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Stack of pecan pie cheesecake squares on a plate

Pecan Pie Cheesecake Bars

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12 bars
Calories: 919kcal
Author: Catalina
Pecan Pie Cheesecake is a decadent dessert made of a thick and creamy cheesecake layer topped with the most delicious homemade pecan pie filling.



  • 2 cups graham cracker crumbs
  • ¼ cup brown sugar
  • 1 stick unsalted butter melted

Cheesecake Layer:

  • 3 packages 8 oz each cream cheese room temperature
  • 3 tablespoons flour
  • 1 cup white granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • cup heavy whipping cream room temperature
  • cup sour cream room temperature

Pecan Pie Filling:

  • 1 ¼ cup dark brown sugar
  • ½ cup cornstarch
  • ½ teaspoon salt
  • 5 egg yolks room temperature
  • 1 cup dark corn syrup
  • 1 cup heavy whipping cream lukewarm
  • 1 teaspoon vanilla extract
  • 8 tablespoons unsalted butter cold and diced
  • 2 cups pecans roasted and chopped



  • Lightly coat a 9x13 inch deep pan with baking spray and set aside.
  • Combine crust ingredients well.
  • Press the mixture into the prepared pan. Freeze for at least 20 minutes.

Cheesecake Layer:

  • In the bowl of a stand mixer, beat cream cheese, flour, and sugar until light and fluffy.
  • Add the eggs one at a time. Add the vanilla, cream and sour cream; beat until fully combined. Stop to scrape the sides and bottom of the bowl.
  • Remove pan from the freezer and pour the cheesecake batter mixture onto the crust. Level the top with a spatula.
  • Transfer to the freezer for about one hour, until the cheesecake layer is hard enough to pour the pecan pie filling on top of it.

Pecan Pie Filling:

  • Place a sauce-pan over low medium heat, add the brown sugar, cornstarch and salt. Mix for about 2-3 minutes.
  • Whisk in the egg yolks, dark corn syrup and cream, until smooth. Stir and bring to a simmer.
  • Reduce heat to low and cook until the mixture thickens, about 5-10 minutes. Stir occasionally.
  • Remove from heat and stir in vanilla extract and cold diced butter until fully melted.
  • Fold in pecans and let the mixture cool to room temperature.
  • Once the cheesecake layer has settled, remove from the freezer and top with the pecan pie filling.
  • Level the top with a spatula.


  • Preheat oven to 325˚F.
  • Bake for 50-60 minutes, the top should be bubbly and golden brown.
  • Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour.
  • Transfer cheesecake to a wire rack to cool completely, after which refrigerate for at least six hours or better overnight.
  • Slice into bars and serve.


Calories: 919kcal | Carbohydrates: 88g | Protein: 9g | Fat: 61g | Saturated Fat: 29g | Cholesterol: 250mg | Sodium: 521mg | Potassium: 266mg | Fiber: 2g | Sugar: 71g | Vitamin A: 1815IU | Vitamin C: 0.3mg | Calcium: 149mg | Iron: 2mg