The layers in these Pecan Pie Cheesecake Bars are truly irresistible. A graham cracker crust, sweet cheesecake filling, and pecan pie topping come together in every bite, making these bars a standout among holiday dessert recipes.
The combination of sticky-sweet pecan pie and soft, creamy cheesecake makes these bars a delicious twist on a classic. Even better, they’re especially convenient when Thanksgiving dinner includes a crowd.
The bars can be sliced ahead of time so guests can easily grab a piece from the dessert buffet. There’s no need to cut and serve individual pie slices throughout the meal.
Each bar has all the familiar goodness of pecan pie paired with a rich cheesecake base. It’s a fun way to give a traditional Thanksgiving dessert a slightly unexpected twist.
For a smooth, creamy filling, use an electric stand mixer fitted with a whisk attachment. Beat the cheesecake ingredients until fluffy, smooth, and creamy, which should take just a few minutes.
When adding the pecan layer, pour the mixture slowly over the cheesecake using a spoon. This helps keep the nut mixture from sinking to the bottom.
Store the cheesecake bars in an airtight container in the refrigerator. They taste especially good served cold.
Prep Time
30 minutes
Cook Time
35 minutes
Additional Time
4 hours
Total Time
5 hours 5 minutes
Ingredients
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2 ½ cups graham cracker crumbs (about 18 full size grahams)
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¼ cup granulated sugar
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½ cup unsalted butter, melted
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2 packages (8 ounce each) cream cheese, softened
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¾ cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 cup light brown sugar, packed
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½ cup light corn syrup
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½ cup heavy whipping cream
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¼ cup unsalted butter
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½ teaspoon kosher salt
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1 teaspoon vanilla extract
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2 cups chopped pecans
Instructions
- Prepare a 13 × 9-inch baking dish by lining it with parchment paper, then set it aside.
- Add the graham crackers and sugar to a food processor and pulse until finely crushed. Pour in the melted butter and pulse again until the mixture is evenly combined. Press the crust firmly into the bottom of the prepared baking dish using the palm of your hand or the bottom of a cup. Set aside.
- For the cheesecake layer, combine the cream cheese, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat for about 3 to 5 minutes, until the mixture is smooth and fluffy. Pour the filling over the graham cracker crust and set aside.
- Prepare the pecan pie layer by combining the brown sugar, corn syrup, cream, butter, and salt in a small saucepan over medium heat. Bring the mixture to a boil, stirring constantly, and continue boiling for 1 full minute. Remove the saucepan from the heat and stir in the vanilla and chopped pecans.
- Let the pecan mixture cool slightly, then slowly spoon it over the cheesecake layer. Pouring it gently with a spoon helps keep the pecan mixture from sinking to the bottom.
- Bake the bars at 350°F for 35 minutes. Remove from the oven and allow them to cool completely.
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight. Once chilled, slice into bars and serve.
Notes
- Graham Cracker Crumbs – Ready-made graham cracker crumbs can be used, or make your own by placing graham crackers in a resealable plastic bag and crushing them with a rolling pin.
- Why are the bars sticking to the pan? Line the baking dish with parchment paper before adding the graham cracker crust. For extra protection against sticking, lightly coat the parchment paper with baking spray.
- Freezer friendly – These bars freeze well when stored in freezer bags. Thaw them at room temperature or let them defrost overnight in the refrigerator.
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