Dessert

Pecan Pie Cheesecake Bars Recipe

ByHugo Harnd November 30, 2025November 30, 2025

Introduction

These Pecan Pie Cheesecake Bars combine the rich creaminess of cheesecake with a buttery graham cracker crust and a luscious, sticky pecan pie topping. They deliver all the flavors of a classic pecan pie in a convenient bar form, perfect for dessert any time of year.

The image shows a close-up of square dessert bars stacked on a white marbled surface. Each bar has three visible layers: the bottom layer is a crumbly, light brown crust, the middle layer is a thick, creamy off-white filling, and the top layer is covered with whole pecans in a glossy, rich caramel glaze, giving a shiny dark amber look. The texture of the pecans is rough and crunchy, contrasting with the smooth creamy layer and crumbly base. The bars are arranged casually with one bar leaning on another, showing the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups graham cracker crumbs
3 tablespoons brown sugar
10 tablespoons butter, melted
3 (8-ounce) packages cream cheese, room temperature
1 cup powdered sugar
1/2 cup plain yogurt
2 teaspoons vanilla extract
1 tablespoon all-purpose flour
3 large eggs, room temperature
8 tablespoons unsalted butter
1 cup light brown sugar, packed
1/2 cup light corn syrup
1/2 cup heavy whipping cream
2 teaspoons vanilla extract
3 cups pecan pieces

Instructions

Step 1: Preheat your oven to 350°F. Spray a 9×13-inch baking pan with cooking spray and line it with parchment paper for easy removal.
Step 2: In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes to set the crust.
Step 3: In a large bowl, use an electric mixer to blend cream cheese and powdered sugar until smooth. Add yogurt, vanilla extract, and flour, mixing well. Incorporate eggs one at a time, mixing just until combined after each addition. Pour this cheesecake batter over the baked crust and smooth the top. Bake for 30 minutes or until the cheesecake layer is set and no longer jiggles.
Step 4: While the cheesecake bakes, melt 8 tablespoons of butter in a small saucepan over medium heat. Stir in light brown sugar, corn syrup, and heavy cream. Add vanilla extract and pecan pieces, stirring continuously until the mixture boils around the edges, about 4–5 minutes. Remove from heat.
Step 5: Carefully spoon the hot pecan pie mixture evenly over the baked cheesecake layer. Allow the bars to cool to room temperature, then cover and chill in the refrigerator for at least 3 hours before slicing and serving.

Tips & Variations

For extra crunch, toast the pecans lightly before adding them to the topping.
Substitute Greek yogurt for plain yogurt to add more tang and protein.
Try using dark brown sugar for a richer molasses flavor in the crust and topping.

Storage

Store the cheesecake bars covered in the refrigerator for up to 4 days. To reheat, bring to room temperature or warm gently in the microwave for 10-15 seconds. These bars also freeze well; wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.

How to Serve

The image shows several square pieces of dessert stacked on a white marbled surface. Each piece has three clear layers: a bottom layer of light brown crumbly crust, a thick middle layer of creamy pale yellow cheesecake, and a top layer covered with glossy, rich brown pecans held together by a shiny syrup. The pecan layer looks sticky and nuts are unevenly placed, giving a textured look. One square is placed on top of another, showing all layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars are great made in advance. Simply prepare the day before, refrigerate for at least 3 hours, and they’ll be ready to serve.

What can I use if I don’t have corn syrup?

You can substitute light corn syrup with an equal amount of honey or maple syrup, though this will slightly change the flavor and texture of the pecan topping.