Skip to Content

Pecan Pie Cheesecake Bars

Pecan Pie Cheesecake Bars are a creamy sweet dessert that you’re going to fall in love with. The bars are the combination of pecan pie and a cheesecake bar all rolled into one scrumptious treat.

You get the best of both worlds with a graham cracker crust, a creamy cheesecake center, and a topping of candied pecans. This has been a very popular recipe and it’s perfect for the holidays! 

Pecan pie cheesecake bars stacked on a plate

This recipe and post were created for #SummerDessertWeek! Sponsor companies sent me samples, but as always opinions are 100% mine.

There are many more bloggers joining in the fun, so be sure to scroll down and find links to their blogs, as well. 

You can also enter #SummerDessertWeek into any social platform and you’ll find the desserts that we’re making this week!

Pecan pie cheesecake bars on plates

I absolutely love pecan pie and I love cheesecake, so to be able to marry the two recipes together is a special treat. 

The pecan pie bars are perfect for Thanksgiving or Christmas, or any holiday, or Tuesday (you get the drift ;).

I really didn’t start to like pecans until I was older and now I could snack on them all day long, and if you candy them, step aside, I am gonna get a handful (ok, quite a few if we’re being honest). 

I have a fantastic recipe for pecan pie brownies, as well as the best pecan pie recipe, and easy stovetop candied pecans. If you search around, you’ll see quite a few recipes that feature pecans on the site here. 

Recipe and printable instructions listed below

Graham Cracker Layer

Crushed up graham crackers in the food processor

Get the recipe started by adding the graham crackers to a food processor and process until they are fine crumbs. 

 

Crushed up graham crackers in a food processor with melted butter

Next, add the sugar and the melted butter and process again until everything is mixed together. 

 

Parchment paper inside of a casserole dish

Spray the bottom of a 13″ x 9″ baking dish with non-stick spray. Place some parchment paper over the spray. 

I spray the dish in case any of the pecan pie ingredients seep down into the dish. It turns into candy and is hard to get out.

The parchment paper will make it easy to remove the pecan pie bars recipe in their entirety. That will help make it easier to cut them. 

 

Graham crackers pressed into a casserole dish

Press the graham cracker crumbs down into the pan and set aside. 

Cream Cheese Layer

Cream cheese in a bowl

In a large bowl, add the cream cheese. 

 

Cream cheese and sugar in a glass bowl

Next, add the sugar to the bowl. 

I used Dixie Crystals and I really like the sugar. I’ve used it all during #SummerDessertWeek and I’ve liked the taste of it. 

Eggs, sugar, and cream cheese in a glass bowl

Eggs are the next ingredient to go in the bowl.

 

Cream cheese, eggs, vanilla extract, and cream cheese in a glass bowl.

Add the vanilla extract. 

I used Adams Best Vanilla Extract for this recipe. It has a very good flavor and smells so delicious. 

 

Mixing ingredients in a glass bowl

Mix the cheesecake ingredients until most of the lumps are gone. You’ll have a few and that’s ok. 

 

Spreading the cheesecake mixture over the breadcrumbs

Spread the cream cheese mixture over the graham crackers and set aside. 

Pecan Pie Topping

Butter in a saucepan

In a saucepan, on medium heat, add the butter and allow it to melt some.

 

Heavy cream in a saucepan with butter.

Once the butter melts, add the heavy cream to the saucepan. 

 

Brown sugar, butter, and heavy cream in a saucepan

Now, add the brown sugar and vanilla and mix together. 

I usually use a whisk to mix everything together. 

 

Light corn syrup being poured into a saucepan

Pour the light corn syrup into the pan with the other ingredients and mix. Allow the ingredients to boil for about one minute. 

The ingredients do not need to come to a full rolling boil, just allow it to boil a little bit. 

 

Pecans in a saucepan with butter and heavy cream

Finally, add the pecans and mix until they are all covered. 

 

Pecan cheesecake in a large casserole dish

Pour the pecan ingredients on top of the cheesecake and spread it out. Bake for about 40 minutes or until the top is golden brown, as in the picture below. 

Allow the pecan pie cheesecake bars to cool and then refrigerate for a few hours before cutting. It will be hard to not cut into the bars because the house will smell amazing.

When they started to cook it was all I could do not to go in the kitchen, open the oven, and spoon some out. 

Plus, the entire time the pecan pie bars recipe was cooling it smelled like Christmas. So. Good. This pecan pie cobbler is perfect for Christmas, as well.

Enjoy the bars!

Pecan pie bars with a bag of Dixie Crystals sugar on the counter

 

Adams Best Vanilla Extract with pecan pie bars

Get more pecan recipes for your recipe box. 

Pecan pie with cheesecake stacked on a plate

 

Pecan pie cheesecake bars stacked on a plate together

Connect with Back To My Southern Roots

Facebook | Pinterest | Twitter | Youtube | Instagram

Sponsored Items Used In This Recipe:

 

Yield: 24

Pecan Pie Cheesecake Bars

Pecan pie cheesecake bars stacked on a plate

Pecan Pie Cheesecake Bars are a creamy sweet dessert that you're going to fall in love with. The bars are the combination of pecan pie and a cheesecake bar all rolled into one scrumptious treat. You get the best of both worlds with a graham cracker crust, a creamy cheesecake center, and a topping of candied pecans. 

Prep Time 30 minutes
Cook Time 40 minutes
Additional Time 5 hours
Total Time 6 hours 10 minutes

Ingredients

Crust

  • 2 cups graham cracker crumbs (roughly 16 full graham crackers).
  • 1/4 cup sugar
  • 1/2 cup butter, melted

Cheesecake

  • 2 - 8 oz. packages of cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract

Pecan Pie Topping

  • 1/4 cup butter
  • 1/2 cup heavy cream
  • 1 cup packed light brown sugar
  • 1 tsp. vanilla extract
  • 1/2 cup light corn syrup
  • 2 cups pecans, chopped

Instructions

Preheat oven to 350-degrees. Grease a 13" x 9" dish and cover with parchment paper.

Crust

  1. Add the graham crackers to a food processor and process until they are crumbs.
  2. Add the sugar and butter and process again.
  3. Press into the baking dish and set aside.

Cheesecake Layer

  1. Add the cream cheese, sugar, eggs, and vanilla extract to a large bowl. Mix until most of the lumps are gone.
  2. Pour over the graham cracker crust and spread out. Set aside.

Pecan Pie Topping

  1. Add the butter to a saucepan, on medium heat, and melt.
  2. Next, add the heavy cream, vanilla extract, brown sugar, and light corn syrup. Mix together and allow it to come to a boil.
  3. Add the pecans and mix until they are all covered.
  4. Pour over the cheesecake mixture and spread out.
  5. Bake for about 40 minutes, or until the top is golden brown.
  6. Cool for about an hour.
  7. Refrigerate for four or five hours and cut into squares.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 292Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 55mgSodium: 147mgCarbohydrates: 24gFiber: 1gSugar: 19gProtein: 3g

Nutrition is approximate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Check out more recipes at:

Southern PlateSouthern Bite, Southern Home Express, Big Bear’s Wife
and Julia’s Simply Southern

South Your Mouth and Miz Helen’s Country Cottage

Several pieces of tiger butter fudge sitting in a pile
Previous
Tiger Butter Homemade Fudge
Sliced pecan pie on parchment paper
Next
Slow Cooker Pecan Pie


Lemon Meringue Pie - Creamy and Delicious - Southern Home Express

Monday 16th of December 2019

[…] also love these pecan pie cheesecake bars that my friend Julie has on her blog, Back to My Southern Roots. She makes some of the best […]

Cookie Bars Recipe - Back To My Southern Roots

Tuesday 3rd of December 2019

[…] with frosting and sprinkles turns out moist with the addition of cream cheese. The funfetti cookie bars recipe is super simple and creates a treat that is perfect for any […]

Slow Cooker Pecan Pie - Back To My Southern Roots

Sunday 24th of November 2019

[…] first time I made this easy pecan pie recipe I didn’t use parchment paper and the filling bubbled up and burned against the side of […]

Banana Nut Bread with Pecans - Back To My Southern Roots

Monday 5th of August 2019

[…] Pecan pie cheesecake bars […]

No Bake Mermaid Cheesecake #SummerDessertWeek – LIFEHACKSBLOG

Monday 29th of July 2019

[…] Pecan Pie Cheesecake Bars from Back To My Southern Roots […]