Pecan Pie Cheesecake Bars
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Indulge in the perfect flavor combination that is my Pecan Pie Cheesecake Bars! This yummy dessert pairs the rich and buttery decadence of pecan pie with the creamy taste and texture of cheesecake. The results? The most delicious pecan cheesecake bars you’ll ever try. Seriously… they are that good!
Pecan Pie Cheesecake Bars
I’ve never met a cheesecake that I didn’t scarf down in about two seconds flat.
Between my Peach Cobbler Cheesecake, this no-bake lemon blueberry version, and — perhaps my all-time favorite — No Bake Reeses Cheesecake, I’ve got a recipe for every day of the week!
I also love cheesecake-inspired desserts. Cheesecake bar recipes have recently become my jam, and I’ve made strawberry and peppermint so far!
Next up? These decadent pecan pie cheesecake bars, of course!
A rich and smooth cheesecake layer is piled high with a homemade pecan pie topping that’s basically like a caramel sauce with nuts. YUM.
Even better, it’s so simple to make! I’d say, where do I sign up… but believe me I am fully obsessed with these pecan cheesecake bars already!!
Ingredient Notes and Substitutions
- Graham Cracker Crumbs – These days, you can find pre-crushed graham crackers at the supermarket!
I love how easy it is to create the crust for this pecan pie cheesecake bars recipe.
Alternatively, you can buy regular graham crackers and crush them yourself.
- Butter – You’ll also need butter for the crust and the topping. I like unsalted best for cheesecake bar recipes myself, but you could use salted.
- Plain Yogurt – Sometimes I use sour cream instead, so feel free to do the same depending on what you have on hand.
- Cream Cheese – For the cheesecake layer, of course! Make sure to bring it to room temperature before using.
- Pecan Pieces – Well, they wouldn’t be caramel pecan cheesecake bars without those nuts! Buy them in pieces or rough chop whole pecans yourself.
Helpful Tips for Making Pecan Cheesecake Bars
- Use room temperature ingredients.
You’ll note that I mention to bring the cream cheese to room temperature before getting started.
It’s very important to make sure that the yogurt and eggs are also at room temp.
Why? It’s guarantees a smooth filling and is the best way to prevent the cheesecake layer from cracking while it bakes!
- The perfect crust.
Once you’ve made your graham cracker crust, use the bottom of a glass to press everything firmly into the bottom of the pan.
You’ll have a more solid foundation for the other layers, and your crust will stay put when you slice the bars.
- No need for a Bain Marie.
One way to ensure a perfectly baked cheesecake every time is to place a water bath (Bain Marie) in the oven while it cooks.
You won’t need to worry about that for these pecan cheesecake bars as the creamy center layer is on the thinner side.
Storing Caramel Pecan Cheesecake Bars
Due to all the dairy, pecan pie cheesecake bars shouldn’t be left out for more than 2 hours.
They also must be stored in the refrigerator. Place them in an airtight container, and they will keep for up to a week!
Kitchen Tools You Will Need
- 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for savory recipes too.
- Parchment paper – To keep your bars from sticking to the baking dish.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Electric Hand Mixer – I’ve had this one in my kitchen forever and it still works beautifully.
- Saucepan – To make the caramel pecan topping.
Cheesecake Bar Recipes FAQ
Because you’re making your pecan pie cheesecake bars in a 9×13 baking dish, it wouldn’t make much sense to use a pre-made crust.
They typically only come in round shapes, so you’ll have to do a lot of fanagling to make it fit into the baking dish.
Making the crust from scratch only takes a few minutes, and it’s honestly your best bet!
Remember that all of the ingredients must be at room temperature before mixing! And, make sure not to overmix the batter before you bake it.
As it cooks, keep a close eye on that creamy layer. Once it’s just set and no longer jiggly, pull it out and add the pecan layer.
You can, but it wouldn’t be a caramel pecan cheesecake bars recipe, would it?
That said, you can feel free to experiment with other types of nuts if you’d like. Walnuts and almonds are both great options!
Enjoy!
With love, from our simple kitchen to yours.
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Other Fall Dessert Recipes
Pecan Pie Cheesecake Bars
Ingredients
Crust
- 3 cups graham cracker crumbs
- 3 tablespoons brown sugar
- 10 tablespoons butter, melted
Cheesecake Layer
- 3 8-ounce packages of cream cheese, room temperature
- 1 cup powdered sugar
- 1/2 cup plain yogurt
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- 3 large eggs, room temperature
Pecan Pie Topping
- 8 tablespoons unsalted butter
- 1 cup light brown sugar, packed
- 1/2 cup light corn syrup
- 1/2 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 3 cups pecan pieces
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking pan with cooking spray, and line it with parchment paper.
- Crust: In a medium bowl, mix the graham cracker crumbs, brown sugar, and melted butter until the crumbs are well coated. Firmly press the crumbs into the bottom of the baking pan, and bake the crust for 10 minutes.
- Cheesecake Layer: Use an electric mixer to blend the cream cheese and powdered sugar in a large mixing bowl until smooth. Add the yogurt, vanilla extract, and flour, and continue mixing. Add one egg at a time, and blend until the last egg is just mixed. Pour the cheesecake filling over the baked crust and smooth it out. Bake the cheesecake for 30 minutes or until the cheesecake layer is set and no longer jiggly.
- Pecan Pie Layer: Melt the butter in a small saucepan over medium heat. Stir in the brown sugar, corn syrup, and heavy whipping cream. Add the vanilla extract and pecan pieces and stir constantly until the mixture starts to boil around the edge of the saucepan, or for about 4-5 minutes. Remove the mixture from the heat, and carefully spoon the pecan layer over the cheesecake until it is completely covered.
- Let the cheesecake bars cool to room temperature, then cover them with plastic wrap and chill in the fridge for at least 3 hours. Slice and serve chilled.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2023
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I have been making your Pecan Pie Bars for years and figured I would give this new one a try. They are so good and the cheesecake layer really makes this bar amazing!
Hi Deborah!
We’re so glad you enjoy this recipe!! I love the cheesecake layer too.
TSRI Team Member,
Devlyn
can sour cream be use instead of yogurt in this recipe?
Hi Dee!
We have not tried that. If you do, let us know how it turns out!
TSRI Team Member,
Devlyn
Can you freeze these bars?
Hi Barb!
They can be frozen for up to 2 months. Hope this helps!
TSRI Team Member,
Devlyn