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Side view of pecan pie cheesecake bars on a wooden platter lined with newspaper-print parchment paper, showing the glossy pecan topping, creamy cheesecake layers, and buttery crust.

Pecan Pie Cheesecake Bars

Creamy cheesecake layered over a buttery pecan sandies crust and topped with glossy caramel pecans. Every bite tastes like pecan pie and cheesecake combined, making it the perfect holiday dessert.
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Prep Time 25 minutes
Cook Time 50 minutes
Servings 16

Ingredients  

Crust

  • 1 (11.3 oz) package pecan sandies cookies finely crushed
  • 4-5 tbsp salted butter melted
  • 1 tbsp brown sugar

Cheesecake

  • 24 oz cream cheese softened (3 blocks, full-fat)
  • 3/4 cup sugar
  • 3 large eggs room temperature
  • 2 tsp pure vanilla extract

Pecan Topping

  • 8 tbsp salted butter
  • 1 cup brown sugar
  • 1/2 cup heavy cream
  • 2 tbsp maple syrup
  • 2 tsp pure vanilla extract
  • 2 3/4 cups chopped pecans toasted

Method 

Crust

  • Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper and lightly grease. Crush pecan sandies into fine crumbs using a food processor. Mix with 4 tbsp melted butter and brown sugar until evenly moistened. If dry, add up to 1 more tablespoon of butter. Press firmly into the bottom of the pan. Bake 10 minutes until lightly golden. Cool slightly.

Cheesecake Layer

  • Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing until combined. Stir in vanilla. Spread evenly over cooled crust. Bake 45–50 minutes or until center is set but slightly jiggly. Cool 1 hour on a wire cookie rack, then refrigerate at least 3–4 hours or overnight.

Pecan Topping

  • Once the cheesecake has fully chilled in the refrigerator, make the pecan topping. In a saucepan, combine butter, brown sugar, cream, and maple syrup. Simmer over medium heat for 3–5 minutes until glossy and slightly thickened. Remove from heat, stir in vanilla, and fold in toasted pecans. Let the mixture cool for 20–30 minutes until thickened and just warm before spreading over the chilled cheesecake.

Assemble & Serve

  • Spoon slightly warm topping evenly over chilled cheesecake. Spread gently to edges. Chill 30–60 minutes in refrigerator to set.
  • Lift bars from pan using parchment. Wipe knife between cuts for clean slices. Serve chilled.
Start Cooking

Notes

For clean slices:
Dip a sharp knife in warm water and wipe it dry before each cut. The warm blade glides through the chilled cheesecake layers easily and gives you clean, neat edges without dragging the pecan topping.
How to toast pecans:
Spread the chopped pecans in a single layer on a baking sheet and bake at 350°F for 5–7 minutes, stirring halfway through. Keep an eye on them near the end, they can go from perfectly toasted to burnt quickly. Once they’re fragrant and lightly golden, remove and let cool before adding to the topping.
Make-Ahead Tip:
These bars are even better the next day once the flavors have had time to meld. You can make the crust and cheesecake layer up to two days in advance, then chill until you’re ready to add the topping. Add the pecan layer the day you plan to serve for the freshest flavor and texture.