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A stack of homemade pecan pie cheesecake bars on a rustic wooden board, showcasing the creamy cheesecake filling and crunchy pecan topping.

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.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
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.