Irresistible Pecan Pie Cheesecake Bars with Shortbread Crust

Does your Thanksgiving dessert table need a showstopper that doesn’t require a whole day of your precious time? Here’s the truth: you can have the rich, gooey goodness of pecan pie and the creamy dreaminess of cheesecake in one unbelievably easy bar. These Pecan Pie Cheesecake Bars with Shortbread Crust are here to save your holiday. They look fancy, but I promise, they’re so simple a beginner can nail them. Let’s get baking, y’all.

Why You’ll Love This

You get two iconic desserts in one perfect, handheld bite. That right there is a win. The buttery, crumbly shortbread crust provides the sturdiest, most delicious foundation for the tangy, smooth cheesecake layer and the sweet, nutty pecan pie topping. It’s the ultimate textural party. And honestly? I love these even more than making a whole pie or a whole cheesecake. They’re easier to serve, no slicing drama, and they travel like a dream if you’re heading to a potluck. A total crowd-pleaser.

Equipements Needed

• 1 (9×13 inch) baking pan
• Parchment paper
• Electric hand mixer or stand mixer
• Medium mixing bowl (for crust)
• Large mixing bowl (for filling and topping)
• Measuring cups and spoons
• Rubber spatula
• Small saucepan

Ingredients

• For the Shortbread Crust: 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1 cup (2 sticks) cold unsalted butter, cubed. This creates a sweet, sturdy base that won’t get soggy.
• For the Cheesecake Filling: 2 (8 oz) blocks full-fat cream cheese, softened, 1/2 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract. This gives you that classic, creamy, tangy cheesecake layer we all love.
• For the Pecan Pie Topping: 1 cup chopped pecans, 1/2 cup dark corn syrup, 1/2 cup packed light brown sugar, 2 tablespoons melted butter, 1 teaspoon vanilla extract, and 1 large egg, lightly beaten. This creates that signature gooey, nutty, caramel-like topping.

Step By Step

1. Preheat your oven to 350°F (175°C). Line your 9×13 inch baking pan with parchment paper, leaving a little overhang on the sides. This is your secret weapon for lifting the whole sheet of bars out later for clean cutting.
2. Make the crust. In your medium bowl, whisk together the flour and sugar. Use a pastry cutter or your fingers to cut the cold butter into the flour mixture until it looks like coarse crumbs. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake for 18-20 minutes, or until the edges are just starting to turn a light golden brown.
3. While the crust bakes, make the cheesecake layer. In your large bowl, beat the softened cream cheese and sugar together with your mixer until it’s completely smooth and no lumps remain. Beat in the eggs, one at a time, then mix in the vanilla. Set this bowl aside.
4. In the same saucepan you used to melt butter (no need to wash it!), whisk together all the pecan pie topping ingredients: corn syrup, brown sugar, melted butter, vanilla, and the lightly beaten egg. Stir in the chopped pecans.
5. Assemble the bars. Once the crust is out of the oven, immediately pour the cheesecake filling over the hot crust and spread it evenly. Then, carefully spoon the pecan pie topping over the cheesecake layer, trying to distribute the pecans and syrup as evenly as you can.
6. Bake for 25-30 minutes. The edges of the cheesecake should be set, but the center will still have a slight jiggle to it. That’s perfect—it will set up as it cools. Let the pan cool completely on a wire rack, then cover and refrigerate for at least 4 hours, or ideally overnight. Use the parchment paper to lift the whole block out before cutting into squares.

Variations & Substitutions

No dark corn syrup? Light corn syrup or even pure maple syrup will work in a pinch, though the flavor will be a little different. For a nut-free version, simply leave out the pecans from the topping—you’ll have a delicious caramel cheesecake bar instead. If you’re gluten-free, a 1:1 gluten-free flour blend can be used for the shortbread crust with great results. And for a little boozy kick that’s totally optional, a tablespoon of bourbon in the pecan topping is divine.

Serving Suggestions

These bars are rich and decadent all on their own, so a small square is plenty. But if you really want to gild the lily, a tiny dollop of freshly whipped cream or a small scoop of vanilla bean ice cream on the side is just heavenly. They are the perfect finale to your Thanksgiving feast, but they also make a fantastic treat for any fall gathering or cookie exchange.

Storage & Reheating

Store these bars in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully! Place cut bars in a single layer on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge. No reheating needed—they are best served cold!

Tips For Success

• Please, please make sure your cream cheese is truly softened to room temperature. This is the #1 way to avoid a lumpy filling.
• Don’t skip the step of lining the pan with parchment. It feels like an extra step, but it makes getting those perfect clean bars out so much easier.
• Let the crust cool for a minute or two after baking before adding the filling, but don’t let it get cold.
• Resist the urge to overbake! That slight jiggle in the center is what guarantees a creamy, not rubbery, cheesecake texture.
• The longer you can let them chill in the fridge, the better they set up. Overnight is magic.
• Use a sharp knife, wiped clean between cuts, for the prettiest slices.

Frequently Asked Questions

• Q: Can I make these bars ahead of time? A: Absolutely! These are one of the best make-ahead Thanksgiving desserts. They need that chill time anyway, so making them 1-2 days before is ideal.
• Q: My topping sunk into the cheesecake layer a bit. What happened? A: This can happen if the cheesecake layer is too loose. Making sure you spoon the topping on gently helps, but a little sinking is normal and still tastes incredible.
• Q: Can I use a pre-made crust? A: For the shortbread crust, I highly recommend homemade for the best texture and flavor. But in a serious pinch, you could use 2 tubes of pre-made sugar cookie dough, pressed into the pan and pre-baked.
• Q: Are there any other easy Thanksgiving dessert ideas? A: If you love these bars, you might also love a simple pumpkin roll or an apple crisp—both are wonderfully festive and easier than they look!