A perfectly creamy and decadent cheesecake that will have everyone raving that this is the best cheesecake ever!

Ooey Gooey Pecan Cheesecake Bars

My husband’s favorite dessert is cheesecake. I wanted to try something new for the holiday’s, so I made these Pecan Pie Cheesecake Bars for him. I can’t even put into words how amazing this recipe is! He raved about every single bite! He kept repeating himself, “Babe, you’ve outdone yourself,” or “That is the best cheesecake I have ever had in my life!” The compliments just kept coming! Then as more people tried it, I got even more positive reviews!

I am telling you – make these. They are sinfully delicious! The cheesecake isn’t too sweet, it’s perfect. And it’s not hard to make! These bars are by far my very favorite cheesecake recipe on the blog!

If you don’t feel like baking, try making these No Bake Cheesecake Bars. They are another one of my husband’s favorites!

What You’ll Need for the Graham Cracker Crust:

• 2 packages Graham Crackers
• 2 tsp Flour
• 1/2 cup Sugar
• 12 tbsp Butter, Melted

The Cheesecake:

• 4 (8 oz) packages Cream Cheese, Softened
• 1 cup Sugar
• 2 Eggs + 2 Egg Yolks
• 1 tbsp Vanilla
• 1/4 cup Sour Cream

And the Pecan Pie Topping:

• 1/2 cup Butter
• 1/2 cup Light Corn Syrup
• 1 cup Brown Sugar
• 1/2 cup Heavy Cream
• 1 tsp Vanilla
• 2 cups Pecans

How to Make Pecan Pie Cheesecake Bars

• Preheat the oven to 350 degrees.
• Spray a 9 x 13 pan with non-stick spray and set aside.
• In a food processor, combine 2 packages graham crackers, 2 tsp flour, 1/2 cup sugar, and 12 tbsp melted butter to make the crust. Pulse until you have graham cracker crumbs and the mixture is well combined.
• Pour mixture into the prepared pan and press down firmly and evenly. Bake for 10 minutes. Remove from oven after 10 minutes.
• Meanwhile, make the cheesecake filling by beating 32 oz softened cream cheese and 1 cup sugar until smooth. Then add 2 eggs + 2 egg yolks, one at a time, beating into the cream cheese mixture after adding each one until smooth.
• Then add in 1 tbsp vanilla and 1/4 cup sour cream and beat until smooth.
• Pour over graham cracker crust and spread evenly. Bake for 40 minutes.
• After the cheesecake is removed from the oven, make the pecan pie topping by adding 1/2 cup butter, 1/2 cup light corn syrup, and 1 cup brown sugar into a saucepan and bring to a boil over medium heat while stirring constantly.
• Once the sauce has reached boiling, add in 1/2 cup heavy cream and continue to stir continuously for 4 minutes to allow the sauce to thicken.
• Remove from the heat and stir in 1 tsp vanilla and 2 cups pecans. Stir the mixture for 5 minutes then pour over the cheesecake and spread evenly.
• Allow the cheesecake to completely cool before serving.

More Cheesecake:

• No Bake Cherry Cheesecake Bars
• Mini Berry Cheesecake Trifles
• No Bake Rhubarb Cheesecake in a Jar
• Andes Mint Mini Cheesecakes
• No Churn Blueberry Cheesecake Ice Cream
• Strawberry Cheesecake Overnight Oats

Continue to Content

Yield: 12

Pecan Pie Cheesecake Bars

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Pecan Pie Cheesecake Bars, a perfectly creamy and decadent cheesecake that will have everyone raving that this is the best cheesecake ever!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

Graham Cracker Crust

• 2 packages Graham Crackers
• 2 tsp Flour
• 1/2 cup Sugar
• 12 tbsp Butter, Melted

Cheesecake

• 32 oz Cream Cheese. Softened (4 8oz Packages)
• 1 cup Sugar
• 2 Eggs + 2 Egg Yolks
• 1 tbsp Vanilla
• 1/4 cup Sour Cream

Pecan Pie Topping

• 1/2 cup Butter
• 1/2 cup Light Corn Syrup
• 1 cup Brown Sugar
• 1/2 cup Heavy Cream
• 1 tsp Vanilla
• 2 cups Pecans

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 9 x 13 pan with non-stick spray and set aside.
3. In a food processor, combine graham crackers, flour, sugar, and melted butter to make the crust. Pulse until you have graham cracker crumbs and the mixture is well combined.
4. Pour mixture into the prepared pan and press down firmly and evenly. Bake for 10 minutes. Remove from oven after 10 minutes.
5. Meanwhile, make the cheesecake filling by beating the softened cream cheese and sugar until smooth. Then add eggs + yolks, one at a time, beating into the cream cheese mixture after adding each one until smooth.
6. Then add in vanilla and sour cream and beat until smooth.
7. Pour over graham cracker crust and spread evenly. Bake for 40 minutes.
8. After the cheesecake is removed from the oven, make the pecan pie topping by adding butter, light corn syrup, and brown sugar into a saucepan and bring to a boil over medium heat while stirring constantly.
9. Once the sauce has reached boiling, add in heavy cream and continue to stir continuously for 4 minutes to allow the sauce to thicken.
10. Remove from the heat and stir in vanilla and pecans. Stir the mixture for 5 minutes then pour over the cheesecake and spread evenly.
11. Allow the cheesecake to completely cool before serving.