Pecan Pie Cheesecake Bars

Gooey pecan topping + creamy cheesecake on a sturdy graham crust, easy 20-minute prep, bakery-style squares you can make ahead.

Sliceable holiday bars with clean layers, glossy pecans, and a cheesecake bite that holds up on a dessert tray.

Why You’ll Love It

• Holiday-ready, make-ahead: Bars chill overnight for tidy slices—perfect for Pecan Pie Squares trays and gifting.
• Two classics in one: Buttery pecan pie topping over velvety cheesecake checks both Cheesecake With Pecans and Pecan Squares.
• Flexible base options: Graham crust now, or pivot to Pecan Pie Bars With Cake Mix Crust for shortcut bakes.
• Clean cuts, no crumbling: Structured layers designed for tidy Pecan Pie Squares Recipe style serving.
• Scales for crowds: 9×13 pan yields 24 party-size bars, great for potlucks and bake sales.

Ingredients (notes only)

Graham crust

• Graham cracker crumbs + brown sugar + melted butter + pinch salt: Presses tight for clean edges.

Cheesecake layer

• Cream cheese, sugar, eggs + yolk, sour cream, vanilla, cornstarch: Smooth, tang-balanced, sliceable.

Pecan pie topping

• Pecans (rough-chopped + halves for finish), brown sugar, light corn syrup (or maple + extra butter), butter, cream, vanilla, salt: Quick stovetop syrup for glossy, crackly top.

Optional finish

• Flaky salt: Tiny sprinkle to sharpen flavors.

Step-by-Step Instructions

1. Prep pan: Heat oven to 325°F (163°C). Line a 9×13 metal pan with parchment, overhanging long sides.
2. Make crust: Stir 2 cups graham crumbs, ¼ cup brown sugar, 10 Tbsp melted butter, pinch salt. Press firmly into pan. Bake 8 minutes; cool 5 minutes.
3. Cheesecake batter: Beat 24 oz cream cheese (room temp) with ¾ cup sugar until smooth, scrape. Beat in 2 eggs + 1 yolk, then ¾ cup sour cream, 1 tsp vanilla, 1 Tbsp cornstarch. Spread over warm crust; tap to level.
4. Bake to set: Bake 20–25 minutes until edges are set and the center wobbles in a 2-inch circle. Remove pan; reduce oven to 300°F (150°C).
5. Pecan topping (stovetop): In a saucepan, simmer 6 Tbsp butter, 1 cup brown sugar, ½ cup light corn syrup, 2 Tbsp heavy cream, 1 tsp vanilla, ½ tsp kosher salt for 2–3 minutes until glossy. Stir in 2½ cups pecans.
6. Layer + finish bake: Spoon topping evenly over cheesecake. Return to oven at 300°F for 10–12 minutes until edges bubble and topping looks set.
7. Cool & chill: Cool on a rack 1 hour, then chill at least 4 hours (overnight best) before slicing.
8. Slice clean: Lift by parchment, warm a knife under hot water, dry, and cut 24 bars (6×4).

Pro Tips

• Don’t overbake cheesecake: Pull when it still jiggles in the center; carryover heat finishes it.
• Even layer insurance: Reserve a few pecan halves to place on top after spreading for that bakery look.
• Pan matters: A metal 9×13 sets faster than glass, add 5 minutes if using glass.
• Shiny topping: Brief simmer creates a glossy syrup that sets sliceable, not sticky.

Variations (mapped to interests)

• Cheesecake Pecan Pie Bars: Add 1 Tbsp bourbon to the topping; finish with flaky salt.
• Pecan Pie Bars With Cake Mix Crust: Mix 1 box yellow cake mix + ½ cup melted butter + 1 egg to crumbs; press and bake 10 minutes, then proceed from Step 3.
• No Bake Pecan Pie Cheesecake: No-bake crust (2 cups crumbs + 10 Tbsp butter), no-bake filling (24 oz cream cheese + ⅔ cup sugar + 1 cup whipped cream or ½ can sweetened condensed milk + 1 tsp vanilla). Chill filling 6 hours. Cook topping as written, cool to syrupy warm, spread, and chill 1 hour more.
• Easy Pecan Pie Bars Simple: Skip sour cream; use 2 eggs total—firmer cheesecake bite.

How to Serve

Set on a platter with small dessert forks. Pair with cozy tray bakes like Lemon Brownie Bars, camp-night S’mores Bars, and cinnamon-sweet Churro Cheesecake Bars.

Make Ahead & Storage

• Fridge: Cover and chill up to 5 days.
• Freeze: Freeze cut bars in a single layer, then stack with parchment; keep up to 2 months. Thaw overnight in the fridge.
• Transport: Keep chilled until serving for the cleanest cuts.

FAQs

Can I use maple instead of corn syrup? Yes—use ½ cup maple plus 1 extra Tbsp butter for similar sheen.
My crust crumbles—why? Pack very firmly and bake to set; add 1–2 Tbsp more butter if crumbs look dry.
How do I avoid cracks? Use room-temp dairy, don’t overmix, and bake at moderate heat; small surface lines vanish under pecans.
Can I halve the recipe? Yes—use an 8-inch square pan; reduce times by 5–8 minutes.

Simple Nutrition Table (estimate, per bar of 24)

Calories: ~360 • Carbs: 33g • Protein: 5g • Fat: 24g • Fiber: 2g • Sodium: ~170mg
Nutrition values are estimates and vary by brands and slice size.