0 from 30 votes
Pecan Pie Cheesecake Bars
Pecan pie and classic cheesecake with a graham cracker crust meet in handheld, deliciously layered form to create these creamy, crunchy, sweet Pecan Pie Cheesecake Bars! They are an irresistible mashup of two favorite desserts and perfect for holidays and celebrations!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 50 mins
Servings: 24 servings
Calories: 321 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Crust
- 2 1/2 cups Graham cracker crumbs about 18 full sheets
- 1/4 cup granulated sugar
- 1/2 cup salted butter melted
Cheesecake Layer
- 16 ounces cream cheese softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
Pecan Pie Layer
- 1 cup light brown sugar packed
- 1/2 cup light corn syrup
- 1/2 cup heavy cream
- 1/4 cup salted butter
- 1/2 teaspoon salt
- 2 cups pecans chopped
- 1 teaspoon vanilla
Instructions
- Heat oven to 350°F. Prepare a 9x13-inch baking pan by lining the bottom and sides with a parchment paper sling.
Cup of Yum
Crust
- In a food processor, pulse the graham crackers with the sugar until combined into fine crumbs. Drizzle in the melted butter and pulse again until combined. Transfer to the baking dish and press into an even, flat layer using the flat bottom of a measuring cup.
Cup of Yum
Cheesecake Layer
- In a large bowl, beat the cream cheese with an electric mixer until completely smooth. Add the sugar, eggs, and vanilla, and beat again until smooth. Pour over the graham cracker crust.
Pecan Pie Layer
- In a medium saucepan, heat the brown sugar, corn syrup, cream, butter, and salt over medium heat until the butter is melted an the mixture comes to a boil. Boil for 1 minute, stirring constantly, then remove from the heat and immediately add the chopped pecans and vanilla.
- Let the pecan pie filling cool for 20 minutes, then spoon gently over the cheesecake layer so it doesn't sink to the bottom.
- Bake for 35-40 minutes until set, then remove from the oven and cool completely before transferring to the fridge for 4 hours to chill. Slice into squares and serve!
Notes
- Storage: These will last for 5 days in an airtight container in the fridge. They taste amazing cold straight out of the fridge.
- Freezing: You can freeze these bars once they have cooled completely. I recommend wrapping them individually in plastic wrap, then storing in an airtight container. Let the bars thaw on the counter at room temperature or in the fridge overnight before serving.
- Go slow when adding the pecan pie layer. If you pour it onto the cheesecake layer, the pecan pie mixture will sink to the bottom. By spooning it on gently, this helps keep a more distinct layer on top.
- Line your pan. Be sure to line the bottom and sides of your pan with a parchment paper sling so it's easy to remove the bars. Otherwise the pecan mixture really wants to stick to the sides and it can be difficult to remove the bars cleanly.
Nutrition Information
Calories
321kcal
(16%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
58mg
(19%)
Sodium
232mg
(10%)
Potassium
99mg
(3%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
531IU
(11%)
Vitamin C
1mg
(1%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 321
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 232mg | 10% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 531IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.