What are the best pecan pie cheesecake bars to make at home?

The best pecan pie cheesecake bars combine a buttery shortbread crust, creamy Philadelphia cheesecake, and a rich pecan pie topping. Using high-quality ingredients ensures the best flavor and texture, whether you choose a baked or no-bake version.

Can I make no-bake pecan pie cheesecake bars?

Yes, no-bake pecan pie cheesecake bars are simple to make by using a chilled cheesecake layer over a prepared crust and topping with the pecan mixture. Refrigerate for a few hours to let the layers set for the best pecan pie cheesecake bars texture.

How do I make pecan pie cheesecake bars without corn syrup?

You can substitute maple syrup or honey for corn syrup in pecan pie cheesecake bars. This creates a natural sweetness while keeping the topping gooey and flavorful, perfect for Philadelphia-style pecan pie cheesecake bars.

What type of crust works best for pecan pie cheesecake bars?

A buttery shortbread crust works best for pecan pie cheesecake bars, providing a firm base that holds the creamy cheesecake and pecan topping layers together. Graham cracker crusts are also an option for a lighter version of pecan pie cheesecake bars.

Pecan Pie Cheesecake Bars – Creamy, Nutty, Family Favorite 2026

Description

Rich, creamy cheesecake layered over a buttery shortbread crust and topped with a gooey pecan pie layer. Perfect for holidays, potlucks, or anytime you want a decadent dessert bar that combines the best of cheesecake and pecan pie.

Ingredients

Scale

🛒 Ingredients (for one 9×13-inch pan):

For the Shortbread Crust:

1 ½ cups all-purpose flour
½ cup unsalted butter, softened
¼ cup granulated sugar
½ teaspoon salt

For the Cheesecake Layer:

16 oz (2 packages) Philadelphia cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream

For the Pecan Pie Topping:

1 cup light brown sugar, packed
½ cup unsalted butter, melted
2 tablespoons heavy cream
1 teaspoon vanilla extract
2 large eggs
1 ½ cups chopped pecans
Optional: 2 tablespoons corn syrup or maple syrup for extra gooeyness

Instructions

📝 Instructions:

Step 1: Prepare Crust
Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan with parchment paper.
Mix flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Press evenly into the pan. Bake 12–15 minutes until lightly golden. Cool slightly.

Step 2: Make Cheesecake Layer
In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla and sour cream. Spread evenly over cooled crust. Bake 20 minutes.

Step 3: Make Pecan Pie Topping
Whisk together brown sugar, melted butter, heavy cream, vanilla, and eggs. Stir in chopped pecans (and corn syrup if using). Pour over cheesecake layer.

Step 4: Bake Bars
Return to oven and bake 25–30 minutes, until the topping is set and lightly golden. Cool completely at room temperature, then refrigerate at least 2 hours before slicing.

Step 5: Slice & Serve
Lift bars from pan using parchment edges. Cut into squares and serve chilled or at room temperature.

Notes

No-Bake Option: Use a no-bake cheesecake layer and skip the second bake for a quicker version.
Shortbread vs. Graham Cracker Crust: Shortbread gives buttery firmness; graham crackers add a lighter texture.
Make Ahead: Refrigerate overnight to enhance flavors and firm the layers for cleaner slices.
Corn Syrup Substitute: Maple syrup or honey works to make pecan pie topping without corn syrup.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Dessert / Bars
Method: Baked
Cuisine: American