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Pecan Pie Cheesecake Bars

If you love the buttery sweetness of pecan pie and the rich, creamy texture of cheesecake, these Pecan Pie Cheesecake Bars bring the best of both desserts together in one irresistible treat. They start with a crisp, buttery crust, followed by a smooth cheesecake layer and a golden pecan topping that becomes wonderfully caramelized as it bakes.

These bars are especially perfect for fall gatherings, Thanksgiving, holiday dessert tables, potlucks, or simply when you want something a little more special than an ordinary cheesecake. They can also be made ahead, which makes them an excellent choice when you’re preparing several dishes for a celebration.

Why You’ll Love These Pecan Pie Cheesecake Bars

There are several reasons these bars disappear quickly whenever they’re served:

Three delicious layers: buttery crust, creamy cheesecake, and gooey pecan topping.
Easier than making a whole cheesecake: Everything is baked in one square pan.
Perfect make-ahead dessert: The bars actually benefit from chilling before serving.
Great for gatherings: They’re easy to cut into small portions and serve.
Wonderful fall flavor: Brown sugar, vanilla, butter, and toasted pecans create a classic combination.

Ingredients

For the Crust

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
¼ teaspoon salt

For the Cheesecake Layer

16 ounces cream cheese, softened to room temperature
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup sour cream
2 tablespoons all-purpose flour

For the Pecan Pie Topping

1 cup chopped pecans
½ cup packed light brown sugar
¼ cup maple syrup or light corn syrup
¼ cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon salt
½ teaspoon ground cinnamon

Equipment You’ll Need

9-inch square baking pan
Parchment paper
Mixing bowls
Electric hand mixer or stand mixer
Rubber spatula
Measuring cups and spoons
Sharp knife for slicing

Step 1: Prepare the Baking Pan

Begin by preheating your oven to 350°F (175°C).

Line a 9-inch square baking pan with parchment paper, leaving some parchment hanging over two opposite sides. This creates convenient handles that will allow you to lift the finished bars from the pan later.

Lightly grease any exposed sides of the pan.

Step 2: Make the Buttery Crust

Add the graham cracker crumbs, granulated sugar, and salt to a medium bowl. Stir everything together until evenly combined.

Pour in the melted butter and mix until the crumbs are thoroughly coated. The mixture should resemble damp sand and hold together when pressed.

Transfer the mixture to the prepared pan.

Using the bottom of a measuring cup or the back of a spoon, firmly press the crumbs into an even layer. Pay particular attention to the corners so the crust is the same thickness throughout.

Bake the crust for approximately 8–10 minutes, just until it looks lightly golden and feels set.

Remove it from the oven and allow it to cool slightly while you prepare the cheesecake filling.

Step 3: Prepare the Cheesecake Layer

Place the softened cream cheese in a large mixing bowl.

Beat it on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed so there are no large lumps remaining.

Add the granulated sugar and continue mixing until incorporated.

Add the eggs one at a time, mixing gently after each addition. Avoid overmixing once the eggs are added, as excessive mixing can introduce too much air into the cheesecake.

Add the vanilla extract, sour cream, and flour. Mix just until everything is smooth and combined.

Pour the cheesecake mixture over the slightly cooled crust.

Spread it gently with a spatula, creating an even layer from edge to edge.