Pecan Pie Cheesecake Bars

These Pecan Pie Cheesecake Bars are one of those desserts that feel extra special the moment you cut into them. They start with a buttery pecan graham cracker crust, topped with a rich, creamy cheesecake layer, and finished with a gooey pecan pie topping that ties everything together perfectly.

This recipe brings together two classic desserts—cheesecake and pecan pie—in a way that feels familiar, comforting, and just indulgent enough. It’s the kind of treat I love making when I want something impressive without being fussy, whether it’s for a holiday table, a dinner with friends, or simply because I’m craving something truly decadent. I literally make them every single year around Christmas time!

If you’re looking for a dessert that always gets compliments and disappears fast, these pecan pie cheesecake bars are it.

Why you’ll love this recipe

• These pecan pie cheesecake bars are a great choice when you want a dessert that can be made ahead and still feels special when served.
• The cheesecake bakes up smooth thanks to the water bath, the bars slice cleanly after chilling, and the pecan topping adds just the right amount of richness without overpowering the cheesecake.
• They’re ideal for holidays like Thanksgiving and Christmas, easy to serve at gatherings, and always a hit with anyone who enjoys classic cheesecake desserts like my Pumpkin Cheesecake Bars or my Caramel Cheesecake.

The Recipe

Let’s dive into the details of how to create this mouthwatering masterpiece. I will show you step-by-step how to make it. All ingredients are at the bottom of the page. You can click on the Jump to the recipe button on top of the page to be taken to the measurements.

We are using a 9×13″ baking pan for this recipe. Grease the pan with oil. Line the bottom with parchment paper, and grease the parchment.

Pecan Graham Cracker Crust

For the crust, add graham cracker crumbs to a food processor. Then, add chopped pecans and the brown sugar. Process until the mixture is finely ground.

Add the melted butter and mix. Pour on the bottom of the prepared pan. Use a cup to press the crust on the bottom of the baking dish. Bake the crust for 10 minutes.

Meanwhile make the cheesecake batter.

Cheesecake Batter

To make the cheesecake layer, beat the cream cheese for 3 minutes on a stand mixer, or in a bowl using a hand mixer.

Add the sugar and beat until smooth.

Scrape the bowl.

Add the sour cream and beat.

Next, add the eggs one at a time, mixing one egg fully before adding the next one. Don’t over mix once the eggs have been added. Add the vanilla, and salt, and mix to combine.

The batter should be smooth.

Pour the cheesecake filling on the bottom of the pan, on top of the crust.

Place the cheesecake pan in a large roasting pan. Pour water on the bottom of the large roasting pan, to form a water bath. Bake in the oven for about 1 hour. When the cheesecake is set around the edges, but slightly jiggly in the center, turn the oven off.

Leave the cheesecake in the oven for 1 hour, with the oven turned off. Once the cheesecake cools, place it in the fridge for as least 6 hours.

Pecan Pie Topping

To make the topping, place the butter, brown sugar, and corn syrup in a medium saucepan. Cook the syrup for about 5 minutes. Add the heavy cream, vanilla, and salt. Mix to combine and cook for another minute.

Add the chopped pecans and mix to coat. Remove it from the heat, let the pecan topping sit for 5 minutes.

Pour the pecan pie layer on top of the chilled cheesecake.

Let it chill in the fridge for at least 3 hours before serving. Remove from the fridge and cut into slices to serve. You can serve the slices with a bit of whipped cream on top if desired.

Tips for Making Cheesecake

I consider myself a pro at making cheesecake, after writing a Cheesecake Cookbook and over 50 recipes just on this website. Here are the tips to ensure success:

• Ensure all ingredients are at room temperature. This will make the batter easily come together and turn smooth. Cold cream cheese will make the batter lumpy.
• Make sure to grease the baking pan.
• Scrape the bowl several times while making the cheesecake batter, to avoid lumpy batter.
• Once you add the eggs, don’t over mix the batter. That can cause it to expand in the oven, and then deflate, which will cause the cake to break.
• Don’t skip on the water bath, it will prevent the cake from breaking.
• Once the cheesecake is done baking, let it sit in the oven for one hour, with the oven off. The harsh temperature change can cause the cheesecake to break on top.

Check out more in depth tips here, they will certainly help you bake up the perfect cheesecake every time!

Frequently Asked Questions

Can I make these pecan pie cheesecake bars ahead of time? Yes. These bars are actually best made ahead. You can prepare them 1–2 days in advance and keep them refrigerated. This gives the cheesecake time to fully set and the flavors to develop.

How do I know when the cheesecake layer is done baking? The cheesecake is ready when the edges are set but the center still has a slight jiggle. It will continue to firm up as it cools and chills. Overbaking can cause cracks and a dry texture.

Do I really need to use a water bath? Yes, the water bath is important. It helps the cheesecake bake evenly, prevents cracking, and keeps the texture smooth and creamy. Skipping it increases the chance of the cheesecake breaking on top. The good news is with this recipe, it should be easy, since, unlike a springform pan, the bottom is solid and water won’t seep into the pan.

Can I skip the graham cracker crust and use something else? You can substitute the graham crackers with digestive biscuits or vanilla wafers. Keep the pecans in the crust for structure and flavor, but the cookie base itself is flexible. You can also try the Biscoff Crust from this Biscoff Cheesecake recipe. The flavors will go so well with the pecan and caramel.

Can I make this recipe in a smaller pan? I’ve designed this recipe to bake in a 9×13-inch pan. You can halve the recipe and use a 9×9-inch pan, but baking times will vary and should be adjusted accordingly.

Can I use store-bought pecan pie filling? I recommend using the homemade topping that I included in this recipe for the best flavor and texture, but in a pinch, store-bought filling can be used. The texture may be sweeter and softer than homemade.

Why did my cheesecake crack?

Common causes include:

• Overmixing after adding the eggs, which can incorporate too much air into the batter and cause the cheesecake to rise and then collapse.
• Skipping the water bath, which helps the cheesecake bake evenly and protects it from cracking as it cooks.
• Sudden temperature changes after baking, such as removing the cheesecake from the oven too quickly, which can cause the surface to crack.

Letting the cheesecake cool gradually in the oven with the door closed helps it set gently and reduces the risk of cracks forming.

If you like these easy Pecan Pie Cheesecake Bars, try checking out these recipes:

• Cinnamon Roll Cheesecake
• No-Bake Cheesecake
• Cannoli Cheesecake
• Biscoff Cheesecake
• Pistachio Cheesecake