These easy pecan pie cheesecake bars bring together everything you love about the holidays: a creamy cheesecake base, gooey pecan topping, and a buttery crust that melts in your mouth. They look impressive, taste incredible, and come together with little effort. Best of all, you'll get that rich, bakery-style cheesecake texture without a water bath, and it just works!
★★★★★
It turned out amazing on my first try! Loved this recipe, thank you Bea!
- Zo
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We've always loved the cozy, nutty flavors of pecan pie; buttery, toasty, and just the right amount of sweet. We first shared these pecan pie cheesecake bars years ago, but this new version is even better!
No corn syrup, no golden syrup, just pure honey for that glossy, caramel finish. It's the same comforting dessert you love, now easier to make.
And if you prefer a lighter twist, try our healthy pecan pie, or explore more ideas in our bar recipes collection!
Why this pecan pie cheesecake bars recipe works
These bars combine the best of two classics, creamy cheesecake and gooey pecan pie, in one dessert that's easy to make and impossible to resist!
No water bath, no worries: Forget about foil, leaks, or steam! These pecan pie cheesecake bars are perfectly creamy and smooth with none of the hassle.
Simple ingredients, amazing flavor: Every bite tastes rich and special, yet it all comes from basic pantry staples.
Sweet, nutty, and just right: the buttery crust, silky cheesecake, and honey-glazed pecans strike that perfect balance of indulgence without being heavy.
Foolproof for gatherings: They chill, slice, and serve beautifully, making them ideal for sharing, gifting, or bringing to a holiday table.
Tried, tested, and loved: We've made these cheesecake pecan pie bars countless times, and they turn out creamy and reliable every single time! You'll get the same success with our blueberry cheesecake bars, another reader favorite that never fails.
Ingredients you'll need
You only need a handful of simple ingredients to make these pecan pie bars, and every one of them plays a part in that creamy, buttery balance.
Key ingredients notes:
Cream cheese: Use full-fat block-style cream cheese, not the spreadable kind. It's firmer and whips smoothly, giving you that rich, bakery-style texture.
Sour cream: Adds a touch of tang and keeps the filling soft and velvety.
All-purpose flour: Adds light structure so the cheesecake layer holds its shape when sliced, without making it dense or cakey.
Eggs: Bring everything together for structure without making it heavy.
Honey: The secret to that glossy, caramel topping; no corn or golden syrup needed!
You'll find all the exact measurements in the recipe card below.
Substitutions and variations
These pecan pie cheesecake bars are flexible and easy to adapt, whether you're baking for a holiday crowd or just craving something sweet on a weekend.
Swap the honey: Use maple syrup for a deeper caramel flavor or agave for a lighter sweetness.
Try a different nut: Walnuts or almonds work beautifully if you're out of pecans, though you'll miss that classic toasty flavor.
No sour cream? No worries! Use full-fat plain Greek yogurt instead, and your pecan cheesecake bars will taste just as amazing.
Go chocolatey: Stir a few chocolate chips into the crust or drizzle melted chocolate on top. If you're into chocolate, try our healthy chocolate cheesecake bars next!
Watch the video recipe
See how we make these pecan pie cheesecake bars step-by-step, from the creamy cheesecake layer to that glossy honey-pecan topping. It's quick, easy to follow, and shows exactly what each stage should look like.
Step-by-step instructions
Quick and doable. Follow these steps and you'll get a creamy layer, a glossy topping, and clean slices every time.
Make the crust
Mix crushed biscuits with melted butter until sandy. Press into a parchment-lined 9-inch pan and chill.
Make the cream cheese batter
Mix cream cheese briefly on low speed until smooth and creamy. Mix in sugar, flour, vanilla extract, and sour cream.
Fold in the eggs
In another bowl, beat eggs gently. Fold into the cream cheese batter.
Bake
Bake at 285°F (140°C) for about 40 minutes, until edges are set and the center wobbles softly.
Make pecan topping
Stir brown sugar with flour, then mix in melted butter, honey, eggs, vanilla, and pecans.
Final bake
Spoon topping gently over cheesecake, spread evenly, and bake 20-30 minutes until glossy. Cool completely, then chill 8 hours before slicing.
Our best tips
A few small details make all the difference. Keep these in mind for creamy pecan pie cheesecake bars and a glossy pecan topping every time.
- Use block cream cheese: Spreadable cream cheese won't set the same, so always go for full-fat blocks.
- Mix briefly on low speed: Slow mixing keeps the batter smooth and free of air bubbles that cause cracks.
- Watch the visual cues: Pull from the oven when edges look set and the center still jiggles softly, that's the sweet spot for creamy pecan cheesecake squares!
- Let it rest before topping: A short rest while you're preparing the topping keeps the pecan layer from sinking, so you get those perfect, even layers.
- Chill overnight: Eight hours gives the bars time to firm up and let the flavors deepen, for clean, bakery-style slices that taste even better the next day.
- Try other flavors: The same low-bake method works beautifully with our pumpkin cheesecake brownies for another easy holiday dessert.
Serve, storage, and freezing guide
These pecan pie cheesecake bars keep their texture beautifully, so you can make them ahead and enjoy stress-free serving.
Serve
- For the creamiest texture, let the bars sit at room temperature for 15-20 minutes before serving.
- They pair perfectly with a cup of coffee or a scoop of vanilla ice cream.
Store
- Once cooled, cover the pan tightly and refrigerate for up to 5 days.
Freezer
- Slice into bars and wrap each piece in cling film, then in an airtight container. Freeze for up to 3 months.
- Thaw overnight in the fridge; they'll taste just as rich and satisfying as freshly made pecan pie bars.
Frequently asked questions
Yes! The low-and-slow bake sets the cheesecake gently, so you still get a creamy, smooth texture without the mess of wrapping or leaking pans. It's reliable and works every time!
Honey gives these pecan cheesecake bars a natural sweetness and beautiful caramel flavor without the heaviness of corn syrup. It's also healthier and helps create that glossy, chewy topping that sets perfectly after chilling.
Chill the bars overnight, then wipe the knife clean between cuts. This keeps every slice neat and photo-worthy.
A short 15-20 minute rest softens the texture for the creamiest bite. It also brings out the buttery, nutty flavors that make these pecan pie bars so irresistible!
We've made these pecan pie cheesecake bars so many times, and they never fail to impress. Every bite is creamy, nutty, and perfectly sweet, the kind of dessert that makes people ask for the recipe before they finish their slice.
What makes them even better is how effortless they are. No water bath, no complicated steps, just a smooth, creamy cheesecake base topped with glossy honey pecans.
They're easy enough for a weekday bake, yet elegant enough for any holiday table. If you're craving something cozy, reliable, and guaranteed to disappear fast, this is it!
More sweet recipes you'll love
Did you try these pecan pie cheesecake bars?
We'd love to hear from you! Please leave us a ★★★★★ rating and share your thoughts in the comments. If you post on Instagram, tag us, we'd love to see it!
Thank you! - Bea and Marco
📖 Recipe
Pecan Pie Cheesecake Bars
Video
Ingredients
Crust
- 2 cup (200 g) crushed cookies (like graham crackers or Digestive for Europeans)
- ⅓ cup (80 g) salted butter melted
Filling
- 16 oz (450 g) full-fat cream cheese (2 blocks) room temperature
- 1⅓ cup (300 g) sour cream room temperature
- 1 cup (200 g) granulated sugar
- 1½ tablespoon (12 g) all-purpose flour
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
Topping
- ½ cup (100 g) packed brown sugar
- 1 teaspoon all-purpose flour
- ⅓ cup (120 g) honey
- 2 tablespoon (30 g) salted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cup (150 g) pecan halves chopped
Instructions
- Preheat oven to 140°C (285°F). Line a 9-inch (23 cm) square pan with parchment paper, leaving some overhang for easy removal.
Crust
- Mix crushed biscuits with melted butter until evenly coated. Press the biscuit-butter mixture firmly into the bottom. Chill while making the filling.2 cup crushed cookies (like graham crackers or Digestive for Europeans), ⅓ cup salted butter
Filling
- In a large bowl, beat the cream cheese on low speed just until smooth, about 30-40 seconds.👉 Cue: stop as soon as there are no visible lumps. Over-mixing here traps air, which can cause cracks.16 oz full-fat cream cheese (2 blocks)
- Add sugar, sour cream, flour, and vanilla. Beat on low until everything looks silky and glossy, about 1 minute.1⅓ cup sour cream, 1 cup granulated sugar, 1½ tablespoon all-purpose flour, 1 teaspoon vanilla extract
- In another bowl, whisk the eggs gently just until blended.👉 Cue: no bubbles, no froth; you don't want air in the eggs.3 large eggs
- Pour eggs into the cream cheese mixture. Fold slowly with a spatula until combined.
Bake
- Pour filling into prepared crust. Tap pan gently to release any air bubbles. Bake for about 40 minutes.👉 Cue: Edges should look set. The center 5–6 cm (2–2 ½ in) should still wobble like soft Jell-O, not look liquid.
- Remove from oven and rest at room temperature for 10 minutes while making the topping.
Topping
- In a bowl, combine brown sugar and flour. Whisk to blend.½ cup packed brown sugar, 1 teaspoon all-purpose flour
- Add melted butter, honey, eggs, and vanilla extract. Mix until smooth using a hand whisk.⅓ cup honey, 2 tablespoon salted butter, 2 large eggs, 1 teaspoon vanilla extract
- Stir in chopped pecan halves until evenly coated.1½ cup pecan halves
Final bake
- Gently spoon topping over the rested cheesecake layer, spreading pecans evenly.
- Return to oven and bake for 30 minutes.👉 Cue: Topping should look glossy, pecans lightly toasted, and the layer underneath should no longer jiggle like liquid.
Chill
- Cool completely at room temperature. Chill at least 4 hours, preferably overnight, for clean cuts and creamy texture.
- Use parchment overhang to lift out, then slice into bars with a sharp knife.
Notes
- Rest before topping: Let the cheesecake layer sit 10 minutes after its first bake so the surface firms slightly. This prevents the honey-pecan topping from sinking.
- Avoid overbaking: Total bake time is shorter than many versions; if the topping looks ready early, pull it. Overbaking makes the filling dense and the topping matte.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Originally published on Nov 16, 2019. Updated with improved text, recipe, and pictures on Nov 8, 2025.
Zo says
Hi Bea! Can I substitute golden corn syrup for the golden syrup used in the topping?
Bea says
Hi Zo! Yes, you can 😊. Have fun making it!
Zo says
It turned out amazing on my first try! Loved this recipe, thank you Bea!
Bea says
Yeay 🙌! Happy to hear that, Zo! I have more cheesecakes recipe in the website if you're interested 😉.
Bamboo says
Success in the first time. Really delicious. Thanks for sharing.
Bea says
Happy to know that you liked it! Thanks for your message 🙂
Wes says
Love all ur recipes!!! Thanks for sharing 🙂
Bea says
I'm glad you like them. Thanks you!
Ami says
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 !
Bea says
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!
Gabby says
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
Gabby says
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
Bea says
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!
Shlome Leib Galandauer says
Hi, I was wondering how these freeze, and If they do, how they should be thawed?
Thank you
Bea & Marco says
Hi, Shlome! To freeze, place the bars slightly apart in an airtight container, and insert parchment paper between the layers. Freeze them for up to 3 months. Thaw in the fridge. Hope it helps!
Anna H says
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.
Bea says
Oh that's great Anna! I'm happy to hear it turned out great for you. Thank you! 😘
Malika says
Wat could be a good alternative for the golden syrup?
Malika says
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!👌🏻
Bea says
That's awesome! I'm happy to hear that. Thank you Malika! 😘
Mary says
Does it have to be coconut sugar? Would brown be ok?
Bea says
Yes brown sugar would be fine 🙂
Wanda says
what in the world is digestive Biscuit Crumbs never heard of it
Bea says
I wrote a post about it, maybe you wanna check it out.
Susan says
Graham Cracker crumbs