These pecan pie cheesecake bars are the ultimate holiday dessert mashup. Three irresistible layers—buttery graham cracker crust, creamy cheesecake filling, and gooey caramel pecan topping—come together in one show-stopping treat. Best of all, you can make this pecan pie cheesecake as handy bars or an impressive round cake!

This easy pecan cheesecake recipe is perfect for Thanksgiving, Christmas, or any fall gathering. The bars are ideal for potlucks and large crowds, while the round cake version makes a stunning centerpiece dessert that serves fewer people with thicker, more luxurious layers.

Why This Pecan Pie Cheesecake Recipe Works

This dessert delivers the best of both worlds: the tangy richness of classic cheesecake meets the sweet, nutty decadence of pecan pie. The graham cracker crust adds a buttery crunch, the cheesecake layer provides creamy balance, and the caramel pecan topping delivers that signature holiday flavor with hints of cinnamon.

Unlike traditional cheesecake recipes that require water baths and precise temperature control, this simplified version bakes beautifully without fuss. The pecan topping even hides any cracks that might form, making it nearly foolproof for home bakers.

Ingredients for Pecan Pie Cheesecake Bars

For the Graham Cracker Crust:

13 graham crackers (about 1 1/2 cups crumbs)
3/4 cup pecan halves
3 Tbsp light brown sugar
1/2 cup butter, melted

For the Cheesecake Layer:

24 oz cream cheese, softened (three 8-oz blocks)
1 cup sour cream
1 cup granulated sugar
4 large eggs
1 Tbsp all-purpose flour
2 tsp vanilla extract
1/2 tsp salt

For the Pecan Pie Topping:

1 3/4 cups pecan halves, chopped
3/4 cup light brown sugar
3/4 cup heavy cream
1/2 cup butter
1 tsp ground cinnamon
1/2 tsp salt

How to Make Pecan Pie Cheesecake Bars

Step 1: Prepare the Crust Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray. In a food processor, pulse graham crackers, pecans, and brown sugar into fine crumbs. Add melted butter and pulse until combined.

Press the crumb mixture firmly into the bottom of the prepared pan, creating an even, compact layer. Bake for 10 minutes while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling Clean the food processor bowl. Add softened cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt. Process until completely smooth with no lumps, about 1-2 minutes.

Pour the cheesecake batter over the baked crust. Gently tap the pan on the counter several times to release air bubbles that could create holes in the finished cheesecake.

Step 3: Bake the Cheesecake Bake for 30-40 minutes until the edges are set but the center still has a slight jiggle. A toothpick inserted in the center should come out mostly clean. Don’t worry if small cracks appear—the topping will cover them! Remove from oven and let cool while you make the topping.

Step 4: Prepare the Pecan Pie Topping In a medium saucepan over medium heat, combine chopped pecans, brown sugar, heavy cream, butter, cinnamon, and salt. Bring to a boil, stirring frequently. Reduce heat and simmer for 2-3 minutes until the mixture thickens into a sticky caramel.

Step 5: Top and Chill Pour the hot pecan caramel topping over the cooled cheesecake. Use a spatula to spread it evenly to the edges. Cover and refrigerate for at least 2 hours (or overnight) until completely set.

Step 6: Slice and Serve Cut with a sharp serrated knife, wiping the blade clean with a damp paper towel between cuts for neat, professional-looking slices.

How to Make Pecan Pie Cheesecake as a Round Cake

Want to make this as a stunning centerpiece cake instead of bars? Here’s how:

Equipment: Use a 9 1/2-inch springform pan lined with parchment paper. Place a rimmed baking sheet on the bottom oven rack to catch any drips.

Crust: Press the crust mixture on the bottom and 2/3 up the sides of the springform pan. Bake for 10 minutes.

Filling: Pour the full cheesecake filling into the crust. Bake for 50-60 minutes until mostly set with a slight jiggle in the center.

Topping: Make only HALF the pecan pie topping recipe for a round cake. Pour over the baked cheesecake.

Chill Time: Refrigerate for at least 3 hours before releasing the springform pan and transferring to a cake plate.

Expert Tips for Perfect Cheesecake Bars

Soften Cream Cheese Properly: Leave cream cheese at room temperature for 1-2 hours before using. Softened cream cheese blends smoothly without lumps.

Use Full-Fat Ingredients: Full-fat cream cheese and sour cream create the richest, creamiest texture. Low-fat versions can make the cheesecake grainy.

Don’t Overmix: Process the cheesecake filling just until smooth. Overmixing incorporates excess air that can cause cracks.

Cool Before Adding Topping: Let the cheesecake cool slightly before adding the pecan topping. This prevents the topping from sinking into the cheesecake layer.

Refrigerate Completely: Cheesecake needs at least 2 hours to set properly. Overnight chilling is even better for clean slices and maximum flavor development.

Clean Cuts: Use a hot, wet knife for the cleanest slices. Dip the knife in hot water and wipe clean between each cut.

Storage and Make-Ahead Instructions

Refrigerator Storage: Store pecan pie cheesecake bars in an airtight container in the refrigerator for up to 1 week. The flavors actually improve after a day or two!

Freezing: Wrap individual bars or the whole pan tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Make-Ahead Tips: This dessert is perfect for holiday prep! Make it 1-3 days ahead and store covered in the fridge. The pecan topping stays crisp and the cheesecake layer firms up beautifully.

Serving Temperature: Serve chilled or at cool room temperature for best texture and flavor.

Recipe Variations and Substitutions

Gluten-Free Pecan Cheesecake Bars: Use gluten-free graham crackers for the crust and replace the flour in the cheesecake with cornstarch.

Dairy-Free Version: Substitute dairy-free cream cheese and sour cream. The texture will be slightly different but still delicious. Use coconut cream instead of heavy cream in the topping.

Chocolate Pecan Cheesecake: Add 1/2 cup melted dark chocolate to the cheesecake filling for a chocolate twist.

Maple Pecan Version: Replace half the brown sugar in the topping with pure maple syrup for deeper flavor.

Bourbon Pecan Topping: Add 2 tablespoons bourbon to the pecan topping for a grown-up twist.

Different Nuts: Swap pecans for walnuts, hazelnuts, or a mixed nut combination.

Bars vs. Round Cake: Which to Choose?

Make Bars When:

Serving a large crowd or potluck
You want easy portioning and serving
Time is limited (bars bake faster)
You need a grab-and-go dessert

Make a Round Cake When:

Serving a smaller group (8-10 people)
You want thicker, more impressive layers
Presentation is important
It’s a special occasion centerpiece

Both versions taste equally amazing—it’s all about your serving needs and preferences!

Serving Suggestions

These pecan pie cheesecake bars are rich and decadent, perfect on their own. But here are some serving ideas:

Dollop of whipped cream or vanilla ice cream
Drizzle of extra caramel sauce
Fresh berries for color contrast
Cup of hot coffee or espresso
Glass of dessert wine or bourbon

This dessert shines on Thanksgiving dessert tables alongside pumpkin pie and apple crisp. It’s also stunning at Christmas dinners, holiday parties, and special birthday celebrations.

Frequently Asked Questions

Can I use a metal pan instead of glass? Yes! When using a metal 9×13 pan, increase the oven temperature by 25°F. Baking time should remain about the same.

Do I need a food processor? No, but it makes the job easier. For the crust, crush ingredients in a ziplock bag with a rolling pin. For the filling, use an electric mixer on low speed.

Why is my cheesecake cracked? Cracks happen from overbaking or temperature fluctuations. Don’t worry—the pecan topping covers any cracks perfectly!

Can I make this ahead? Absolutely! This pecan pie cheesecake is actually better when made 1-2 days ahead. The flavors meld and the texture becomes even creamier.

How do I know when the cheesecake is done? The edges should be set and lightly golden, but the center should still have a slight jiggle. It will firm up as it cools.

Can I halve this recipe? Yes! Use an 8×8 or 9×9 inch pan and halve all ingredients. Baking time may be slightly shorter—check at 25 minutes.

What’s the difference between pecan pie and this recipe? Traditional pecan pie has a pastry crust and corn syrup filling. This combines cheesecake with a caramel pecan topping for a unique hybrid dessert.

This pecan pie cheesecake bars recipe proves that two desserts are better than one. With its perfect balance of textures and flavors, it’s guaranteed to become your new favorite holiday dessert!