Pecan Pie Cheesecake Bars- two beautiful worlds collide!

cpbar1 Pecan Pie Cheesecake Bars  two beautiful worlds collide!

This recipe has been on my mind for a week now and with the holiday baking marathon coming up I decided to get a head-start on things and bring this idea to life. Of course, I’m not the first to think “I love cheesecake! I love pecan pie! why not combine the two!? but here is my version.

This also happily goes along with the 20+oz. of cream cheese I bought during Thanksgiving week for $9. What was I thinking? I can’t pass-up a deal. It was Amish cream cheese!

cpbar2 Pecan Pie Cheesecake Bars  two beautiful worlds collide!

The result? Creamy, gooey, nutty, and sweet. They don’t taste like cheese cake or pecan pie, but more like a happy marriage of the two. They blend together uniquely. The pecan pie sank to the bottom of the bar and met up with the crust making a gooey layer that is almost like caramel in taste. The next layer is full-on cream cheese with the flavor and happiness of pecan pie. The pecan’s stayed right on top to form a crust.

cpbar3 Pecan Pie Cheesecake Bars  two beautiful worlds collide!

This recipe makes a lot, about 24 servings depending on how greedy you are. I fully intend to freeze most of them tonight as to avoid eating them for breakfast, lunch and dinner everyday this week. I’ll let you know how that goes.

cpbar4 Pecan Pie Cheesecake Bars  two beautiful worlds collide!

The recipe:



2 1/2 – 3 cups graham cracker crumbs

1/4 C melted butter

1 t pure vanilla extract

1 T brown sugar

1/2 t sea salt

cheesecake layer:

12 oz. cream cheese (room temp)

1 t vanilla extract

1/2 C sugar

1/4 C brown sugar

2 T half and half (you can use milk or cream)

1 egg + 1 egg yolk

pecan pie:

4 eggs

1 1/2 C corn syrup

1/2 C melted butter

1 t vanilla extract

1 C pecans

Preheat oven to 350 degrees. Line a 9 x 13 inch pan with parchment paper.

Combine all crust ingredients and push into the the bottom of the pan with your hands. Bake for 6 minutes.

Beat cream cheese until smooth. Add eggs, half and half, and vanilla until smooth and there are no lumps. Add sugar and brown sugar until smooth.

Pour cream cheese batter onto a slightly cooled crust.

In another bowl, beat eggs. Add remaining ingredients and beat until smooth. Pour mixture slowly over cheesecake mixture. Tap the pan slightly.

Bake for 45-60 minutes until no longer giggly. Let cool for 30 minutes and refrigerate for at least one hour.

5 comments to Pecan Pie Cheesecake Bars- two beautiful worlds collide!

  • This is great! I have just started making my own range of hand made JadeMonster plush toys that support women living in challenging circumstances in Vietnam. I get such inspiration from things like this. We all need to make changes. Keep sharing!

  • that pecan pie cheesecake looks absolutely divine! I am not normally big on pecan pie, but I think with the creamcheese added, it’s going to be wonderful. thanks for sharing this great recipe, can’t wait to test it out!

  • this looks really yummy! :D


  • Tif

    Even though I maybe southern I’ve never really been that big of a Pecan pie person and if I do eat it it’s a VERY VERY small amount however I made this had a little tiny piece at first and I’m in love

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