I absolutely love this Pecan Pie Cheesecake Bars Recipe because it brilliantly combines the best of both worlds — the creamy, tangy richness of cheesecake and the sweet, nutty goodness of pecan pie all in one irresistible bar. Whether you’re bringing a dessert to a family gathering or craving something special for your weekend treat, these bars hit the spot every time. I first stumbled upon a similar version years ago, and since then, it’s become a go-to recipe I’m excited to share with you!
You’ll find that these bars are surprisingly easy to make, despite tasting like they came from a fancy bakery. The crust is buttery and crisp, the cheesecake layer is silky smooth, and that pecan topping? It adds a delightful crunchy sweetness that’ll make your family go crazy for this Pecan Pie Cheesecake Bars Recipe. Trust me, once you try this combo, it’ll become one of your favorite desserts too.
Why You’ll Love This Recipe
- Perfectly Balanced Flavors: The rich cheesecake pairs beautifully with the sweet, crunchy pecan topping, making every bite a delight.
- Easy to Customize: You can tweak the cinnamon and sweetness levels or swap nuts to suit your taste — I love making it my own!
- Great Make-Ahead Dessert: It needs some chill time, which means you can prep it in advance for stress-free entertaining.
- Crowd-Pleasing Texture: From the crisp crust to the creamy middle and crunchy topping, everyone enjoys the layers of texture.
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly, but each one plays an important role in achieving the perfect Pecan Pie Cheesecake Bars Recipe. Using fresh cream cheese and quality pecans really makes a difference, so keep that in mind while shopping.
- Graham crackers: The base of the crust, crushed finely for a buttery, crisp foundation.
- Unsalted butter: Melted to hold the crust together and enrich the pecan topping.
- Light brown sugar: Adds sweetness and a lovely caramel note to both the crust and topping.
- Kosher salt: Just a pinch enhances all the flavors without making it salty.
- Cream cheese: The star of the cheesecake layer — make sure it’s softened for a smooth batter.
- Sour cream: Adds tanginess and keeps the cheesecake irresistible and moist.
- Eggs: Bind the cheesecake filling and add structure.
- All-purpose flour: Helps the cheesecake layer set nicely without cracking.
- Vanilla extract: For that warm, comforting flavor that ties everything together.
- Ground cinnamon: Sprinkled in both the cheesecake and topping for a cozy spice note.
- Roasted salted pecans: Give the topping its signature crunch and nutty flavor.
- Heavy cream: Used in the topping to create that luscious, caramel-like sauce.
Variations
While I love the classic version of this Pecan Pie Cheesecake Bars Recipe, I enjoy playing around with it depending on the season or what my family craves. You should definitely feel free to make it your own and try out different twists!
- Chocolate Chips: I sometimes add semi-sweet chocolate chips to the cheesecake layer for a mocha-esque touch that my kids adore.
- Nut Alternatives: Swap walnuts or pecan halves for pecans if you want a different texture or nutty flavor.
- Maple Syrup: Replace some brown sugar with pure maple syrup in the topping for a natural sweetness that pairs wonderfully with the nuts.
- Gluten-Free Crust: Use gluten-free graham crackers or almond flour for a crust that fits special diets without losing taste.
How to Make Pecan Pie Cheesecake Bars Recipe
Step 1: Prepare and Bake the Crust
First things first — preheat your oven to 350°F and line a 9×9-inch pan with parchment, leaving those handy 2-inch overhangs for easy bar removal later. Crush your graham crackers finely; I like to use a heavy skillet or a food processor if I’m in a rush. Mix the crumbs with melted butter, brown sugar, and a pinch of salt until it feels like wet sand. Press this evenly into the pan and bake for about 15 minutes until it turns a lovely golden color. This crust holds everything together beautifully, so don’t skimp on pressing it firmly!
Step 2: Mix and Bake the Cheesecake Layer
After the crust cools, reduce the oven to 325°F and get a pot of water boiling for the water bath—this is key to keeping your cheesecake creamy and crack-free. Beat softened cream cheese and brown sugar until smooth; I like using a handheld mixer for the silky texture. Add in the sour cream, eggs one at a time (don’t rush this part), then mix in flour, vanilla, cinnamon, and salt. Pour this batter over the crust, smooth the top, and place your pan inside a larger roasting pan filled halfway with boiling water. Bake for 30 minutes until the center wiggles slightly—remember, perfect cheesecake isn’t completely firm!
Step 3: Chill Before Adding the Topping
Once baked, carefully remove the pan from the water bath and let it cool at room temperature. Then refrigerate the cheesecake bar for at least 4 hours or up to a full day — trust me, this chilling step is when all the flavors come together and the texture becomes perfect.
Step 4: Create the Pecan Topping and Finish
In a nonstick skillet, melt butter with brown sugar over low heat until bubbly, about 3 minutes—you’ll catch that wonderful caramel aroma here. Stir in your pecans, heavy cream, cinnamon, and salt to coat the nuts evenly. Let this topping cool a bit before spooning it over the set cheesecake layer. Use the parchment overhang to lift the whole thing out onto a board, then cut into squares. This sticky, crunchy topping is what makes this Pecan Pie Cheesecake Bars Recipe truly unforgettable.
Pro Tips for Making Pecan Pie Cheesecake Bars Recipe
- Use Room Temperature Ingredients: I’ve learned that soft cream cheese and eggs come together better and avoid lumps in your cheesecake filling.
- Don’t Skip the Water Bath: This keeps your cheesecake moist and prevents cracks—a little extra effort for a perfect result.
- Be Patient with Cooling: Letting it chill fully before adding topping and slicing helps the bars hold their shape beautifully.
- Manage Crust Evenness: Press the crust firmly and evenly before baking to avoid crumbly edges that fall apart when sliced.
How to Serve Pecan Pie Cheesecake Bars Recipe
Garnishes
I usually keep it simple and sprinkle a few chopped pecans on top for an extra crunch and a pretty finish. Sometimes a dollop of freshly whipped cream or a drizzle of caramel sauce takes it over the top, making these bars feel indulgent and festive.
Side Dishes
These bars honestly shine alone, but if you’re serving at a party, a scoop of vanilla ice cream or a side of fresh berries adds balance and freshness that’s just perfect with their richness.
Creative Ways to Present
For holidays or special occasions, I’ve arranged these bars on a wooden board with pecan halves and cinnamon sticks scattered around for a rustic look. You can also plate each square with a mint leaf or edible flower to make the setup really pop. Sharing this dessert as bite-sized squares at a cocktail party is a real crowd-pleaser too!
Make Ahead and Storage
Storing Leftovers
I recommend storing leftover bars in an airtight container in the fridge, where they stay fresh for up to 4 days. The flavors actually deepen slightly after a day or two, so leftovers can taste even better than fresh.
Freezing
Freezing works well if you want to make these bars ahead of time or save extras. Just wrap individual bars tightly in plastic wrap and store them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready, thaw them overnight in the fridge.
Reheating
I usually serve this cheesecake cold, but if you prefer, you can bring bars to room temperature before serving. Avoid microwaving since it can melt the topping and change the texture. Instead, plan ahead and let them warm up naturally — that’s when the flavors really shine.
FAQs
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Can I use pecans that aren’t roasted or salted?
Yes! You can use raw or unsalted pecans, but I recommend toasting them lightly in a dry skillet to boost their flavor and add a little crunch. If unsalted, just be mindful when adding salt elsewhere so the topping isn’t too bland or too salty.
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Why do we use a water bath while baking the cheesecake layer?
The water bath cooks the cheesecake gently and evenly, preventing it from drying out or cracking. It creates a moist, tender texture that’s much better than a dry baked cheesecake.
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Can I make this recipe gluten-free?
Absolutely! Substitute the graham crackers with gluten-free ones or use almond flour for the crust. Just be sure to press the crust firmly and check your flours are certified gluten-free.
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How do I avoid a soggy crust?
Baking the crust before adding the cheesecake layer is critical. It firms up the crust so it won’t soak up moisture from the batter. Also, pressing it compactly helps keep it crisp and sturdy for slicing.
Final Thoughts
This Pecan Pie Cheesecake Bars Recipe is one of those desserts that feels both nostalgic and a little luxe at the same time—perfect for sharing with family and friends. I love how easy it is to make ahead and how impressive it looks when you serve it. If you want a dessert that’s foolproof, delicious, and a guaranteed crowd-pleaser, this is it. Give it a try and let me know how your first batch turns out — I’m betting you’ll want to make it again and again!
Print
Pecan Pie Cheesecake Bars Recipe
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 5 hrs 20 mins
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pecan Pie Cheesecake Bars combine a buttery graham cracker crust with a smooth cinnamon-spiced cheesecake layer and a rich, gooey pecan topping. Baked in a water bath for a creamy texture, these bars offer the best of pecan pie and cheesecake in every bite, perfect for holiday gatherings or any special occasion.
Ingredients
Crust
- 14 graham crackers
- 5 Tbsp. unsalted butter, melted
- 2 Tbsp. packed light brown sugar
- Pinch of kosher salt
Cheesecake
- 2 (8-oz.) packages cream cheese, softened
- 2/3 cup (145 g) packed light brown sugar
- 1/4 cup (2 oz) sour cream
- 2 large eggs
- 2 Tbsp. all-purpose flour
- 1 tsp. pure vanilla extract
- 1/2 tsp. ground cinnamon
- 1/4 tsp. kosher salt
Pecan Topping
- 1/2 cup (110 g) packed light brown sugar
- 3 Tbsp. unsalted butter
- 1 cup (125 g) roasted, salted pecans
- 1/4 cup heavy cream
- 1/2 tsp. ground cinnamon
- Pinch of kosher salt
Instructions
- Prepare Crust: Arrange an oven rack in the center and preheat the oven to 350°F (175°C). Line a 9″ x 9″ baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides for easy removal. Crush graham crackers finely using a food processor or a heavy skillet inside a sealable bag until you have about 2 cups of crumbs. In a medium bowl, combine the crumbs with melted butter, brown sugar, and a pinch of kosher salt, stirring until the mixture resembles wet sand. Press this evenly into the bottom of the prepared pan.
- Bake Crust: Bake the crust for about 15 minutes until it is lightly golden. Remove from the oven and set aside to cool while preparing the cheesecake layer.
- Prepare Cheesecake Batter: Reduce the oven temperature to 325°F (160°C). Bring a medium pot or kettle of water to a boil for the water bath. In a large bowl, beat the softened cream cheese and brown sugar using a handheld mixer on medium-high until smooth. Add sour cream and beat until fully incorporated and lump-free. Beat in eggs one at a time, making sure each is blended before adding the next. Add flour, vanilla extract, ground cinnamon, and kosher salt, and mix until combined.
- Assemble and Bake Cheesecake: Pour the cheesecake batter over the cooled crust and smooth the top. Place the baking pan inside a larger roasting pan and carefully pour enough boiling water into the roasting pan to come halfway up the sides of the cheesecake pan (creating a water bath). Bake for about 30 minutes, until the center of the cheesecake is still slightly jiggly. Carefully remove the cheesecake pan from the water bath and let cool.
- Chill Cheesecake: Cover the cheesecake with plastic wrap or foil and refrigerate until fully chilled, at least 4 hours or up to 1 day.
- Make Pecan Topping: In a medium nonstick skillet over low heat, melt butter with brown sugar while stirring continuously until the mixture is bubbly, about 3 minutes. Stir in roasted pecans, heavy cream, cinnamon, and a pinch of salt until the pecans are evenly coated. Remove from heat and allow to cool slightly.
- Finish and Serve: Spoon the pecan topping evenly over the chilled cheesecake bars. Using the parchment paper overhang, lift the bars from the pan and transfer to a cutting board. Cut into 16 squares. The pecan topping can be made up to 1 hour ahead and stored at room temperature in an airtight container (do not refrigerate to avoid solidification of butter).
Notes
- Using a water bath during baking helps prevent cracks and creates a smooth, creamy cheesecake texture.
- Ensure cream cheese is softened to avoid lumps in the batter.
- The pecan topping should be stored at room temperature to maintain its texture; refrigeration can harden the buttery topping.
- For easier slicing, chill the bars thoroughly before cutting.
- You can substitute salted pecans with unsalted and add a pinch of salt to balance flavors if preferred.
- Make sure to line the pan with parchment extending on two sides for simple removal of bars after baking.
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
