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Creamy Pecan Pie Cheesecake Bars

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These easy mini cheesecake bars combine the nostalgic flavors of pecan pie with a creamy cheesecake base, topped with a gooey caramelized pecan layer. Perfect for Thanksgiving or any festive gathering, they’re simple to make, crowd-pleasing, and ideal for sharing.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 sheets, finely crushed)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 16 oz cream cheese, softened (full-fat)
  • 1/2 cup sour cream
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup pecan halves (toasted lightly)
  • 1/2 cup brown sugar (dark preferred)
  • 1/3 cup light corn syrup
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 large egg, lightly beaten

Instructions

  1. Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease if desired.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Mix until evenly moistened. Press firmly into the prepared pan for an even layer. Chill in the fridge for 10 minutes.
  3. In a large bowl, beat cream cheese until smooth and creamy (about 2 minutes). Add sour cream and granulated sugar; beat until fluffy and combined. Add eggs, vanilla extract, and salt; mix just until blended.
  4. Pour the cheesecake mixture over the chilled crust, smoothing with a spatula. Tap the pan gently to release air bubbles.
  5. Bake in a preheated 325°F oven for 20 minutes. The edges will look set, but the center should still jiggle slightly. Remove and let cool for 10 minutes.
  6. In a bowl, whisk together brown sugar, corn syrup, melted butter, vanilla extract, salt, and beaten egg. Stir in toasted pecan halves.
  7. Carefully spoon the pecan mixture over the slightly cooled cheesecake layer, spreading evenly. Return to the oven and bake for another 20-25 minutes until bubbling and golden.
  8. Remove from oven and let cool to room temperature (about 1 hour). Refrigerate for at least 2 hours, or overnight for best results.
  9. Lift bars out using the parchment overhang. Cut into 24 mini squares, wiping the knife between cuts for clean edges. Serve chilled.

Notes

For best results, use full-fat cream cheese and toast pecans before adding. Chill bars thoroughly before slicing for clean edges. Gluten-free graham crackers and dairy-free substitutes can be used. Bars freeze well for up to 2 months. If cracks form, the pecan topping will cover them.

Nutrition

Keywords: pecan pie cheesecake bars, Thanksgiving dessert, mini cheesecake, easy holiday dessert, pecan pie bars, creamy cheesecake, potluck dessert, crowd-pleaser, make ahead dessert

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