Say hello to your new favourite dessert… pecan pie cheesecake bars! We’ve taken the best parts of pecan pie and creamy vanilla cheesecake and joined them together!
Combining a classic vanilla cheesecake with a buttery pecan topping, these cheesecake bars take just 15 minutes to prepare!
These pecan pie cheesecake bars have a buttery biscuit base, rich and creamy vanilla cheesecake filling, and are finished with a sweet, sticky maple and pecan pie topping. Luscious, creamy and SO delicious, this pecan cheesecake is a must bake for any cheesecake fan!
Cheesecake bars recipes, like my caramel cheesecake bars, white chocolate raspberry cheesecake bars and Oreo cheesecake bars, are one of my favourite ways to make cheesecakes as they are guaranteed to impress, but with minimal effort!
Love cheesecake for dessert? Check out these easy cheesecake recipes!
Why You’re Going To Love This Recipe
Easy recipe – with just 15 minutes active prep time, this is a very quick and easy dessert to make.
Perfect for entertaining – this cheesecake slice is very rich and therefore feeds a crowd!
Make ahead – as this slice need time to set in the fridge, pecan pie cheesecake bars are perfect for making ahead of time!
Conventional and Thermomix – both methods are written in the recipe card at the end of the post.
What You Need
My pecan pie cheesecake bars recipe is made with a handful of easy to find ingredients.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Plain sweet biscuits – like Arnotts Marie, Digestive biscuits or graham crackers.
Butter – melted butter is combined with the crushed biscuits to make the cheesecake base, and also used to create the buttery caramel pecan pie topping. You can use either salted butter or unsalted butter in this recipe.
Cream cheese – I recommend using block Philadelphia cream cheese as it sets firmer than the tubs of spreadable cream cheese. Use full fat cream cheese, not light cream cheese for the richest, creamiest taste and make sure it is at room temperature before using.
Caster sugar – also known as superfine sugar. This dissolves easily when mixed with the other cheesecake ingredients.
Sour cream – adds a tangy richness to the cheesecake. Again, I recommend using full fat sour cream for the best flavour and texture.
Vanilla extract – or vanilla bean paste, adds a delicious flavour to both the creamy cheesecake layer as well as the pecan topping.
Eggs – I use large eggs which weigh approx. 55-60g each. Have your eggs at room temperature for the best results.
Plain flour – also known as all-purpose flour.
Maple syrup – maple syrup and pecans are a delicious flavour combination! Use a pure maple syrup and not a maple-flavoured syrup.
Cream – either use thickened cream or heavy cream.
Brown sugar – adds the rich caramel flavour to the pecan pie topping.
Pecans – either use pecan halves and roughly chop them, or use pecan pieces.
Equipment Required
You don’t need any fancy equipment to make this pecan cheesecake slice!
Rectangular slice tin – 33cm x 23cm (13 x 9 inch) – lined with baking paper.
Two bowls – or Thermomix – to combine the cheesecake ingredients.
Saucepan – to prepare the pecan topping in.
Oven – I use a fan-forced oven. If you use a conventional oven, increase the temperature by 10-20 degrees Celsius.
Step By Step Instructions
This rich, creamy caramel pecan cheesecake could not be easier to make! The hardest part is waiting for it to set in the fridge!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Make The Cheesecake Base
Preheat the oven and grease and line your rectangular baking tin. Set aside.
Place the crushed biscuits and melted butter into a bowl. Mix until well combined then press the mixture firmly into the lined tin. Place in the preheated oven and bake for 10 minutes then set aside.
Step 2 – Make The Cheesecake Layer
Beat the softened cream cheese, caster sugar, sour cream and vanilla extract together until smooth and creamy.
Add the eggs one at a time, beating after each egg has been added.
Add the plain flour and mix to combine.
Pour the mixture over the baked base and spread out evenly with a spoon.
Place into the oven and bake until firm in the centre.
Step 3 – Prepare The Pecan Pie Topping
Place the butter, maple syrup, cream, brown sugar and vanilla extract into a medium saucepan.
Heat over medium-high heat until melted and combined.
Add the pecans and bring to a boil. Stir until slightly thickened.
Step 4 – Pour Pecan Topping Over The Baked Cheesecake
Pour the pecan pie mixture over the top of the baked cheesecake, spreading it out to the edges of the tin.
Step 5 – Chill
Cool at room temperature before transferring to the fridge for at least 4 hours to set. Once chilled, slice into bars and serve!
Expert Tips
Line the tin – to prevent the cheesecake bars from sticking to the tin. Allow extra baking paper to hang over the sides to make it easier to lift the cheesecake bars out of the tin.
Cream cheese – soften to room temperature to avoid lumps in the mixture.
Tips to stop the cheesecake from cracking:
Firstly, don’t overbeat your mixture, as this will cause the filling to crack when cooked.
You can also place a small, oven-safe baking dish filled with water at the bottom of the oven. This will keep the cheesecake moist.
Baking the cheesecake at a relatively low temperature also helps the cheesecake to cook slowly and prevents the filling from over-baking (which can also cause cracks).
After the slice has finished cooking, you can leave the oven door open for an hour to allow the cheesecake to slowly cool. Avoiding a sudden change in temperature will help to minimise any cracking or sinking.
If the slice is over-browning and still isn’t cooked through, place a sheet of foil loosely over the top and continue cooking.
Serving – you will need to chill pecan pie cheesecake bars for at least 4 hours (or preferably overnight) for it to fully set before slicing and serving.
Storage – this cheesecake keeps well in the fridge in an airtight for up to 5 days.
FAQ’s
What can I use instead of pecans? Walnuts or almonds make a delicious alternative to pecans in these cheesecake bars! Why did the cheesecake layer crack? Be sure not to over mix the cheesecake – mix until it’s just combined as too much air in the batter can cause it to crack. Also, don’t over bake the cheesecake – bake until it is just set. How long will these pecan cheesecake bars last? These cheesecake bars will keep in an airtight container for up to 5 days in the fridge.
There is nothing like a cheesecake for the ultimate fuss-free dessert! Have a look at these delicious no-bake cheesecake recipes, all guaranteed to impress!
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Pecan Pie Cheesecake Bars
These Pecan Pie Cheesecake Bars have it all… layers of crunchy cookie crumbs, creamy baked cheesecake and nutty pecan caramel!
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Course: DessertCuisine: Cheesecakes
Prep Time: 15 minutes minutesCook Time: 40 minutes minutesChilling time: 4 hours hoursTotal Time: 4 hours hours 55 minutes minutes
Servings: 16 serves
Calories: 343kcal
Author: Lucy – Bake Play Smile
IngredientsFor The Cheesecake Filling
Cook ModePrevent your screen from going dark
InstructionsPrepare The Cheesecake FillingPrepare The Pecan Pie ToppingWhile the cheesecake is cooking, prepare the pecan pie topping.Place the butter, maple syrup, cream, brown sugar and vanilla extract into a medium saucepan over medium-high heat. Cook until melted and combined. Add the pecans and bring to a boil for 5 minutes while stirring, until slightly thickened. Pour the pecan pie mixture over the cheesecake. Allow to cool at room temperature before transferring to the fridge for at least 4 hours to set.
NotesRECIPE NOTES & TIPS
Line the tin – to prevent the cheesecake bars from sticking to the tin. Allow extra baking paper to hang over the sides to allow you to lift the cheesecake bars out of the tin easily.
Cream cheese – soften to room temperature to avoid lumps in the mixture.
Tips to stop the cheesecake from cracking:
Firstly, don’t overbeat your mixture, as this will cause the filling to crack when cooked.
You can also place a small, oven-safe baking dish filled with water at the bottom of the oven. This will keep the cheesecake moist.
Baking the cheesecake at a relatively low temperature also helps the cheesecake to cook slowly and prevents the filling from over-baking (which can also cause cracks).
After the slice has finished cooking, you can leave the oven door open for an hour to allow the cheesecake to slowly cool. Avoiding a sudden change in temperature will help to minimise any cracking or sinking.
If the slice is over-browning and still isn’t cooked through, place a sheet of foil loosely over the top and continue cooking.
Serving – you will need to chill the cheesecake for at least 4 hours (or preferably overnight) for it to fully set before slicing and serving.
Storage – this cheesecake keeps well in the fridge in an airtight for up to 5 days.
NutritionCalories: 343kcal | Carbohydrates: 28g | Protein: 4g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 76mg | Sodium: 242mg | Potassium: 143mg | Fiber: 1g | Sugar: 22g | Vitamin A: 675IU | Vitamin C: 3.1mg | Calcium: 72mg | Iron: 1.7mg
