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    Home » Recipes » Bars Brownies & Slices

    Pecan Pie Cheesecake Bars

    Published: Jun 26, 2024 by Lucy · This post may contain affiliate links · 2 Comments

    Jump to Recipe
    A close up of a piece of baked cheesecake slice with a layer of maple syrup and pecans on top.

    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!

    Pecan pie cheesecake bars on a white cake stand.

    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!

    Overhead shot of the top of a slice of pecan pie cheesecake on white plate.

    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.

    Ingredients needed to make the recipe.
    • 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.

    The base ingredients pressed down into the prepared tin.

    Step 2 - Make The Cheesecake Layer

    Beat the softened cream cheese, caster sugar, sour cream and vanilla extract together until smooth and creamy.

    Softened cream cheese in a bowl with the caster sugar.

    Add the eggs one at a time, beating after each egg has been added.

    An egg and sour cream added to the cream cheese mixture.

    Add the plain flour and mix to combine. 

    Flour added to the egg-cream cheese mixture.

    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.

    The vanilla cheesecake mixture poured in to the lined tin on top of the base.

    Step 3 - Prepare The Pecan Pie Topping

    Place the butter, maple syrup, cream, brown sugar and vanilla extract into a medium saucepan.

    Butter, brown sugar, cream and maple syrup in a saucepan.

    Heat over medium-high heat until melted and combined. 

    The melted butter-sugar mixture in the saucepan.

    Add the pecans and bring to a boil. Stir until slightly thickened. 

    Pecans added to the caramel mixture in the pan.

    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.

    The pecan pie layer poured over the cheesecake layer in the lined 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!

    A side view of a bar of the sliced pecan pie cheesecake on a wooden board.

    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.

    A serving of pecan pie cheesecake on a plate with a fork.

    Related Recipes 

    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!

    • No Bake White Chocolate Raspberry Cheesecake
    • Rocky Road Cheesecake
      Rocky Road Cheesecake | No-Bake Recipe
    • A white chocolate and Cadbury Creme Egg Cheesecake that's perfect for any chocoholic! Completely no-bake, super simple to make and totally delicious!! 
      Creme Egg Cheesecake
    • A close up view of a double layered cheesecake with chocolate biscuits on top.
      Tim Tam Cheesecake | No-Bake

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    A piece of vanilla cheesecake topped with a caramel pecan layer.

    Pecan Pie Cheesecake Bars

    These Pecan Pie Cheesecake Bars have it all... layers of crunchy cookie crumbs, creamy baked cheesecake and nutty pecan caramel!
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Cheesecakes
    Prep Time: 15 minutes minutes
    Cook Time: 40 minutes minutes
    Chilling time: 4 hours hours
    Total Time: 4 hours hours 55 minutes minutes
    Servings: 16 serves
    Calories: 343kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    For The Base

    • 250 g plain sweet biscuits like Arnotts Marie, crushed
    • 125 g butter melted

    For The Cheesecake Filling

    • 500 g cream cheese room temperature
    • 165 g (¾ cup) caster sugar
    • 60 g (¼ cup) sour cream
    • 1 teaspoon vanilla extract
    • 2 eggs room temperature
    • 2 teaspoon plain flour

    For The Pecan Pie Layer

    • 115 g butter
    • 170 g (½ cup) maple syrup
    • 120 g (½ cup) cream thickened or heavy
    • 200 g (1 cup) brown sugar
    • 2 teaspoon vanilla extract
    • 2 ½ cups pecans chopped
    Prevent your screen from going dark

    Instructions

    Prepare The Base

    • Preheat oven to 160 degrees celsius (fan-forced). Grease and line a large 33cm x 23cm (13 x 9 inch) rectangular slice tin with baking paper. Set aside.
    • Place the crushed biscuits into a bowl and pour over the melted butter. Mix until well combined. Firmly press into the prepared tin.
      Bake for 10 minutes and set aside.
      If using a Thermomix: Place the butter into the Thermomix bowl and melt for 2 mins, Speed 2, 100 degrees (or until melted). Add the biscuits and crush for 6 seconds, Speed 10. Firmly press the biscuit mixture into the prepared tin and set aside.

    Prepare The Cheesecake Filling

    • Beat the softened cream cheese, caster sugar, sour cream and vanilla extract in a large bowl until smooth and creamy. Add the eggs, one at a time, beating after each addition. Beat through the plain flour.
      If using a Thermomix: Add the cream cheese, sour cream, caster sugar, eggs, and vanilla extract. Mix for 15 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 15 seconds (or until smooth).
    • Pour the mixture into the prepared tin and spread out evenly with a spoon.
    • Place into the oven for 30-35 minutes or until firm in the centre.
      Note: if you notice the slice is over-browning and still isn't cooked through, place a sheet of foil loosely over the top and continue cooking.

    Prepare The Pecan Pie Topping

    • While 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.

    Notes

    RECIPE 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. 
     

    Nutrition

    Calories: 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
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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    Comments

    1. Deborah Holloway says

      July 10, 2024 at 11:25 am

      5 stars
      I made this and it is absolutely amazing. Just want to ask with the topping it did set but doesn’t look as firm as yours. Should I cook the toffee mixture longer in the saucepan before pouring it into the slice?

      Reply
      • Lucy says

        July 12, 2024 at 4:58 am

        Hi Deborah, yes that will certainly help to make it firmer!

        Reply
    5 from 2 votes (1 rating without comment)

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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