Can I freeze these bars?

After cooling completely, cut the bars into portions. Flash-freeze the bars on a baking sheet for 1 hour. Wrap each bar portion in plastic wrap. Store wrapped bars in a freezer bag or container for up to 3 months. Thaw in the refrigerator before serving.

How far ahead can I bake them?

Bake the bars up to 2 days before. Cover and refrigerate until you're ready to serve them.

How long do leftovers keep?

Leftovers may be stored in the refrigerator for up to 5 days in a covered container.

Why did my cheesecake layer crack?

Overmixing and quick cooling are some of the most common causes of cracking in cheesecakes. I mix the cheesecake batter for a short time on a low mixer setting, even if you feel you could mix the batter longer. Overmixing adds air to the batter, leading to cracks in the baked cheesecake. Let the cheesecake cool gradually on a wire rack before refrigerating. Gradual cooling prevents cracking caused by sudden temperature changes.

Should I toast the pecans?

I do to add more flavor from pecans. I bake pecans for 5-7 minutes at 350°F (175°C) and use them in the topping. You can make the bars with pecans that have not been toasted.

Pecan Pie Cheesecake Bars with Shortbread Crust

By Felix GrantOct 26, 2026

Prep

25 min

Cook

50 min

Total

75 min

Servings

Level

Easy

Jump to recipe

Pecans are baked into these bars. I cut the pecans into large pieces to avoid getting big whole pecans in the cheesecake top layer of these bars. Textural components of these bars include a crunchy shortbread crust and cheesecake filling topped with a bubbly layer that partially covers the pecans (large pieces of pecans help keep the topping smooth).

Pecan Pie Cheesecake Bars with Shortbread Crust

Full-fat, block-style cream cheese is the kind I use for bars. I let the cream cheese come to room temperature before adding it to the mixing bowl because cold cream cheese can create lumps in the filling. Whip the cream cheese and sugar in an electric mixer, stopping to stir down the sides of the bowl as needed. Add other ingredients and mix on low speed to blend.

The crust should be prebaked until lightly browned around the edges. The cheesecake filling is the next step. I bake the cheesecake for 20 minutes and then top it. Continue baking for about 20 more minutes or until the cheesecake topping is bubbling and the outside is set. Pecans added to the topping will sink into the cheesecake topping during baking.

After baking, the middle of the cake wobbles slightly, and the topping is bubbly and the edges of the cake (which should be set) are set. I chill the whole pan of cake in the refrigerator before releasing the cake from the pan with the parchment paper. I slice the cake into squares with a long, sharp knife, wiping the knife between slices with a damp paper towel to keep the slices clean.

Reasons to make this

Pecan halves cover the cookie sheet, and each bite of each cookie includes a taste of pecans.
Cold butter in shortbread will make the texture tender and crumbly when used as a base for cheesecake.
Full-fat block cream cheese keeps the filling smooth even after baking and refrigerating in the pan.
Honey is included in the brown sugar topping with pecans to add a caramel flavor to the pecans.
A 9-by-13-inch pan fits 24 square bars.
The topping includes 2 cups of pecans. Pecans are in one layer on the top of the bars.

Instructions

Preheat the oven to 350°F (175°C).

Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.

Whisk the flour, brown sugar, and salt in a medium bowl.

Cut the cold butter into the flour mixture with a pastry cutter or your fingers until it looks like coarse crumbs.

Press the crust mixture firmly and evenly into the bottom of the prepared pan.

Bake the crust for 15-20 minutes, until lightly golden.

Let the crust cool slightly.

Beat the softened cream cheese and granulated sugar with an electric mixer until smooth, about 2-3 minutes.

Scrape down the sides of the bowl as needed.

Mix in the egg, sour cream, and vanilla extract on low speed until just combined.

Pour the filling over the crust.

Spread the filling into an even layer.

Bake the cheesecake layer for 20 minutes.

Melt the butter in a medium saucepan over medium heat.

Stir the brown sugar, honey, and heavy cream into the melted butter.

Bring the topping to a boil and cook for 1 minute, stirring constantly.

Remove the saucepan from the heat and stir in the chopped pecans.

Pour the hot pecan topping over the partially baked cheesecake layer.

Bake for another 25-30 minutes, until the topping is bubbly and the cheesecake edges are set.

Cool the pan completely on a wire rack.

Refrigerate the bars for at least 4 hours or overnight.

Lift the chilled bars from the pan using the parchment overhang.

Cut the bars into squares with a large, sharp knife.

Wipe the knife with a damp paper towel between each slice.

Serve chilled.

FAQ

You can use a graham cracker crust or crushed vanilla wafer crust. The crust you choose will change the flavor of the cheesecake. A shortbread crust will be more crumbly and buttery.

1 / 2

Desserts American Holiday Thanksgiving Christmas Baking

Pecan Pie Cheesecake Bars with Shortbread Crust

Name: Pecan Pie Cheesecake Bars with Shortbread Crust
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 24 bars
Ingredients: 2 1/2 cups all-purpose flour; 1/2 cup light brown sugar (packed); 1/2 tsp salt; 1 cup unsalted butter (cold and cubed); 16 oz cream cheese (softened to room temperature); 3/4 cup granulated sugar; 1 large egg (room temperature); 1/4 cup sour cream (room temperature); 1 tsp vanilla extract; 1/2 cup unsalted butter; 1 cup light brown sugar (packed); 1/3 cup honey; 2 tbsp heavy cream; 2 cups pecan halves (roughly chopped)

By Felix GrantOct 26, 2026

Prep

25 min

Cook

50 min

Total

75 min

Servings

Level

Easy

Jump to recipe

Reasons to make this

Pecan halves cover the cookie sheet, and each bite of each cookie includes a taste of pecans.
Cold butter in shortbread will make the texture tender and crumbly when used as a base for cheesecake.
Full-fat block cream cheese keeps the filling smooth even after baking and refrigerating in the pan.
Honey is included in the brown sugar topping with pecans to add a caramel flavor to the pecans.
A 9-by-13-inch pan fits 24 square bars.
The topping includes 2 cups of pecans. Pecans are in one layer on the top of the bars.

Ingredients

Servings24

•2 ½ cups all-purpose flour
•½ cup light brown sugar (packed)
•½ tsp salt
•1 cup unsalted butter (cold and cubed)
•16 oz cream cheese (softened to room temperature)
•¾ cup granulated sugar
•1 large egg (room temperature)
•¼ cup sour cream (room temperature)
•1 tsp vanilla extract
•½ cup unsalted butter
•1 cup light brown sugar (packed)
•⅓ cup honey
•2 tbsp heavy cream
•2 cups pecan halves (roughly chopped)

Instructions

1
Preheat the oven to 350°F (175°C).
2
Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
3
Whisk the flour, brown sugar, and salt in a medium bowl.
4
Cut the cold butter into the flour mixture with a pastry cutter or your fingers until it looks like coarse crumbs.
5
Press the crust mixture firmly and evenly into the bottom of the prepared pan.
6
Bake the crust for 15-20 minutes, until lightly golden.
7
Let the crust cool slightly.
8
Beat the softened cream cheese and granulated sugar with an electric mixer until smooth, about 2-3 minutes.
9
Scrape down the sides of the bowl as needed.
10
Mix in the egg, sour cream, and vanilla extract on low speed until just combined.
11
Pour the filling over the crust.
12
Spread the filling into an even layer.
13
Bake the cheesecake layer for 20 minutes.
14
Melt the butter in a medium saucepan over medium heat.
15
Stir the brown sugar, honey, and heavy cream into the melted butter.
16
Bring the topping to a boil and cook for 1 minute, stirring constantly.
17
Remove the saucepan from the heat and stir in the chopped pecans.
18
Pour the hot pecan topping over the partially baked cheesecake layer.
19
Bake for another 25-30 minutes, until the topping is bubbly and the cheesecake edges are set.
20
Cool the pan completely on a wire rack.
21
Refrigerate the bars for at least 4 hours or overnight.
22
Lift the chilled bars from the pan using the parchment overhang.
23
Cut the bars into squares with a large, sharp knife.
24
Wipe the knife with a damp paper towel between each slice.
25
Serve chilled.

FAQ

You can use a graham cracker crust or crushed vanilla wafer crust. The crust you choose will change the flavor of the cheesecake. A shortbread crust will be more crumbly and buttery.