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    Pink Owl Kitchen » Desserts » Pecan Pie Cheesecake Bars

    Pecan Pie Cheesecake Bars

    Published: Nov 16, 2022 by Ashley Boyd · This post may contain affiliate links

    JUMP TO RECIPE

    With a crumbly shortbread crust, a silky smooth cheesecake layer, and a sweet, decadent pecan pie layer on top, these Pecan Pie Cheesecake Bars are an epic mashup of flavors. These bars make the perfect Thanksgiving and Christmas dessert!

    Pecan pie is a quintessential classic southern dessert and combining it with creamy, tangy cheesecake takes it to another level. These bars will surely be a huge hit at your next gathering so make a double batch!

    For more tasty desserts, check out our Southern Buttermilk Pie and Southern Pecan Praline recipes next!

    pecan pie cheesecake bars on parchment paper.

    Ingredients You Need To Make This Recipe

    Shortbread Crust

    • All-purpose flour. To create a tender, crumbly shortbread crust. Substitute gluten-free baking flour with xanthan gum added for a gluten-free version.
    • Light brown sugar. To sweeten the crust and add subtle caramel notes. Dark brown sugar also works.
    • Vanilla extract. For flavor and depth.
    • Salt. To enhance the flavors of the other ingredients.
    • Unsalted butter. To add flavor and structure to the crust. Melt the butter in the microwave or on the stovetop.

    Cheesecake Layer

    • Cream cheese. The base of the cheesecake layer. Soften the cream cheese to room temperature by leaving it out on the counter for an hour.
    • Granulated sugar. to sweeten the cheesecake.
    • Eggs. To bind the ingredients together.
    • Vanilla extract. For flavor and depth.
    • Salt. To enhance the flavors of the other ingredients.

    Pecan Pie Layer

    • Light brown sugar. For caramel-like sweetness.
    • Light corn syrup. For sweetness and texture. You can also use dark corn syrup for a deeper caramel flavor.
    • Heavy cream. For richness and texture.
    • Unsalted butter. For added flavor. Slice the butter into ½-inch pieces.
    • Vanilla extract. For flavor and depth.
    • Salt. To enhance the flavors of the other ingredients.
    • Ground cinnamon. For subtle warmth.
    • Chopped pecans. To create the pecan pie filling.
    pecan pie cheesecake bars on parchment paper.

    How To Make This Recipe

    1. Preheat your oven to 350°F.
    2. Spray an 8 x 8-inch baking pan with nonstick cooking spray and line it with parchment paper, leaving some hanging over the edges to help with removing the bars. Spray the parchment paper with nonstick spray and set the pan aside.
    3. In a medium mixing bowl, whisk together the flour, brown sugar, and salt. Melt the butter in the microwave or on the stovetop and pour it into the bowl with the flour. Add the vanilla extract and mix the ingredients together with a wooden spoon until all of the flour is moistened.
    4. Press the crust into the bottom of the lined pan and bake it for 15 minutes or until the edges just start to turn light golden brown.
    5. Meanwhile, add the cream cheese to a medium mixing bowl and beat it with an electric handheld mixer until light and creamy, about 2-3 minutes. Add the sugars, eggs, vanilla, and salt, and mix until smooth, about 2 more minutes.
    6. Pour the cheesecake filling over the hot crust and bake it for 30-40 minutes, or until the center is set and a toothpick inserted into the center of the cheesecake comes out clean.
    7. While the cheesecake is baking, make the pecan pie filling by adding the sugar, corn syrup, heavy cream, butter, salt, and cinnamon to a medium saucepan. Heat the mixture over medium-high heat until it reaches a boil, stirring constantly.
    8. Reduce the heat to medium-low and continue the mixture until it thickens, about 5-7 minutes, stirring regularly. The mixture should coat the back of a wooden spoon. Remove the pan from the heat and stir in the pecans and vanilla.
    9. Pour the pecan filling over the cheesecake and gently spread it out into an even layer. Chill the bars for at least four hours up to overnight.
    10. When ready to serve, remove the unsliced bars from the pan using the parchment paper handles and transfer them to a cutting board. Slice into 16 bars using a sharp knife and enjoy!
    step by step photos for pecan pie cheesecake bars.
    step by step photos for pecan pie cheesecake bars.

    Variations and Substitutions

    • Use Bob's Red Mill 1 to 1 Gluten-Free Baking Flour for a gluten-free version of this recipe. I have not tested other gluten-free flours but this one works perfectly!
    • Substitute granulated sugar in the shortbread crust for a lighter flavor.
    • Use maple syrup as a substitute for corn syrup if you are avoiding this ingredient.
    pecan pie cheesecake bars on parchment paper.

    Can I Make These Bars With Graham Cracker Crust?

    You sure can! To make a graham-cracker crust, use graham cracker crumbs instead of flour. This is a great recipe to follow!

    You can add the vanilla and salt if you like or omit them since the graham cracker crumbs already have great flavor.

    pecan pie cheesecake bars stacked on a white plate.

    How To Tell When Cheesecake Is Done

    After the cheesecake has been in the oven for 30 minutes, check it by carefully grabbing the pan on both sides with covered hands and giving it a gentle shake. If the cheesecake is still jiggly in the center, it needs more time.

    If the cheesecake does not jiggle in the center, insert a toothpick into the center of the cheesecake. If it comes out clean, your cheesecake is ready to be removed from the oven.

    The cheesecake should be slightly puffed and lightly golden around the edges. It will deflate once removed from the oven.

    pecan pie cheesecake bars on parchment paper.

    Make-Ahead and Storing Instructions

    Make pecan pie cheesecake bars up to two days in advance, wrap them tightly in plastic wrap, and store them in the refrigerator until ready to serve.

    To freeze pecan pie cheesecake bars, slice them, place them on a baking sheet and freeze them uncovered. Transfer the frozen bars to a zip-top freezer bag and store them in the freezer for up to 6 months.

    pecan pie cheesecake bars stacked on a white plate.

    Tips For The Best Pecan Pie Cheesecake Bars

    • Line your pan with parchment paper. This will help you remove the chilled bars from the pan and keep them from sticking. Nonstick spray alone isn't enough. Make sure you leave some hanging over the edge to act as handles!
    • Use room-temperature cream cheese. This helps you get a smooth cheesecake layer with no lumps. To quickly soften cream cheese, place the wrapped blocks in a sink full of warm water for about 15 minutes.
    • Allow the bars to fully set. These bars need plenty of time for the pecan layer to properly set. Chill them for the full four hours.
    • To get really clean slices, wipe your knife clean after each cut. Dip your knife in a glass of hot water to take it a step further.
    pecan pie cheesecake bars on parchment paper.

    Recommended Tools for This Recipe

    • Square 8 x 8-inch baking pan
    • Mixing bowls
    • Handheld electric mixer
    pecan pie cheesecake bars on parchment paper.

    More Thanksgiving Desserts You Will Love!

    • Apple Cider Donut Cake
    • Southern Sweet Potato Pie
    • Southern Pecan Pie
    • Best Ever Bread Pudding
    • New Orleans Beignets
    pecan pie cheesecake bars stacked on a white plate.

    Pecan Pie Cheesecake Bars

    Ashley
    With a crumbly shortbread crust, a silky smooth cheesecake layer, and a sweet, decadent pecan pie layer on top, these Pecan Pie Cheesecake Bars are an epic mashup of flavors. These bars make the perfect Thanksgiving and Christmas dessert!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Chill Time 4 hrs
    Total Time 4 hrs 55 mins
    Course Dessert
    Cuisine American
    Prevent your screen from going dark
    Servings 16 bars
    Calories 337 kcal

    Equipment

    • 8 x 8 inch baking pan
    • Electric handheld mixer

    Ingredients
      

    Shortbread Crust

    • 1 ½ cups all-purpose flour (185g) use Bob's Red Mill 1 to 1 Gluten-Free Baking Flour for gluten-free bars
    • ⅓ cup light brown sugar or dark brown sugar
    • ½ teaspoon vanilla extract not vanilla flavoring
    • ¼ teaspoon salt
    • ½ cup unsalted butter melted, one stick

    Cheesecake Layer

    • 16 ounces cream cheese room temperature, two blocks
    • ½ cup granulated sugar
    • ¼ cup light brown sugar
    • 2 large eggs
    • 1 ½ teaspons vanilla extract
    • ¼ teaspoon salt

    Pecan Pie Layer

    • ¾ cup light brown sugar
    • ½ cup light corn syrup or dark corn syrup for deeper flavor
    • ½ cup heavy cream
    • 4 tablespoons unsalted butter cut into ½-inch slices
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon salt
    • 2 cups chopped pecans
    • 1 teaspoon vanilla extract

    Instructions
     

    • Preheat your oven to 350°F.
    • Spray an 8 x 8-inch baking pan with nonstick cooking spray and line it with parchment paper, leaving some hanging over the edges to help with removing the bars. Spray the parchment paper with nonstick spray and set the pan aside.
    • In a medium mixing bowl, whisk together the flour, brown sugar, and salt. Melt the butter in the microwave or on the stovetop and pour it into the bowl with the flour. Add the vanilla extract and mix the ingredients together with a wooden spoon until all of the flour is moistened.
    • Press the crust into the bottom of the lined pan and bake it for 15 minutes or until the edges just start to turn light golden brown.
    • Meanwhile, add the cream cheese to a medium mixing bowl and beat it with an electric handheld mixer until light and creamy, about 2-3 minutes. Add the sugars, eggs, vanilla, and salt, and mix until smooth, about 2 more minutes.
    • Pour the cheesecake filling over the hot crust and bake it for 30-40 minutes, or until the center is set and a toothpick inserted into the center of the cheesecake comes out clean.
    • While the cheesecake is baking, make the pecan pie filling by adding the sugar, corn syrup, heavy cream, butter, salt, and cinnamon to a medium saucepan. Heat the mixture over medium-high heat until it reaches a boil, stirring constantly.
    • Reduce the heat to medium-low and continue the mixture until it thickens, about 5-7 minutes, stirring regularly. The mixture should coat the back of a wooden spoon. Remove the pan from the heat and stir in the pecans and vanilla.
    • Pour the pecan filling over the cheesecake and gently spread it out into an even layer. Chill the bars for at least four hours up to overnight.
    • When ready to serve, remove the unsliced bars from the pan using the parchment paper handles and transfer them to a cutting board. Slice into 16 bars using a sharp knife and enjoy!

    Notes

    • Line your pan with parchment paper. This will help you remove the chilled bars from the pan and keep them from sticking. Nonstick spray alone isn't enough. Make sure you leave some hanging over the edge to act as handles!
    • Use room-temperature cream cheese. This helps you get a smooth cheesecake layer with no lumps.
    • Use maple syrup as a substitute for corn syrup if you are avoiding this ingredient.
    • Allow the bars to fully set. These bars need plenty of time for the pecan layer to properly set. Chill them for the full four hours.
    • Leftover pecan pie cheesecake bars can be stored in an airtight container in the refrigerator for up to 5 days.
    • To freeze pecan pie cheesecake bars, slice them, place them on a baking sheet and freeze them uncovered. Transfer the frozen bars to a zip-top freezer bag and store them in the freezer for up to 6 months.

    Nutrition

    Serving: 1barCalories: 337kcalCarbohydrates: 29.1gProtein: 4.6gFat: 23.3gSaturated Fat: 13gCholesterol: 80mgSodium: 205mgPotassium: 83mgFiber: 0.7gSugar: 14.1gCalcium: 40mgIron: 1mg
    Keyword cheesecake bars, pecan pie bars, pecan pie cheesecake bars, thanksgiving desserts
    Tried this recipe?Tag @thepinkowlkitchen on Instagram! And don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!

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    Hi! I'm Ashley.

    I am a new mom, wife, and creator of all you see here at Pink Owl Kitchen. All of our recipes are influenced by my southern upbringing and are made with fresh, seasonal ingredients to encourage families to come together around the dinner table more!

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