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4.49 from 210 votes

Pecan Pie Cheesecake Bars

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!
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, pecan pie
Servings: 16
Calories: 429kcal


For the Crust

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar granulated
  • 1/2 cup butter unsalted, melted

For the Cheesecake

  • 16 ounce cream cheese at room temperature (2 pkg, 8 oz each)
  • 3/4 cup sugar granulated
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon 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 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups pecans chopped


  • Preheat your oven to 350 F degrees. Line a 9x9 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.


  1. The corn syrup can be replaced with 1/2 cup of sugar dissolved in 2 tbsp of water.
  2. 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.
  3. 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.
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1bar | Calories: 429kcal | Carbohydrates: 47g | Protein: 5g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 69mg | Sodium: 316mg | Potassium: 171mg | Fiber: 2g | Sugar: 39g | Vitamin A: 568IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg