The Ultimate Pecan Pie Cheesecake Bars: A Decadent Holiday Treat
Estimated reading time: 7 minutes | Prep time: 30 minutes | Total time: 6 hours 30 minutes (includes chilling)
Key Takeaways
- Unforgettable Flavor Fusion: Experience three perfect dessert layers in one bite—a buttery shortbread crust, a silky-smooth cream cheese filling, and a rich, gooey pecan pie topping.
- Beginner-Friendly Recipe: This guide provides simple, step-by-step instructions that make this impressive homemade dessert achievable for bakers of all skill levels.
- Perfect for Holidays & Events: These bars can be made up to two days in advance and are freezer-friendly, making them the ideal stress-free dessert for Thanksgiving, Christmas, or parties.
- Versatile & Delicious: Serve these rich bars chilled on their own, or elevate them with a scoop of vanilla ice cream for the ultimate family-friendly dessert experience.
Table of Contents
Why You’ll Love This Pecan Pie Cheesecake Bars Recipe
Welcome to the dessert mashup you never knew you needed! This recipe for Pecan Pie Cheesecake Bars combines the best parts of two classic holiday desserts into one unforgettable treat. Imagine a crisp, buttery shortbread crust providing the perfect foundation for a rich, tangy, and incredibly creamy cheesecake layer. As if that weren’t enough, it’s all crowned with a sweet, gooey, caramel-like pecan pie topping that delivers the perfect crunch and nutty flavor. It’s pure dessert perfection, made from scratch with simple ingredients.
What makes this homemade recipe truly special is its stunning layers and complex flavors that are surprisingly easy to achieve. Each component is prepared separately and then layered together, creating a beautiful and delicious result that looks like it came straight from a professional bakery. This is more than just a recipe; it’s a showstopper. Whether you’re looking for a standout dessert for your Thanksgiving feast, a Christmas party, or simply a decadent treat to share with family, these Pecan Pie Cheesecake Bars are guaranteed to be a hit. They offer the perfect texture and taste in every single bite.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients where specified is the key to achieving the perfect texture for these Pecan Pie Cheesecake Bars. Here’s what you’ll need for each delicious layer.
For the Buttery Shortbread Crust:
- 1 1/2 cups (180g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 tsp salt
- 3/4 cup (170g) unsalted butter, cold and cubed
For the Creamy Cheesecake Filling:
- 16 oz (452g) full-fat cream cheese, softened to room temperature
- 2/3 cup (133g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (60g) sour cream, at room temperature
- 1 tsp vanilla extract
For the Gooey Pecan Pie Topping:
- 1/2 cup (113g) unsalted butter
- 1 cup (200g) packed light brown sugar
- 1/3 cup (80ml) light corn syrup or honey
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups (165g) pecan halves or large pieces
Step-by-Step Instructions
Follow these simple steps to create the most delicious dessert bars from scratch. A kitchen scale is highly recommended for accurate measurements.
- Prepare Pan and Oven: First, preheat your oven to 350°F (175°C). Next, line a 9×9 inch square baking pan with parchment paper, leaving an overhang on two sides. This overhang will act as handles to lift the bars out later for easy slicing.
- Make the Shortbread Crust: In a medium bowl, whisk together the all-purpose 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, wet sand.
- Pre-Bake the Crust: Firmly press the crust mixture evenly into the bottom of your prepared pan. Next, bake for 15-18 minutes, or until the edges are lightly golden. Let the crust cool slightly on a wire rack while you prepare the next layer.
- Prepare the Cheesecake Filling: In a large bowl using an electric mixer, beat the room temperature cream cheese on medium speed until completely smooth and free of lumps. Subsequently, add the granulated sugar and beat until well combined. It is important to scrape down the sides of the bowl to ensure everything is incorporated.
- Finish the Cheesecake Batter: Add the eggs one at a time, mixing on low speed until just combined after each addition. Be careful not to overmix here. Finally, gently stir in the sour cream and vanilla extract with a spatula until the mixture is smooth.
- Bake the Cheesecake Layer: Pour the cheesecake filling evenly over the pre-baked shortbread crust. Next, bake for 20-25 minutes. The cheesecake should be mostly set, but the center will still have a slight jiggle.
- Create the Pecan Topping: While the cheesecake is baking, prepare the topping. In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and corn syrup until the sugar has dissolved. Bring the mixture to a gentle boil and let it cook for exactly one minute, stirring constantly.
- Finalize the Topping: Remove the saucepan from the heat. Then, carefully whisk in the heavy cream, vanilla extract, and salt. The mixture will bubble up, so be cautious. Lastly, fold in the pecans until they are fully coated.
- Assemble and Final Bake: After the cheesecake layer’s initial bake, carefully remove the pan from the oven. Gently pour the warm pecan pie topping over the cheesecake, spreading it evenly with a spatula. Return the pan to the oven and bake for an additional 15-20 minutes, until the topping is bubbly and slightly darkened.
- Cool and Chill: Let the bars cool completely in the pan on a wire rack for at least 1 hour. Afterward, cover the pan with plastic wrap and transfer to the refrigerator. You must chill the bars for at least 4 hours, or preferably overnight, to allow them to set fully. This step is critical for clean cuts.
- Slice and Serve: Once fully chilled, use the parchment paper handles to lift the bars out of the pan. Place them on a cutting board and use a sharp knife to cut them into 16 squares. For the cleanest cuts, wipe the knife with a damp cloth between each slice.
Baking Tips, Variations & Substitutions
Pro Tips for Perfect Pecan Pie Cheesecake Bars
- Room Temperature is Key: For a silky-smooth cheesecake layer without lumps, your cream cheese, eggs, and sour cream absolutely must be at room temperature. Take them out of the fridge at least 1-2 hours before you begin.
- Avoid Overmixing the Filling: When making the cheesecake filling, mix on low speed after adding the eggs. Overmixing incorporates too much air, which can cause the cheesecake layer to puff up and then crack as it cools.
- Don’t Rush the Chill Time: Chilling is not optional! A minimum of 4 hours in the refrigerator (or overnight) is essential for the cheesecake to set properly. This ensures a firm texture and allows you to make clean, beautiful slices.
- Toast the Pecans: For a deeper, nuttier flavor, you can toast the pecans before adding them to the topping. Simply spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant. Let them cool before using.
- Use Parchment Paper Handles: Leaving an overhang of parchment paper on two sides of the pan is a simple trick that makes lifting the entire block of bars out for cutting incredibly easy and clean.
Easy Variations You Can Try
- Chocolate Drizzle: After the bars are chilled and sliced, melt some semi-sweet chocolate and drizzle it over the top for an extra layer of decadence.
- Try Different Nuts: Walnuts would be a fantastic substitute for pecans. You can use an equal amount of chopped walnuts for a similar rich, nutty flavor profile.
- Add a Pinch of Spice: Add 1/2 teaspoon of cinnamon to the shortbread crust or the pecan topping to introduce a warm, spiced flavor that complements the other ingredients perfectly.
- Salted Caramel Finish: After spreading the pecan topping, sprinkle a little flaky sea salt over the top before the final bake. This enhances the sweet and savory contrast.
How to Serve & Store Your Pecan Pie Cheesecake Bars
These Pecan Pie Cheesecake Bars are best served chilled, straight from the refrigerator, to maintain their firm texture. They are incredibly rich and delicious on their own, but can also be served with a dollop of fresh whipped cream or a small scoop of vanilla bean ice cream to balance the sweetness. To store, place the sliced bars in a single layer in an airtight container. They will keep in the refrigerator for up to 5 days. For longer storage, you can freeze the bars for up to 2 months. To freeze, wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container. Thaw them in the refrigerator overnight before serving for the best taste and texture. If you love decadent desserts, you should try our favorite soft and chewy brownie recipe next!
Watch: How to Make It
Frequently Asked Questions
Can I make these Pecan Pie Cheesecake Bars ahead of time?
Yes, this is a perfect make-ahead dessert! You can bake the bars completely, let them cool and chill, then cover and store them in the refrigerator for up to 2 days before serving. This allows the flavors to meld together beautifully.
Can I freeze this recipe?
Absolutely! These bars freeze exceptionally well. For best results, freeze them after they are fully chilled and sliced. Wrap each bar individually in plastic wrap and then place them in a freezer-safe container or bag. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Can I reduce the sugar?
You can slightly reduce the sugar in the cheesecake layer by a few tablespoons without a major impact on texture. However, I do not recommend reducing the sugar in the pecan pie topping, as it is crucial for creating the correct gooey, caramel-like consistency that holds the pecans together.
Do I have to use a 9×9 inch pan?
A 9×9 inch pan is ideal for the thickness of these bars. You could also use an 8×8 inch pan for slightly thicker bars, but you will need to increase the baking time by 5-10 minutes for each stage. An 11×7 inch pan would also work for slightly thinner bars.
