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Graham crust, creamy cheesecake and a gooey pecan pie top in one easy pan: that’s what makes these pecan pie cheesecake bars so good. You get two Thanksgiving favorites in one slice, and they’re easier to cut and serve than either one alone. Best of all, you can make them a day or two ahead, which frees up your oven on the big day.
why make this recipe
These bars give you the creamy bite of cheesecake and the sweet, nutty crunch of pecan pie, with a graham cracker crust underneath.
- Two desserts in one: cheesecake and pecan pie in a single pan.
- Make-ahead friendly: they taste best after a good chill, so you can bake them days before serving.
- Easy to serve: clean, bite-size squares that are perfect for a crowd.
- Great for the holidays: ideal for Thanksgiving, Friendsgiving, Christmas and potlucks.
how to make pecan pie cheesecake bars
Ingredients
For the graham cracker crust
- 1½ cups graham cracker crumbs (about 10 full sheets)
- ¼ cup packed light brown sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake layer
- 16 ounces (2 blocks) cream cheese, softened
- â…” cup granulated sugar
- 2 large eggs, room temperature
- ¼ cup sour cream
- 1 teaspoon vanilla extract
For the pecan pie topping
- 1 cup chopped pecans
- ½ cup packed light brown sugar
- â…“ cup light corn syrup (or maple syrup)
- 3 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch of salt
Directions
- Prep the pan: Heat the oven to 325°F. Line a 9×9-inch pan with parchment paper, leaving an overhang on two sides for lifting.
- Make the crust: Stir the graham cracker crumbs, ¼ cup brown sugar and melted butter until the crumbs are evenly moistened. Press firmly into the bottom of the pan.
- Pre-bake: Bake the crust for 8 minutes, then set it aside while you make the filling.
- Beat the cheesecake: Beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time, then mix in the sour cream and vanilla until just combined.
- Bake the cheesecake: Pour the filling over the warm crust and spread evenly. Bake for 30 to 35 minutes, until the edges are set and the center is barely jiggly.
- Make the topping: While it bakes, whisk the brown sugar, corn syrup, melted butter, egg, vanilla and salt in a bowl. Stir in the pecans.
- Add the pecan layer: Spoon the topping gently over the hot cheesecake and spread it to the edges.
- Bake again: Return the pan to the oven and bake for 20 to 25 minutes, until the topping is bubbling and set.
- Cool: Cool in the pan on a wire rack for 1 hour.
- Chill: Cover and refrigerate for at least 4 hours, or overnight, before lifting out and slicing into squares.
how to serve pecan pie cheesecake bars
Lift the whole slab out with the parchment and cut it into squares with a clean, sharp knife, wiping the blade between cuts. Serve chilled or at cool room temperature, with a dollop of whipped cream or a drizzle of caramel sauce. They fit nicely on a Thanksgiving dessert table next to pumpkin pie.
how to store pecan pie cheesecake bars
Keep the bars covered in the fridge for up to 5 days. For the best texture, make them 1 to 2 days before serving. To freeze, wrap the cut bars tightly and freeze for up to 2 months, then thaw overnight in the fridge.
tips to make pecan pie cheesecake bars
- Soften the cream cheese fully so the filling is smooth, not lumpy.
- Don’t overmix after adding the eggs to avoid cracks.
- Spoon the pecan topping on gently so it doesn’t break through the cheesecake layer.
- Toast the pecans first for deeper flavor.
- Chill the bars completely before cutting for clean slices.
variation
- Chocolate drizzle: drizzle melted chocolate over the chilled bars.
- Salted caramel: add a layer of caramel sauce between the cheesecake and the pecans.
- Maple pecan: use maple syrup in place of the corn syrup.
- Gingersnap crust: swap the graham crackers for crushed gingersnap cookies.
- Bourbon: add 1 tablespoon of bourbon to the pecan topping.
FAQs
Can I make pecan pie cheesecake bars ahead of time?
Yes. They’re best made 1 to 2 days ahead and kept covered in the fridge, which also makes them easier to slice.
How do I know when the cheesecake layer is done?
The edges should be set and the center should still jiggle slightly. It will firm up as it cools and chills.
Do I need a water bath?
No. Baking at a moderate temperature in a parchment-lined pan works well, and the bars are easier than a full cheesecake.
How do I get clean slices?
Chill the bars completely, then cut with a sharp knife, wiping it clean between slices.
Can I use a different pan size?
A 9×13-inch pan works too if you increase the recipe by half. Bake times may vary, so watch for set edges and a barely jiggly center.
Can I freeze pecan pie cheesecake bars?
Yes. Freeze the cut bars wrapped tightly for up to 2 months and thaw overnight in the fridge.
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Pecan Pie Cheesecake Bars
Ingredients
Equipment
Method
- Heat the oven to 325°F and line a 9×9-inch pan with parchment, leaving an overhang.
- Stir the graham crumbs, ¼ cup brown sugar and melted butter, and press firmly into the pan.
- Bake the crust 8 minutes.
- Beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time, then the sour cream and vanilla.
- Pour over the warm crust and bake 30 to 35 minutes, until the edges are set and the center is barely jiggly.
- Whisk the topping ingredients, then stir in the pecans.
- Spoon the topping gently over the hot cheesecake.
- Bake 20 to 25 minutes more until bubbling and set.
- Cool in the pan for 1 hour.
- Cover and chill at least 4 hours or overnight, then lift out and cut into squares.
