The Ultimate Pecan Pie Cheesecake Bars: A Decadent Holiday Treat
Estimated reading time: 7 minutes | Prep time: 25 minutes | Total time: 1 hour 30 minutes (plus 4+ hours chilling)
Key Takeaways
- Three Layers of Heaven: This recipe masterfully combines a buttery shortbread crust, a rich and creamy cheesecake filling, and a gooey, caramelized pecan pie topping for the perfect texture and flavor combination.
- Perfect for Any Skill Level: With detailed, step-by-step instructions, even beginner bakers can create these impressive homemade dessert bars from scratch.
- Make-Ahead Champion: These Pecan Pie Cheesecake Bars are an ideal make-ahead dessert. They require chilling, taste even better the next day, and freeze beautifully.
- The Star of the Dessert Table: Serve these bars chilled for a rich, satisfying treat that’s perfect for holiday gatherings like Thanksgiving and Christmas, or simply with a cup of coffee.
Table of Contents
Why You’ll Love This Pecan Pie Cheesecake Bars Recipe
Welcome to what might just be the most decadent and crowd-pleasing dessert you’ll ever make. These homemade Pecan Pie Cheesecake Bars are the ultimate dessert mashup, combining the nutty, caramelized goodness of pecan pie with the rich, tangy creaminess of classic cheesecake. It’s a simple recipe that delivers a truly show-stopping result, perfect for any occasion that calls for a memorable treat. Forget choosing between two beloved desserts—now you can have the best of both worlds in one perfect square.
What makes this family-friendly dessert so special is its symphony of textures and flavors. It all starts with a crisp, buttery shortbread crust that provides the perfect sturdy base. Next comes a velvety smooth cheesecake layer, tangy and sweet, baked just until set. The grand finale is a glorious topping of crunchy pecans suspended in a gooey, brown sugar and honey caramel. Every bite is a delightful contrast of crunchy, creamy, and chewy. Whether you’re a seasoned baker or just looking for an easy dessert to impress your guests, this recipe is a guaranteed winner.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the key to achieving the perfect texture for these Pecan Pie Cheesecake Bars. Here’s exactly what you’ll need for each delicious layer.
For the Shortbread Crust:
- 1 1/2 cups (180g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon salt
- 3/4 cup (170g) unsalted butter, cold and cubed
For the Cheesecake Filling:
- 16 ounces (452g) full-fat cream cheese, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1/4 cup (60g) sour cream, room temperature
- 1 teaspoon pure vanilla extract
For the Pecan Pie Topping:
- 1/2 cup (113g) unsalted butter
- 1 cup (200g) packed light brown sugar
- 1/3 cup (80ml) honey or light corn syrup
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 cups (225g) pecan halves, roughly chopped
Step-by-Step Instructions
Follow these simple steps to assemble and bake your dessert bars to perfection. We’ll start by making the crust, then the filling, and finally the gooey topping.
- Step 1: Preparation. First, preheat your oven to 350°F (175°C). Next, line a 9×13 inch baking pan with parchment paper, leaving an overhang on the two long sides. This will make it much easier to lift the bars out later.
- Step 2: Make the Crust. In a medium bowl, whisk together the flour, granulated sugar, and salt. Then, add the cold, cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
- Step 3: Pre-bake the Crust. Firmly press the crust mixture evenly into the bottom of your prepared pan. Bake for 15-18 minutes, or until the edges are lightly golden. After baking, set it aside on a wire rack while you prepare the filling.
- Step 4: Mix Cream Cheese and Sugar. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and creamy. It is very important to eliminate all lumps at this stage. Subsequently, add the granulated sugar and beat until well combined and smooth.
- Step 5: Add Wet Ingredients. Add the room temperature eggs one at a time, mixing on low speed just until each is incorporated. Scrape down the sides of the bowl with a spatula as needed. Finally, mix in the sour cream and vanilla extract until just combined. Be careful not to overmix, as this can cause cracks.
- Step 6: First Bake. Gently pour the cheesecake filling over the warm, pre-baked crust. Spread it into an even layer using your spatula. Bake for 20 minutes. The cheesecake should be mostly set but still have a slight wobble in the center.
- Step 7: Cook the Topping Base. While the cheesecake layer is baking, begin making the pecan topping. In a medium saucepan over medium heat, melt the butter. Next, stir in the brown sugar, honey (or corn syrup), and heavy cream.
- Step 8: Simmer and Finish. Bring the mixture to a gentle boil, stirring occasionally. Allow it to simmer for 1-2 minutes until it thickens slightly. Then, remove the pan from the heat. Carefully stir in the vanilla extract, salt, and chopped pecans until they are fully coated.
- Step 9: Add Topping and Bake Again. After the cheesecake layer has baked for 20 minutes, carefully remove the pan from the oven. Gently pour the warm pecan topping over the cheesecake, spreading it evenly. Be careful not to deflate the cheesecake layer.
- Step 10: Final Bake. Return the pan to the oven and bake for an additional 20-25 minutes. The topping should be bubbly and a deep amber color, and the cheesecake edges should be set.
- Step 11: Cool Completely. Remove the pan from the oven and place it on a wire rack. Let the bars cool completely at room temperature for about 1-2 hours. Afterwards, cover the pan with plastic wrap and transfer to the refrigerator to chill for at least 4 hours, or preferably overnight. This step is crucial for the cheesecake to set properly.
- Step 12: Slice and Serve. Once fully chilled, use the parchment paper overhangs to lift the entire block out of the pan. Place it on a cutting board. For clean cuts, use a large, sharp knife, wiping it clean with a damp, hot paper towel between each slice.
Baking Tips, Variations & Substitutions
Pro Tips for Perfect Cheesecake Bars
- Room Temperature is Key: For a lump-free cheesecake filling, your cream cheese, eggs, and sour cream absolutely must be at room temperature. This allows them to blend together into a smooth, silky emulsion.
- Do Not Overbake the Cheesecake: The biggest cause of a dry or cracked cheesecake layer is overbaking. The cheesecake layer is done when the edges are set but the center still has a slight jiggle. It will continue to set as it cools.
- Toast the Pecans: For a deeper, nuttier flavor, spread the pecans on a baking sheet and toast them at 350°F (175°C) for 5-7 minutes before chopping. Let them cool completely before adding them to the topping mixture.
- Clean Slices Every Time: The secret to perfect squares is a hot, clean knife. Run a large chef’s knife under hot water, wipe it dry, and make a cut. Repeat this process for every single cut to prevent the filling from smearing.
Easy Variations You Can Try
- Chocolate Chip Pecan: Fold 1/2 cup of semi-sweet or dark chocolate chips into the pecan topping mixture before spreading it over the cheesecake layer for an extra decadent twist.
- Bourbon or Rum Infusion: Add 1 tablespoon of bourbon or dark rum to the pecan pie topping along with the vanilla for a warm, spirited flavor note that complements the caramel and nuts beautifully.
- Different Nuts: While pecans are classic, this recipe is also delicious with walnuts or even hazelnuts. Use the same quantity and toast them beforehand for the best flavor.
- Spiced Cheesecake: Add 1/2 teaspoon of cinnamon and a pinch of nutmeg to the cheesecake filling for a warm, spiced flavor profile perfect for autumn.
How to Serve & Store Your Pecan Pie Cheesecake Bars
These Pecan Pie Cheesecake Bars are best served chilled, straight from the refrigerator, which allows the layers to set firmly for clean slicing and the best texture. They are incredibly rich on their own, but a dollop of fresh, unsweetened whipped cream or a scoop of vanilla bean ice cream provides a wonderful contrast to the sweetness.
To store leftovers, place the sliced bars in an airtight container, using parchment paper to separate layers if you need to stack them. They will keep fresh in the refrigerator for up to 5 days. For longer storage, freeze them! Place the individual bars on a baking sheet and freeze until solid. Then, wrap each bar tightly in plastic wrap and store them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before enjoying. For another fantastic holiday treat, try our incredible Bourbon Chocolate Pecan Pie.
Watch: How to Make It
Frequently Asked Questions
Can I make these Pecan Pie Cheesecake Bars ahead of time?
Yes, absolutely! This recipe is perfect for making ahead. The bars need at least 4 hours to chill and set, but they are even better if left to chill overnight. You can make them up to 2 days in advance of serving.
Can I freeze this recipe?
Absolutely! These bars freeze exceptionally well. For best results, freeze them after they are fully chilled and sliced. Wrap individual bars in plastic wrap, then place them in a freezer-safe container. They will last for up to 3 months. Thaw them in the refrigerator before serving.
Can I reduce the amount of sugar in this recipe?
You can reduce the sugar slightly, but it’s not highly recommended. Sugar provides more than just sweetness; it is critical for the texture of both the gooey pecan topping and the creamy cheesecake. Reducing it too much in the topping will result in a less caramelized, runnier consistency. If you must, try reducing the sugar in the cheesecake layer by 1/4 cup (50g) first.
Why did my cheesecake layer crack?
Cracks are usually caused by a few common issues. First, overmixing the batter after adding the eggs incorporates too much air. Second, ingredients that are too cold can cause the batter to be lumpy and split. Finally, overbaking is a primary culprit. Be sure to pull the bars from the oven when the center still has a slight wobble.
