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Hey y’all! If you’re craving the unbeatable combo of creamy cheesecake and rich, gooey pecan pie, these Pecan Pie Cheesecake Bars are about to be your new obsession. With a buttery graham cracker crust, a velvety cheesecake layer, and a luscious pecan pie topping, this treat is perfect for holidays, potlucks, or anytime you want to impress. Let’s get cooking!

Why You’ll Love This Pecan Pie Cheesecake Bars Recipe

Combines two classic desserts into one irresistible bar.

Perfect for both casual gatherings and special occasions.
Easy to make ahead and slice for serving a crowd.
Delivers rich, creamy, and crunchy textures in every bite.

Keeps well in the fridge, so you can enjoy leftovers for days.

Ingredients for Pecan Pie Cheesecake Bars

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the cheesecake layer:

16 oz (2 blocks) cream cheese, softened
2/3 cup granulated sugar
2 large eggs

1 tsp vanilla extract

For the pecan pie topping:

1 cup light corn syrup

2/3 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract

1/4 tsp salt
2 cups pecan halves

Directions: How to Make Pecan Pie Cheesecake Bars

Prep the Crust

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang for easy removal.

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until mixture resembles wet sand.
Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Remove from oven and set aside.

Make the Cheesecake Layer

In a large bowl, beat softened cream cheese and sugar until smooth and creamy (about 2 minutes).

Mix in eggs, one at a time, until just combined, then add vanilla extract. Pour the cheesecake mixture over the baked crust, smoothing the top.

Prepare the Pecan Pie Topping

In a separate bowl, whisk together corn syrup, brown sugar, eggs, vanilla, and salt until fully blended. Stir in the pecan halves.
Gently spoon the pecan mixture over the cheesecake layer, spreading it evenly.

Bake & Cool

Bake at 350°F (175°C) for 40-45 minutes, or until the center is set and the topping is golden. If the pecans brown too quickly, loosely cover with foil.
Let bars cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) before slicing.
Lift out of pan using the parchment overhang, cut into squares, and serve.

Notes for Perfect Pecan Pie Cheesecake Bars

For best texture, let the bars chill overnight to fully set. Check out these cheesecake tips from King Arthur Baking.
Make sure cream cheese is at room temperature to avoid lumps in the cheesecake layer.
Toast the pecans for an extra nutty flavor before adding them to the topping.

Variations on Pecan Pie Cheesecake Bars

Chocolate Drizzle: Add a drizzle of melted dark or milk chocolate over cooled bars.
Maple Twist: Substitute half of the corn syrup with pure maple syrup for a richer flavor.
Gluten-Free: Use gluten-free graham crackers for the crust.

Required Equipment for Pecan Pie Cheesecake Bars

9×13-inch baking pan
Parchment paper
Mixing bowls

Electric mixer or hand whisk
Measuring cups and spoons
Spatula

Storage Instructions for Pecan Pie Cheesecake Bars

Store bars in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Defrost overnight in the fridge before serving.

Serving Suggestions & Pairings

Serve chilled or at room temperature with a dollop of whipped cream.
Pair with a hot cup of coffee, spiced chai, or a scoop of vanilla ice cream.

Great addition to any holiday dessert platter or brunch spread.

Pro Tips for the Best Pecan Pie Cheesecake Bars

Use a sharp, warm knife (dip in hot water, wipe dry) for the cleanest slices.
Let the bars cool completely before refrigerating to prevent condensation. Find more tips for bar desserts at Sally’s Baking Addiction.

Lightly toast pecans beforehand for the richest, most aromatic topping—learn about pecan nutrition at Nutrition Value.