Looking for a dish that wows your guests without stressing you out? These Pecan Pie Cheesecake Bars are the answer for your next holiday gathering.
They bring together two of the best desserts in every single bite. You get the creamy dreaminess of cheesecake and the crunch of pecans. It is pure holiday magic in a pan.
Why You’ll Love This Recipe
This recipe is a total winner because it is so easy to share. You can slice these into small squares for a big crowd. They are much easier to serve than a traditional messy pie.
The combination of textures is what makes this recipe special. You have a buttery crust, a smooth center, and a caramelized pecan top. It is the ultimate comfort food for a chilly evening.
Simple Cooking Steps
Making these bars is much simpler than it looks. You build it in layers, starting with a quick graham cracker crust. Even if you are a beginner, you can master this impressive dessert.
The cheesecake layer bakes first to get nice and steady. Then, you simply pour the sweet pecan mixture over the top. It finishes in the oven until everything is golden and perfectly set.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Using fresh pecans will give you the best flavor and crunch.
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, room temperature
- 1/2 cup granulated sugar (for filling)
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup pecans, roughly chopped
- 1/2 cup light brown sugar, packed
- 1/4 cup light corn syrup
- 2 tablespoons unsalted butter, melted (for topping)
- 1/4 teaspoon fine sea salt
Step-by-Step Instructions
- Preheat a convection oven to 350°F (175°C) and line a 9×9 inch square baking pan with parchment paper.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and 1/2 cup melted butter.
- Press the mixture firmly into an even layer at the base of the prepared pan.
- Blind bake the crust for 10 minutes until golden; remove from oven and allow to cool.
- In a stand mixer, cream the 16 ounces of cream cheese and 1/2 cup sugar until smooth.
- Incorporate eggs one at a time on low speed, then fold in the sour cream and vanilla extract.
- Pour the cheesecake batter over the par-baked crust and bake for 35 minutes.
- While the cheesecake bakes, whisk together chopped pecans, brown sugar, corn syrup, 2 tablespoons melted butter, and salt.
- Carefully distribute the pecan mixture over the top of the cheesecake layer after the 35-minute bake.
- Return the pan to the oven for 15 minutes to allow the topping to caramelize.
- Cool on a wire rack for 1 hour, then refrigerate for at least 4 hours before slicing.
Best Ways to Enjoy It
Serve these bars chilled for the cleanest slices and best texture. They look beautiful on a festive dessert platter next to some fresh berries. You can even add a small dollop of whipped cream on top.
These are wonderful paired with a hot cup of coffee or tea. If you are feeling extra indulgent, serve them with a scoop of vanilla ice cream. Your family will keep coming back for seconds!
Storage & Reheating
Keep any leftover bars in an airtight container in the refrigerator. They will stay fresh and delicious for up to 4 days. This makes them a great make-ahead option for busy holidays.
You can also freeze these bars for up to two months. Wrap them individually in plastic wrap and then foil. Just thaw them in the fridge overnight before you plan to serve them.
Recipe Tips
- Always use room temperature cream cheese to avoid a lumpy filling.
- Don’t skip the parchment paper overhang for easy removal from the pan.
- Avoid overbeating the eggs to keep the cheesecake from cracking.
- Chop your pecans into small bits so the bars are easier to slice.
- For Thanksgiving, double the batch because these disappear very fast.
- Wait until the bars are completely cold before you try to cut them.
- Use a sharp knife dipped in warm water for the cleanest edges.
Ways to Switch It Up
- Add a handful of chocolate chips to the pecan topping for extra decadence.
- Swap the graham crackers for gingersnaps to give it a spicy fall twist.
- Drizzle a little extra caramel sauce over the top before serving.
- Use walnuts instead of pecans if that is what you have on hand.
Common Questions
Can I make these a day in advance?
Yes, these actually taste better after sitting in the fridge overnight. The flavors meld together and the cheesecake sets up perfectly. It is a huge time-saver for big dinners.
What if I don’t have a convection oven?
You can use a standard oven at the same temperature. Just keep an eye on the edges to make sure they don’t get too dark. You might need to add a few extra minutes to the bake time.
How do I know when the cheesecake is done?
The edges should be set and slightly puffed. The center should still have a slight jiggle when you gently shake the pan. It will firm up completely as it cools in the fridge.
I hope these cozy bars bring a little extra sweetness to your holiday table this year. They are truly a joy to share with the people you love. Happy baking!
— Lidia
Pecan Pie Cheesecake Bars
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 large egg s
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup pecans , roughly chopped
- 1/2 cup light brown sugar, packed
- 1/4 cup light corn syrup
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon fine sea salt
Instructions
- Preheat a convection oven to 350°F (175°C) and line a 9x9 inch square baking pan with parchment paper, leaving an overhang on two sides.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and 1/2 cup melted butter; press the mixture firmly into an even layer at the base of the prepared pan.
- Blind bake the crust for 10 minutes until golden; remove from oven and allow to cool while preparing the filling.
- In a stand mixer fitted with a paddle attachment, cream the 16 ounces of cream cheese and 1/2 cup sugar until smooth and free of lumps.
- Incorporate eggs one at a time on low speed, then fold in the sour cream and vanilla extract until the mixture is homogenous.
- Pour the cheesecake batter over the par-baked crust and bake for 35 minutes or until the edges are set and the center has a slight jiggle.
- While the cheesecake bakes, whisk together chopped pecans, brown sugar, corn syrup, 2 tablespoons melted butter, and salt in a small bowl.
- Carefully distribute the pecan mixture over the top of the cheesecake layer once the initial 35-minute bake is complete.
- Return the pan to the oven for 15 minutes to allow the pecan topping to caramelize and set.
- Cool the pan on a wire rack for 1 hour, then refrigerate for a minimum of 4 hours before slicing into 16 bars.
