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A close-up photo of a slice of Pecan Pie Cheesecake Bar, revealing its layered composition, on a simple white plate, amidst a baking scene.

Pecan Pie Cheesecake Bars

These Pecan Pie Cheesecake Bars combine creamy cheesecake, a gooey pecan pie topping, and a buttery graham cracker crust for an irresistible dessert.
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chill Time 4 hours
Total Time 5 hours 50 minutes
Course Dessert
Cuisine American
Servings 7
Calories 500 kcal

Equipment

  • 9x9 inch baking dish
  • Food processor
  • Mixing bowls
  • Small saucepan

Ingredients
  

For the Crust:

  • 2 cups Graham Cracker Crumbs
  • ¼ cup Sugar granulated
  • ½ cup Butter unsalted, melted

For the Cheesecake:

  • 16 ounces Cream Cheese at room temperature, 2 packages, 8 oz each
  • ¾ cup Sugar granulated
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 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

Instructions
 

  • Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). 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.
  • Make 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.
  • Make 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 over Crust and Bake: Pour the cheesecake mixture over the 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.
  • 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.
  • Pour over Cheesecake and Bake: Pour the pecan pie mixture 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 and Refrigerate: Cool completely then cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight.
  • Cut and Serve: Cut the cheesecake into slices before serving. Enjoy!

Notes

Use room temperature cream cheese. Mix cheesecake thoroughly. Stir pecan pie filling constantly.
Disclaimer: Nutritional information is an estimate only and can vary significantly depending on the specific ingredients used. For accurate values, use a nutrition calculator with your specific ingredients.
Keyword Cheesecake, pecan pie, Pecan Pie Cheesecake Bars
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