Pecan Cheesecake Bars

Salty or Sweet

Creamy or Crunchy

You don’t have to choose with these Pecan Cheesecake Bars. They are the perfect combination of all great flavors.

AND these bars have no corn syrup in them!

A salty pretzel-based crust with a crunchy maple pecan pie filling all topped with a creamy no-bake cheesecake.

You’re welcome

Make the recipe your own:

This recipe is easily customizable for you and your tastebuds.

Don’t like pretzels? Want something sweeter?

Go ahead and substitute with any crushed cracker or cookie, graham crackers will give that classic cheesecake flavor but a spiced cookie will pair beautifully with the pecans

Not a maple fan? You can substitute maple syrup for any inverted sugar

Inverted sugars are sugars that are liquid at room temp. These include honey, agave nectar, maple syrup, light corn syrup, and dark corn syrup.

and finally… don’t like cheesecake?

Why did you click on this recipe

Grocery List:

Crust:

2 cups of blended or crushed pretzels

12 tbsp melted butter

2 tbsp sugar

Pecan layer:

1 c brown sugar

1 c maple syrup (or corn syrup)

1 tsp salt

1 tsp vanilla

4 eggs

¼ c flour

1 tsp cornstarch

2 ½ c chopped pecans

No Bake Cheesecake layer:

16 oz cream cheese

½ c sour cream

1 ½ c powdered sugar

2 tsp lemon juice

1 ½ c heavy whipping cream

Recipe Tips and trixies:

Pecan Layer:

Once you add the flour and cornstarch to the mixture it will 100% clump up and look disgusting. I switched to a spatula to press the clumps against the sides of the bowl.

Cheesecake layer:

It is important not to over-whip the cream when incorporating it into the cream cheese because it can split your mixture.

Print Recipe

Pecan Cheesecake Bars

A pretzel crust provides a salty contrast to the layer of caramelized pecans and the smooth, tangy no-bake cheesecake filling. These bars offer a perfect balance of flavors and textures

Prep Time1 hour hr

Cook Time20 minutes mins

Chill Time1 day d

Total Time1 day d 1 hour hr 10 minutes mins

Course: Dessert

Cuisine: American

Keyword: NoBake Cheesecake, Pecan Bars, Pecan Cheesecake

Servings: 12

Equipment

• 9×13 pan
• Hand or stand mixer
• blender

Ingredients

Crust

• 2 cups pretzels blended or crushed
• 12 tbsp butter melted
• 2 tbsp sugar

Pecan Layer

• 1 cup brown sugar
• 1 cup maple syrup
• 1 tsp vanilla
• 1 tsp salt
• 4 eggs
• ¼ cup flour
• 1 tsp cornstarch
• 2 ½ cups chopped pecans

Cheesecake layer

• 16 oz cream cheese softened but still cool
• ½ cup sour cream
• 1 ½ cups powdered sugar
• 2 tsp lemon juice
• 1½ cups heavy whipping cream cold

Instructions

• Preheat oven to 325℉ and prepare a 9×13 pan with parchment paper and oil
• Combine blended pretzels, butter, and sugar. It should resemble wet sand. Press this mixture along the bottom of your prepared pan and set aside
• In a separate bowl, whisk together brown sugar and maple syrup. Once combined, add vanilla and salt and continue whisking.
• Add eggs and whisk thoroughly.
• Sift flour and cornstarch lightly overtop the mixture. Whisk vigorously until no clumps of flour remain. Add pecans and stir.
• Pour overtop the crust and bake for 20-25 minutes or just until the middle is set.
• Let cool completely
• Once cool beat cream cheese and sour cream together until fluffy. Add powdered sugar and lemon juice and beat until smooth.
• In a separate bowl beat heavy cream until peaks hold their shape but are not too stiff, stiff peaks have a larger chance of over whipping in this recipe
• Add half the whipped cream to the cream cheese mixture and beat on high for 30 seconds. Add the last half and beat again for 30 seconds to a minute. The mixture should be thick and hold its shape.
• Spread evenly over the cooled pecan layer. Wrap pan in cling wrap or foil and refrigerate over night.
• Once set over night, cut into as many pieces as you wish and serve!