or nutmeg to the crust for a spiced flavor. You can also use different cookie variations like gingersnap or pecan sandies instead of graham crackers.
- A dash or two of maple extract gives this recipe an entirely different flavor.
- If you prefer to use a springform pan, that is perfectly fine.
Serving Suggestions
Wondering what to serve with pecan pie cheesecake bars? Here are a few great ideas...
- Easy Crockpot Wassail - a warm punch with cinnamon vibes
- Non-Alcoholic Thanksgiving Punch - perfect for the whole family
- Nutella Cheesecake Brownies - pairs well with this recipe
Tips for Success
- Using a high quality cream cheese will make a creamier, better tasting cheesecake. Do not use the spreadable kind, only blocks.
- The cornstarch helps to keep the cheesecake from cracking while baking but isn’t necessary to the flavor of the cheesecake if you don’t have any on hand.
- You don't need to use a water bath with this cheesecake recipe which is a nice plus.
Recipe FAQs
The bars are done when the edges are set and the center is slightly jiggly but not liquid. It will continue to set as it cools.
You can substitute light corn syrup with the same amount of maple syrup or honey. Each ingredient will slightly alter the flavor but will still be delicious.
Lining the pan with parchment paper makes it easier to remove the bars from the pan and cut them cleanly. You can also use a square springform pan if preferred.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Thaw frozen pecan pie cheesecake bars in the refrigerator overnight, or thaw at room temperature.
More Holiday Desserts
Making a dessert tray for the holidays? Add a combination of these sweet treats and watch the smiles appear!
- Chocolate Chip Pecan Pie
- Pumpkin Chocolate Chip Muffins
- Walnut Snowball Cookies
- Pumpkin Spice Donuts
- Christmas Sprinkle Cookies
- Candy Cane Pie
Recipe Card
Pecan Pie Cheesecake Bars
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
CRUST
- 2 cups graham cracker crumbs
- 5 Tablespoons butter, melted
FILLING
- 24 ounces full fat cream cheese, softened
- 1 cup granulated sugar
- 1 Tablespoon vanilla extract
- 1 Tablespoon cornstarch
- 3 large eggs
TOPPING
- ½ cup light corn syrup
- ½ cup heavy cream
- 1 cup brown sugar, packed
- ¼ cup butter
- 1 teaspoon vanilla extract
- 2 cups pecan halves
Instructions
- PREPARE: Preheat the oven to 350 degrees. Line a 9 x 9 inch square baking dish with parchment paper. You can also use a greased springform pan if desired.
- MAKE CRUST: In a medium bowl, mix the graham cracker crumbs with melted butter until well combined. Press firmly into the bottom of the pan. (If you can't find graham cracker crumbs, you can make your own by pulsing graham crackers in a food processor.)
- BAKE CRUST: Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- MAKE FILLING: In a large bowl, beat the cream cheese and sugar until smooth. Add in the vanilla extract and cornstarch and beat until well combined.
- ADD EGGS: Add the eggs one at a time, beating well after each until the cream cheese mixture is smooth.
- BAKE FILLING: Pour the filling over the baked crust, spreading it evenly to make the cheesecake layer. Bake for 40 minutes in a 350ºF preheated oven, or until the top is set and starting to brown slightly.
- MAKE TOPPING: In a medium saucepan, combine the corn syrup, heavy cream, brown sugar, butter and vanilla. Cook over medium heat, stirring constantly, until it comes to a boil. Add in the pecans then remove from heat and allow to cool.
- FINISH LAYERS: When cheesecake layer is done, pour the pecan topping over the top. Refrigerate until set, about 2-3 hours. Remove from the baking pan, slice and serve.
Notes
-
- Using a high quality full-fat cream cheese will make a creamier, better tasting cheesecake. Do not use the spreadable kind, only blocks.
- The cornstarch helps to keep the cheesecake from cracking while baking but isn’t necessary to the flavor of the cheesecake if you don’t have any on hand.
- You don't need to use a water bath with this cheesecake recipe which is a nice plus.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Nutrition info is an auto generated estimate.
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The best recipe I’ve ever tried -tastes amazing! Can’t wait to make it for the holidays. Thanks for sharing.