Creamy Pecan Pie Cheesecake Bars (Perfect Hybrid!)

The Ultimate Pecan Pie Cheesecake Bars: A Gooey, Creamy Dream Recipe

Estimated reading time: 7 minutes  |  Prep time: 30 minutes  |  Total time: 9 hours (includes chilling)

Key Takeaways

• Three Desserts in One: Experience the magic of a buttery shortbread crust, a silky-smooth cheesecake filling, and a gooey, caramel-pecan topping all in a single, perfect bite.
• Perfect Make-Ahead Recipe: These bars require a long chilling time, making them the ideal dessert to prepare a day or two before a party, holiday, or family gathering.
• Freezer-Friendly Champion: This recipe freezes exceptionally well, allowing you to stock up on a delicious homemade dessert for any occasion.
• Visually Stunning Layers: Our tips on proper chilling and slicing ensure you get beautiful, clean layers that will impress everyone.
• Holiday Favorite: The classic flavors of pecan pie and cheesecake make these bars a guaranteed hit for Thanksgiving, Christmas, or any fall and winter celebration.

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 three beloved classics into one easy-to-serve bar. Imagine a buttery, melt-in-your-mouth shortbread crust providing the perfect sturdy base. On top of that sits a layer of rich, tangy, and impossibly creamy cheesecake, baked to perfection. And the grand finale? A generous topping of gooey, caramel-like pecan pie filling, loaded with toasted pecans for that essential crunch.

What makes this simple recipe so special is how the distinct layers complement each other. The tang of the cheesecake cuts through the sweetness of the pecan topping, while the shortbread crust adds a savory, crumbly texture that ties everything together. It’s a truly unforgettable flavor experience. Whether you’re looking for a show-stopping Thanksgiving dessert that’s easier to serve than a traditional pie, a treat for a potluck, or simply a family-friendly dessert to enjoy over the weekend, these bars are the answer. They are rich, satisfying, and look absolutely beautiful with their well-defined layers.

Ingredients You’ll Need

Using high-quality, room-temperature ingredients is the key to achieving the perfect texture in 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
• 1/4 teaspoon salt
• 3/4 cup (170g) unsalted butter, cold and cut into small cubes

For the Creamy Cheesecake Filling

• 16 oz (452g) full-fat block cream cheese, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 2 large eggs, at room temperature
• 1/4 cup (60g) full-fat sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon all-purpose flour

For the Gooey Pecan Pie Topping

• 1/2 cup (113g) unsalted butter
• 1 cup (200g) packed light brown sugar
• 1/2 cup (120ml) light corn syrup
• 1 large egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 2 cups (240g) pecan halves, roughly chopped

Equipment Needed

• 9×13 inch (23×33 cm) baking pan
• Parchment paper
• Large, medium, and small mixing bowls
• Small saucepan
• Electric stand mixer with a paddle attachment, or a hand mixer
• Rubber spatula & Whisk
• Measuring cups and spoons
• Wire cooling rack

Step-by-Step Instructions

Follow these simple steps to create the most incredible homemade dessert. We’ll build the bars layer by layer for a perfect result.

1. Step 1: Prepare the Pan and Oven. First, preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the two long sides to act as handles. This is crucial for easy removal later.
2. Step 2: Make the Shortbread Crust. In a large bowl, whisk together the flour, granulated sugar, and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse, damp sand. Don’t overwork it.
3. Step 3: Par-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 just beginning to turn lightly golden. Set the crust aside while you prepare the next layer, leaving the oven on.
4. Step 4: Mix the Cheesecake Filling. In the bowl of a stand mixer, beat the softened cream cheese on medium speed until completely smooth and free of lumps. Add the granulated sugar and beat until combined, scraping down the sides of the bowl. Reduce the speed to low and add the room temperature eggs, one at a time, mixing just until the yolk disappears. Overmixing here can cause cracks! Gently mix in the sour cream, vanilla extract, and 1 tablespoon of flour until just combined.
5. Step 5: Assemble and First Bake. Pour the cheesecake filling evenly over the warm, par-baked crust and smooth the top with a spatula. Place the pan back into the oven and bake for 20 minutes. The cheesecake should be mostly set but still have a slight wobble in the center.
6. Step 6: Cook the Pecan Topping. While the cheesecake layer is baking, prepare the topping. In a small saucepan over medium heat, melt the butter with the brown sugar and corn syrup. Bring the mixture to a gentle boil, stirring constantly for one minute to dissolve the sugar. Remove the pan from the heat.
7. Step 7: Finish the Topping. To temper the egg, very slowly pour a small amount (about two tablespoons) of the hot sugar mixture into your lightly beaten egg while whisking constantly. This prevents the egg from scrambling. Continue to slowly stream in the rest of the hot mixture while whisking. Finally, stir in the vanilla, salt, and chopped pecans.
8. Step 8: Add Topping and Final Bake. After the cheesecake layer’s initial 20-minute bake, carefully remove it from the oven. Gently pour the warm pecan topping over the surface, spreading it as evenly as possible. Return the pan to the oven and bake for an additional 25-30 minutes, until the topping is bubbly and the cheesecake is set around the edges.
9. Step 9: Cool Completely. This step is critical! Let the pan cool completely on a wire rack at room temperature for 1-2 hours. Afterwards, cover the pan loosely with plastic wrap and transfer it to the refrigerator. Chill for at least 6 hours, but overnight is best to allow the cheesecake to fully set and the flavors to meld.
10. Step 10: Slice and Serve. Once fully chilled, use the parchment paper handles to lift the entire slab out of the pan. For clean, beautiful cuts, use a large, sharp knife. Wipe the blade clean with a hot, damp cloth between each slice. This extra step ensures you get those gorgeous, well-defined layers.

Baking Tips, Variations & Substitutions

Pro Tips for Perfect Pecan Pie Cheesecake Bars

• Room Temperature is Key: For a silky-smooth, lump-free cheesecake layer, your cream cheese, eggs, and sour cream absolutely must be at room temperature. This allows them to emulsify properly. Take them out of the fridge at least 1-2 hours before you begin.
• Don’t Overmix the Cheesecake: When you add the eggs, mix on low speed and only until they are just incorporated. Overmixing whips too much air into the batter, which causes it to puff up dramatically in the oven and then sink and crack as it cools.
• Toast Your Pecans: For a deeper, more robust nutty flavor, spread the pecan halves on a baking sheet and toast them at 350°F (175°C) for 5-7 minutes until fragrant. Let them cool completely before chopping and adding them to the topping.
• Patience is a Virtue: Do not rush the cooling and chilling process. Cutting into the bars before the cheesecake has fully set will result in a messy, soft texture. The long chill in the refrigerator is essential for firm, sliceable bars with clean layers.

Easy Variations You Can Try

• Chocolate Chip Pecan Bars: Fold 1 cup of semi-sweet chocolate chips into the pecan topping mixture before pouring it over the cheesecake layer.
• Bourbon Pecan Bars: Add 1-2 tablespoons of your favorite bourbon to the pecan topping along with the vanilla extract for a warm, rich flavor note.
• Gluten-Free Adaptation: To make this recipe gluten-free, simply substitute the all-purpose flour in the crust with a high-quality, 1-to-1 gluten-free baking flour blend. Use the same GF blend or cornstarch for the single tablespoon of flour in the cheesecake filling.
• Salted Caramel Drizzle: After the bars have chilled completely, drizzle them with your favorite salted caramel sauce for an extra layer of decadence.

How to Serve & Store Your Pecan Pie Cheesecake Bars

Serve these rich and delicious bars chilled, directly from the refrigerator. Their complex flavor profile makes them a complete dessert on their own, but they are also fantastic with a dollop of unsweetened whipped cream or a small scoop of vanilla bean ice cream to balance the sweetness. They are the perfect ending to a holiday meal or a wonderful treat with a cup of coffee.

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, these bars freeze exceptionally well. Place them on a baking sheet in the freezer until firm (about 1 hour), then wrap each bar individually in plastic wrap and store them in a freezer-safe bag or container for up to 3 months. To enjoy, simply thaw them overnight in the refrigerator. This is a great way to have a homemade dessert ready to go! If you love make-ahead desserts, you should try our fudgy brownie recipe next.

Watch: How to Make It

Frequently Asked Questions