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 cheesecake bars on parchment paper.

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!

Table of Contents

Ingredients You Need To Make This Recipe
How To Make This Recipe
Variations and Substitutions
Can I Make These Bars With Graham Cracker Crust?
How To Tell When Cheesecake Is Done
Make-Ahead and Storing Instructions
Tips For The Best Pecan Pie Cheesecake Bars
Recommended Tools for This Recipe
More Thanksgiving Desserts You Will Love!
📖 Recipe

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.

How To Make This Recipe

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!

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.

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.

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.

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