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Easy Pecan Cheesecake Bars

Easy Pecan Cheesecake Bars

Buttery pecan-studded crust, silky cheesecake, and a glossy pecan pie topping bake into crowd-pleasing bars. Simple to prep, easy to slice, and impossible to resist.
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Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 16

Ingredients
 

Main Ingredients

  • 1.5 cup all-purpose flour
  • 0.33 cup packed light brown sugar for crust
  • 0.25 tsp fine salt
  • 0.75 cup unsalted butter, melted for crust
  • 1 tsp vanilla extract for crust
  • 0.75 cup pecans, chopped toast first for extra flavor
  • 16 oz cream cheese, softened room temperature for smooth filling
  • 0.5 cup granulated sugar for filling
  • 0.5 cup sour cream
  • 1.5 tsp vanilla extract for filling
  • 0.13 tsp fine salt for filling
  • 3 fl oz beaten eggs about 2 large
  • 1.5 cup pecans, roughly chopped for topping
  • 0.67 cup packed brown sugar for topping
  • 0.5 cup light corn syrup for topping
  • 0.25 cup unsalted butter, melted for topping
  • 2 tbsp heavy cream for topping
  • 1 tsp vanilla extract for topping
  • 0.25 tsp fine salt for topping

Instructions

Preparation Steps

  • Heat oven to 350°F. Line a 9×13-inch pan with parchment, leaving overhang.
  • Whisk flour, brown sugar, and salt in a bowl. Stir in melted butter and vanilla until a soft dough forms; fold in pecans.
  • Press crust evenly into the pan and dock a few times with a fork. Bake 10 minutes.
  • Beat cream cheese and granulated sugar until smooth and fluffy, about 2 minutes.
  • Blend in sour cream, vanilla, and salt. Mix in beaten eggs on low just until combined.
  • Spread cheesecake filling over the warm crust and smooth the top.
  • Stir topping: combine pecans, brown sugar, corn syrup, melted butter, cream, vanilla, and salt until glossy and well coated.
  • Spoon the pecan mixture over the filling and gently spread to cover without tearing the cheesecake layer.
  • Bake 30–35 minutes, until the edges are set and the center has a slight jiggle.
  • Cool in the pan on a rack for 1 hour, then refrigerate at least 3 hours until firm.
  • Lift out using the parchment, slice into bars, and serve.

Notes

Try adding 1–2 tbsp bourbon or 2 tbsp maple syrup to the topping for a deeper, cozy flavor. For extra crunch, toast the pecans before mixing. Store bars covered in the fridge up to 5 days or freeze (well wrapped) for 2 months; thaw overnight in the fridge.
This recipe is an original creation inspired by classic Easy Pecan Cheesecake Bars flavors. All ingredient ratios and instructions are independently developed.