Easy Pecan Pie Cheesecake Bars

Picture this: pecan pie and cheesecake met at a holiday party, locked eyes across the dessert table, and said, “Let’s be aggressively extra together.” That’s these Easy Pecan Pie Cheesecake Bars: buttery crust, creamy cheesecake, and a glossy, sticky pecan pie top that looks like you tried hard… even if you made it in joggers while ignoring a sink full of dishes. They slice cleaner than a pie, stack like champs, and win friends, neighbors, and anyone who pretends they “don’t like sweets” (okay, Susan).

Last Thanksgiving, my husband hovered like a snack-seeking drone, “taste-testing” the pecan mixture so frequently I had to start measuring with the speed of a raccoon. The kids tried to “help” by counting pecans for even distribution (chaos), I used a pan that was absolutely too small (yes, I saw it, no, I didn’t fix it), and the caramel bubbled over like it was auditioning for a volcano documentary. We ate them anyway, slightly asymmetrical, and agreed that ugly dessert still counts as personality.

Time-Saving Hacks

– Use store-bought graham crackers or shortbread cookies for the crust. Pretend you made them. I won’t tattle.
– Toast pecans in the microwave: 45-second bursts, stir, repeat. Feels illegal, works great.
– Line the pan with a full parchment sling so you can yank the whole slab out like a magician.
– Softening cream cheese in the microwave at 20% power? Yes. Do it. Stir between bursts.
– Mix the cheesecake layer right in the same bowl as the crust crumbs. Is it weird? A little. Is it fewer dishes? Absolutely.
– Use a measuring cup to press the crust evenly. Your hands are busy sneaking pecans anyway.

Serving Ideas

– Tiny squares with black coffee. So you can pretend it’s “breakfast-adjacent.”
– Warm with vanilla ice cream. The pecan topping turns into a caramel situation and suddenly you’re the hero.
– With bourbon or a very adult hot chocolate. If the kids were feral, upgrade to two pours.
– A dollop of whipped cream and a sprinkle of flaky salt—because you watched three baking shows and now you’re “elevated.”
– Or don’t serve. Eat over the sink like a raccoon with standards.

What to Serve It With

– Salty snacks: potato chips, pretzels, or spiced nuts to balance the sweet.
– A fruit thing: tart cranberries, fresh berries, or citrus segments so you can say “palette cleanser” like you know things.
– Savory mains: roast chicken, ham, or anything garlicky—the contrast makes the bars pop.
– Coffee bar moment: regular, decaf, and something fancy you found at the back of the cabinet that might be chicory.
– Other desserts you didn’t overthink: brownies, a store-bought pie you “rustically” re-boxed, or cookies your neighbor made and you took credit for.

✔Tips & Mistakes

– Room-temp cream cheese, always. Cold blocks = lumpy cheesecake and shattered dreams.
– Don’t overmix the cheesecake batter; too much air means cracks. We’re making bars, not lunar landscapes.
– Partially bake the crust so it doesn’t go soggy under the cheesecake. Soggy bottoms are only cute on babies.
– When you pour the pecan topping, go slow—don’t gouge the cheesecake layer like it owes you money.
– Pan size matters: 9×13 is ideal. If your pan is smaller, reduce filling or accept overflow and live deliciously on the edge.
– Cool completely before cutting. Warm bars will glue themselves to your knife and your soul.
– Wipe the knife between slices. Yes, it’s annoying. No, I won’t wash fewer dishes.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep covered and chilled for up to 5 days. The pecan top stays glossy if you don’t stack slices.
– For clean layers, chill at least 4 hours or overnight before cutting.
– Freeze: Wrap individual bars tightly and freeze for up to 2 months. Thaw in the fridge to keep the texture dreamy.
– If the pecan topping weeps a little syrup in the fridge, it’s normal—dab, smile, serve.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Nuts: Swap pecans for walnuts or almonds. Still crunchy, still great, slightly more “I shop in bulk.”
– Sweeteners: Try maple syrup in the pecan topping for breakfast energy. Brown sugar for extra caramel vibes.
– Chocolate: Scatter mini chips over the cheesecake before the pecan layer. You’re welcome.
– Boozy: Stir 1–2 tablespoons bourbon or rum into the pecan mixture. Adults will applaud; kids will glare.
– Crust: Graham crackers, shortbread, or gingersnaps—choose your personality. Gluten-free cookies work too.
– Dairy-lite: Use lactose-free cream cheese and butter alternative. Texture stays shockingly loyal.
– Less sweet: Dial back sugar 2–3 tablespoons in both layers and add a pinch of salt. You’ll feel virtuous.

Easy Pecan Pie Cheesecake Bars

Buttery graham cracker crust, ultra-creamy vanilla cheesecake, and a glossy pecan pie topping baked into easy-to-slice bars—perfect for holidays or make-ahead desserts.

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Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup graham cracker crumbs
• ▢ 0.25 cup light brown sugar packed, for crust
• ▢ 0.5 cup unsalted butter, melted
• ▢ 0.25 tsp fine sea salt for crust
• ▢ 16 oz cream cheese, softened
• ▢ 0.5 cup granulated sugar
• ▢ 0.5 cup sour cream room temperature
• ▢ 2 piece eggs large, room temperature
• ▢ 1 tsp vanilla extract for cheesecake
• ▢ 1 tbsp all-purpose flour for cheesecake layer
• ▢ 0.25 cup unsalted butter for topping
• ▢ 0.5 cup light brown sugar packed, for topping
• ▢ 0.5 cup light corn syrup
• ▢ 2 tbsp heavy cream
• ▢ 1 tsp vanilla extract for topping
• ▢ 0.25 tsp fine sea salt for topping
• ▢ 2 cup pecans, chopped
• ▢ 1 tbsp cornstarch optional, for a thicker topping

Instructions

Preparation Steps

• Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment, leaving overhang on the long sides for easy lifting.
• Make the crust: In a bowl, combine graham cracker crumbs, brown sugar, and salt. Stir in melted butter until the crumbs are evenly moistened.
• Press the mixture firmly and evenly into the prepared pan. Bake for 8 minutes, then set aside to cool slightly. Reduce oven temperature to 325°F.
• Make the cheesecake layer: Beat softened cream cheese and granulated sugar on medium speed until smooth and creamy, about 2 minutes. Scrape bowl as needed.
• Mix in sour cream and vanilla. Beat in eggs one at a time just until combined. Sprinkle in flour and mix on low only until incorporated (do not overmix).
• Pour cheesecake batter over the crust and smooth the top. Bake at 325°F for 22 to 25 minutes, until edges are set and the center has a slight jiggle.
• Cool the pan on a rack for 30 minutes. Meanwhile, prepare the pecan topping.
• Make the topping: In a medium saucepan over medium heat, melt butter with brown sugar, corn syrup, and salt. Bring to a gentle bubble, stirring constantly, for 3 to 4 minutes.
• Off heat, whisk in heavy cream and vanilla (if using cornstarch, whisk it into the cream first). Stir in chopped pecans, then return to low heat for 1 to 2 minutes until glossy and slightly thickened.
• Spoon the pecan mixture evenly over the cheesecake layer. Return to the 325°F oven and bake 10 minutes to set the topping.
• Cool on a rack for 1 hour, then refrigerate at least 3 hours (or overnight) until fully chilled and set.
• Lift out using parchment. Trim edges if desired and cut into 16 bars. Wipe the knife between cuts for clean slices. Serve chilled or at cool room temperature.

Notes

For neat slices, chill thoroughly and use a hot, dry knife. Toasting the pecans before chopping intensifies flavor. Bars keep refrigerated up to 5 days or freeze (well-wrapped) up to 2 months.