I have to confess something right away: these Pecan Pie Cheesecake Bars might be one of the most dangerous desserts I make. Every time I bake them, I tell myself I’ll “just have a small square,” but you and I both know how that goes. The combo of creamy cheesecake and gooey pecan pie topping is straight-up irresistible. And if you’re anything like me, you’ll find yourself leaning over the pan with a fork long before they’ve even cooled completely.

Before I get carried away, let me give you a quick breakdown of what we’re making here. These bars bring together two classic desserts—pecan pie and cheesecake—and layer them into one decadent, soft-but-crunchy slice of happiness. You get the buttery graham crust, the silky cheesecake center, and the sticky, caramelized pecan topping that smells like the holidays even if it’s July.

What makes this recipe special is how easy it is compared to how fancy it looks. You don’t need to fight with pie dough, and you don’t need to worry about a water bath like with traditional cheesecake. Everything bakes in one pan, cools, slices beautifully, and somehow feels both nostalgic and kinda luxurious at the same time. I genuinely love that you can serve these bars at a casual family night or at a holiday dinner and they fit right in with no extra effort.

Why You’ll Love This Recipe

Big flavor with minimal stress—this tastes like you spent hours, but you didn’t
Creamy, crunchy, sweet, and buttery all at once
Easy-to-cut bars that travel well for gatherings
No special cheesecake techniques needed
Perfect make-ahead dessert
Cozy holiday flavors without the pressure of making a whole pie

Tools You’ll Need

Nothing fancy—I promise. Here’s what I use and why it helps.

9×13-inch baking pan (23×33 cm): This gives you the perfect thickness and even baking.
Mixing bowls (medium and large): One for the crust, one for the cheesecake, one for the pecan topping.
Electric mixer or whisk: Makes the cheesecake creamy without lumps.
Rubber spatula: Helps you spread each layer smoothly.
Measuring cups and spoons (or a scale): For accuracy—you’ll thank yourself later.
Saucepan: Needed to melt butter and warm the pecan topping mixture.
Parchment paper: Makes lifting the bars out super easy for slicing.

Ingredients

For the Crust

2 cups (200 g) graham cracker crumbs
1/2 cup (113 g) unsalted butter, melted
1/4 cup (50 g) granulated sugar
Pinch of salt

For the Cheesecake Layer

24 oz (680 g) cream cheese, softened
3/4 cup (150 g) granulated sugar
3 large eggs
1 tsp vanilla extract
1/4 cup (60 ml) heavy cream

For the Pecan Pie Topping

1 cup (200 g) brown sugar
1/2 cup (120 ml) light corn syrup
1/2 cup (113 g) unsalted butter
2 large eggs, lightly beaten
1 tsp vanilla extract
2 cups (240 g) chopped pecans
Pinch of salt

Step-by-Step Instructions

1. Prepare the crust

Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper.

In a bowl, mix the graham crumbs, melted butter, sugar, and salt. Press this firmly into the pan. Don’t be shy—pressing it well keeps the crust from crumbling later.

Bake for 8 minutes. Let it cool while you make the cheesecake.

2. Make the cheesecake layer

In a large bowl, beat the cream cheese until smooth. Add the sugar and mix until creamy.

Now add the eggs one at a time—don’t rush this part because it helps prevent cracks.

Stir in vanilla and heavy cream.

Spread this over the crust. It will look thick, but trust me, it settles perfectly.

3. Bake the cheesecake

Bake for 20–25 minutes, just until the center is set but slightly jiggly. Don’t overthink the jiggle—cheesecake always looks underdone before it cools.

Remove from the oven and set aside.

4. Make the pecan topping

In a saucepan, melt the butter with brown sugar and corn syrup. Bring it to a gentle simmer.

Remove from heat and let it cool for a minute (if it’s too hot, it will scramble the eggs).

Whisk in the beaten eggs, vanilla, salt, and chopped pecans.

Pour this mixture gently over the cheesecake layer.

5. Final bake

Return the pan to the oven and bake for 30–35 minutes, until the topping is bubbly and golden.

Let the bars cool completely, then chill for at least 3 hours. This step is non-negotiable unless you enjoy messy squares.

Yield and Time

Servings: 16 bars
Prep time: 20 minutes
Cook time: 60 minutes
Total time: About 4 hours (including chilling)

Nutrition (Per Bar)

Approximate values:

Calories: 395
Fat: 27 g
Carbs: 32 g
Protein: 5 g

Variations and Customize-It Ideas

Use a shortbread crust instead of graham for a richer base
Swap pecans for walnuts or almonds
Add bourbon to the pecan topping for a smoky twist
Use maple syrup instead of corn syrup for a deeper sweetness
Drizzle melted chocolate on top for extra drama

Serving Ideas

Serve cold for clean cuts and a firm texture
Serve slightly warm (10 seconds in the microwave) for gooier bliss
Add vanilla ice cream or whipped cream if you want to make it a full event

How to Store

Refrigerate: Up to 5 days in an airtight container
Freeze: Slice, wrap, and freeze for up to 2 months. Thaw overnight for best results

Make-Ahead Tips

You can make the entire pan a day ahead—actually, it tastes even better after resting overnight. If you’re prepping for a party, this recipe is your new best friend.

Pro Tips and Mistakes to Avoid

Let me spill a few secrets so your bars come out perfect every time.

Don’t overbake the cheesecake layer; it should still wobble slightly.
Let the pecan mixture cool a little before adding the eggs—you don’t want scrambled egg chunks.
Press the crust firmly to avoid crumbly bottoms.
Chill fully before cutting, or the layers will slide around.
Use a hot knife (dip in warm water) for clean edges.

I hope you love these Pecan Pie Cheesecake Bars as much as I do. If you try them, I’d genuinely love to hear how they turned out for you—share, comment, send a picture, anything. Baking is always more fun when we get to talk about it, and I can’t wait to hear your version of this sweet, crunchy, creamy magic.