A Spicy Perspective

Pecan Pie Cheesecake (Bars or Cake!)

Pecan Pie Cheesecake Recipe (Bars or Cake!) – Gooey Caramel Pecan Pie meets tangy classic Cheesecake in this fabulous dessert mashup! Enjoy decadent Pecan Pie Cheesecake as handy bars, or make as a round centerpiece cake for your holiday parties.

pecan pie cheesecake bars recipe

I love a good dessert recipe mashup. You know, two favorite desserts packed into one fabulous treat!

This holiday recipe combines a silky cheesecake and gooey pecan pie. And, of course, it features a classic graham cracker crust. Every bite is just the right balance of sweet, tangy, nutty, crunchy, and wonderfully creamy.

In a word, they are perfect.

Not only does Pecan Pie Cheesecake taste amazingly delicious, it’s easy to make as either a traditional round cheesecake or as fun handheld bars. Or try both… one to share at your next potluck, and the other to keep all for yourself. This Pecan Pie Cheesecake recipe is seriously that good.

pecan pie and cheesecake dessert slab

Easy Caramel Pecan Pie Cheesecake (Bars or Cake!)

How do you choose whether to make Pecan Pie Cheesecake as bars or as a round cheesecake?

One of the main benefits to making Pecan Pie Cheesecake Bars is that they take a bit less time to bake. While a traditional cheesecake requires 50-60 minutes in the oven, a 9X13 inch slab bakes for only about 30-40 minutes.

Plus, the individual bars are perfect for pre-slicing and serving at parties and large holiday dinners.

However, I am also a big fan of a beautiful classic cheesecake. Making this Pecan Pie Cheesecake recipe in a springform pan does take longer to bake, but you wind up with thicker layers. It’s great for enjoying with family and friends for an impressive birthday or special occasion treat!

cheesecake bars

What Ingredients You Need

No matter which way you choose to make Pecan Pie Cheesecake, your dessert will feature three deliciously decadent layers. There is the classic graham cracker crust, a smooth cheesecake middle, and a luscious caramel and pecan topping.

To make the crust you need:

  • Graham crackers
  • Pecans
  • Light brown sugar
  • Butter

Here is what you need to make the cheesecake filling:

  • Cream cheese
  • Sour cream
  • Sugar
  • Eggs
  • All-purpose flour
  • Vanilla
  • Salt

The topping for this dessert is simply out of this world. It’s crunchy, sweet, and has the most amazing holiday flavor from a touch of cinnamon.

These are the ingredients needed to make the Pecan Pie topping:

  • Pecan
  • Light brown sugar
  • Heavy cream
  • Butter
  • Ground cinnamon
  • Salt
graham cracker pecan crust

How to Make the Best Pecan Pie Cheesecake Bars

Thick, rich slices of Pecan Pie Cheesecake are perfect for serving at potlucks and holiday dinner parties.

They are super easy to make, and take less than an hour to prepare. You do need to chill Pecan Pie Cheesecake bars in the fridge before enjoying – but this just means our recipe is great for making ahead for a truly stress-free dessert!

Here’s how to make gooey, decadent Pecan Pie Cheesecake Bars…

First, preheat the oven to 350 degrees, and make the crust. To do so, pulse together graham crackers, pecans, and brown sugar in a food processor until crumbly. Pour in the melted butter, and pulse again.

graham cracker crust in a food processor

Pour the crust mixture in a prepared baking dish, and push down to spread into an even, tight layer. Bake the crust while you clean out the food processor to make the cheesecake batter.

baked graham cracker crust

To make the cheesecake batter, combine the softened cream cheese, sour cream, eggs, sugar, flour, vanilla, and salt in the food processor until very smooth.

Pour this batter over the baked crust, and gently tap on the counter to remove air bubbles.

cheesecake

Bake again for at least 30 more minutes until done. The top should be lightly golden, but with still a bit of wiggle to the cheesecake.

Set aside to cool.

Get the Complete (Printable) Pecan Pie Cheesecake Recipe Below. Enjoy!

baked cheesecake

After you get the cheesecake out of the oven and cooling, begin making the Pecan Pie Cheesecake topping.

In a small sauce pot over medium heat, combine the chopped pecans, brown sugar, cream, butter, cinnamon, and salt. Bring to a boil, then reduce the heat, stir and simmer for just a couple of minutes. It should form a sticky, thick caramel.

Pour the topping over the cheesecake layer, using a spatula to spread evenly.

pecan caramel topping

Cover and refrigerate for at least 2 hours to set.

pecan pie cheesecake recipe

Pro Tip: To serve, cut with a serrated knife. Wipe the knife with a wet paper towel between cuts for clean, neat slices.

Leftovers can be kept in an airtight container in the fridge for up to a week. But I doubt they’ll last that long!

pecan pie cheesecake bars

How to Make Pecan Pie Cheesecake as a Round Cake

This sweet, scrumptious recipe can easily be tweaked to make a round cheesecake.

  1. Tip: Place a large rimmed baking sheet on the bottom rack to catch any leakage. Then, line the bottom of a 9 1/2 inch springform pan with parchment paper. Clamp the ring around the bottom tightly, and trim the paper edges if you like.
  2. Make the crust per the original recipe. Press the graham cracker crumbs with your hands over the bottom of the pan, and about 2/3 the way up the sides of the pan. Bake for 10 minutes.
  3. Pour the filling into the crust and bake for 50-60 minutes. 
  4. Prepare HALF the pecan pie topping. Pour over the top. Then place in the refrigerator to chill and set for at least 3 hours. Later, take the ring off the springform pan and slide the cheesecake onto a cake plate. Slice and serve cold.
cheesecake with caramel pecan topping

Looking for More Holiday Dessert Recipes?

Pecan Pie Cheesecake (Bars or Cake!)

Prep Time: 20 minutes
Cook Time: 40 minutes
Chill Time: 2 hours
Total Time: 3 hours
Pecan Pie Cheesecake Recipe – Gooey caramel Pecan Pie meets tangy classic Cheesecake in this fabulous holiday dessert mashup!
Servings: 24 bars

Ingredients

For the Crust –

For the Cheesecake –

For the Pecan Pie Topping –

Instructions

  • Preheat the oven to 350 degrees F. Set out a 9X13 inch baking dish. Spray the dish with nonstick cooking spray.
  • For the Crust: Set out a large food processor. Place the graham crackers, pecans, and brown sugar in the bowl. Pulse into fine crumbs. Then pour in the melted butter and pulse again until well combined.
  • Pour the crumbs into the baking dish. Press the crumbs down into a tight even layer. Bake the crust for 10 minutes.
  • For the Cheesecake: Clean the food processor bowl. Place the cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt in the bowl. Process until very smooth.
  • Pour the cheesecake batter over the crust. Tap the dish gently on the counter to remove air bubbles. Then bake for 30-40 minutes, until a toothpick inserted into the center comes out clean.
  • For the Pecan Pie Topping: Once the cheesecake is out of the oven, set a small sauce pot over medium heat. Add the chopped pecans, brown sugar, cream, butter, cinnamon, and salt. Bring to a boil. Stir and simmer for 2-3 minutes. Then remove from heat.
  • Pour the pecan topping over the cheesecake. Use a spatula to spread it into an even layer. Chill the cheesecake for at least 2 hours to set.
  • Cut with a serrated knife. For clean sides, wipe the knife with a wet paper towel in between cuts.

Video

Notes

Want to make a traditional round cheesecake instead of bars? Make these simple adjustments…
  1. Place a large rimmed baking sheet on the bottom rack to catch any leakage. Line the bottom of a 9 1/2 inch springform pan with parchment paper. Then clamp the ring around the bottom tightly. (Trim the paper edges if desired.)
  2. Press the crumbs with your hands over the bottom of the pan, and about 2/3 the way up the sides of the pan. Bake for 10 minutes.
  3. Pour the filling into the crust and bake for 50-60 minutes. 
  4. Prepare HALF the pecan pie topping. Pour over the top. Then place in the refrigerator to chill and set for at least 3 hours. Later, take the ring off the springform pan and slide the cheesecake onto a cake plate. Slice and serve cold.

Nutrition

Serving: 1bar, Calories: 391kcal, Carbohydrates: 26g, Protein: 5g, Fat: 31g, Saturated Fat: 14g, Cholesterol: 98mg, Sodium: 330mg, Potassium: 137mg, Fiber: 1g, Sugar: 20g, Vitamin A: 835IU, Vitamin C: 1mg, Calcium: 71mg, Iron: 1mg
Course: Dessert, Snack
Cuisine: American
Author: Sommer Collier

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13 comments on “Pecan Pie Cheesecake (Bars or Cake!)”

  1. For the graham crackers. Does 1 cracker = the full strip  (4 in a strip)?

  2. Wondering if this can be made in a 9 x 13 metal pan? Any recipe, time or oven temp changes? Getting ready to make soon, looks delicious!!

  3. Can this. Dessert be made a day before?

  4. Are they graham cracker squares or full rectangle for the 13.

    • Lisa – I had wondered the same thing when I made it this weekend (I ever came on here looking for comments like yours to see if there was any clarification, but I was a day early!) In looking at the photo, I assumed it was 13 full rectangular crackers, and it appears that is correct, as it turned out perfect! (sidenote: I don’t own a food processor but made the crust in my Ninja blender, and simply blended the cheesecake layer in a big bowl with my hand mixer.) I took this to a Friendsgiving and some folks were asking around about who bought them – delish! My only suggestion: since this can be something that sits out for a while before people come around for dessert, I opted to freeze the dessert for a couple hours, to ensure they’d keep their shape as they can soften pretty quickly. Definitely a favorite now (thanks, Sommer!)

    • Hi Lisa!

      Use whole rectangular graham crackers. :)

  5. To make the cheesecake filling gluten-free, could I sub the flour for nut flour or cornstarch? Thanks!!

  6. Thanks for sharing.

  7. These are absolutely the most amazing dessert!