Go Back
–+ servings
Easy Pecan Pie Cheesecake Bars

Easy Pecan Pie Cheesecake Bars

Buttery graham cracker crust, creamy vanilla cheesecake, and a glossy pecan pie topping come together in these irresistible bars—perfect for holidays, potlucks, or anytime you crave a decadent dessert.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Servings: 16
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cup graham cracker crumbs about 12 sheets, finely crushed
  • 0.25 cup granulated sugar
  • 0.5 cup unsalted butter melted
  • 24 oz cream cheese softened to room temperature
  • 0.75 cup granulated sugar for cheesecake layer
  • 0.5 cup sour cream room temperature
  • 3 large eggs room temperature
  • 2 tsp vanilla extract divided use
  • 1 tbsp cornstarch or use 2 tbsp all-purpose flour
  • 0.25 tsp fine sea salt for cheesecake layer
  • 2 cup pecans roughly chopped
  • 0.75 cup light brown sugar packed
  • 0.5 cup light corn syrup
  • 0.25 cup unsalted butter cut into pieces
  • 0.25 cup heavy cream
  • 0.25 tsp fine sea salt for pecan topping

Instructions

Preparation Steps

  • Heat oven to 325 F. Line a 9 x 13 inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease.
  • Make the crust: Stir graham cracker crumbs, 0.25 cup granulated sugar, and 0.5 cup melted butter until evenly moistened. Press firmly into the prepared pan. Bake 10 minutes; set aside to cool slightly.
  • Make the cheesecake layer: Beat cream cheese and 0.75 cup granulated sugar on medium speed until smooth and fluffy, about 2 minutes. Mix in sour cream, 1.0 tsp vanilla, cornstarch, and 0.25 tsp salt. Beat in eggs one at a time just until combined.
  • Spread batter over the crust. Bake 30 to 35 minutes, until edges are set and the center has a slight wobble. Cool on a rack 10 minutes.
  • Make the pecan topping: In a medium saucepan combine brown sugar, corn syrup, 0.25 cup butter, heavy cream, and 0.25 tsp salt. Bring to a gentle simmer over medium heat, stirring, and cook 2 to 3 minutes until slightly thickened. Remove from heat; stir in pecans and 1.0 tsp vanilla. Let stand 5 minutes to thicken.
  • Spoon the warm pecan mixture evenly over the cheesecake layer. Return to oven and bake 10 to 12 minutes, until the topping is bubbling at the edges.
  • Cool to room temperature, then refrigerate until fully set, at least 4 hours or overnight. Lift out, slice into 16 bars, and serve.

Notes

Toast the pecans for deeper flavor: spread on a sheet pan and bake at 350 F for 6 to 8 minutes until fragrant. For cleaner slices, warm a sharp knife under hot water and wipe between cuts. Store covered in the refrigerator up to 5 days or freeze up to 2 months.