The holidays just got a little sweeter with these easy Pecan Pie Cheesecake Bars. They’re the perfect dessert for a family gathering or potluck, and they’re so easy to make!
Looking for a delicious dessert that is both easy to make and sure to impress? These Pecan Pie Cheesecake Bars are the perfect solution!
They combine two classic desserts into one tasty treat, and thanks to a few shortcuts, they come together in no time. So invite your friends over for coffee or tea and wow them with these amazing bars.
If you’re looking for the perfect Thanksgiving dessert, look no further than these pecan pie cheesecake bars! They are absolutely delicious and sure to please everyone at your table.
Plus, they’re easy to make so you can spend more time enjoying your holiday. Give them a try this year – you won’t be disappointed!
cheesecake bars
Here are some commonly asked questions
How to store Pecan Pie Cheesecake Bars
Pecan Pie Cheesecake Bars can be stored in the refrigerator for up to four days.
Can these be made with low-fat cream cheese?
This recipe will still work with low-fat cream cheese. But keep in mind that the creamy cheesecake texture comes from the fat. So the final recipe probably won’t have the same consistency if you are substituting ingredients.
Can this be made with a no-bake cheesecake filling?
I have not made this recipe by subbing in a no-bake cheesecake filling. So I can’t say definitively that it would work, but I can’t see why not.
I do have this no-bake pecan pie cheesecake that could be used – but it may or may not be too much filling for this crust recipe. It may just be easier to make that recipe instead of trying to adapt this one.
Can you freeze these?
Yes, you can freeze Pecan Pie Cheesecake Bars. To do so, wrap them tightly in cling wrap and place them in a freezer-safe container. They will keep in the freezer for up to two months. When you are ready to eat them, thaw them overnight in the refrigerator.
Ingredients for Pecan Pie Cheesecake Bars
Crust
- graham crackers
- granulated sugar
- butter – melted
Cheesecake Filling
- cream cheese – room temperature
- sour cream – room temperature
- dark brown sugar-packed
- eggs – room temperature
- egg yolks – room temperature
- vanilla extract
- flour
Pecan Pie Topping
- butter
- heavy cream
- light brown sugar – packed
- vanilla extract
- light corn syrup
- chopped pecans
Can I make this with a cookie crust instead?
Of course. Just combine 1-1/2 cups finely ground cookie crumbs with the other crumb ingredients and toss with a fork until all the crumbs are moist.
Then press firmly into the bottom of the pan. These are great with an Oreo crust and also with a Vanilla Wafer crust.
What to do if you can’t find corn syrup
You can replace the corn syrup with 1/2 cup of sugar dissolved in 2 tbsp of water.
How to Make Pecan Pie Cheesecake Bars
- Prepare a 9×13 baking dish with parchment paper. Spritz the paper with nonstick cooking spray.
Crust:
- Place the graham crackers and sugar into a food processor. Pulse until the crackers are finely ground.
- Add the melted butter and pulse again until the butter is evenly incorporated.
- Press the graham cracker mixture into the prepared baking dish. Set aside.
Cheesecake layer:
- Beat the cream cheese at medium speed until light and creamy.
- Add the sour cream and continue beating until well blended, scraping down the sides as needed.
- Add the sugar, eggs, and flour, beating until combined and smooth.
- Pour the cheesecake mixture over the crust and spread evenly. Refrigerate for at least 2 hours.
Pecan pie layer
- Preheat the oven to 350 degrees.
- Before removing the cheesecake layer from the refrigerator, make the pecan pie layer by melting the butter in a medium saucepan over medium heat.
- Add the heavy cream, brown sugar, vanilla, and corn syrup. Bring the mixture to a boil, stirring often.
- Stir in the pecans and mix until well-coated.
- Spoon the pecan pie layer over the cheesecake layer.
- Bake for 55 to 60 minutes or until the middle no longer jiggles and the pecans are golden.
- Cool for at least one hour at room temperature prior to covering and refrigerating overnight.
- Prior to serving, cut into bars using a sharp knife.
- Store in an airtight container in the refrigerator.
About pecan pie
Pecan pie is a dessert that typically contains a filling of corn syrup or molasses, sugar, eggs, butter, and chopped pecans. The pie is usually baked in a pie dish, and the filling may also include vanilla extract.
Why are my bars sticking to the pan?
If your bars are sticking to the pan, it is likely because you did not grease the pan or parchment well enough. Be sure to grease the pan well with butter so that the bars will not stick.
TIPS FOR THE BEST CHEESECAKE BARS
- Cool completely before transferring to the refrigerator.
- Use a sharp knife and run it under hot water first for the cleanest cuts.
- This can easily double – just bake 2 pans side-by-side.
- Do not leave at room temperature for more than 2 hours.
- Beat the cream cheese by itself for about 60 seconds at high speed before adding any other ingredients for the creamiest texture.
- Always start with room-temperature ingredients for the creamiest cheesecake filling.
Can I make the graham cracker crust without a food processor?
Yes, you can make the graham cracker crust without a food processor. To do so, you will need to finely crush the graham crackers by hand. You can also use a rolling pin to crush the crackers.
Once they are finely crushed, mix them with the melted butter and sugar until well combined. Then press the mixture into the bottom and up the sides of the pan.
DON’T MISS THESE HOLIDAY E-BOOKS!
Products I love when making these cheesecake bars…
This bar recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made cheesecake bars before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cheesecake bar recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy pecan pie cheesecake bar recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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Pecan Pie Cheesecake Bars
Ingredients
Crust
- 16 graham crackers
- ¼ cup granulated sugar
- ½ cup butter melted (1 stick)
Cheesecake Filling
- 24 ounces cream cheese room temperature (3 bricks at 8 ounces each)
- 1 cup sour cream room temperature
- ½ cup dark brown sugar packed
- 3 eggs room temperature
- 2 egg yolks room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons all-purpose flour
Pecan Pie Topping
- ½ cup butter
- ½ cup heavy cream
- 1 cup light brown sugar packed
- 1 teaspoon vanilla extract
- ½ cup light corn syrup
- 2 cups chopped pecans
Instructions
- Prepare a 9×13 baking dish with parchment paper. Spritz the paper with nonstick cooking spray.
Crust:
- Place the graham crackers and sugar into a food processor. Pulse until the crackers are finely ground.
- Add the melted butter and pulse again until the butter is evenly incorporated.
- Press the graham cracker mixture into the prepared baking dish. Set aside.
Cheesecake layer:
- Beat the cream cheese at medium speed until light and creamy.
- Add the sour cream and continue beating until well blended, scraping down the sides as needed.
- Add the sugar, eggs, and flour, beating until combined and smooth.
- Pour the cheesecake mixture over the crust and spread evenly. Refrigerate for at least 2 hours.
Pecan pie layer
- Preheat the oven to 350 degrees.
- Before removing the cheesecake layer from the refrigerator, make the pecan pie layer by melting the butter in a medium saucepan over medium heat.
- Add the heavy cream, brown sugar, vanilla, and corn syrup. Bring the mixture to a boil, stirring often.
- Stir in the pecans and mix until well-coated.
- Spoon the pecan pie layer over the cheesecake layer.
- Bake for 55 to 60 minutes or until the middle no longer jiggles and the pecans are golden.
- Cool for at least one hour at room temperature prior to covering and refrigerating overnight.
- Prior to serving, cut into bars using a sharp knife.
- Store in an airtight container in the refrigerator.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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