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4.5 from 216 votes

Pecan Pie Cheesecake Bars

Jump to RecipePrintRate
By: Joanna Cismaru •12/8/22 90 Comments

This post may contain affiliate links. Please read my disclosure policy.

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!

stacked pecan pie cheesecake bars.
Table of Contents Open
  • The Best Pecan Pie Cheesecake Bars
  • Why You’ll Love These Pecan Pie Cheesecake Bars
  • Ingredients You’ll Need
    • Crust
    • Cheesecake
    • Pecan Pie Layer
  • How To Make Pecan Pie Cheesecake Bars
    • Prep
    • Make The Crust
    • Make The Cheesecake Layer
    • Make The Pecan Pie Layer
    • Cut And Serve
  • What’s The Best Cream Cheese To Use For Cheesecake?
  • Can’t Find Any Corn Syrup?
  • Expert Tips
  • Storing Cheesecake
  • Other Delicious Recipes To Try
  • Pecan Pie Cheesecake Bars
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

The Best Pecan Pie Cheesecake Bars

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.

stacked pecan pie cheesecake bars.

Why You’ll Love These Pecan Pie Cheesecake Bars

  • Caramelized Pecan Cheesecake Bites! Rich and indulgent these bars are absolutely divine with a creamy cheesecake filling and topped with nutty pecan pie perfection!
  • Easy to Make! This recipe may take more than 30 minutes to make, but it’s super easy, only requires basic pantry ingredients, and is broken down into simple steps.
  • Perfect for Holidays! These pecan pie cheesecake bars are the perfect easy to make dessert for any special occasion or homemade gift around the holidays.

Ingredients You’ll Need

Crust

ingredients needed for the crust layer for pecan pie cheesecake bars.
  • 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

ingredients needed to make cheesecake layer for pecan pie cheesecake bars.
  • 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

ingredients needed for pecan pie layer for pecan pie cheesecake bars.
  • Sugar – We want light brown sugar for this component of our dessert to give a bit of dimension and complexity.
  • Corn syrup – Use light or dark corn syrup to form a cohesive layer that sticks together and is sinfully sweet.
  • Cream – I used heavy cream 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

There are 3 easy steps to baking these bars, but have no fear because each step is fairly easy to do. Just follow my detailed instructions and you can’t go wrong.

Prep

You’ll first need to preheat your oven to 350°F. 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. You need to do this so that you can easily pull the cheesecake out of the baking pan.

Make The Crust

process shots showing how to make crust for pecan pie cheesecake bars.

In a food processor, you’ll need to pulse the graham crackers with the sugar until fine crumbs form. You can also use graham cracker crumbs, as I did here, but if you don’t have them, no worries. 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 or measuring cup to make sure it’s pressed evenly. Transfer the pan to the preheated oven and bake for 10 minutes.

Make The Cheesecake Layer

process shots showing how to make cheesecake layer for pecan pie cheesecake bars.

While the crust is baking, you can start on the cream cheese layer. 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.

process shots showing how to make cheesecake layer for pecan pie cheesecake bars.

Pour this over graham crust and smooth it out as much as possible with a spatula. Transfer the baking pan to the oven and bake for 30 minutes to help the cheesecake set a bit.

Make The Pecan Pie Layer

process shots showing how to finish making pecan pie cheesecake bars.

While the cheesecake is baking, it’s time to make 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 then remove from heat. Stir in the chopped pecans.

process shots showing how to finish making pecan pie cheesecake bars.

Once the cheesecake baked for 30 minutes, carefully pour the pecan pie layer over the cheesecake layer, and smooth it out with a spatula if necessary. Transfer the pan to the oven and bake for 30 to 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 And Serve

pecan pie cheesecake bars freshly cut on a cutting board.

You’ve finally come to my favorite step of making these pecan pie cheesecake bars and that is cutting them up and serving them. Carefully lift the cheesecake from the pan by pulling up on the parchment paper flaps. However, make sure the sides are loose, especially around the corners. If you find some of the pecan pie layer stuck to the pan in the corners, simply take a knife and run it along to loosen up the cheesecake.

Transfer the cheesecake to a cutting board and cut it up. I cut mine 4×4 so that you end up with 16 pieces, and I find this is the perfect serving size, but feel free to cut them larger or smaller as you like.

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!

stacked pecan pie cheesecake bars.

Expert Tips

  1. Use parchment paper. Line the baking pan with parchment paper to ensure that the bars don’t stick. And you should use enough so that it hangs over the edges, which also makes it much easier to remove the bars.
  2. Room temperature cream cheese. The cream cheese needs to be soft, yet not melted, to make the cheesecake filling properly. It’s also important that you mix the cream cheese mixture for the full 4 to 5 minutes as instructed in the recipe.
  3. Constantly stir the caramelizing pecans. In order to prevent the pecan filling from burning, you must stir it constantly as it cooks and then remove it from the heat immediately once it comes together. 
  4. The bars must set. These pecan pie cheesecake bites need to cool completely and then be placed in the fridge for at least 4 hours before you cut into them. If you skip this step you risk them falling apart. 

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.

a few pecan pie cheesecake bars stacked on a plate.

Other Delicious Recipes To Try

  • 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
  • Chocolate Swiss Roll Cake
  • Congo Bars

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

stacked pecan pie cheesecake bars.
Print
4.54 from 216 votes

Pecan Pie Cheesecake Bars

Prep 30 minutes
Cook 1 hour 20 minutes
Total 1 hour 50 minutes
Rate Recipe
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!
16

Ingredients

For the Crust

  • 2 cups graham cracker crumbs
  • ¼ cup sugar (granulated)
  • ½ cup butter (unsalted, melted)

For the Cheesecake

  • 16 ounce cream cheese (at room temperature (2 pkg, 8 oz each))
  • ¾ cup sugar (granulated)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt

For the Pecan Pie Layer

  • 1 cup light brown sugar (packed)
  • ½ cup light corn syrup (or dark)
  • ½ cup heavy cream
  • ¼ cup butter (unsalted)
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups pecans (chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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. Transfer the pan to the oven and bake for 10 minutes.
    process shots showing how to make crust for pecan pie cheesecake bars.

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.
    process shots showing how to make cheesecake layer for pecan pie cheesecake bars.
  • Pour this over graham crust and smooth it out as much as possible with a spatula. Transfer the pan to the oven and bake for 20 to 30 minutes until the cheesecake starts to set a bit.
    process shots showing how to make cheesecake layer for pecan pie cheesecake bars.

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.
    process shots showing how to finish making pecan pie cheesecake bars.
  • 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.
    process shots showing how to finish making pecan pie cheesecake bars.
  • Cut the cheesecake into slices before serving.

Equipment

  • KitchenAid 7-cup Food Processor
  • KitchenAid Hand Mixer
  • 9×9-inch Square Baking Dish
  • Keep Calm And Bake On Spatula
  • Parchment Paper

Notes

  1. Use parchment paper. Line the baking pan with parchment paper to ensure that the bars don’t stick. And you should use enough so that it hangs over the edges, which also makes it much easier to remove the bars.
  2. Room temperature cream cheese. The cream cheese needs to be soft, yet not melted, to make the cheesecake filling properly. It’s also important that you mix the cream cheese mixture for the full 4 to 5 minutes as instructed in the recipe.
  3. Constantly stir the caramelizing pecans. In order to prevent the pecan filling from burning, you must stir it constantly as it cooks and then remove it from the heat immediately once it comes together. 
  4. The bars must set. These pecan pie cheesecake bites need to cool completely and then be placed in the fridge for at least 4 hours before you cut into them. If you skip this step you risk them falling apart. 
  5. The corn syrup can be replaced with ½ cup of sugar dissolved in 2 tbsp of water.
  6. 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.
  7. 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.
 

Nutrition Information

Serving: 1barCalories: 429kcal (21%)Carbohydrates: 47g (16%)Protein: 5g (10%)Fat: 26g (40%)Saturated Fat: 11g (69%)Cholesterol: 69mg (23%)Sodium: 316mg (14%)Potassium: 171mg (5%)Fiber: 2g (8%)Sugar: 39g (43%)Vitamin A: 568IU (11%)Vitamin C: 1mg (1%)Calcium: 82mg (8%)Iron: 1mg (6%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

stacked pecan pie cheesecake bars.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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90 Comments
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Margo
Margo
Posted: 2 months ago

How long do you need to bake this in a 9×13 pan? And at what temperature? Thanks for any help you can give me. My hubby really wants me to make this! He was literally hanging over my shoulder reading the recipe along with me 😋. Have a great day!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Margo
Posted: 2 months ago

Same temperature but the time could vary depending on if you’re also increasing the ingredients or not. The timing though should be pretty similar to what’s stated in the recipe regardless.

0
Reply
Ash
Ash
Posted: 2 months ago

5 stars
Love this recipe!!
I added one more package of cream cheese and an egg & it came out perfectly!
Thanks so much Jo!
Huge hit with family!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ash
Posted: 2 months ago

My pleasure, so glad you liked it!

0
Reply
Steph
Steph
Posted: 2 months ago

5 stars
Just made these yesterday for Christmas. I used the bigger 9×13 pan, cooked at 325 and they turned out amazing. Thank you for an excellent recipe!

1
Reply
Ruth Chisholm
Ruth Chisholm
Posted: 4 months ago

The printed recipe does not have the instructions for baking each layer!!!!!!

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ruth Chisholm
Posted: 4 months ago

It should be fine now, reload the page and it should be fine when you print it. Sorry about that.

1
Reply
Jo Chisholm
Jo Chisholm
Posted: 4 months ago

Can I use a 9 inch round pan with removable bottom? Seems it would be easier to remove, and I have one with higher sides.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jo Chisholm
Posted: 4 months ago

Absolutely!

0
Reply
ROSELLEN
ROSELLEN
Posted: 4 months ago

Looking forward to making this. My only question, heavy cream, whip cream or half and half. ?
Thank you

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  ROSELLEN
Posted: 4 months ago

I used heavy cream but whipping cream will work as well.

0
Reply
Denise
Denise
Posted: 1 year ago

5 stars
Yum! Made this for Thanksgiving dessert and it was delicious. One diner said it is the best cheesecake she’s ever had. Thanks for the recipe. It did need to bake longer than specified.

0
Reply
James
James
Posted: 1 year ago

4 stars
I made this twice with a dark 9×9 inch pan. 1st time – baked at 325 for 1hr. 2nd time – 350 for 40 min. 1st time – fabulous! 2nd time – not so. It ran over in the oven and was not done. Has to cook longer. I suggest lowering the temp and cooking longer especially in a dark pan.

0
Reply
Amy
Amy
Reply to  James
Posted: 1 year ago

5 stars
Thanks for the tip! I was wondering about that!

0
Reply
Bri
Bri
Posted: 2 years ago

5 stars
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

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Bri
Posted: 2 years ago

Lol! Looks like you’ll have to make more 😉 Glad you liked them!

0
Reply
Clairebear
Clairebear
Posted: 2 years ago

5 stars
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.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Clairebear
Posted: 2 years ago

So glad they were a success!

0
Reply
Melissa
Melissa
Posted: 2 years ago

5 stars
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.

1
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Melissa
Posted: 2 years ago

hahaha too funny Melissa! So glad you liked them 🙂

0
Reply
Qazal
Qazal
Posted: 2 years ago

Instead of pecan can i use almond?!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Qazal
Posted: 2 years ago

I suppose you can, but keep in mind almonds have a different texture so the bars will have a different texture as well.

0
Reply
Mark Smith
Mark Smith
Posted: 2 years ago

3 stars
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!!!

0
Reply
Judy
Judy
Reply to  Mark Smith
Posted: 1 year ago

5 stars
I had the same issue. I am going to do just what you suggested. Pecans first cheese cream on top.

0
Reply
Hilary
Hilary
Posted: 2 years ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Hilary
Posted: 2 years ago

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.

0
Reply
Lindsey
Lindsey
Posted: 2 years ago

Looks soooo good making it right now 🙂 Should it be 9×13 pan?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lindsey
Posted: 2 years ago

A 9×13 inch pan would work too, though I used a 9×9-inch pan. Enjoy.

0
Reply

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