Why You’ll Love This Recipe

Perfect Balance of Flavors: The creamy cheesecake layer complements the sweet and nutty pecan topping, creating a harmonious blend of textures and tastes.
Ideal for Gatherings: These squares are easy to slice and serve, making them a crowd-pleaser at parties, holidays, or family get-togethers.
Make-Ahead Friendly: Prepare them in advance and refrigerate or freeze, allowing you to focus on other aspects of your event

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham Cracker Crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Sour cream, at room temperature
- Vanilla extract
- Eggs, at room temperature
- All-purpose flour
Pecan Topping:
- Unsalted butter
- Brown sugar
- Heavy cream
- Vanilla extract
- Chopped pecans
- Salt

Directions

Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
- Press the mixture firmly into the bottom of a lined 9×13-inch baking pan.
- Bake for 10 minutes, then set aside to cool.
Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add granulated sugar and mix until well combined.
- Blend in sour cream and vanilla extract
- Add eggs one at a time, mixing on low speed just until incorporated.
- Stir in all-purpose flour until smooth.
Assemble and Bake:
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Bake for 35-40 minutes, or until the center is set and slightly jiggly.
- Remove from oven and let cool to room temperature.
- Refrigerate for at least 3 hours, or overnight, to allow the cheesecake to firm up.
Prepare the Pecan Topping:
- In a saucepan over medium heat, melt the unsalted butter.
- Stir in brown sugar, heavy cream, and a pinch of salt; bring the mixture to a boil.
- Reduce heat and simmer for 2-3 minutes, stirring constantly.
- Remove from heat and stir in vanilla extract and chopped pecans.
- Allow the topping to cool slightly before pouring over the chilled cheesecake.
Serve:
- Once the pecan topping has set, slice the cheesecake into squares.
- Serve chilled or at room temperature.

Servings and Timing

Servings: Approximately 16 squares
Prep Time: 20 minutes
Cook Time: 50 minutes
Chilling Time: At least 3 hours
Total Time: 4 hours 10 minutes

Variations

Nut Variations: Substitute pecans with walnuts or almonds for a different flavor profile.
Chocolate Drizzle: Add a drizzle of melted chocolate over the pecan topping for an extra indulgent twist.
Spiced Flavor: Incorporate a pinch of cinnamon into the cheesecake batter or pecan topping for a warm, spiced note.

Storage/Reheating

Refrigeration: Store leftover squares in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap individual squares tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator before serving.
Reheating: These bars are best enjoyed chilled, but if you prefer them slightly warmed, you can reheat individual slices in the microwave for a few seconds or in a preheated oven at a low temperature for a few minutes.

FAQs

How do I ensure a smooth cheesecake filling?

Make sure all ingredients, especially the cream cheese and eggs, are at room temperature before mixing. This ensures a smooth and lump-free batter.

Can I make these bars ahead of time?

Yes, these bars can be made up to 2 days in advance. Store them covered in the refrigerator until ready to serve.

What can I use instead of graham crackers for the crust?

You can substitute graham cracker crumbs with crushed digestive biscuits or vanilla wafer cookies for a different flavor

Pecan Cheesecake Squares

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the irresistible combination of rich pecan pie and creamy cheesecake with these Pecan Cheesecake Squares. Featuring a buttery graham cracker crust, luscious cheesecake filling, and a gooey pecan topping, these dessert bars are perfect for holidays, gatherings, or anytime you crave a decadent Southern-style treat.

Author: Laura
Prep Time: 20min
Cook Time: 50min
Total Time: 4 hours 10 minutes
Yield: 16 squares
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper.
Prepare the crust: Combine graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes. Let cool.
Make the cheesecake filling: Beat cream cheese until smooth. Add sugar and mix until combined. Mix in sour cream and vanilla. Add eggs one at a time, mixing on low. Stir in flour until smooth.
Assemble: Pour the filling over the crust and spread evenly. Bake for 35–40 minutes until the center is set but slightly jiggly. Let cool to room temp, then refrigerate for at least 3 hours.
Make the pecan topping: In a saucepan, melt butter. Stir in brown sugar, cream, and salt. Bring to a boil, then simmer for 2–3 minutes. Remove from heat. Stir in vanilla and pecans. Let cool slightly.
Top & serve: Pour cooled pecan mixture over chilled cheesecake. Slice into squares. Serve chilled or at room temperature.

Notes

For extra richness, add a drizzle of melted chocolate on top.
Substitute pecans with walnuts or almonds if preferred.
A pinch of cinnamon in the filling or topping adds cozy spice.