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Pecan Pie Cheesecake Bars (Bars or Round Cake!)

These pecan pie cheesecake bars combine buttery graham cracker crust, creamy cheesecake filling, and gooey caramel pecan topping for the ultimate holiday dessert. Bake as easy grab-and-go bars or a show-stopping round cheesecake for your Thanksgiving or Christmas table!
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 bars or slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 13 graham crackers (about 1½ cups crumbs)
  • 3/4 cup pecan halves
  • 3 Tbsp light brown sugar
  • 1/2 cup butter, melted
  • 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
  • 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

Equipment

  • Food Processor
  • 9x13-inch baking dish or 9½-inch springform pan
  • Saucepan
  • Mixing Bowls
  • Spatula
  • Serrated knife

Method
 

  1. Preheat oven to 350°F (175°C). Spray a 9x13-inch pan with nonstick spray. Pulse graham crackers, pecans, and brown sugar in a food processor until finely ground. Add melted butter and pulse until combined. Press into the pan and bake 10 minutes.
  2. Blend cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt in a food processor until smooth. Pour over baked crust and tap pan to release air bubbles.
  3. Bake for 30–40 minutes, until edges are set and the center slightly jiggles. Cool while making the topping.
  4. In a saucepan, combine pecans, brown sugar, heavy cream, butter, cinnamon, and salt. Bring to a boil, then reduce heat and simmer 2–3 minutes until thickened.
  5. Pour the hot pecan caramel topping over cooled cheesecake. Spread evenly and refrigerate at least 2 hours or overnight to set completely.
  6. Cut with a hot, clean knife for neat slices. Serve chilled with whipped cream or caramel drizzle if desired.

Notes

Round Cake Version: Use a 9½-inch springform pan. Press crust ⅔ up the sides and bake 10 minutes. Fill and bake 50–60 minutes. Make half the topping and chill at least 3 hours before unmolding.
Pro Tips: Use full-fat ingredients for best texture, don’t overmix, and chill completely before slicing.

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