These Pecan Pie Cheesecake Bars are my go-to when I want a holiday-worthy dessert with minimal fuss. You get a buttery graham crust, ultra creamy cheesecake, and a shiny, pecan-studded topping in every bite. They slice like a dream and disappear even faster.
Pecan Pie Cheesecake Bars
Equipment
- 1 9x13-inch metal baking pan
- 1 Parchment Paper with overhang
- 1 Mixing Bowl large
- 1 Hand mixer or stand mixer
- 1 Saucepan medium
- 1 Rubber spatula
- 1 Wire rack
- 1 Chef's knife for slicing
Ingredients
Graham Crust
- 2 cups graham cracker crumbs about 16 sheets
- 2 tbsp light brown sugar
- 0.5 tsp fine sea salt
- 8 tbsp unsalted butter melted
Cheesecake Layer
- 16 oz cream cheese full-fat, softened
- 0.5 cup granulated sugar
- 0.5 cup sour cream or plain Greek yogurt
- 1 tbsp cornstarch or 2 tbsp all-purpose flour
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 tsp lemon juice optional
Pecan Pie Topping
- 0.5 cup light corn syrup or pure maple syrup or golden syrup
- 0.75 cup light brown sugar packed
- 0.5 cup unsalted butter
- 2 tbsp heavy cream
- 2 tsp vanilla extract
- 1 tbsp bourbon optional
- 2 cups pecans chopped, lightly toasted
- kosher salt pinch
Instructions
Prep the Pan and Oven
- Heat oven to 350°F. Line a 9x13 inch metal baking pan with parchment, leaving overhang to lift. Lightly grease the parchment.
Build the Buttery Crust
- Stir graham crumbs, brown sugar, and salt. Add melted butter and mix until the texture resembles damp sand. Press firmly into an even layer in the pan. Bake 8 to 10 minutes, until fragrant and just set. Cool 5 minutes.
Mix the Cheesecake Batter
- Beat cream cheese and sugar on medium-low until smooth, about 1 minute. Blend in sour cream and cornstarch. Add eggs one at a time, mixing on low just until incorporated. Stir in vanilla and lemon juice. Avoid whipping lots of air.
Bake the Cheesecake Base
- Pour batter over the warm crust and smooth the top. Bake 18 to 22 minutes until edges are set but the center still has a slight jiggle. Leave the oven at 350°F.
Cook the Pecan Pie Topping
- In a medium saucepan over medium heat, combine corn syrup, brown sugar, butter, and cream. Simmer 2 to 3 minutes, stirring, until glossy and slightly thickened. Off heat, stir in vanilla, bourbon, salt, and pecans.
Finish the Bake
- Gently spoon the warm pecan mixture over the cheesecake layer, spreading evenly. Return to the oven for 12 to 15 minutes, until the topping bubbles across the surface.
Cool, Chill, and Slice
- Cool on a rack 1 hour, then refrigerate uncovered until fully set, at least 4 hours or overnight. Lift out by parchment, trim edges if you like, and slice with a hot, dry knife for clean bars.
Notes
Why You’ll Love This Pecan Pie Cheesecake Bars
- Dreamy combo of gooey pecan pie and tangy cheesecake in every square.
- Make-ahead friendly for parties, potlucks, and holidays.
- Balanced sweetness with plenty of warm vanilla and buttery notes.
- Easy, reliable method with simple pantry ingredients.
- Clean, sturdy cuts that travel well.
Pecan Pie Cheesecake Bars Ingredients & Substitutions
For the Graham Crust
- 2 cups graham cracker crumbs (about 16 sheets). Swap: gingersnaps, vanilla wafers, or gluten-free grahams.
- 2 tbsp light brown sugar
- 1/2 tsp fine sea salt
- 8 tbsp unsalted butter, melted
For the Cheesecake Layer
- 16 oz full-fat cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream or plain Greek yogurt
- 1 tbsp cornstarch or 2 tbsp all-purpose flour
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 tsp lemon juice, optional for brightness
For the Pecan Pie Topping
- 1/2 cup light corn syrup. Swap: pure maple syrup or golden syrup.
- 3/4 cup packed light brown sugar
- 1/2 cup unsalted butter
- 2 tbsp heavy cream
- 2 tsp vanilla extract
- 1 tbsp bourbon, optional
- 2 cups chopped pecans, lightly toasted
- Pinch kosher salt
Step-by-Step Instructions to Make Pecan Pie Cheesecake Bars
Prep the Pan and Oven
Heat oven to 350°F. Line a 9×13 inch metal baking pan with parchment, leaving overhang to lift. Lightly grease the parchment.
Build the Buttery Crust
Stir graham crumbs, brown sugar, and salt. Add melted butter and mix until the texture resembles damp sand. Press firmly into an even layer in the pan. Bake 8 to 10 minutes, until fragrant and just set. Cool 5 minutes.
Mix the Cheesecake Batter
Beat cream cheese and sugar on medium-low until smooth, about 1 minute. Blend in sour cream and cornstarch. Add eggs one at a time, mixing on low just until incorporated. Stir in vanilla and lemon juice. Avoid whipping lots of air.
Bake the Cheesecake Base
Pour batter over the warm crust and smooth the top. Bake 18 to 22 minutes until edges are set but the center still has a slight jiggle. Leave the oven at 350°F.
Cook the Pecan Pie Topping
In a medium saucepan over medium heat, combine corn syrup, brown sugar, butter, and cream. Simmer 2 to 3 minutes, stirring, until glossy and slightly thickened. Off heat, stir in vanilla, bourbon, salt, and pecans.
Finish the Bake
Gently spoon the warm pecan mixture over the cheesecake layer, spreading evenly. Return to the oven for 12 to 15 minutes, until the topping bubbles across the surface.
Cool, Chill, and Slice
Cool on a rack 1 hour, then refrigerate uncovered until fully set, at least 4 hours or overnight. Lift out by parchment, trim edges if you like, and slice with a hot, dry knife for clean bars.
Tips for Success
- Room temp dairy blends silky and prevents lumps.
- Mix on low speed to avoid excess air that can cause cracks.
- Lightly toast pecans for deeper, nuttier flavor.
- Do not overbake. Remove when the center still wobbles slightly.
- Chill fully before slicing for the neatest squares.
Variations of Pecan Pie Cheesecake Bars
- Maple Bourbon: Use maple syrup and add 1 to 2 tbsp bourbon to the topping.
- Chocolate Drizzle: Finish cooled bars with melted dark chocolate.
- Shortbread Crust: Swap crust with 2 1/2 cups shortbread cookie crumbs.
- Gluten-Free: Use gluten-free graham crackers and cornstarch in the filling.
- No Corn Syrup: Use maple syrup or golden syrup; simmer topping an extra minute to thicken.
Serving Suggestions: What to Pair with Pecan Pie Cheesecake Bars
- A dollop of lightly sweetened whipped cream or crème fraîche.
- Vanilla bean ice cream and a sprinkle of flaky salt.
- Fresh coffee or a splash of bourbon in warm cider.
- Bright berries to balance the richness.
Storage & Reheating Instructions
- Refrigerate: Cover and chill up to 5 days.
- Freeze: Wrap bars individually, then place in a freezer bag up to 2 months. Thaw overnight in the fridge.
- To serve: Enjoy chilled or let sit 10 to 15 minutes at room temp. Avoid microwaving, which can make the topping greasy.
Memories Made Around the Table
I made these for a cozy friendsgiving, and the quiet moment when everyone took the first bite said more than words. The pecans crackled softly, and the creamy layer made the room go blissfully still.
FAQs
Can I make Pecan Pie Cheesecake Bars ahead?
Yes. They taste best the day after baking once fully chilled and set. Make up to 2 days ahead and keep refrigerated.
What can I use instead of corn syrup?
Pure maple syrup or golden syrup work well. Simmer the topping slightly longer to thicken and cool it a minute before spreading.
How do I prevent cracks?
Use room temperature ingredients, mix on low, and do not overbake. A little jiggle in the center is ideal before adding the topping.
Can I use a different crust?
Yes. Try shortbread, gingersnaps, or vanilla wafers. Keep the butter amount similar to achieve a crust that slices cleanly.
Final Thoughts
For a dessert that feels special yet stays simple, these Pecan Pie Cheesecake Bars deliver every time. Make them once and they will become your new crowd-pleaser.