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Pecan Cheesecake Bars

These Pecan Cheesecake Bars are just everything that you love in a pecan pie, and more! Don’t let the look or the name cheesecake intimidate you.
Course Dessert
Cuisine American
Keyword cheesecake, cheesecake bars, creamcheese, holiday, pecans, vanilla extract
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Resting time 8 hours
Total Time 9 hours 50 minutes
Servings 16


  • Stand Mixer
  • Cake pan
  • Mixing bowl


For the base

  • 200 g digestive biscuits 2 cups
  • cup butter (⅓ cup) unsalted

For the cheesecake filling

  • 450 g cream cheese (at room temperature) (16 Oz) full fat
  • 285 g sour cream (at room temperature) 1¼ cup
  • 150 g sugar ¾ cup
  • 3 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 3 eggs large

For pecan topping

  • 70 g coconut sugar ½ cup
  • 170 g golden syrup ½ cup
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 2 eggs large
  • 160 g pecan 1⅓ cup


For the cheesecake base

  • In a food processor jar add digestive biscuits and give it a pulse and then take it put in a bowl. Now add melted butter and mix well to form a soft dough-like texture.
  • Take a 9-inch pan, and add biscuit mixture to the pan and press it to the bottom of the pan with the glass base or a spoon or with your fingers. Transfer prepared cheesecake base to the freezer for 30 minutes.

For the cheesecake filling

  • In a bowl, take cream cheese and whisk on low speed until smooth and creamy. Now add sugar, all-purpose flour, vanilla extract, lemon juice, sour cream and whisk until everything combines and forms a smooth and creamy mixture. Set that aside.
  • Now in another bowl add eggs and give it a nice whisk and then add eggs to the cream cheese mixture and then mix lightly with a spatula.
  • Take cheesecake base out of the fridge and pour this filling on the top of the base and spread it evenly with the help of a spatula.
  • Transfer this cheesecake into the preheated(no fan) oven at 280°F/140°C for 50-60 minutes or until the top slightly sets.

For the pecan topping

  • In a mixing bowl, add coconut sugar, golden syrup, salt vanilla extract eggs, and give a nice whisk to blend everything well. Choppecan roughly into bite-sized pieces and add them to the mixture and give it a nice mix.
  • Take the cheesecake out of the oven and let it cool for 30 minutes, and then pour our pecan toppings mixture. Pour the mixture with the help of a spoon in dollops and then spread it evenly to form a layer of pecan toppings.
  • Bake this for cheesecake for 30 minutes more. And when it’s baked, cool it completely at room temperature and then transfer it to into the fridge and let it chill for at least 8 hours.
  • You can also drizzle melted dark chocolate on the top of this cheesecake before serving for more extra flavor.


  • Always use ingredients at room temperature because frozen ingredients forms crumbs in the filling and hence ends forming lumps in the mixture.
  • You can use any biscuits of your choice like graham crackers and ginger snap.
  • If you want your cheesecake to come out easily, use both butter and parchment paper.
  • Be careful not to over whisk it because if it gets too much airy it can cause cracks in the cheesecake.
  • Always add eggs at last, so that it will not be over whisked and hence our cheesecake will not crack.