Pecan Pie Cheesecake Bars feature a toasted pecan crust topped with a smooth, velvety cream cheese filling and a sweet, nutty pecan caramel topping. It’s a delightful combination of rich, creamy cheesecake and pecan pie in an indulgent dessert bar! I also have Pecan Pie Bars with the classic pie filling you will love!
Ingredients & Substitutions
Pecans: You will need pecans for both the crust and topping. The nuts will be toasted for the crust. (It is the same crust I used for my Blueberry Cream Cheese Bars, which you will want to try next.)
Room Temperature Ingredients: It’s important to use room-temperature ingredients. Make sure the cream cheese, sour cream, and eggs are all at room temperature before combining them for the cheesecake filling. This ensures the cheesecake is silky smooth with no lumps.
Sour Cream: Sour cream adds a tangy flavor and contributes to the smooth and creamy consistency of the cheesecake. Be sure it is at room temperature.
Brown Sugar: Light brown sugar is a key sweetener in the topping. It adds a caramel-like sweetness to the mixture, helping it become a rich and gooey pecan caramel topping (which would be amazing over a bowl of vanilla ice cream…)
Butter: Using unsalted butter in the topping lets you control the amount of salt added to the recipe. The butter is important for the sauce’s flavor, richness, and smoothness.
Cinnamon: Ground cinnamon complements the sweetness of the caramel topping.
How To Check Cheesecake Bars For Doneness
Cheesecake is done baking when the sides are set, but the middle is still a bit jiggly. You can check the internal temperature of the cheesecake to check for doneness (150°F). Another option to check for doneness would be to take a wooden spoon and tap the outside of the pan. If there is a slight jiggle, it’s done baking. In addition, be sure to let the cheesecake cool completely in the pan and then chill it in the refrigerator for a couple of hours, up to overnight, for the perfect texture.
How To Store Pecan Pie Cheesecake Bars
To store pecan pie cheesecake bars, first, let them cool and set in the refrigerator as instructed. Then, cover the bars and store them in the refrigerator. They will last up to 3-4 days.
Can I Freeze Cheesecake Bars?
Yes, you can freeze cheesecake bars, either with or without the topping. To freeze cheesecake bars:
- Let the bars cool and set completely.
- Remove the bars from the pan and place them on a plate (cut or uncut). Put the cheesecake bars (uncovered) in the freezer for about an hour, or until solid.
- After the hour in the freezer, remove the cheesecake bars and wrap them tightly in plastic wrap.
- Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake. It will last up to 3 months in the freezer.
- Let the cheesecake thaw in the refrigerator.
Pecan Pie Cheesecake Bars
- 1 cup (99 g) pecans
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, melted
- 2 cups (250 g) all-purpose flour
- 4 packages (8 ounces each) cream cheese, room temperature
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (115 g) sour cream, room temperature
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
- 1 ¾ cups (191 g) pecans, chopped
- ¾ cup (150 g) light brown sugar, packed
- ¾ cup (178.5 g) heavy whipping cream
- ½ cup (1 stick / 113 g) unsalted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- Preheat oven to 325°F. Line a 9×13-inch baking dish with parchment paper. Set aside.
- To a medium skillet over medium heat, add pecans. Toast until browned and fragrant, stirring frequently (3-5 minutes). Remove from heat and let cool.
- Once cool, finely chop toasted pecans.
- In a medium bowl, combine melted butter, flour, and toasted, chopped pecans.
- Press into the bottom of the lined baking dish. Set aside.
- To the bowl of a stand mixer with the paddle attachment, add cream cheese and sugar. Mix on medium speed until no lumps remain, stopping to scrape down the sides of the bowl as needed.
- Add sour cream and vanilla. Blend until smooth and creamy. Scrape down the sides of the bowl as needed.
- With the mixer on low speed, add eggs, one at a time, until fully incorporated.
- Pour the filling over the crust. Bake for 60-70 minutes, or until the top of the cheesecake turns golden and starts to pull from the sides of the pan.
- Remove from oven. Let the cheesecake cool on a wire rack for one hour.
- Near the end of the cooling time, prepare the topping.
- To a medium saucepan over medium-low heat, add pecans, brown sugar, heavy cream, butter, cinnamon, and salt. Cook, stirring constantly until the sugar is dissolved and the butter has completely melted. Let the sauce simmer for 5-7 minutes to thicken slightly. Remove from heat.
- Evenly pour the pecan caramel topping over the cooled cheesecake. Using a spatula, gently spread the topping to the edges.
- Chill the bars in the refrigerator for 2 hours, up to overnight before cutting and serving.
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What the Test Kitchen had to say about this recipe:
Pecan pie meets cheesecake in the best possible way! These bars are perfect for the pecan pie lover in your life!
These cheesecake bars are the perfect blend of creamy cheesecake and nutty pecans with ooey-gooey caramel. You really can't go wrong with that combination!
This is one of my favorite versions of cheesecake because that pecan topping is just to die for. I could eat it with a spoon! Pecan pie lovers must try this variation, and I love the crust on this, too!
Yum! Smooth and creamy cheesecake with crunchy and nutty pecans! Definitely a great combo!
These bars are SO good! The cheesecake is creamy and rich, the topping is sweet, and the crust is perfectly subtle to not steal the show!
I really liked these bars! I like how you can cut it into small pieces or large if you like. I really like the crunch from the pecans and it's surprisingly not too sweet!