Go Back
Delicious Pecan Pie Cheesecake Bars with buttery crust and gooey pecan topping.

Pecan Pie Cheesecake Bars

Creamy cheesecake meets classic pecan pie in these easy-to-make bars, perfect for parties and make-ahead desserts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 bars
Course: Dessert, Sweet
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup crushed graham crackers or vanilla wafers Provides a sturdy base
  • 1/2 cup melted butter Use salted butter; reduce added salt if using
  • 2 tablespoons sugar Adds sweetness to the crust
Cream Cheese Layer
  • 16 ounces full fat cream cheese Let soften before mixing
  • 1/2 cup sugar For sweetness in the filling
  • 1/4 cup sour cream or Greek yogurt Adds a gentle tang
  • 3 large eggs Room temperature is best
  • 1 teaspoon vanilla extract Essential for dessert flavor
Pecan Topping
  • 3 cups chopped pecans Ensure pieces are not too tiny for crunch
  • 1/2 cup brown sugar For a rich, sweet flavor
  • 1/2 cup corn syrup or maple syrup Corn syrup offers classic pecan pie texture
  • 2 tablespoons unsalted butter Melted for topping base
  • 1 pinch salt Balances sweetness

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 9x13 inch pan with parchment paper.
  2. Mix crust crumbs with melted butter and sugar, then press firmly into the pan. Bake for 10 minutes to set.
  3. In a large bowl, beat cream cheese until smooth. Mix in sugar, sour cream, vanilla, and eggs just until combined. Pour over the crust.
  4. Bake for 25-30 minutes until the center is mostly set but has a slight jiggle. Let cool.
Topping
  1. In a saucepan, warm butter, brown sugar, and syrup until smooth. Stir in the chopped pecans and a pinch of salt.
  2. Spoon the pecan topping over the cooled cheesecake layer.
  3. Chill until fully firm, then slice into bars.

Notes

Chilling enhances flavor and texture. Do not overmix the cheesecake to avoid cracks. Use a warm knife for clean cuts.