Rich, simple, and totally irresistible, these pecan pie cheesecake bars combine a buttery crust, luscious cheesecake filling, and caramelized pecan topping.
They’re sweet, nutty, and just a little salty. And you’ll love the blend of creamy cheesecake and sticky, crunchy pecans.
Every mouthful brings a delightful blend of tastes and textures.
Whip these up for a holiday gathering or whenever you want to treat yourself. You can thank me later!
Why You’ll Love These Pecan Pie Cheesecake Bars
Perfect Holiday Dessert: This recipe combines two beloved classics into one showstopping dessert. It’s ideal for Thanksgiving and Christmas.
Easy to Serve: The bars are conveniently portioned into squares, so you can serve them without mess or utensils.
Simple Steps: Despite the three layers, these bars come together easily. Just mix, pour, and bake.
Make-Ahead Friendly: Chill overnight for easy slicing and stress-free entertaining.
Ingredients
- Graham Cracker Crust: The sturdy, sweet base. It’s a simple mix of cracker crumbs, sugar, melted butter, and cinnamon.
- Cream Cheese: The creamy, tangy base of the cheesecake layer. Set it out early to soften for the smoothest texture.
- Granulated & Light Brown Sugar: Granulated sugar sweetens the cheesecake layer. Brown sugar creates a rich, caramel-like topping.
- Eggs: For structure, moisture, and extra richness.
- Sour Cream: The secret ingredient that adds moisture and tanginess to the cheesecake layer, making it extra smooth and creamy.
- Chopped Pecans: Provides the essential crunch and nutty flavor in the gooey pecan topping.
- Unsalted Butter: Binds the crust together and enriches the pecan topping.
- Vanilla Extract: For depth and warmth in the cheesecake layer and pecan topping.
- Honey: Essential for creating the gooey consistency in the topping.
- Heavy Whipping Cream: Another key component in the pecan topping.
- Bourbon (optional): Adds a wonderful warmth to the topping.
How to Make Pecan Pie Cheesecake Bars
How can you beat your two favorite holiday desserts fused into one heavenly treat?
I’ll be honest – I snuck a piece (okay, maybe two) before they were fully set because the aroma was absolutely irresistible.
That bourbon-kissed pecan topping gets all caramelized and magical in the oven, while the cheesecake layer stays perfectly creamy underneath.
They’re like little squares of Southern comfort wrapped in New York-style sophistication.
Follow these simple steps to make them:
1. PREHEAT the oven to 350°F and line a 9×13-inch baking dish with parchment paper.
2. MIX the graham cracker crumbs, sugar, butter, salt, and cinnamon. Press into the baking dish and bake for 8-10 minutes. Cool and reduce oven temperature to 325°F.
3. BEAT the cream cheese and sugar until smooth. Blend in the eggs, sour cream, and vanilla on low speed until fully combined.
4. POUR the cheesecake batter over the cooled crust and bake for 20-25 minutes, until just set.
5. COOK the brown sugar, honey, butter, cream, and salt in a saucepan over medium heat until boiling. Remove from heat and stir in bourbon, vanilla, and pecans. Let cool slightly.
6. POUR the pecan mixture over the cheesecake layer, spreading evenly. Bake for another 20-25 minutes.
7. COOL completely, then CHILL for at least 4 hours or overnight. Cut into squares and serve chilled. Enjoy!
Tips for the Best Pecan Pie Cheesecake Bars
My motto for baking is: when you can’t decide between two faves – have both!
Of course, that’s easier when you combine them into one tasty bar.
Here are a few tips to ensure success:
- Use room-temperature ingredients. The warmer they are, the smoother and more lump-free the cheesecake layer will be.
- Don’t overbeat. Blend the cheesecake batter on low or by hand. Overbeating will result in air bubbles, which can cause cracks when baking.
- Toast the pecans. While the crust bakes, pop the nuts on a baking tray and toast them in the hot oven. Stir once so they don’t burn.
- Stir the topping constantly. If you let the pecan mix bubble, it’ll burn. So be sure to stir constantly to keep it from catching.
- Use a large spoon. Carefully pour the pecan filling over the back of a spoon. This will keep it from deflating the cheesecake.
- Cool completely before chilling. If you pop the bars in the fridge too soon, they’ll form condensation on top. That, in turn, will make them soggy and less appealing.
- Chill overnight. The extended time allows them to set fully and makes slicing them much easier. Let them sit at room temperature for 15 to 20 minutes before serving.
- Try creative variations. Make this recipe with other nuts, such as almonds or walnuts. Swap out the bourbon for rum or brandy. Incorporate additional spices for extra flavor, or try mini chocolate chips!
How to Store
These bars are best enjoyed chilled, making every bite a cool, creamy delight with just the right amount of crunch!
That means they’re so easy to store!
To Store: Refrigerate the cooled bars in an airtight container for up to 5 days. Store with parchment between the layers so they don’t stick.
To Freeze: Wrap individual bars tightly in plastic wrap. Place them in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the fridge before serving.
More Delicious Cheesecake Bars
Snickerdoodle Cheesecake Bars
Cannoli Cheesecake Bars
Caramel Apple Cheesecake Bars with Streusel Topping
Chocolate Cheesecake Bars
Pecan Pie Cheesecake Bars
12
servings30
minutes1
hour972
kcalRich, creamy, and irresistible, these pecan pie cheesecake bars combine a buttery crust, luscious cheesecake filling, and caramelized pecan topping.
Ingredients
- For the Crust
2 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
- For the Cheesecake Layer
3 (8 ounce) blocks cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
- For the Pecan Topping
1 cup light brown sugar, packed
1/2 cup honey
3/4 cups unsalted butter
1/4 cup heavy whipping cream
1 tablespoon bourbon, optional
1 teaspoon vanilla extract
1/4 teaspoon salt
3 1/4 cups chopped pecans
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 9×13-inch baking dish with parchment paper, allowing some overhang for easy removal.
- Make the Crust: In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, salt, and cinnamon until well combined. Press the crumb mixture firmly into the bottom of the pan in an even layer and bake for 8-10 minutes.
- Remove the crust from the oven to cool and reduce the oven temperature to 325 degrees Fahrenheit.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape the bottom and sides of the bowl and beat again until lump-free.
- Reduce the mixer to low speed and blend in the eggs, sour cream, and vanilla one at a time until smooth.
- Pour the cheesecake batter over the crust. Tap the dish on the counter a few times to release any air bubbles, then bake for 20-25 minutes, until just set on top.
- Make the Topping: While the cheesecake bakes, combine the brown sugar, honey, butter, cream, and salt in a large saucepan. Bring to a boil over medium heat, stirring constantly until the butter melts.
- Remove the saucepan from the heat and mix in the bourbon, vanilla, and pecans. Set aside to cool for 2-3 minutes.
- Assemble: Carefully pour the hot pecan mixture over the partially baked cheesecake layer. Spread evenly to cover.
- Return the dish to the oven and bake for an additional 20-25 minutes or until the pecan layer is golden and bubbling slightly at the edges.
- Remove from the oven and allow the bars to cool completely at room temperature. Then, cover and refrigerate for at least 4 hours to set (overnight is best).
- Lift the bars from the pan using the parchment paper overhang. Cut into squares and serve chilled. Enjoy!
Notes
- Use room-temperature butter, cream cheese, and eggs for a smooth filling.
- Toast the pecans for 5 to 7 minutes at 350 degrees to enhance the flavor.
- Cool the bars completely before chilling them. Then, chill them overnight for the cleanest slices.
