Pecan Pie Cheesecake Bars - Irresistible Dessert Bars

These Pecan Pie Cheesecake Bars combine the best of both worlds—smooth, rich cheesecake layered over a buttery crust and topped with a luscious pecan pie filling. Perfect for Thanksgiving, potlucks, or whenever you crave a decadent dessert with a satisfying crunch. Each bite delivers creamy, nutty sweetness with just the right balance of texture and flavor.

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Prep Time 25

Cook Time 55

Rest Time 2

Total Time 3 20

Servings: 12

Course: Desert

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

Crust:

150 g graham cracker crumbs
75 g unsalted butter, melted
2 tbsp granulated sugar

Cheesecake Layer:

450 g cream cheese, softened
100 g granulated sugar
2 large eggs
1 tsp vanilla extract
60 ml sour cream

Pecan Pie Topping:

100 g brown sugar
60 ml corn syrup light or dark
1 tsp vanilla extract
1/4 tsp salt
2 large eggs
150 g chopped pecans

Method

Preheat oven to 165°C. Line a 9x9-inch (23x23 cm) baking pan with parchment paper.
Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes and let cool.
Prepare the cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Add vanilla and sour cream. Pour over the crust and spread evenly.
Bake the cheesecake for 25–30 minutes until just set. Let it cool for 10 minutes.
Make the pecan pie topping: In a bowl, mix brown sugar, corn syrup, vanilla, salt, and eggs. Stir in chopped pecans.
Pour topping gently over the cooled cheesecake layer. Bake for another 20–25 minutes, or until topping is set.
Cool completely, then refrigerate for at least 2 hours before cutting into bars.
Slice and serve! Store leftovers in the fridge for up to 5 days.

Notes

For easier cutting, freeze bars for 30 minutes before slicing.

Toast the pecans before using for extra flavor.

Can be made 1–2 days ahead and stored in the fridge.