Pecan Pie Cheesecake Bars

These cheesecake bars have everything you want in a holiday dessert: a gooey, nutty topping, a creamy cheesecake layer, and a salty-sweet graham cracker crust. They’re the perfect alternative to a traditional pecan pie for Thanksgiving—or any day.

Unite two of your favorite desserts to make these simple layered squares that travel well and are sure to wow a crowd. The cheesecake layer is lightly spiced with cinnamon and has plenty of tang from sour cream and cream cheese. The classic graham cracker crust is buttery and sweet (not to mention way easier to make than a traditional French pie crust), and the pecan topping is soft, buttery, and rich.

The crust:
This four-ingredient crust is a classic base for many of our favorite cheesecake recipes. Graham cracker crumbs turn into a soft, wet sand-like texture when mixed with melted butter, and once baked, the crust holds together to form a crisp, slightly sweet and salty foundation for your cheesecake layer and pecan toppings.

The cheesecake:
To round out the fall-spiced flavor of these cheesecake squares, the cream cheese layer is flavored with a dash of warming ground cinnamon. The key to a smooth cheesecake layer that holds its shape well is to mix the cream cheese, eggs, and sour cream thoroughly until there are no visible lumps. Adding a bit of flour helps thicken up the custard-like cake, and eggs give your cake lift and its ultra-creamy texture.

The pecan topping:
The buttery and nutty topping on these cheesecake bars makes them perfect for Thanksgiving. The nuts are coated in a thick butter gooey sauce that comes together in a few minutes. It will thicken up as it cools until it’s just the right texture to be spooned over your firm baked cheesecake.

If you make these pecan pie cheesecake bars, be sure to let us know what you think with a rating and review below!