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Sarah

Pecan Pie Cheesecake Bars (9×13, Make-Ahead)

Creamy cheesecake meets glossy pecan pie topping in these easy 9×13 dessert bars. Buttery graham crust, smooth vanilla cheesecake, and a gooey pecan layer that slices clean after an overnight chill.
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Prep Time 20 minutes
Cook Time 45 minutes
Chill Time 4 hours
Total Time 9 hours
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients

  • Graham Crust
  • 2 cups (200 g) graham cracker crumbs
  • ¼ cup (50 g) light brown sugar
  • 10 Tbsp (140 g) unsalted butter, melted
  • pinch kosher salt
  • Cheesecake Layer
  • 24 oz (680 g) cream cheese, room temperature
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs + 1 yolk, room temperature
  • ¾ cup (180 g) sour cream
  • 1 tsp vanilla extract
  • 1 Tbsp cornstarch
  • Pecan Pie Topping
  • 6 Tbsp (85 g) unsalted butter
  • 1 cup (200 g) light brown sugar, packed
  • ½ cup (120 ml) light corn syrup (or maple syrup)
  • 2 Tbsp (30 ml) heavy cream
  • 1 tsp vanilla extract
  • ½ tsp kosher salt
  • 2½ cups (250 g) pecans, roughly chopped (reserve halves for top)

Equipment

  • 9×13-inch metal baking pan
  • mixing bowls
  • hand or stand mixer
  • saucepan
  • rubber spatula
  • Parchment paper
  • knife for slicing

Method

  • Preheat oven to 325°F (163°C). Line a 9×13 metal baking pan with parchment paper for easy removal.
  • Mix graham cracker crumbs, brown sugar, melted butter, and salt until combined. Press firmly into pan. Bake 8 minutes, then cool for 5 minutes.
  • Beat cream cheese and sugar until smooth. Add eggs and yolk one at a time. Mix in sour cream, vanilla, and cornstarch until just combined. Spread evenly over crust.
  • Bake 20–25 minutes until edges are set and the center jiggles slightly. Remove from oven and reduce temperature to 300°F (150°C).
  • In a saucepan, simmer butter, brown sugar, corn syrup, cream, vanilla, and salt for 2–3 minutes until glossy. Stir in pecans to coat.
  • Spoon topping evenly over cheesecake layer. Bake 10–12 minutes at 300°F until topping bubbles at edges.
  • Cool pan for 1 hour at room temperature, then chill 4–8 hours (or overnight) before slicing.

Nutrition

Calories: 360kcalCarbohydrates: 33gProtein: 5gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 210mgPotassium: 110mgFiber: 1gSugar: 26gVitamin A: 450IUCalcium: 70mgIron: 1.1mg

Notes

Maple Swap: Replace corn syrup with ½ cup maple syrup and add 1 tablespoon butter for a rich sheen.
Cake-Mix Crust: Use 1 box yellow cake mix + ½ cup melted butter + 1 egg; press and bake 10 minutes.
No-Bake Option: Assemble the no-bake crust and filling; chill 6 hours before topping.
Glass Pan: Add 5 minutes to bake times.
Serve With: No-Bake Mint Oreo Dessert or Pumpkin Chocolate Chip Muffins.
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