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Pecan Pie Cheesecake Bars

These Pecan Pie Cheesecake Bars have layers of graham cracker crust, vanilla cheesecake, and a delicious buttery pecan pie topping that’s perfect for all of your holidays!

Prep Time
25 mins
Cook Time
1 hr 25 mins
Additional Time
8 hrs
Total Time
9 hrs 40 mins
Servings: 15 bars
Calories: 630 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust
  • 2 1/2 cups Graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup butter melted (1 stick)
Cheesecake Filling
  • 24 ounces cream cheese room temperature
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/3 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • 4 large eggs
Pecan Pie Filling
  • 1/3 cup butter melted
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 large eggs lightly beaten
  • 2 cups Chopped Pecans

Instructions

Crust
    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line a 9×13 baking pan with foil. Grease with nonstick baking spray. I added parchment paper between the foil and baking spray and sprayed with sides where the tin foil were exposed with nonstick baking spray.
  2. In a medium bowl, add in the graham cracker crumbs and granulated sugar. Stir until combined.
  3. Pour the melted butter into the bowl with the graham cracker crumbs and stir until well distributed.
  4. Pour the crust mixture into the bottom of the prepared 9×13 pan and evenly press the crumbs down.
  5. Place the crust into the preheated oven to bake for 10 minutes. The edges will be a golden brown.
  6. Remove from the oven and set aside to make the cheesecake filling.
Cheesecake Filling
  1. In a large mixing bowl, add the cream cheese. Beat with a hand mixer on medium until smooth.
  2. Add in the granulated sugar and flour. Continue to mix on medium until incorporated. Scrape down the sides and bottom of the bowl.
  3. Add in the sour cream and vanilla extract. Mix until the sour cream is blended.
  4. Add the eggs in one at a time and beat in each egg before adding the next. Scrape down the sides and bottom of the bowl between each addition.
  5. Pour the cheesecake batter on top of the crust. Spread out evenly.
  6. Place in the preheated oven and bake for 20 to 25 minutes until the edges of the cheesecake are set and the center moves like jell-o.
  7. While the cheesecake is baking, work on the pecan pie filling.
Pecan Pie Filling
  1. In a medium bowl, add the melted butter, sugar, corn syrup, vanilla, and salt. Stir until incorporated.
  2. Add in the beaten eggs and stir to combine. Don’t over mix.
  3. Fold in the pecans.
  4. Pour the pecan pie filling on top of the cheesecake layer while it’s hot.
  5. Place the cheesecake bars back into the preheated oven and bake until the pecan pie filling is set, about 40 to 45 minutes.
  6. Remove from the oven and allow to cool completely.
  7. Place the pan in the refrigerator to set up, preferable overnight but at least 4 hours.
  8. Store in an airtight container in the refrigerator.

Notes

  • Storage: Store in an airtight container in the refrigerator up to 5 days. 
  • If you let the cheesecake layer cool before adding the pecan pie filling, it will shrink in the pan and the pecan pie filling will pour down the sides of the pan instead of staying on top.

Nutrition Information

Calories 630kcal (32%) Carbohydrates 63g (21%) Protein 8g (16%) Fat 41g (63%) Saturated Fat 18g (90%) Polyunsaturated Fat 5g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 156mg (52%) Sodium 453mg (19%) Potassium 188mg (5%) Fiber 2g (8%) Sugar 53g (106%) Vitamin A 1075IU (22%) Vitamin C 1mg (1%) Calcium 89mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 15bars

Amount Per Serving

Calories 630

% Daily Value*

Calories 630kcal 32%
Carbohydrates 63g 21%
Protein 8g 16%
Fat 41g 63%
Saturated Fat 18g 90%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 14g 70%
Trans Fat 1g 50%
Cholesterol 156mg 52%
Sodium 453mg 19%
Potassium 188mg 4%
Fiber 2g 8%
Sugar 53g 106%
Vitamin A 1075IU 22%
Vitamin C 1mg 1%
Calcium 89mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.