• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Sugar-Free
  • Recipe Index
  • Newsletter
  • About Us
  • eBook
  • Español

El Mundo Eats logo

menu icon
go to homepage
  • Sugar-Free
  • Recipe Index
  • Newsletter
  • About Us
  • eBook
  • Español
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Sugar-Free
    • Recipe Index
    • Newsletter
    • About Us
    • eBook
    • Español
    • Facebook
    • Instagram
    • YouTube
  • ×

    El Mundo Eats » Bar

    Published: Nov 16, 2019 by Bea & Marco · This post may contain affiliate links · 23 Comments

    Pecan Cheesecake Bars

    Jump to Recipe
    Pecan Cheesecake Bars

    Ok so if you love pecan pie or anything pecan then you will definitely love these pecan cheesecake bars.

    I mean, who doesn't love cheesecake, right?

    And tell me, who doesn't love the combination of pecan pie AND cheesecake? And then you slice them into those cute little bars to serve. Your guests or whoever that you're serving these beauties to, they are going to be super impressed. And if they're not, then they don't deserve you. Haha! Seriously 😉

    Pecan Oh Pecan Pie

    I feel like only yesterday that the weather has been nicer and cooler. Without realising, Thanksgiving is coming up super fast. It's just a few weeks away!

    And talking about, what more Thanksgiving-gy than a delicious pecan pie that in today's recipe, we will instead enjoy it in cheesecake bars. Yum!

    I mean, let's pimp up our pecan pie a bit, right? 😉

    These pecan cheesecake bars have everything that you want in a pecan pie, and more. A buttery base, creamy luscious cheesecake filling and then come the gooey caramel pecan topping. Oh la la! Trust me, you will WANT to make these.

    pecan cheesecake

    What If I Don't Have Pecans?

    Ok, this is a pecan cheesecake bars recipe but hey, everything is not carved in stone.

    If you don't have pecans or you don't like them, no worries. Substitute them with walnuts, almonds, hazelnuts or any of your favourite nuts.

    A part of cooking and baking is that we adapt the recipe to what we have and what we like. Don't you agree?

    Disclosure: some of the links below are affiliate links, meaning at no extra cost to you, I will get a small commission if you click through and make a purchase. Everything I mention in this post is what I personally use and recommend.

    Tips On Having Perfect Cheesecake

    So baking a cheesecake is always tricky. Yes, I know. And then there's that part where you always need to use the bain-marie method or else your cheesecake will crack and all those disastrous things.

    Well you CAN get away without using bain-marie method and still have a perfect cheesecake 😉

    cooking pecan pie cheesecake

    Here I'm sharing with you some tips that I find very useful when making a baked cheesecake.

    Less is more - whisk as little as you can when you're mixing the ingredients. Over whisking/mixing will incorporate too much air into the batter and that's what is going to create cracks when we bake the cheesecake later.

    Use low speed - use the lowest speed on your electric hand whisk when you're mixing. I use speed 1 in mine. If you're whisking it with a hand whisk, then don't go crazy. Remember, we don't want to incorporate air into the batter.

    Low oven temperature - ok this is subjective. Every oven is made differently. Mine is not the same as yours, obviously. To get a precise internal oven temperature, I always use an oven thermometer like this one. And for baked cheesecakes, we want the temperature to be low. Baking it at a high temperature will make it crack.

    Ingredients temperature - when I give out recipes I always specify the temperature of ingredients unless it doesn't matter. So if I specify cream cheese at room temperature, make sure you use the same. You might not think that's important but it is. Having certain ingredients at room temperature will make it easier to be mix/whisk and whatnots. And when they're easier to mix, then it means less whisking, then it means less air incorporated in the batter. See what I mean?

    I really hope you'll try this recipe! Like always, tag me in your instagram photos using @elmundoeats. If you've made any of my recipes, do rate them by selecting the stars in the comment below. Thanks people!

    eating pecan cheesecake bar

    In Summary

    These pecan cheesecake bars are:

    • perfect for this festive season!!
    • pimp up of the traditional pecan pie 😉
    • everything that you want in a pecan pie, and more!
    • look so complicated but we both know that they're easy. so wow your guests!
    • yeah, what can I say? They are just FREAKINGLY DELICIOUS!!

    Hungry For More Cheesecakes?

    Check these out:

    • Easy mini cheesecakes
    • Chocolate cheesecake (no-bake)
    • Tiramisu cheesecake (no-bake)
    • Peanut butter chocolate cheesecake (no-bake)
    • Lemon cheesecake (no-bake)
    • Mango cheesecake (no-bake)

    Video

    Pecan Cheesecake Bars

    Pecan Cheesecake Bars

    These pecan cheesecake bars are just everything that you love in a pecan pie, and more! Don't let the look or the name cheesecake intimidate you. Follow my instructions, refer to my tips and you will have an amazing and elegant looking dessert for the holidays. Do try!
    Author: Bea & Marco
    5 from 3 votes
    Print Pin Rate
    Servings: 16 bars
    Prep Time30 mins
    Cook Time1 hr 20 mins
    Chill Time8 hrs

    Ingredients  

    Th Base

    • 2 cup digestive biscuits crumbs (200 g)
    • ⅓ cup unsalted butter (80 g), melted

    The Cheesecake Filling

    • 16 oz full fat cream cheese (450 g), room temperature
    • 1 ¼ cup sour cream (285 g), room temperature
    • ¾ cup sugar (150 g)
    • 3 tablespoon all purpose flour (24 g)
    • 1 ½ tablespoon lemon juice
    • 1 teaspoon vanilla extract
    • 3 large eggs , room temperature

    The Pecan Topping

    • ½ cup coconut sugar (70 g)
    • ½ cup golden syrup (170 g)
    • ¼ teaspoon salt
    • 1 teaspoon vanilla extract
    • 2 large eggs , room temperature
    • 1 ⅓ cup pecan (160 g), chopped
    Prevent your screen from going dark

    Instructions

    The Base

    • Place your digestive biscuits in a food processor and blend until you get a fine mixture. Skip this step if you're using a store-bought crumbs. Pour into a bowl together with melted butter.
    • Mix everything well and pour the mixture into a 9 inch (23 cm) square pan that has been buttered and lined with a parchment paper. Place in the freezer for 30 minutes.

    The Cheesecake Filling

    • Put cream cheese into another bowl and using a hand held mixer, whisk just until it gets creamy. Now add in sour cream, sugar, all purpose flour, lemon juice, vanilla extract and mix everything well. Set aside.
    • Break the eggs into a different bowl and lightly whisk them. Pour the eggs into the cream cheese mixture and using a spatula, fold and mix everything together. Pour the mixture into our prepared pan.
    • Bake in a preheated oven (no fan) at 285ºF (140ºC) for 50 minutes or until the top has slightly set. Remove from the oven and set aside while we make the topping.
    • Note: please refer to my tips above on how to prevent the cheesecake from cracking.

    The Pecan Topping

    • Add all of the ingredients, except chopped pecans, into a bowl and mix everything well. Now add in the pecans and give it one last mix.
    • Using a spoon, gently spoon the pecan topping on top of the cheesecake. You will have some balance of the sauce (syrup), so don't put it all.
    • Now put back in the oven and continue baking for another 30 minutes. Remove from the oven and leave it cool to room temperature and then chill in the fridge for min 8 hours. Slice and enjoy!

    Nutrition Facts

    Calories: 398kcal, Carbohydrates: 36.8g, Protein: 5.7g, Fat: 26.2g, Saturated Fat: 11.4g, Cholesterol: 101.7mg, Sodium: 235.5mg, Potassium: 140.7mg, Fiber: 1.3g, Sugar: 27g, Calcium: 70.9mg, Iron: 1mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

    More Bar Recipes

    • Fudgy Pumpkin Cheesecake Brownies
    • Eggless Healthy Zucchini Brownies
    • No-Bake Lime Cheesecake Bars
    • Blueberry Swirl Cheesecake Bars

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Have you made this recipe? Please leave a comment and rate it, thanks!




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Zo says

      June 10, 2021 at 6:57 am

      Hi Bea! Can I substitute golden corn syrup for the golden syrup used in the topping?

      Reply
      • Bea says

        June 10, 2021 at 1:29 pm

        Hi Zo! Yes, you can 😊. Have fun making it!

        Reply
        • Zo says

          June 25, 2021 at 10:22 am

          It turned out amazing on my first try! Loved this recipe, thank you Bea!

          Reply
          • Bea says

            June 25, 2021 at 12:45 pm

            Yeay 🙌! Happy to hear that, Zo! I have more cheesecakes recipe in the website if you're interested 😉.

            Reply
    2. Bamboo says

      June 06, 2021 at 9:00 pm

      5 stars
      Success in the first time. Really delicious. Thanks for sharing.

      Reply
      • Bea says

        June 07, 2021 at 1:02 pm

        Happy to know that you liked it! Thanks for your message 🙂

        Reply
    3. Wes says

      November 15, 2020 at 8:11 pm

      5 stars
      Love all ur recipes!!! Thanks for sharing 🙂

      Reply
      • Bea says

        November 15, 2020 at 10:02 pm

        I'm glad you like them. Thanks you!

        Reply
        • Ami says

          December 19, 2020 at 7:46 pm

          Good evening bea , I have a question please, is it possible to replace coconut sugar with regular or brown sugar? And also golden syrup, can it be replaced with honey or maple syrup? This is because these ingredients are hard to find in Tel Aviv 😭
          I am very interested in making this cheesecake with Pecan Topping
          I am also interested in a recommendation for a classic cheesecake that can be baked in a round pan, which of your recipes do you recommend? Thanks in advance !

          Reply
          • Bea says

            December 20, 2020 at 1:41 pm

            Hi Ami! Yes, you can use brown sugar instead. As for the golden syrup, it's different to honey or maple syrup so I can't say it's going to work good or no, sorry! You can check out this Cheesecake Factory inspired and Double chocolate cheesecake. Have fun!

            Reply
    4. Gabby says

      April 01, 2020 at 3:12 pm

      Hello Bea, I found your recipe by accident although I think it looks AMAZING and can’t wait to try it soon however I have two questions and I would love if you could clarify them for me.. I have made a New York cheesecake (someone else’s recipe) in the past and I baked it in my FAN oven. I know that for baking dessert Fan ovens are far from ideal and I can’t agree more however I managed to make the cheesecake more than successfully. In your recipe you clearly state NO FAN. Is there a reason why it’s not suitable for my oven or it’s just because of how difficult can be? Second question: could you please explain <>. Looking forward to trying this amazing recipe soon. Greeting from London UK
      Gabby

      Reply
      • Gabby says

        April 01, 2020 at 3:15 pm

        Sorry it removed my second question it seems.. I would like to know what exactly you mean by: I will have some balance of the sauce ?
        Thank you, cheers

        Reply
      • Bea says

        April 02, 2020 at 11:40 am

        Hi Gabby! Usually when the oven is using the fan option, the temperature is higher by 15-20 degrees. To prevent cracking and the brownish color on top of the cheesecake, I'm using a very low temperature and I want it to be consistent that way. Also, the air circulation tends to make the baked goods drier. And what I meant by the balance of the sauce is, you will not need to use all of it to put on top of the cheesecake (you can watch the video above to see how I use it) to avoid soggy/pudding-like cheesecake. Hope my answers helped. Have fun if you're making it and thank you!

        Reply
    5. Anna H says

      January 02, 2020 at 10:29 am

      5 stars
      I made this exactly like the recipe and it turned out so good! My cheesecake didn't crack at all and the topping didn't sink inside the cheese filling. Thank you so much, I will be keeping this recipe.

      Reply
      • Bea says

        February 19, 2020 at 7:49 am

        Oh that's great Anna! I'm happy to hear it turned out great for you. Thank you! 😘

        Reply
    6. Malika says

      December 31, 2019 at 1:00 pm

      Wat could be a good alternative for the golden syrup?

      Reply
      • Malika says

        January 02, 2020 at 12:47 am

        Hi, I’ve found it! Bought Lyle’s golden syrup and I made the cheesecake. It was delicious! I’ve already made your mini cheesecakes and those where also amazing. Thank you for the fool proof recipes!👌🏻

        Reply
        • Bea says

          February 19, 2020 at 7:50 am

          That's awesome! I'm happy to hear that. Thank you Malika! 😘

          Reply
    7. Mary says

      December 16, 2019 at 3:53 pm

      Does it have to be coconut sugar? Would brown be ok?

      Reply
      • Bea says

        December 18, 2019 at 8:17 am

        Yes brown sugar would be fine 🙂

        Reply
    8. Wanda says

      November 26, 2019 at 7:28 pm

      what in the world is digestive Biscuit Crumbs never heard of it

      Reply
      • Bea says

        November 27, 2019 at 11:50 am

        I wrote a post about it, maybe you wanna check it out.

        Reply
      • Susan says

        December 15, 2019 at 5:23 pm

        Graham Cracker crumbs

        Reply

    Primary Sidebar

    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

    More about us →

    Healthy Recipes

    • Quick Lentil Coconut Curry (Vegan & Ready in 30 Minutes)
    • Eggs in Sweet and Spicy Sambal
    • Air-Fryer Orange Chicken
    • Healthy Invisible Apple Cake (70% Fruit)
    • Healthy Oats Banana Muffins (No Refined Sugar or White Flour)
    • Healthy Chocolate Sheet Cake

    Popular Recipes

    • Easy Mini Cheesecakes
    • How To Make Tart Shells (Sweet And Savoury)
    • No-Bake Mango Cheesecake
    • Panettone Recipe
    • No-Bake Vanilla Cheesecake (No Gelatine)
    • Mini Salted Chocolate Tarts

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Shop

    • Ebook
    • Amazon Storefront

    As an Amazon Associate I earn from qualifying purchases

    Copyright © 2023 El Mundo Eats