Pecan Pie Cheesecake Bars: The Ultimate Holiday Dessert

Get ready to meet your new favorite dessert. These Pecan Pie Cheesecake Bars are the ultimate mashup of two beloved classics: rich, tangy cheesecake and sweet, gooey pecan pie. With a buttery shortbread crust, a silky smooth cheesecake filling, and a crunchy, caramel-pecan topping, every single bite is pure bliss. This recipe is surprisingly easy to make and is the perfect showstopper for holidays, parties, or any time you need a truly decadent treat.

Why You’ll Love This Pecan Pie Cheesecake Bars Recipe

This isn’t just another dessert recipe; it’s a game-changer for your baking repertoire. Here’s why you’ll fall in love:

• The Perfect Texture Trio: You get a firm, buttery shortbread crust, an ultra-creamy cheesecake center, and a perfectly sweet and crunchy pecan topping. It’s a symphony of textures in every bite.
• Two Desserts in One: Can’t decide between pecan pie and cheesecake? Now you don’t have to! This recipe delivers the best of both worlds in a convenient, easy-to-serve bar form.
• Make-Ahead Friendly: Cheesecake needs to chill, making these bars the perfect dessert to prepare a day or two in advance. This frees up your time when you’re entertaining.
• Absolutely Foolproof: By following these simple, step-by-step instructions, you’ll get perfect, crack-free cheesecake bars every single time.

Ingredients You’ll Need

This recipe uses simple, easy-to-find ingredients. For the best results, make sure your cream cheese, eggs, and sour cream are at room temperature to ensure a smooth, lump-free cheesecake filling.

For the Shortbread Crust

• All-Purpose Flour: Provides the structure for our sturdy, buttery crust.
• Brown Sugar: Adds a hint of molasses flavor and moisture.
• Salt: Balances the sweetness.
• Unsalted Butter: Use cold, cubed butter to create a tender, crumbly texture.

For the Cheesecake Filling

• Cream Cheese: Full-fat, block-style cream cheese is essential for the best flavor and texture. Let it soften to room temperature.
• Granulated Sugar: For sweetness and a smooth texture.
• Eggs: Binds the filling together. Make sure they’re at room temperature.
• Sour Cream: Adds a slight tang and incredible creaminess. Room temperature is key.
• Vanilla Extract: For classic, warm flavor.

For the Pecan Pie Topping

• Unsalted Butter: The base of our rich caramel topping.
• Brown Sugar: Creates that deep, molasses-rich pecan pie flavor.
• Honey: Adds sweetness and helps prevent crystallization.
• Heavy Cream: Makes the topping luscious and gooey.
• Pecan Halves: The star of the show! Roughly chop them for the best texture.

Step-by-Step Instructions

Follow these simple steps to create the most incredible homemade Pecan Pie Cheesecake Bars. It’s all about technique, so take your time with each layer.

Step 1: Make the Shortbread Crust

Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to use as handles later. In a medium bowl, whisk together the flour, brown sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse, wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 15-18 minutes, or until lightly golden. Set aside to cool slightly.

Step 2: Prepare the Cheesecake Filling

Reduce the oven temperature to 325°F (165°C). In a large bowl, use a hand mixer to beat the softened cream cheese and granulated sugar on medium speed until completely smooth and creamy, scraping down the sides of the bowl as needed. Add the room temperature eggs one at a time, mixing on low speed until just combined after each addition. Be careful not to overmix! Gently stir in the sour cream and vanilla extract until smooth.

Step 3: Bake the Cheesecake Layer

Pour the cheesecake filling over the slightly cooled crust and spread it into an even layer. Bake for 25-30 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake sit in the warm oven with the door cracked for 20 minutes to help prevent cracking. Then, remove it from the oven and let it cool on a wire rack.

Step 4: Make the Pecan Pie Topping

While the cheesecake cools, prepare the topping. In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and honey, bringing the mixture to a gentle boil. Let it bubble for 1 minute, stirring constantly. Reduce the heat to low and stir in the heavy cream and chopped pecans. Cook for another 2 minutes until the sauce has thickened slightly.

Step 5: Assemble and Final Bake

Pour the warm pecan pie topping evenly over the cooled cheesecake layer. Return the pan to the 325°F (165°C) oven and bake for an additional 15 minutes to set the topping.

Step 6: Chill and Serve

Allow the bars to cool completely at room temperature. Then, cover the pan with plastic wrap and transfer it to the refrigerator to chill for at least 6 hours, but preferably overnight. This step is crucial for the cheesecake to set properly. Once chilled, use the parchment paper handles to lift the bars out of the pan. For clean cuts, use a large, sharp knife, wiping it clean between each slice. For another delicious treat, try our Pecan Pie Cheesecake Recipe.

Pro-Tips for Perfect Cheesecake Bars

• Room Temperature is Non-Negotiable: For a silky-smooth, lump-free cheesecake, your cream cheese, eggs, and sour cream MUST be at room temperature.
• Don’t Overmix the Filling: Overmixing incorporates too much air, which can cause the cheesecake to rise too quickly and then crack as it cools. Mix on low speed until the ingredients are just combined.
• Chill Thoroughly: Don’t rush the chilling process! A long chill time (at least 6 hours) is essential for the cheesecake to set firmly, ensuring clean slices and the best texture.
• Parchment Paper Slings: Using a parchment paper sling is the easiest way to remove the bars from the pan without breaking them.

Make-Ahead & Storage Guide

These Pecan Pie Cheesecake Bars are perfect for making ahead. You can prepare them up to 3 days in advance and store them, tightly covered, in the refrigerator. In fact, the flavor often gets even better on the second day!

To store leftovers, keep them in an airtight container in the refrigerator for up to 5 days. You can also freeze the bars for up to 3 months. To freeze, place the sliced bars on a baking sheet in the freezer until firm, then wrap each bar individually in plastic wrap and place them in a freezer-safe bag. Thaw in the refrigerator before serving. And for a savory dish, check out our Crockpot Marry Me Chicken. Or for a quick and easy breakfast, try our Ham and Egg Cups.

Frequently Asked Questions

Ready to Impress?

This recipe for Pecan Pie Cheesecake Bars is a guaranteed crowd-pleaser that combines two legendary desserts into one unforgettable treat. We know you’ll love it as much as we do! If you make this recipe, please leave a comment below and share your creation on Pinterest! We can’t wait to see your amazing results.

Pecan Pie Cheesecake Bars Recipe

Pecan Pie Cheesecake Bars: The Ultimate Holiday Dessert

The ultimate dessert mashup! These Pecan Pie Cheesecake Bars feature a buttery shortbread crust, a creamy, tangy cheesecake filling, and a gooey, crunchy pecan pie topping. The perfect make-ahead dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 16 bars

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Shortbread Crust

• 1.5 cups All-Purpose Flour
• 0.5 cup Packed Brown Sugar
• 0.25 tsp Salt
• 0.75 cup Unsalted Butter cold and cubed

For the Cheesecake Filling

• 16 oz Cream Cheese softened to room temperature
• 0.75 cup Granulated Sugar
• 2 Large Eggs at room temperature
• 0.25 cup Sour Cream at room temperature
• 1 tsp Vanilla Extract

For the Pecan Pie Topping

• 0.5 cup Unsalted Butter
• 1 cup Packed Brown Sugar
• 0.33 cup Honey
• 0.25 cup Heavy Cream
• 2 cups Pecan Halves roughly chopped

Equipment

• 1 9x13 inch baking pan
• Parchment Paper
• 1 Hand mixer
• 1 Medium Saucepan

Method

 

Make the Shortbread Crust

1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, creating an overhang (sling).
2. In a bowl, whisk together flour, brown sugar, and salt. Cut in the cold butter until the mixture resembles coarse, wet sand.
3. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 15-18 minutes until lightly golden. Set aside.

Prepare the Cheesecake & Bake

1. Reduce oven temperature to 325°F (165°C). In a large bowl, beat the softened cream cheese and sugar until smooth.
2. Add eggs one at a time, mixing on low until just combined. Gently stir in sour cream and vanilla.
3. Pour the filling over the crust. Bake for 25-30 minutes, until the edges are set and the center has a slight jiggle.
4. Turn off the oven and let the cheesecake sit inside with the door cracked for 20 minutes. Then remove to cool.

Make the Topping, Assemble & Chill

1. In a saucepan, melt butter over medium heat. Stir in brown sugar and honey, and bring to a boil for 1 minute, stirring.
2. Reduce heat, stir in heavy cream and pecans. Cook for 2 more minutes until slightly thickened.
3. Pour the warm topping over the cooled cheesecake. Bake for an additional 15 minutes at 325°F (165°C).
4. Cool completely at room temperature, then cover and chill in the refrigerator for at least 6 hours or overnight before slicing and serving.

Notes

For the best, creamiest texture, ensure your cheesecake ingredients (cream cheese, eggs, sour cream) are all at room temperature before you begin.
Do not overmix the cheesecake filling after adding the eggs, as this can cause cracks.
Chilling overnight is highly recommended for the firmest set and cleanest cuts.