Pecan Pie Cheesecake Bars is what happens when you combine two of my favorite desserts, pecan pie and cheesecake. These luscious three layer bars are truly amazing!
Do I have a treat for you today! Pecan pie cheesecake bars, my friends. The best ever dessert, if you ask me, seeing that I love pecan pie and cheesecake is my all time favorite dessert. I mean just look at the photos of these bars, that perfect layer separation just begging for you to come over and take a nibble.
What can I say, I outdid myself this time, perfect little bites, maybe not so little, but delicious morsels perfect for any special occasion when you need that perfect dessert. They travel well too, so feel free to give them as gifts or maybe even snack on them in the car to go. Come on, we’ve all been there.
We’re talking 3 layers of perfection. Each layer delicious on its own, but when combined together creates the most decadent dessert you can have. In the first layer we have a nice buttery graham cracker crust, then a creamy and smooth layer of cheesecake followed by an incredible layer of pecan pie filling. Together, it’s simply heavenly.
Ingredients
Crust
- Graham crackers – These will be the binding ingredient in our crust and offer a great molasses flavor.
- Butter – Unsalted as always to control the sodium content of our dessert.
- Sugar – We want a nice clean flavor for our crust, white granulated sugar is your best bet.
Cheesecake
- Cream cheese – I used 2 packages of whole fat Philadelphia cream cheese. Reduced fat can also be used to cut calories.
- Sugar – Again granulated sugar is best for this cheesecake recipe.
- Eggs – Our key binding agent for this cake, eggs will allow it to bake properly.
- Vanilla extract – Without this, your dessert may taste a little flat.
- Salt – To season our cake, an important component.
Pecan pie layer
- Sugar – We want light brown sugar for this component of our dessert to give a bit of dimension and complexity.
- Corn syrup – Light corn syrup is best to form a cohesive layer that sticks together and is sinfully sweet.
- Cream – Heavy cream is what I used today to make this layer completely drool worthy and rich.
- Butter – Unsalted to control the sodium content.
- Vanilla extract – Without this your dessert may taste a little flat.
- Salt – To season our cake, an important component.
- Pecans – The star ingredient! Chopped up to be combined in this perfect little layer.
How To Make Pecan Pie Cheesecake Bars
Crust
- Prep your oven: Preheat your oven to 350 F degrees. Line a 9×9 inch baking dish with parchment paper, spray it first with some cooking spray so that the parchment paper will stick to it. Set aside.
- Form the crust: In a food processor, pulse the graham crackers with the sugar until fine crumbs form. Add in melted butter and pulse until well combined. Press this mixture into the bottom of the prepared baking dish. You can use your fingers, but I find it easier to just use the back of a spoon to make sure it’s pressed evenly. Set aside.
Cheesecake
- Combine the cheese cake: Add the cream cheese, sugar, eggs, vanilla extract and salt to the bowl of your mixer. Mix on medium using the whisk attachment until smooth, should take about 5 minutes. Pour this over graham crust and smooth it out as much as possible with a spatula. Set aside.
Pecan pie
- Combine the pie layer: Add the brown sugar, corn syrup, heavy cream, butter, salt and vanilla extract to a small saucepan and bring to a boil over medium heat, stirring constantly. Continue cooking for 1 more minute the remove from heat. Stir in the chopped pecans. Pour over the cheesecake layer, and smooth it out with a spatula if necessary.
- Bake the bars: Transfer the pan to the oven and bake for 40 minutes, the pecan layer should start to get golden. Cool completely then cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight.
- Serve: Cut the cheesecake into slices before serving.
What’s The Best Cream Cheese To Use For Cheesecake
I prefer using Philadelphia cream cheese because it always makes a super silky cheesecake. However, if you can’t find the Philadelphia brand, use a cream cheese that is full fat for best results.
Can’t Find Any Corn Syrup?
The corn syrup can be replaced with 1/2 cup of sugar dissolved in 2 tbsp of water. It’ll be thick but hey, we’re trying to get syrup here!
Storing Cheesecake
These little bars will keep in the fridge for up to 5 days. Just store in an airtight container or wrap them up tightly before popping them in.
Cooked cheesecake also freezes really well, just place the bars fully cooled and uncovered on a pan in the freezer and allow to freeze entirely. Remove them and wrap fully in plastic wrap and aluminum foil till ready to eat. This method should ensure the cheesecake bars lasts 3 months.
More Must Try Recipes:
- Best Ever Pecan Pie Bars
- Pecan Pie Cheesecake
- Matcha Mini Cheesecakes with White Chocolate Covered Strawberries
- Mini Tiramisu Cheesecakes
- Hawaiian Cheesecake Bites
- Creme Brûlée Cheesecake Bars
- Chocolate Peanut Butter Cheesecake Pops
- Tiramisu
- Chocolate Fudge
- Chocolate Swiss Roll Cake
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Pecan Pie Cheesecake Bars
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 1/4 cup sugar granulated
- 1/2 cup butter unsalted, melted
For the Cheesecake
- 16 oz cream cheese at room temperature (2 pkg, 8 oz each)
- 3/4 cup sugar granulated
- 2 large eggs
- 1 tsp vanilla extract
- 1/8 tsp salt
For the Pecan Pie Layer
- 1 cup light brown sugar packed
- 1/2 cup light corn syrup
- 1/2 cup heavy cream
- 1/4 cup butter unsalted
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 cups pecans chopped
Instructions
- Preheat your oven to 350 F degrees. Line a 9×9 inch baking dish with parchment paper, spray it first with some cooking spray so that the parchment paper will stick to it. Set aside.
For the Crust
- In a food processor, pulse the graham crackers with the sugar until fine crumbs form. Add in melted butter and pulse until well combined. Press this mixture into the bottom of the prepared baking dish. You can use your fingers, but I find it easier to just use the back of a spoon to make sure it’s pressed evenly. Set aside.
For the Cheesecake
- Add the cream cheese, sugar, eggs, vanilla extract and salt to the bowl of your mixer. Mix on medium using the whisk attachment until smooth, should take about 5 minutes. Pour this over graham crust and smooth it out as much as possible with a spatula. Set aside.
For the Pecan Pie Layer
- Add the brown sugar, corn syrup, heavy cream, butter, salt and vanilla extract to a small saucepan and bring to a boil over medium heat, stirring constantly. Continue cooking for 1 more minute the remove from heat. Stir in the chopped pecans. Pour over the cheesecake layer, and smooth it out with a spatula if necessary.
- Transfer the pan to the oven and bake for 40 minutes, the pecan layer should start to get golden. Cool completely then cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight.
- Cut the cheesecake into slices before serving.
Recipe Notes
- The corn syrup can be replaced with 1/2 cup of sugar dissolved in 2 tbsp of water.
- These little bars will keep in the fridge for up to 5 days. Just store in an airtight container or wrap them up tightly before popping them in.
- Cooked cheesecake also freezes really well, just place the bars fully cooled and uncovered on a pan in the freezer and allow to freeze entirely. Remove them and wrap fully in plastic wrap and aluminum foil till ready to eat. This method should ensure the cheesecake bars lasts 3 months.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Literally so good and sadly, painfully delicious. Something you don’t want to stop eating but then you remember it’s a dessert and not a meal. Making this any chance I get. I feel like family and friends are guaranteed to love this. I’ve only made it for my fiance and I and he really liked it too. He got mad at me even because I ate more pieces than he was able to get to. Started a whole fight! 10/10
Lol! Looks like you’ll have to make more 😉 Glad you liked them!
I made this recipe for my family for Super Bowl. Everyone loved it and it was quickly gone. They said to make it again. Great recipe. Very easy to make and a general crowd pleaser.
So glad they were a success!
These bars taught me a valuable lesson about myself. I learned that I have no integrity regarding my diet when they’re around. They do freeze wonderfully. They thaw quickly too if you pre cut them into about half a bar. I did note a typo in the recipe that states they can last up to three months if frozen? Took me about a week to demolish them by myself, even whilst frozen and after having partitioned them into cutesy rations to slow myself down. I did eliminate the additional sugar from crust. Didn’t miss it. I do miss the bars but for safety’s sake will not make them again any time soon, lol.
hahaha too funny Melissa! So glad you liked them 🙂
Instead of pecan can i use almond?!
I suppose you can, but keep in mind almonds have a different texture so the bars will have a different texture as well.
Made the recipe as written. End result was sweet and tasty…..but…..when I made the pecan pie layer and poured it over the cheesecake layer it was still hot and it immediately melted the cheesecake and sank down to the graham cracker crust. The recipe does not have the pan put in the fridge to cool the cheesecake layer nor does it have me wait to pour in the pecan pie mixture BEFORE I pour it on top of the cheesecake layer. Perhaps some clarification/update to the recipe is in order. I use many of your recipes and they are marvelous!!!
This recipe should be updated to use a 9×13 pan, not 9×9. My pan was filled to the brim before I even put it in the oven and it is overflowing while baking.
A 9×9-inch pan is what I used and that’s why there are 16 bars in the recipe. You can also use a 9×13-inch pan but your bars won’t be as high.
Looks soooo good making it right now 🙂 Should it be 9×13 pan?
A 9×13 inch pan would work too, though I used a 9×9-inch pan. Enjoy.
I tried this recipe before but I don’t think I had enough graham cracker crumbs and it became too moist. The butter was solidifying on the bottom. Still tasted great! How many grams crackers should be used? I used honey maid.
I used two cups of graham cracker crumbs which should be more than enough.
My cheesecake puffed up so much when baking that it sent the pecan pie filling down to the graham cracker layer! The top ended up being crunchy nuts and the base a gooey and sticky pecan pie graham hybrid. Not sure if this was due to my new stand mixer’s power level or maybe just using the whisk instead of the paddle. If I were to make it again I would use a 9×13 pan and not whip the cheesecake portion. Taste wise it was very yummy, but I don’t think my result was what was intended in the recipe 🙂
Turned out great! I did have to put a cookie sheet under my 9×9 pan, on the rack below in the oven, because the pecan pie layer was bubbling over the sides of the pan as it baked. Great recipe!
How could you alter the cooking time for cheesecake minis? I plan on cooking them in a cupcake tin
I’m not sure since I haven’t tried it with this recipe. I know for mini cheesecakes it takes 15 to 20 minutes, but then there’s the pecan pie topping which could still take an additional 30 minutes, but not sure exactly.
Hi! Could I use Crown “white” corn syrup?
Yes, you can!
Delicious, delicious!
Looks wonderful!
Could I use Lyle’s Golden syrup in replace of corn syrup?
I am not familiar with it, but I just looked it up, should be fine I think.
Can this be turned into a cheesecake?
For sure give it a try!