These cheesecake pecan pie bars combine the creamy richness of cheesecake with an easy gooey caramel pecan pie topping that everyone will love. You can make them with regular, whole wheat, gluten-free or grain-free graham crackers.

As much as I love my Pecan Pie Recipe – these bars are even better. If you want to make a pecan dessert for Thanksgiving, I recommend these!

They’re hands down, the most addictive thing I’ve ever baked. If you’re making them to share at Thanksgiving, then you won’t be in a position to eat half the pan by yourself in a few hours.

My husband requested that I not make these again. Not because he didn’t love them, but because they’re completely irresistible. The only other time he’s made this request was for another cheesecake recipe I’ll be sharing around Christmas.

My photographer’s husband asked her to quickly give the bars away before he ate them all. And I totally get that. I wish someone would have taken the pan away from me. 😬

These are dangerously addictive. If portion control isn’t your strong suit, only make them when you have a specific reason, and be sure to let others know you’re making them so you’re not tempted to devour them all yourself.

These bars and the Apple Tartlets I posted yesterday would be what I’d serve at Thanksgiving this year if we were actually doing Thanksgiving. It’s been such a rough month, and between everything else, scrambling to get as many Thanksgiving recipes posted as possible has left me completely drained.

I think once my son is in school on Thursday, I’ll enjoy a cup of this Healthier Hot Chocolate and return back to back. 😆 Not so bad!

Ingredients

The ingredients for these cheesecake pecan pie bars are pretty simple and straightforward. Nothing fancy here!

For the crust

• Graham crackers – digestive biscuits can be used as a substitute, as explained below, as well as gluten-free cookies and graham crackers.
  
  The photographer used Great Value graham crackers for the crust and said that the crust didn’t stick together as well as when she used Honey Maid in my Red White and Blue Bars, which have the exact same crust. So if your crust is a bit crumbly, try switching to Honey Maid!


• Brown sugar – while granulated sugar can work, brown sugar adds more depth of flavor and makes the crust slightly chewier and less crumbly, which enhances its texture.


• Butter – butter is the best option for flavor and structure. Since the bars are already dairy-rich, I stuck with butter.


• Salt

For the cheesecake filling

• Cream cheese – regular full-fat cream cheese is essential for achieving the perfect texture. Reduced-fat might work but hasn’t been tested, and fat-free is not recommended.


• Granulated sugar – a classic sweetener with no direct substitute, unless you opt for a keto-friendly sweetener, which is discussed further below.


• Sour cream – this ingredient ensures a creamy texture. Substitutes like Greek yogurt haven’t been tested, so I’m not sure if they’d work.


• Eggs – substitutes for eggs won’t work in this recipe, as they’re crucial for structure and texture.


• Vanilla and salt

Can I make the bars eggless?

No, but you could try adapting my Eggless Cheesecake recipe. Increase the recipe by a third to fill a 9″x13″ (23 cm x 33 cm) pan. For example, instead of three 8-ounce packages of cream cheese, you’d use four.

While I haven’t tested this myself, I believe it could work. Keep in mind that you’ll need to adjust the baking time accordingly.

Graham cracker crust

The crust requires 3 cups of graham cracker crumbs, which equals 23–24 full sheets of graham crackers. If you have a scale, you’ll need 12.7 ounces (360 grams). Since a standard box of graham crackers is 14.4 ounces, you’ll have about two sheets left over.

If you’re in the UK, digestive biscuits make a good substitute, although they differ in texture. You can scroll down here (or press Ctrl + F or ⌘ + F on Macs) to where it says, “Digestive Biscuit Crumb Crust Alternative.”

She’s upped the amount of crumbs and sugar to make up for the differences between graham crackers and digestive biscuits.

But that recipe is for a pie pan, so you’ll need to make 1.5x the recipe for today’s recipe. That’ll give you a crust using 3 cups of crumbs, just like my recipe.

In Germany, Leibniz Vollkornkeks are an excellent substitute for graham crackers, requiring no adjustments.

If you’re outside of the US or Canada, keep reading for more tips specific to this recipe.

The filling

This recipe’s filling is based on my Keto Cheesecake, but I swapped in regular sugar for these bars. To fill a 9″x13″ (23 cm x 33 cm) pan, I increased the original filling recipe by a third, as the layer was too thin otherwise.

If you compare the two recipes, you’ll notice I didn’t increase the sour cream by a third. This is intentional. It’s not a mistake!

If you dislike sour cream or don’t have any on hand, you could double the cheesecake portion of this Mini Cheesecakes recipe. You might need to reduce the baking time by a few minutes.

The topping

I’m really so very happy with this caramel pecan topping.

There’s no boiling and bringing it to a certain temperature and then quickly removing it from the heat before it burns and everything is ruined.

You do bring it to a boil, but then you just remove it from the heat. But there’s no mad rush. It’s not going to burn. And no need for a thermometer.

And instead of corn syrup, which you often need for pecan pie goodies, you just need a tablespoon of maple syrup.

The result is incredible!

How to make ahead and freeze

These cheesecake pecan pie bars are ideal for preparing ahead of time, making them a stress-free dessert option for busy schedules or holiday gatherings.

If you want your bars to look like mine, with the sauce still in a liquid state, you need to keep the sauce separate until close to serving. That’s because the sauce firms up and turns opaque after it’s been sitting for a while.

Here’s what I mean. The photographer shot a few photos, realized it had already started to set, and used her heat gun to make it gooey again.

• Crust + cheesecake – you can make these up to 4 days in advance, cover and refrigerate. But I’d recommend making the bars the day before serving so they’re as fresh as possible. They can also be frozen up to 3 months.


• Caramel pecan pie topping – you can also make this up to 4 days in advance and store it in the fridge. Warm very gently over low, JUST until spreadable, before spreading over the cheesecake layer. Can also be frozen up to 3 months!


• Fully assembled bars – can be kept in the refrigerator for up to three days. Cover tightly to maintain freshness. You can also freeze these, but remember that the topping will be firm and opaque. The flavor will be just as good! I personally prefer gooey caramel topping.

Variations

If you’d like to change things up a bit, here are a few ideas.

• Add a drizzle of melted chocolate over the pecan topping for an extra indulgent twist.


• Use walnuts, almonds, or even mixed nuts in place of pecans for a different flavor profile.


• For a hint of spice, add a pinch of cinnamon to the pecan topping.

Gluten-free and grain-free version

To make this recipe gluten-free, simply swap the graham crackers for a gluten-free version.

My favorite are Honey Cinnamon Seed & Nut Flour Sweet Thins from Simple Mills. While they’re denser than traditional graham crackers, they still make a fantastic crust. Plus, they’re grain-free!

The downside? They’re quite pricey at $1.03 per ounce on Amazon. Then again, with the rising cost of groceries in the US, they might not seem so expensive compared to other gluten-free graham crackers and cookies.

Although some claim they’re not ideal for baking, I tested them in this recipe (and many other graham cracker crust recipes) and they’ve always worked perfectly.

I used 360 grams, just as the recipe specifies. Keep in mind that the volume might vary, so measuring by weight is best. No other adjustments are necessary.

I lied. I have another favorite. Pamela’s Gluten-free Honey Grahams. With both Simple Mills and Pamela’s, I had to make the crust a second time because we couldn’t stop eating it.

But again – the downside is that they’re quite pricey, and you need almost a whole box. Currently, they’re $4.99 per box on Amazon, which is 88 cents per ounce.

Making homemade graham crackers from scratch just to crush them up for this crust isn’t the best option either, but you can certainly do that if you prefer.

Keto option?

If you’d like to make the filling keto-friendly, simply swap the sweetener for one of the keto options recommended in my Keto Cheesecake recipe. These pecan pie cheesecake bars use the same base – but with regular sugar.

However, that filling recipe yields only 75% of the amount needed for today’s recipe, so be sure to increase the sweetener by one-third to match the proportions.

The crust, however, isn’t easily adaptable for keto, as it relies on graham cracker crumbs and brown sugar. But the keto cheesecake recipe includes a crust that mimics a graham cracker crust, making it an excellent alternative for these bars.

To make sure you have enough crust to cover the bottom of a 9″x13″ (23 cm x 33 cm) pan, I recommend increasing the keto crust recipe by one-third.

I haven’t used keto sweeteners in the topping, so I can’t be sure that they’d work. So for the topping, I’ll direct you over to All Day I Dream About Food for her Keto Praline Pecan Sauce. I’d double the recipe to make sure you have enough for these bars.

Troubleshooting common issues

Even experienced bakers sometimes encounter challenges. Here are tips to help you troubleshoot!

• Crumbly crust – ensure the crust mixture is well-packed into the pan before baking.


• Cheesecake cracks – avoid overmixing the filling and cool the cheesecake slowly to prevent cracks.


• Runny topping – cool the pecan pie topping before spreading it to allow it to thicken slightly.


• Tough topping – if the topping hardens too much, gently reheat it until it’s spreadable again.

Not in the US or Canada?

If you live in the US or Canada, feel free to skip this section! This recipe has been thoroughly tested with US ingredients by several people, so you’re all set. However, if you’re outside of these regions, this section will help you adapt the recipe for local ingredients.

Cream cheese

The texture of the filling is slightly creamier with US-style cream cheese compared to European Philadelphia or other cream cheese brands. Cream cheese in Europe (I live in Germany) tends to be more watery and less rich than the brick-style cream cheese available in the US.

If you only have access to cream cheese sold in tubs (the kind meant for spreading on toast), here’s what to do: for every 8 ounces (225 grams) of cream cheese, start with 300 grams of cream cheese. Brands from Lidl, Aldi, or Philadelphia all work well. Place the cream cheese in a clean tea towel or cheesecloth, then squeeze out the excess liquid until you’re left with 225 grams.

For this recipe, you’ll need 1,200 grams of cream cheese to begin with. After squeezing out the liquid, you should have about 907 grams of cream cheese. Don’t worry if you’re slightly over or under this amount; it won’t affect the outcome.

If you prefer not to deal with removing the excess liquid, I wouldn’t recommend this recipe. The additional moisture will drastically alter the baking time and likely lead to over- or under-baking. Trust me, I’ve tried skipping this step before, and it doesn’t end well.

Butter

European butter, with its higher fat content (82%), can often cause issues in crust recipes. If using European butter, reduce the amount to 156 grams (instead of 168 grams) and add 12 grams of water. Some or all of that water can be replaced with vanilla extract for extra flavor.

I’ve heard that butter sold as European butter in the US works exactly like US butter, so if you’re in the US and use European butter, just follow the recipe as is and ignore the above tip.

Vegan option?

Unfortunately, it’s not possible with this recipe. You’d need to find an already vegan recipe.

But hey! I already have one, and it’s been a family favorite for years. This Vegan Caramel Pecan Cheesecake is amazing.

You can use the crust recipe from today’s recipe but use vegan butter and vegan store-bought graham crackers or Homemade Vegan Graham Crackers. I’d keep the filling amount the same and then double the topping.

I hope you’ll enjoy these pecan pie cookies! I’d love to hear your thoughts in the comments if you try them out. Thanks! :)

Cheesecake Pecan Pie Bars

• Print

• Prep Time: 30 min
• Cook Time: 47 min
• Ready in: 7:15 h
• Yield: 24

Ingredients

Crust:

• 12.7 oz (360 grams / 23-24 sheets of graham crackers, this will give you 3 cups of crumbs) graham crackers (if you're GF, use GF graham crackers)¹
• 1/3 cup (67 grams) light brown sugar
• pinch of salt
• 3/4 cup (168 grams) unsalted butter, melted²

Filling:

• 32 ounces full-fat cream cheese (907 grams), room temperature³
• 1 cup (200 grams) granulated sugar
• 1 tablespoon vanilla extract
• 1/8 teaspoon salt
• 3/4 cup (173 grams) sour cream, room temperature
• 4 large (50 grams each, out of shell) eggs, room temperature

Topping:

• 1 cup (200 grams) dark brown sugar
• 1/2 cup (120 ml) heavy cream
• 1/2 cup (113 grams) unsalted butter
• 1 tablespoon (20 grams) maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 1/2 cups (165 grams) pecans

Directions

Prepare the crust:

1. Preheat the oven to 325 °F (167 °C) and lightly grease a 9”x13” (23 cm x 33 cm) pan.
2. Place the graham crackers in a food processor fitted with an S-blade and pulse until you have uniform fine crumbs, but not a powder.
3. Transfer to a mixing bowl and stir in the brown sugar and salt until combined.
4. Stir in the butter until well combined.
5. Pat evenly onto the bottom of the prepared pan.
6. Bake for 10 minutes and then remove to a wire rack to cool for at least 10 minutes while preparing the filling.

Prepare the filling:

7. In a large mixing bowl using an electric hand mixer, beat together the cream cheese and sugar until fluffy.
8. Add the vanilla, salt and sour cream and beat on low until combined.
9. Add in the eggs, one by one, until combined. Be sure not to overmix.
10. Pour this into the crust, which has cooled for at least 10 minutes.
11. Bake at 325 °F (167 °C) for 35-45 minutes or until the middle appears set.
12. Remove from the oven, place on a wire rack, and let come to room temperature, about 2 hours, before chilling for 4+ hours. Since you already have the oven on, you can toast the pecans for the topping now. Increase the temp to 350 °F (175 °C). Place the pecans on a rimmed baking sheet and bake at 350 °F (175 °C) for 3 minutes, stir, and bake for another 2-6 minutes or until they smell fragrant and toasted. Cool, chop and store in an airtight container until ready to use.

Prepare the topping:

13. Note that once the topping firms up a lot and becomes opaque once it's been sitting for a while. The bars will still be delicious, but if you want gooey pecan topping, you need to add the topping shortly before serving. You can make the topping up to 4 days in advance and refrigerate in an airtight container until you're almost ready to top the bars. Very gently reheat over low heat until the topping is runny enough to spread over the bars.
14. To a medium saucepan over medium heat, add all the topping ingredients except for the pecans.
15. Bring to a full boil while stirring constantly.
16. Remove the pan from the heat and stir in the pecans. Let cool for about 30-50 minutes at room temperature or until firm enough to stay in place on the slices when you cut them. It should still be spreadable, though. If you're in a hurry, transfer the topping to a container with a large surface area and chill or freeze, stirring often. But keep a close eye on it so that the topping doesn't firm up too much.
17. Spread the topping over the top of the chilled cheesecake bars.
18. Cover and refrigerate for up to 4 days or freeze for up to 3 months.

Notes

1. If you're gluten-free, use gluten-free graham crackers. I tested this recipe with Honey Cinnamon Seed & Nut Flour Sweet Thins from Simple Mills (using 360 grams) and Pamela's Gluten-free Honey Grahams, and they came out great.
2. If you're in Europe, use 156 grams of butter instead of 168 grams and add 12 grams of water. Some, or all of the 12 grams, can be vanilla extract.
3. If you live outside of the US/Canada, you'll need to drain some of the whey from the cream cheese so your bars bake properly. The stuff at Lidl, Aldi, etc. works just as well as Philadelphia brand. You need to buy 1200 grams of cream cheese and squeeze out the liquid until you have 907 grams of cream cheese left. It's fine if it's a little more or less.

Permalink: https://www.texanerin.com/cheesecake-pecan-pie-bars/

Recipe by Texanerin Baking | www.texanerin.com