A Spicy Perspective

Pecan Pie Cheesecake

Pecan Pie Cheesecake Recipe (Bars or Cake!) – Gooey Caramel Pecan Pie meets tangy classic Cheesecake in this fabulous dessert mashup! Enjoy decadent Pecan Pie Cheesecake as handy bars, or make it as a round centerpiece cake for your holiday parties.

pecan pie cheesecake bars recipe cut on plate

Thanksgiving Dessert Mashup

I love a good dessert recipe mashup. You know, two favorite desserts packed into one fabulous treat!

This holiday recipe combines a silky cheesecake and gooey pecan pie. And, of course, it features a classic graham cracker crust. Every bite is just the right balance of sweet, tangy, nutty, crunchy, and wonderfully creamy.

In a word, they are perfect. Not only does Pecan Pie Cheesecake taste amazingly delicious, but it’s also easy to make as either a traditional round cheesecake or as fun handheld bars. Or try both… One to share at your next potluck, and the other to keep all for yourself. This Pecan Pie Cheesecake recipe is seriously that good.

overhead of pecan pie and cheesecake dessert slab in baking dish

Easy Caramel Pecan Pie Cheesecake 

How do you choose whether to make Pecan Pie Cheesecake as bars or as a round cheesecake?

One of the main benefits of making Pecan Pie Cheesecake Bars is that they take a bit less time to bake. While a traditional cheesecake requires 50-60 minutes in the oven, a 9X13-inch slab bakes for only about 30-40 minutes.

Plus, the individual bars are perfect for pre-slicing and serving at parties and large holiday dinners. However, I am also a big fan of a beautiful classic cheesecake. Making this Pecan Pie Cheesecake recipe in a springform pan does take longer to bake, but you wind up with thicker layers. It’s great for enjoying with family and friends for an impressive birthday or special occasion treat!

cheesecake bars

Ingredients Shopping List

No matter which way you choose to make Pecan Pie Cheesecake, your dessert will feature three deliciously decadent layers. There is the classic graham cracker crust, a smooth cheesecake middle, and a luscious caramel and pecan topping.

Pecan Pie Cheesecake Ingredients

To make the crust you need:

  • Graham Crackers
  • Pecans
  • Light Brown Sugar
  • Butter

Here is what you need to make the cheesecake filling:

  • Cream Cheese
  • Sour Cream
  • Sugar
  • Large Eggs
  • All-Purpose Flour
  • Vanilla Extract
  • Salt

The topping for this dessert is simply out of this world. It’s crunchy, sweet, and has the most amazing holiday flavor from a touch of cinnamon.

These are the ingredients needed to make the Pecan Pie topping:

  • Pecan
  • Light Brown Sugar
  • Heavy Cream
  • Butter
  • Ground Cinnamon
  • Salt
graham cracker pecan crust in food processor

How to Make the Best Pecan Pie Cheesecake Bars

Thick, rich slices of Pecan Pie Cheesecake are perfect for serving at potlucks and holiday dinner parties.

They are super easy to make and take less than an hour to prepare. You do need to chill Pecan Pie Cheesecake bars in the fridge before enjoying them – but this just means our recipe is great for making ahead for a truly stress-free dessert!

Here’s how to make gooey, decadent Pecan Pie Cheesecake Bars…

  1. Make Crust. First, preheat the oven to 350 degrees, and make the crust. To do so, pulse together graham crackers, pecans, and brown sugar in a food processor until crumbly. Pour in the melted butter, and pulse again.
  2. Bake Crust. Pour the crust mixture in a prepared baking dish, and push down to spread into an even, tight layer. Bake the crust while you clean out the food processor to make the cheesecake batter.
  3. Mix Cheesecake Batter. To make the cheesecake batter, combine the softened cream cheese, sour cream, eggs, sugar, flour, vanilla, and salt in the food processor until very smooth.
  4. Pour. Pour this batter over the baked crust, and gently tap on the counter to remove air bubbles.
  5. Bake Cheesecake. Bake again for at least 30 more minutes until done. The top should be lightly golden, but with still a bit of wiggle to the cheesecake. If there are cracks in the top, don’t worry, the pecan topping will cover them up.
  6. Cool Cheesecake. Set aside to cool.

After you get the cheesecake out of the oven and cool, begin making the Pecan Pie Topping.

  1. Make Pie Topping. In a small to medium saucepan over medium heat, combine the chopped pecans, brown sugar, cream, butter, cinnamon, and salt. Bring to a boil, then reduce the heat, stir and simmer for just a couple of minutes. It should form a sticky, thick caramel.
  2. Top Cheesecake. Pour the pecan pie layer topping over the cheesecake layer, using a spatula to spread it evenly.
  3. Allow It To Set. Cover and refrigerate for at least 2 hours to set.

Get the Complete (Printable) Pecan Pie Cheesecake Recipe Below. Enjoy!

Pro Tips

To serve, cut with a serrated knife. Wipe the knife with a wet paper towel between cuts for clean, neat slices.

Leftovers can be kept in an airtight container in the fridge for up to a week. But I doubt they’ll last that long!

pecan pie cheesecake recipe in full dish

How to Make Pecan Pie Cheesecake as a Round Cake

This sweet, scrumptious recipe can easily be tweaked to make a classic round cheesecake.

  1. Place a large rimmed baking sheet on the bottom rack to catch any leakage. Then, line the bottom of a 9 1/2-inch springform pan with parchment paper. Clamp the ring around the bottom tightly, and trim the paper edges if you like.
  2. Make the crust per the original recipe. Press the graham cracker crumbs with your hands over the bottom of the pan, and about 2/3 the way up the sides of the pan. Bake for 10 minutes.
  3. Pour the filling into the crust and bake for 50-60 minutes.
  4. Prepare HALF the pecan pie topping. Pour over the top. Then place in the refrigerator to chill and set for at least 3 hours. Later, take the ring off the sides of a 9-inch springform pan and slide the cheesecake onto a cake plate. Slice and serve cold.
pecan pie cheesecake bars

Frequently Asked Questions

How Long Will Leftovers Last?

Leftovers can be kept in an airtight container in the fridge for up to a week. But I doubt they will last that long!

Can I Freeze This Recipe?

You can keep this recipe in the freezer for 2 to 3 months, well wrapped, then thaw it in the fridge overnight.

Can I Use Dairy-Free Cream Cheese and Sour Cream?

Sure! The texture will be slightly different, but the bars will still taste great!

What If I Do Not Own A Food Processor?

You can place the ingredients for the crust in a large zip bag and beat them with a rolling pin. Then use an electric mixer for the cheesecake filling.

Can This Can Be Made In A 9 x 13 Inch Metal Pan?

Yes, usually, when you use metal pans, you increase the baking temperature by 25 degrees. The baking time should be about the same.

Can I Make This Cheesecake Gluten-Free?

Yes! Look for gluten-free graham crackers to use in the crust. Then in the cheesecake, use cornstarch instead of flour.

a piece of cheesecake with caramel pecan topping resting on a plate

Looking for More Holiday Dessert Recipes?

Check the printable recipe card below for this dessert’s nutrition information including carbohydrates, protein, cholesterol, sodium, potassium, fiber, and vitamin c percentages.

Print Recipe
5 from 15 votes
Leave a Review »

Pecan Pie Cheesecake (Bars or Cake!)

Prep Time: 20 minutes
Cook Time: 40 minutes
Chill Time: 2 hours
Total Time: 3 hours
Pecan Pie Cheesecake Recipe – Gooey caramel Pecan Pie meets tangy classic Cheesecake in this fabulous holiday dessert mashup!
Servings: 24 bars


For the Crust –

For the Cheesecake –

For the Pecan Pie Topping –


  • Preheat the oven to 350 degrees F. Set out a 9X13 inch baking dish. Spray the dish with nonstick cooking spray.
  • For the Crust: Set out a large food processor. Place the graham crackers, pecans, and brown sugar in the bowl. Pulse into fine crumbs. Then pour in the melted butter and pulse again until well combined.
  • Pour the crumbs into the baking dish. Press the crumbs down into a tight even layer. Bake the crust for 10 minutes.
  • For the Cheesecake: Clean the food processor bowl. Place the cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt in the bowl. Process until very smooth.
  • Pour the cheesecake batter over the crust. Tap the dish gently on the counter to remove air bubbles. Then bake for 30-40 minutes, until a toothpick inserted into the center comes out clean.
  • For the Pecan Pie Topping: Once the cheesecake is out of the oven, set a small sauce pot over medium heat. Add the chopped pecans, brown sugar, cream, butter, cinnamon, and salt. Bring to a boil. Stir and simmer for 2-3 minutes. Then remove from heat.
  • Pour the pecan topping over the cheesecake. Use a spatula to spread it into an even layer. Chill the cheesecake for at least 2 hours to set.
  • Cut with a serrated knife. For clean sides, wipe the knife with a wet paper towel in between cuts.



Want to make a traditional round cheesecake instead of bars? Make these simple adjustments…
  1. Place a large rimmed baking sheet on the bottom rack to catch any leakage. Line the bottom of a 9 1/2 inch springform pan with parchment paper. Then clamp the ring around the bottom tightly. (Trim the paper edges if desired.)
  2. Press the crumbs with your hands over the bottom of the pan, and about 2/3 the way up the sides of the pan. Bake for 10 minutes.
  3. Pour the filling into the crust and bake for 50-60 minutes. 
  4. Prepare HALF the pecan pie topping. Pour over the top. Then place in the refrigerator to chill and set for at least 3 hours. Later, take the ring off the springform pan and slide the cheesecake onto a cake plate. Slice and serve cold.


Serving: 1bar, Calories: 391kcal, Carbohydrates: 26g, Protein: 5g, Fat: 31g, Saturated Fat: 14g, Cholesterol: 98mg, Sodium: 330mg, Potassium: 137mg, Fiber: 1g, Sugar: 20g, Vitamin A: 835IU, Vitamin C: 1mg, Calcium: 71mg, Iron: 1mg
Course: Dessert, Snack
Cuisine: American
Author: Sommer Collier

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Share This Recipe With Friends!

Leave a Reply

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

Did you make this recipe? Rate it!

47 comments on “Pecan Pie Cheesecake”

  1. I absolutely love this cheesecake! I’ve made it a few times. I was wondering if anyone has tried to make it in cupcake cases? Any tips or tricks? I won’t get a chance to try it before hand :/

  2. Pingback: Pecan Pie Cheesecake Recipe (Bars or Cake!) ⁠ - food-recipe-site

  3. Made is a second time! I forgot to rate it the first time. It’s a 5 star for sure!!! Turns out perfect! Thanks again for the recipe! 

  4. This is a fabulous recipe!! Wow!  I followed the recipe exactly (which is hardly ever do!).  I wasn’t exactly sure what was meant by 13 graham crackers- that part of the directions was co fusing. Luckily someone said 1 cup of crumbs.  Made this for my family for Christmas.  It was a serious hit!  My brother-in-law rated it a 10! Thank you for this amazing recipe. 

  5. AMAZING. I made it for Thanksgiving and it was SUCH a crowd pleaser! My husband is obsessed, and I am now making it for the Christmas Eve party. Decadent and delicious!

  6. Can you “cheat” and use Jello no bake cheesecake rather than the baked cheesecake version? Or does it have to be the homemade cheesecake? If I can cheat the baked cheesecake step with the no bake cheesecake will the topping only need to be cooked stovetop and not in the oven on the cheesecake? 

  7. I made this on Thanksgiving and it was a hit! I can confidently say that this is the best cheesecake I’ve ever tasted in my life! Thank you so much for this amazing recipe.

  8. Truly amazing. I made it for a test run for Thanksgiving and we ate it in one day!

  9. Combining my two loves of cheesecake and pecan pie, is like heaven on earth! This is so delicious, thank you! 

  10. Two of my favorite desserts combined into one – perfection! I made the bars this time, next time I’ll try it in a springform pan. :)

  11. this has brought both of the desserts I love during this time of year into the same dish. thank you so much for sharing

  12. Hello there !!  
    Just making the pecan cheesecake bars now, and can’t wait to taste !!! 

    I have a question please.  
    Can I pre make and put together all the ingredients for the Pecan Pie Topping (no mixing, no cooking) and place in fridge a couple days ahead of time??? 🤞🏼 
    I accidentally poured the heavy cream into the brown sugar, so didn’t want to waste. 

    Thank you so much

  13. If you want to use Graham cracker crumbs instead how much would you need

  14. Can the topping be served separately, spooned on if wanted, or does it get too firm?

  15. This was very easy to make. So delicious!! I will make it again. I was wondering if you can cut the recipe in half and make it in a 9×9 pan.

  16. Made it last night.  Delicious!!!!

  17. I chose to make this yesterday for Thanksgiving last minute. We already had 10 pies, so what’s one more? Haha! I didn’t end up making the crust because we had a pre-made graham cracker crust that needed to be used. So I baked the cheesecake in that and added the topping. It turned out delicious! I will definitely make this again! (Side note: in order for it to fit in a pie pan, I just cut the recipe in half, and it was perfect! It was a little bit of guesstimating on some of the measurements, but it worked!)

  18. Could one use a homemade puff pastry for the crust?

  19. Could you make this in a Pampered Chef brownie pan to have individual cheese cakes? If so how would you adjust the baking time? Thanks in advance.

  20. Absolutely delicious! A decadent dessert, but not overly sweet! Perfect!

  21. Approximately how much do the graham crackers come to? I will use gluten free graham crackers which come in a completely different shape. Thanks, this looks amazing!

    • Did anyone ever answer the question about the finished quantity of graham cracker crumbs? I am also using gluten free crumbs so I don’t know how much to use.
      thanks. It looks like a great recipe that I look forward to making for our family Christmas dinner.

    • I found on Google that 12-14 graham cracker squares equals 1 cup of crumbs. I bought the container of crumbs instead is squares to save time 

  22. Can this be made with dairy free cream cheese and dairy free sour cream?

  23. What if you don’t have a good processed?

  24. Same thing happened to me tonight. Was it still good?  I was planning to bring it somewhere but I have a feeling it’s not going to look pretty in the end. 😭

    • I’m guessing we should have let it cool completely before putting the topping on, though the recipe itself seems to imply to do it right away.  In reviewing the comments with the picture above, it does say to start the topping once it’s cooling. 

  25. For the graham crackers. Does 1 cracker = the full strip  (4 in a strip)?

  26. Wondering if this can be made in a 9 x 13 metal pan? Any recipe, time or oven temp changes? Getting ready to make soon, looks delicious!!

  27. Can this. Dessert be made a day before?

  28. Are they graham cracker squares or full rectangle for the 13.

    • Lisa – I had wondered the same thing when I made it this weekend (I ever came on here looking for comments like yours to see if there was any clarification, but I was a day early!) In looking at the photo, I assumed it was 13 full rectangular crackers, and it appears that is correct, as it turned out perfect! (sidenote: I don’t own a food processor but made the crust in my Ninja blender, and simply blended the cheesecake layer in a big bowl with my hand mixer.) I took this to a Friendsgiving and some folks were asking around about who bought them – delish! My only suggestion: since this can be something that sits out for a while before people come around for dessert, I opted to freeze the dessert for a couple hours, to ensure they’d keep their shape as they can soften pretty quickly. Definitely a favorite now (thanks, Sommer!)

    • Hi Lisa!

      Use whole rectangular graham crackers. :)

  29. To make the cheesecake filling gluten-free, could I sub the flour for nut flour or cornstarch? Thanks!!

  30. Thanks for sharing.

  31. These are absolutely the most amazing dessert!