Easy Pecan Pie Cheesecake Bars (No Water Bath)

Name: Pecan Pie Cheesecake Bars
Prep time: 30 min
Cook time: 70 min
Ingredients: 2 cup crushed cookies (like graham crackers or Digestive for Europeans); ⅓ cup salted butter (melted); 16 oz full-fat cream cheese (2 blocks) (room temperature); 1⅓ cup sour cream (room temperature); 1 cup granulated sugar; 1½ tbsp all-purpose flour; 1 tsp vanilla extract; 3 large eggs (room temperature); ½ cup packed brown sugar; 1 tsp all-purpose flour; ⅓ cup honey; 2 tbsp salted butter (melted); 2 large eggs; 1 tsp vanilla extract; 1½ cup pecan halves (chopped)

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

Pecan pie cheesecake bars with a bowl of sauce.

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Jump to:

Why this pecan pie cheesecake bars recipe works
Ingredients you'll need
Substitutions and variations
Watch the video recipe
Step-by-step instructions
Our best tips
Serve, storage, and freezing guide
Frequently asked questions
More sweet recipes you'll love
📖 Recipe
💬 Comments

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, like we did with our peppermint cheesecake and eggnog cheesecake.

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.

Ingredients to make pecan pie cheesecake bars.

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.

Folding eggs into the cream cheese batter.

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.

Baked pecan pie cheesecake on a cooling rack.

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

Can I really skip the water bath for these pecan pie cheesecake bars?

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!

Why use honey instead of corn syrup or golden syrup?

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.

What's the best way to slice them cleanly?

Chill the bars overnight, then wipe the knife clean between cuts. This keeps every slice neat and photo-worthy.

Why let them sit at room temperature before serving?

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!

A half eaten cheesecake bar showing its creamy texture.

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