Irresistible 50-Minute Pecan Pie Cheesecake Bars Recipe

Name: Irresistible 50-Minute Pecan Pie Cheesecake Bars Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/2 cup melted butter; 2 packages (8 oz each) cream cheese, softened; 1/2 cup sugar; 2 eggs; 1 teaspoon vanilla extract; 1 cup chopped pecans; 1/2 cup corn syrup; 1/4 cup brown sugar; 1 tablespoon melted butter; 1 teaspoon vanilla extract

Author: lia

Published: November 17, 2025

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Oh my goodness, let me tell you about these pecan pie cheesecake bars – they’re my absolute favorite dessert to make when I want something that feels fancy but couldn’t be easier! I’ve been baking these for years, ever since I first combined my grandma’s pecan pie recipe with my mom’s famous cheesecake. The result? Pure magic. You get that rich, creamy cheesecake layer hugging a crunchy pecan pie topping, all sitting on a buttery graham cracker crust. And the best part? You don’t need any fancy equipment – just a bowl, a spoon, and about 50 minutes from start to finish. Trust me, once you try these, you’ll understand why they’re always the first dessert to disappear at potlucks!

Why You’ll Love These Pecan Pie Cheesecake Bars

Let me count the ways these bars will steal your heart (and your sweet tooth)! First, that perfect texture combo – creamy cheesecake meets crunchy pecan topping with a buttery crust that just melts in your mouth. Second, they’re so easy I can make them half-asleep (and have, at 6am before Thanksgiving!). Plus, they’re total crowd-pleasers – I’ve never brought leftovers home from a party. And when holiday baking madness hits? These bars are my secret weapon – they look fancy but take less effort than most cookies. Your dessert game just leveled up!

Ingredients for Pecan Pie Cheesecake Bars

Okay, let’s gather our goodies! I’m a stickler for measuring everything out before I start – it makes the whole process so much smoother. Trust me, there’s nothing worse than realizing you’re short on cream cheese mid-recipe! Here’s exactly what you’ll need, broken down by layer.

For the Crust

1 1/2 cups graham cracker crumbs (finely ground – I just whizz whole crackers in my food processor)
1/4 cup granulated sugar
1/2 cup melted butter (unsalted is my preference, but salted works too – just maybe skip adding extra salt)

For the Cheesecake Filling

2 packages (8 oz each) cream cheese, softened (this is KEY – leave it out on the counter for a good hour!)
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

For the Pecan Pie Topping

1 cup chopped pecans (I like a mix of fine and chunky pieces for texture)
1/2 cup light corn syrup
1/4 cup packed brown sugar (dark brown gives a deeper flavor, but light works too)
1 tablespoon melted butter
1 teaspoon vanilla extract

Ingredient Substitutions

No graham crackers? Use digestive biscuits or even vanilla wafers! For a gluten-free version, almond flour makes a great crust. If you’re out of corn syrup, maple syrup or honey work beautifully in the topping – just know the flavor will be a tad different but still delicious!

How to Make Pecan Pie Cheesecake Bars

Alright, let’s get baking! I promise this is easier than it looks – just follow these simple steps and you’ll have perfect bars every time.

Preheat & Prep: First things first – crank that oven to 350°F (175°C). While it’s heating, grab your 9×13-inch baking dish. No need to grease it – that buttery crust will take care of that!
Make the Crust: Mix those graham cracker crumbs with sugar and melted butter until it looks like wet sand. Then press it firmly into your baking dish – I use the bottom of a measuring cup to get it nice and even.
Whip the Filling: Now beat that softened cream cheese and sugar until smooth as silk. Add eggs one at a time, then vanilla, mixing just until combined. Pour this creamy goodness over your crust.
Top It Off: Stir together all your pecan topping ingredients – pecans, corn syrup, brown sugar, butter, and vanilla. Spoon this over the cheesecake layer, spreading gently to cover.
Bake to Perfection: Pop it in the oven for 30-35 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle (like Jell-O!). Resist the urge to overbake!

Pro Tips for Perfect Bars

Three secrets from my many batches: 1) Always chill before cutting – at least 2 hours for clean slices. 2) Room-temp cream cheese is non-negotiable for a smooth filling. 3) Toast those pecans first for extra flavor – just 5 minutes at 350°F fills your kitchen with the best aroma!

Serving and Storing Pecan Pie Cheesecake Bars

Once your bars have cooled completely, pop them in the fridge for at least 2 hours – I promise, the wait is worth it! When it’s time to cut, run your knife under hot water and wipe it dry between slices for clean edges. These bars taste best chilled, and they’ll keep beautifully in the fridge for up to 5 days. If you’re planning ahead, you can freeze them for up to a month – just wrap individual bars tightly in plastic wrap, and thaw in the fridge overnight before serving.

Nutritional Information

Now, I’m no nutritionist, but I know some folks like to keep track of these things – especially after indulging in a second (or third!) bar! Remember, these values are estimates per bar and can vary based on your specific ingredients. Here’s the breakdown from my last batch:

Calories: 320 (worth every single one!)
Fat: 22g (but hey, pecans are full of good fats!)
Saturated Fat: 10g
Sugar: 22g (it’s dessert, after all)
Protein: 5g (surprising little protein boost!)
Fiber: 1g (thank you, pecans!)

My philosophy? Everything in moderation – including moderation! These bars are rich enough that one usually satisfies, but I won’t judge if you sneak an extra sliver.

Frequently Asked Questions

Can I freeze these bars? Absolutely! They freeze beautifully for up to 1 month. Just wrap individual bars tightly in plastic wrap, then pop them in a freezer bag. Thaw overnight in the fridge when your sweet tooth calls.

Can I use store-bought crust? Sure, but homemade tastes so much better! The store-bought kind tends to be drier and less buttery. If you’re in a pinch though, a pre-made graham crust will work – just reduce the baking time by about 5 minutes.

How do I prevent cracking? The number one culprit is overbaking! Pull them out when the center still has that slight jiggle. Also, avoid sudden temperature changes – let them cool gradually on the counter before refrigerating.

So what are you waiting for? Grab those ingredients and get baking! I promise these pecan pie cheesecake bars will become your new go-to dessert. They’re perfect for everything from family gatherings to “just because” treats. And hey, when you make them, come back and tell me how they turned out! Did you add your own twist? Did your family go crazy for them? I can’t wait to hear your stories in the comments below. Happy baking!

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