Irresistible Pecan Pie Cheesecake Bars You’ll Want to Bake

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Pecan Pie Cheesecake Bars are just one of those desserts that solve so many “what should I bring” crises. You know, the ones where you’re halfway out the door, and suddenly that potluck invite hits different because now you’re expected to blow minds? If you’ve ever juggled between wanting something classic (like your grandma’s pecan pie) and something a bit more “bring the wow,” you’re in the right place. I stumbled into these the same day I realized Pecan Pie Brownies Chocolate and Deliciously Easy Pecan Pie Cheesecake for Your Next Celebration could exist together in one world. So let’s just say these bars are the best of both… and then some.

The Best Pecan Pie Cheesecake Bars

I’ll be honest, I first whipped these up because I couldn’t decide between pecan pie and cheesecake. Big commitment issues. The magic here is how outrageously creamy and nutty these bars turn out. You get a buttery crust that holds up (no soggy bottoms, thank you very much), cheesecake that’s velvety but still light, and then that sticky-sweet layer of pecans on top. It’s like a five-star restaurant dessert, but you don’t have to wear real pants.

What I really love? These bars taste like you fussed for hours, but I promise you, it’s “mix and pour” level easy. There’s just something about that gooey pecan topping over cool, tangy cheesecake that makes people go silent—except for the occasional “Mmmm.” Honestly, nobody will care if the squares are perfect.

I even made these for a family barbecue last summer and, no kidding, people ate them before the hot dogs had a chance. That’s just science.

Ingredient Notes

Here’s the scoop on what you’ll need to make pecan pie cheesecake bars (heads up, nothing fancy):

Graham crackers or digestive biscuits: Smashed up for that base. You could use vanilla wafers, I won’t tell.
Butter: Good old, unsalted. If all you’ve got is salted, just skip a pinch of salt later.
Cream cheese: Full-fat is what keeps these cheesecake bars ultra creamy. Don’t go low fat—no flavor.
Sugar: White sugar for the cheesecake and brown sugar for that pecan pie flavor hit on top.
Eggs: Room temp, if you remember (not a deal-breaker though).
Vanilla extract: Go for real vanilla if you can, but imitation works okay in a pinch.
Pecans: Whole or chopped, doesn’t matter as long as they’re fresh. Rancid nuts will ruin the whole thing.
A splash of cream or evaporated milk: This takes the filling from ordinary to amazing.

If you want to switch things up, add a little cinnamon in the crust or even a drizzle of caramel on top (wild, I know). Think of the base recipe as your canvas.

“I brought these Pecan Pie Cheesecake Bars to my church bake sale, and people acted like I’d unveiled a new iPhone. Barely had time to put the pan down!”
— Rachel, reader in Tennessee

Step by Step Instructions

First things first: preheat your oven to 350°F. Nobody wants to wait for an oven when your batter is ready.

Start with the crust. Mix crushed graham crackers with melted butter and a little sugar. Press this evenly in your baking pan—I like to use my hands (it’s faster, just wash ‘em first).

Bake the crust for 10 minutes so it firms up. While that’s cooling, whip the softened cream cheese with sugar until fluffy. Add eggs, one by one. Throw in vanilla. That’s it for the cheesecake layer.

Pour the cheesecake batter over the crust. Smooth it out (an offset spatula works, but a regular spoon is fine).

In another bowl, mix brown sugar, eggs, a splash of cream, and a bit more melted butter. Stir in the pecans until everything is sticky and glossy. Dump that right over the cheesecake mixture.

Bake for about 40 minutes, give or take. A little jiggle in the middle is a good thing. Let it cool completely before even thinking about cutting it—pop them in the fridge if you’re impatient. Cold cheesecake bars are the best, anyway.

If you like bars with even sharper pecan flavor, you might also enjoy my Easy Southern Pecan Pie recipe too.

Tips and Tricks

Here’s where you keep your sanity and make sure your pecan pie cheesecake bars turn out, well, dreamy.

If you forget to take the cream cheese out ahead of time, don’t panic. Toss it in the microwave (low power, short bursts) until soft but not melty. Works in a pinch.

Always line your pan with parchment. Otherwise, you’ll be chiseling these bars out, and nobody has time for that. I crumple it up first—makes it fit better.

Chill the bars all the way before you slice. They need time to set up and hold their shape. Warm bars equal a mess (but honestly, still taste great eating off the knife, ha).

If calories are on your mind, peek at calories in a piece of strawberry cheesecake — very enlightening. Let’s just say these bars are treat-day territory.

These are perfect for making ahead. They taste better after a day in the fridge. The flavors just kind of “get to know each other” (that’s what my mom says anyway).

If you’re bringing them to a party, cut them small. People always come back for seconds, so better to let everyone have a try first.

More Easy Dessert Recipes

Don’t get stuck with just one pecan creation. Lately, I’ve been wild for Pecan Pie Cookies Crumbl Copycat and honestly, my neighbor thinks my Best Gooey Pecan Upside Down Cake You’ll Love is straight-up bakery quality.

If you want more cheesecake but can’t face another long bake, check out my No Bake Apple Pie Cheesecake. Super refreshing.

Here’s a quick list of my top picks for simple, crowd-pleasing treats:

Heavenly Pecan Pie Brownies You’ll Want To Make Again And Again: So gooey, you barely need a glass of milk.
Easy Pecan Pie Balls: No baking, super portable, weirdly addictive.
Pumpkin Pie Cheesecake With Biscoff Crust: My go-to for fall gatherings.
Apple Cranberry Pecan Salad: For when you want to sneak in something “healthy” but, you know, still tasty.

Just try one. Or seven. No judgment.

Common Questions

How long do pecan pie cheesecake bars need to chill?

At least four hours, but overnight is even better for firm bars.

Can I freeze these?

Yes. Wrap tightly in plastic and freeze for up to a month. Thaw in the fridge before serving.

What’s the best way to cut them cleanly?

Use a sharp knife and wipe it with a damp cloth between cuts. It makes all the difference.

Can I use a different nut?

Pecans are classic, but walnuts are a solid backup if you’re in a pinch. Almonds might be a little chewy.

What size pan should I use?

An 8×8 inch pan works best for thick bars. If you use a 9×13, they’ll be thinner but still delicious.

End On a Sweet Note (and Try These Bars!)

Alright, if you’re still with me, trust me when I say these pecan pie cheesecake bars are wildly simple and impressive at the same time. They’ve become my go-to when I want dessert that’s guaranteed to spark a little “wow.” Don’t miss some inspiration from the experts too, like what’s over at Pecan Pie Cheesecake Bars – Jo Cooks. You’ll also find more creative spins in my Irresistible Salted Caramel Apple Pie Cheesecake Recipe or just explore your own twist. So grab your apron, and give it a whirl—your taste buds (and your friends) will thank you later! Print

Spread the love

Irresistible Pecan Pie Cheesecake Bars You’ll Want to Bake

The Best Pecan Pie Cheesecake Bars

Ingredient Notes

Step by Step Instructions

Tips and Tricks

More Easy Dessert Recipes

Common Questions

End On a Sweet Note (and Try These Bars!)

Pecan Pie Cheesecake Bars

Description

Ingredients

Instructions

Notes

Nutrition

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