Name: Pecan Cheesecake Bars Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 3 h
Cuisine: American
Ingredients: 13 whole graham crackers; ¾ cup pecan halves; 3 tablespoons light brown sugar; ½ cup melted butter; 24 ounces full-fat cream cheese, softened; 1 cup sour cream; 1 cup sugar; 4 large eggs; 1 tablespoon all-purpose flour; 2 teaspoons vanilla extract; ½ teaspoon salt; 1 ¾ cups pecan halves, chopped; ¾ cup light brown sugar; ¾ cup heavy cream; ½ cup butter; 1 teaspoon ground cinnamon; ½ teaspoon salt

If you’re looking for a dessert that truly wows without a lot of fuss, this Pecan Cheesecake Bars Recipe is about to become your new go-to. I absolutely love how the buttery graham cracker crust pairs with silky cheesecake and a rich pecan pie topping—a trio that tastes just like a little slice of homemade heaven. When I first tried this recipe, it quickly became a staple for family gatherings, and I can’t wait for you to experience how delicious and crowd-pleasing it is.

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Why You’ll Love This Recipe

Perfectly Balanced Flavors: The creamy cheesecake and nutty pecan topping blend beautifully for a rich but not overwhelming dessert.
Easy to Make: Using a food processor cuts down on prep time and gives you smooth results every time.
Great for Gatherings: These bars slice into perfect portions, making them ideal for sharing with family and friends.
Make Ahead Friendly: It tastes even better after chilling, so you can prep in advance and save stress on the big day.

A close-up image of a white rectangular baking dish filled with a thick layer of glossy caramel topping mixed with many chopped pecans. The caramel layer has a rich golden-brown color with a slightly shiny texture, evenly spread covering the entire surface. The pecans are roasted and scattered densely throughout the caramel, adding a rough and crunchy look with their dark brown and light tan colors. The dish is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Pecan Cheesecake Bars, Pecan Cheesecake Bars Recipe, easy pecan dessert, no-bake pecan cheesecake, holiday dessert bars

Ingredients You’ll Need

The magic in this Pecan Cheesecake Bars Recipe lies in simple, quality ingredients that create layers of texture and flavor. Be sure to have fresh cream cheese for the smoothest cheesecake, and fresh pecans for that irresistible crunch and taste.

Flat lay of whole graham crackers stacked neatly, a small white ceramic bowl filled with pecan halves, another white bowl containing light brown sugar, a white bowl holding melted butter, a round block of full-fat cream cheese with smooth surface, a small white bowl of sour cream, a white bowl filled with granulated sugar, four whole large brown eggs with clean shells arranged symmetrically, a small white bowl with all-purpose flour, a small white bowl of clear vanilla extract, a small white bowl of salt, chopped pecan halves in a white bowl, a small white bowl filled with heavy cream, a small white bowl of ground cinnamon, a small white bowl of butter, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pecan Cheesecake Bars, Pecan Cheesecake Bars Recipe, easy pecan dessert, no-bake pecan cheesecake, holiday dessert bars

Graham crackers: Using whole crackers will give your crust a lovely aroma and perfect consistency when pulsed finely.
Pecan halves: Fresh pecans are key—they bring that authentic nutty sweetness your topping needs.
Light brown sugar: Adds a touch of molasses flavor that’s essential for the pecan pie topping’s depth.
Melted butter: Use unsalted butter to control salt levels, making the crust perfectly rich.
Full-fat cream cheese: Important for that creamy cheesecake texture without any graininess.
Sour cream: This brings a slight tang and smoothness to the cheesecake, balancing the sweetness.
Sugar: Regular granulated sugar sweetens, but you can experiment with fine sugar if you prefer a smoother texture.
Large eggs: They provide structure without making the cheesecake cakey.
All-purpose flour: A small amount helps stabilize the cheesecake for clean cuts.
Vanilla extract: Always use pure vanilla for best aroma and flavor.
Salt: Just a pinch enhances all the other flavors.
Heavy cream: Vital for the rich, glossy pecan topping.
Ground cinnamon: Adds a warm spice note to the pecan pie topping.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

What I love most about the Pecan Cheesecake Bars Recipe is how adaptable it is. Whether you want to swap ingredients for dietary preferences or try new flavors, you can easily make this recipe your own. Don’t hesitate to experiment!

Nut-Free Version: I’ve swapped pecans for chopped dried cranberries or even chopped chocolate chips for allergy-friendly options, and it still tastes amazing!
Maple Pecan Topping: Once, I replaced some of the brown sugar with pure maple syrup in the topping—and my family went crazy for the extra depth.
Mini Cheesecake Bars: Cutting the recipe into smaller bars makes a perfect party appetizer or lunchbox treat.
Gluten-Free Option: You can use gluten-free graham crackers, just make sure to check the labels for your preferred brand.

How to Make Pecan Cheesecake Bars Recipe

Step 1: Prep and Bake the Crust

Start by preheating your oven to 350°F (175°C) and prepping a 9×13 inch baking dish with nonstick spray. In your food processor, combine the whole graham crackers, pecan halves, and brown sugar—pulse until you get fine crumbs. Pour in the melted butter and pulse just a few times until the mixture feels like wet sand. Press this crust mixture firmly and evenly into your baking dish—pressing down helps it hold together after baking. Bake for 10 minutes, just enough to set the crust without browning it too much. This step is key for a crisp, buttery base that won’t get soggy under the cheesecake layer.

Step 2: Whip Up the Cheesecake Filling

Once the crust is cooling a bit, clean your food processor bowl to make things easy. Add the cream cheese, sour cream, sugar, eggs, flour, vanilla extract, and salt. Process until you have the smoothest, creamiest batter—no lumps! This silky texture is what really makes this cheesecake stand out from recipes that can feel grainy or dry. Pour the filling over the baked crust evenly, and gently tap the pan on the counter to release any air bubbles that can form pockets during baking.

Step 3: Bake the Cheesecake Layer

Bake the cheesecake for 30-40 minutes, or until a toothpick inserted near the center comes out clean. I learned that ovens vary a lot, so start checking around 30 minutes to avoid overbaking. The edges will be set while the center may still be slightly jiggly—that’s perfect tension for creamy cheesecake that holds its shape once cooled.

Step 4: Make the Pecan Pie Topping

While the cheesecake cools a bit, make your luscious pecan pie topping. In a small saucepan over medium heat, combine chopped pecans, brown sugar, heavy cream, butter, cinnamon, and salt. Bring to a boil, then let it simmer gently for 2-3 minutes while stirring. This thickens the sauce just enough for a pourable, sticky topping. Pour it evenly over the warm cheesecake and spread with a spatula for a uniform layer.

Step 5: Chill and Serve

Refrigerate your pecan cheesecake bars for at least 2 hours to let everything set properly. When you’re ready to serve, slice using a serrated knife and wipe the blade with a wet paper towel between cuts—this little trick helps you get clean, sharp edges and beautiful bars every time.

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Pro Tips for Making Pecan Cheesecake Bars Recipe

Room Temperature Ingredients: I always make sure my cream cheese and eggs are at room temp before mixing—it helps avoid lumps and ensures a smooth batter.
Don’t Overbake: The cheesecake should still jiggle slightly in the center; it will firm up as it cools, so checking early prevents dryness.
Serrated Knife Trick: Wiping your knife clean and damp between cuts gives you clean slice lines without pulling or crumbling the pecan topping.
Use Fresh Pecans: I learned that fresh, lightly roasted pecans in the crust and topping make all the difference in flavor and crunch.

How to Serve Pecan Cheesecake Bars Recipe

Garnishes

I like topping my pecan cheesecake bars with just a light dusting of powdered sugar and a few extra pecan halves for a simple, pretty finishing touch. Sometimes I drizzle a little caramel sauce on top when I want to go all out—your call depending on how sweet and fancy you want to go!

Side Dishes

This dessert pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to cut through the richness. For a cozy touch, I serve it with a cup of strong coffee or a bold black tea.

Creative Ways to Present

For special occasions, I love serving the bars on a rustic wooden board garnished with whole pecans and cinnamon sticks. You can also layer them in a pretty glass trifle dish for a stunning centerpiece that shows off the layers.

Make Ahead and Storage

Storing Leftovers

I store leftover cheesecake bars in an airtight container in the fridge—this keeps them fresh and moist for up to four days. Just make sure they’re well covered so they don’t pick up fridge odors.

Freezing

If I’m making these bars ahead for a big event, I freeze them uncut on a parchment-lined tray first, then wrap individual bars in plastic wrap and foil. They freeze beautifully for up to two months and thaw overnight in the fridge without losing texture.

Reheating

Honestly, I prefer these bars chilled, but if you want to serve them slightly warmed, a quick 10-15 second zap in the microwave does the trick—just be careful not to melt the pecan topping too much.

FAQs

Can I use a springform pan instead of a baking dish for this Pecan Cheesecake Bars Recipe?

Absolutely! I’ve done it both ways. Just be sure to line the bottom with parchment paper and place a baking sheet underneath the springform pan while baking to catch any drips. Also, bake the crust slightly up the sides of the pan for better structure, and increase the baking time for the cheesecake to about 50-60 minutes. The recipe notes below the main instructions have detailed tips for this variation.
How can I avoid cracks in my cheesecake bars?

Cracks often happen when the cheesecake cools too quickly or is overbaked. I’ve found gently baking until the center is slightly jiggly, then letting it cool gradually to room temperature before refrigerating really helps. Also, tapping out air bubbles before baking and not over-mixing the batter keeps the texture silky smooth.
Can I use other nuts instead of pecans?

Yes! While pecans give that classic taste, walnuts or almonds can work well too. Just chop them up roughly and toast lightly beforehand for the best flavor and crunch.
What’s the best way to cut the bars cleanly?

Use a serrated knife and wipe it with a wet paper towel between each cut to prevent sticking and keep edges neat. Cutting when the bars are well chilled also makes slicing easier.

Final Thoughts

This Pecan Cheesecake Bars Recipe holds a special place in my heart because it combines the best parts of two iconic desserts into one easy, shareable treat. Whether it’s a holiday, a party, or just a Tuesday craving, these bars never disappoint and always bring smiles. I hope you enjoy making and eating them as much as my family and I do—once you try it, I’m betting it’ll become a cherished recipe in your kitchen, too!