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Three caramel cheesecake bars with a graham cracker crust are stacked on top of each other, with caramel sauce dripping down the sides.
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5 from 7 votes

Pecan Pie Cheesecake Bars 

🥮🤎🧡 A crispy graham cracker crust, a tangy cheesecake filling, and a gooey caramel-like pecan topping in this marriage of cheesecake + pecan pie! Easy to make, great for holiday entertaining or make for Thanksgiving dessert!. It keeps well in the fridge for up to 5-7 days so you can make it in advance which is handy around the holidays.
You can double the recipe (double all ingredients) and make in a 9x13-inch pan. Baking times will remain roughly the same.
Prep Time20 minutes
Cook Time45 minutes
Course: Bars & Blondies, Cheesecake, Dessert, Pies & Cheesecake
Cuisine: Bars, Cheesecake, Dessert
Keyword: cheesecake pecan pie bars, pecan cheesecake bars, pecan pie cheesecake bars
Servings: 12
Calories: 454cal

Equipment

Ingredients

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs (I use Honey Maid brand, seems easier to find at a local grocery store than linking but any brand is fine)
  • ½ cup unsalted butter melted
  • ¼ cup granulated sugar

Cheesecake Layer

  • 16 oz cream cheese well softened to room temperature (use brick-style cream cheese, do NOT use lite or reduced fat cream cheese)
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Pecan Pie Topping

  • ½ cup brown sugar packed (I used dark brown sugar because it's richer flavored but you can use light brown sugar)
  • ¼ cup unsalted butter softened to room temperature
  • ¼ cup heavy cream at room temperature
  • 1 cup chopped pecans (chopped walnuts or a mix-and-match of both nuts will also work)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt or to taste (I use 1/2 teaspoon because I like salty-sweet desserts)

Instructions

  • Preheat oven to 350F, line an 8x8-inch pan with parchment paper and spray with cooking spray, or spray pan generously.
  • Graham Cracker Crust: To a large bowl, add all the ingredients, stir to combine and coat the crumbs evenly. Turn out into the prepared pan and using your clean fingertips, hard pack the crumbs to form an even crust layer.
    A square baking pan lined with parchment paper and filled with a pressed, crumbly golden crust sits on a marble surface.
  • Bake the crust for 10 minutes and when done, set aside to cool. While the crust bakes, move onto making the cheesecake layer.
    A square baking pan lined with parchment paper, filled with an even layer of crushed graham cracker crust on a white marble surface.
  • Cheesecake Layer: To a large bowl (the same one with the graham cracker crumbs is fine, just wipe it out with a paper towel), add the cream cheese, sugar, and using a handheld electric mixer, beat on high speed until smooth, about 3 minutes. Stop and scrape down the sides of the bowl. Tip - Make sure your cream cheese is very well softened to room temperature so you don't make this unnecessarily difficult on yourself.
    A glass bowl filled with creamy, whipped mixture being mixed by an electric hand mixer on a marble countertop.
  • Add the eggs, one at a time is preferred (despite what the photo shows), and beat well after each addition. Add the vanilla extract and beat momentarily to combine.
    A glass bowl with creamed mixture, two cracked eggs, vanilla extract, and an electric hand mixer on a marble surface.
  • Turn the cheesecake mixture out over the baked and lightly cooled crust layer. Bake for 30-35 minutes, or until the cheesecake is set in the center, but don't overbake. When done, set aside to cool while you make the pecan pie topping.
    Baking Tips - Rotate pan midway through baking to help it bake more evenly. Don't be alarmed if your cheesecake cracks. It can happen if the oven temperature is too high or the cheesecake is overbaked. Also avoid opening the oven door more than to rotate the pan once. However, even if it cracks, the pecan topping will cover it and the taste will still be great.
    A baked cheesecake in a square pan lined with parchment paper, resting on a marble surface.
  • Pecan Pie Topping: To a medium saucepan, add the brown sugar, butter, heavy cream, and heat over medium heat to melt the butter and dissolve the sugar; stir continuously with a wooden spoon.
    A saucepan containing brown sugar, cubed butter, and cream on a marble surface, ready to be mixed and heated.
  • When the mixture begins to simmer and bubble lightly, allow it to do so for about 3-4 minutes, or until it thickens slightly. Tip - Because you're not going to bake this topping, you want it to be sufficiently thick so that it will set up on top of the cheesecake layer and not be too runny, noting that everything is thicker and less runny as it cools.
    A saucepan filled with bubbling brown caramel sauce, being stirred with a white and wooden spatula on a marble surface.
  • After it has thickened slightly, add the pecans, salt, and stir to combine. Continue to stir for about 2-3 minutes, so that it's not piping hot when you pour it over the cheesecake layer (you don't want to melt it!).
    A saucepan filled with pecans coated in a thick brown caramel sauce, being stirred with a white spatula on a marble surface.
  • Combine: Gently pour the slightly cooled pecan pie mixture over the cheesecake bars, using a soft-tipped spatula to spread it as necessary over the top.
    A square baking pan filled with unbaked pecan pie bars, showing a nutty, glossy brown filling spread over a crust on parchment paper.
  • Cool To Set: Allow the bars to cool at room temp for about 30-45 minutes. Then cover tightly with foil and cool for about 2-3 hours, or overnight (or up to 2-3 days) in the fridge, before slicing and serving. Tip - Don't rush the time in the fridge for setting up since you're dealing with a warm cheesecake and warm pecan pie topping. It needs time to fully chill so plan ahead and just let it be.
    Nine square bars topped with a glossy caramel pecan glaze are arranged on a parchment-lined surface.
  • Serving: Slice and serve when ready. Slicing Tip - To get cleaner slices, use a sharp knife dipped in hot water and wipe it between each cut.
    A square dessert bar with a crumbly base, creamy middle layer, and a glossy caramel nut topping is served on a white plate.

Notes

Storage: Bars will keep airtight in the fridge for up to 5-7 days, making this an excellent make-ahead dessert for holidays including Thanksgiving or Christmas, events, or parties. I've never frozen this dessert because I'm not a fan of freezing cream cheese, but you probably can. 

Nutrition

Serving: 1serving | Calories: 454cal | Carbohydrates: 33g | Protein: 5g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 102mg | Sodium: 252mg | Potassium: 137mg | Fiber: 1g | Sugar: 26g | Vitamin A: 980IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 1mg
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