Pecan Pie Cheesecake Bars with Buttery Shortbread Crust

You want dessert that shuts down the table talk and makes people ask for the recipe before the first bite is even swallowed? This is it. Buttery shortbread base, ultra-creamy vanilla cheesecake, and a glossy pecan pie topping that’s sticky, toasty, and a little over-the-top—in the best way.

These bars slice clean, travel well, and basically make you look like you planned ahead (even if you made them at 11 PM). They’re the cheat code for potlucks, holidays, or anytime you need a guaranteed win.

What Makes This Recipe Awesome

There are pecan pies. There are cheesecakes.

But these bars combine the greatest hits: no soggy crust, no water bath drama, and no fork required if you’re feeling bold. The shortbread base is crisp and buttery, giving contrast to that plush cheesecake layer. Then the pecan pie topping brings caramelized crunch and a shiny finish that screams bakery-level polish.

It’s also a flexible recipe: make it a day ahead, chill, and slice when you’re ready.

The bars hold shape, pack easily, and taste even better on day two. Plus, everything bakes in one pan—minimal fuss, maximal applause.

What You’ll Need (Ingredients)

• For the Shortbread Crust:
  • 1 cup (2 sticks / 226 g) unsalted butter, melted
  • 2/3 cup (135 g) granulated sugar
  • 1/2 teaspoon fine sea salt
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon vanilla extract
• For the Cheesecake Layer:
  • 16 oz (454 g) cream cheese, softened
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60 ml) sour cream
  • Pinch of salt
• For the Pecan Pie Topping:
  • 1/2 cup (113 g) unsalted butter
  • 2/3 cup (160 ml) pure maple syrup or light corn syrup
  • 1/2 cup (100 g) brown sugar, packed
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2 1/2 cups (275 g) pecan halves, roughly chopped
  • 1 tablespoon bourbon (optional, but highly recommended)

The Method – Instructions

1. Prep the pan and oven. Heat oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving overhang on the long sides for easy lifting.
2. Make the shortbread. In a bowl, whisk melted butter, sugar, salt, and vanilla.Stir in flour until a soft dough forms. Press evenly into the pan. Prick a few times with a fork to prevent puffing.
3. Par-bake the crust. Bake 15–18 minutes until lightly golden at the edges.Set aside to cool slightly. Drop oven to 325°F (163°C).
4. Beat the cheesecake layer. In a mixing bowl, beat cream cheese and sugar on medium until smooth and fluffy, about 2 minutes. Add eggs one at a time, then vanilla, sour cream, and a pinch of salt.Mix just until silky; don’t overbeat.
5. Assemble and bake cheesecake. Pour the cheesecake over warm crust. Smooth the top. Bake at 325°F for 18–22 minutes, just until set at the edges but slightly wobbly in the center.It will finish setting as it cools.
6. Cool briefly. Let the cheesecake layer cool in the pan on a rack for 20–30 minutes. You want it warm, not hot, when adding the topping.
7. Cook the pecan topping. In a medium saucepan over medium heat, melt butter. Whisk in maple syrup (or corn syrup), brown sugar, and salt.Bring to a gentle simmer for 2–3 minutes. Remove from heat; stir in cream, vanilla, bourbon (if using), and pecans. It should be glossy and thick enough to coat a spoon.
8. Top the bars. Carefully spoon the pecan mixture over the cheesecake, spreading evenly to the edges.If it’s very fluid, let it stand 2 minutes to thicken before spreading.
9. Chill to set. Cool to room temperature, then refrigerate at least 4 hours (overnight is best) until fully set for clean slices.
10. Slice and serve. Use the parchment to lift. Warm a sharp knife under hot water, wipe dry, and cut into bars. Flex on your guests (gently).

Storage Tips

• Refrigerator: Store covered for up to 5 days.The flavors deepen by day two. Win.
• Freezer: Freeze bars individually on a sheet tray, then wrap and store up to 2 months. Thaw overnight in the fridge for best texture.
• No counter storage: Because of the cheesecake layer, keep them chilled.Food safety isn’t optional, FYI.

What’s Great About This

• Textural contrast: Crisp shortbread + creamy cheesecake + crunchy pecans = unstoppable.
• Streamlined baking: No water bath, no cracking stress, no fussy crust.
• Make-ahead gold: Chill time works for you, not against you.
• Shareable format: Bars beat slices for potlucks, parties, and fridge space.

Pitfalls to Watch Out For

• Overbaking the cheesecake: If the center is fully firm in the oven, it’ll be dry when chilled. Pull it while the middle still has a wobble.
• Rushing the chill: Warm bars = messy slices and topping slide. Give it time.
• Too-hot topping: If you pour boiling-hot topping, it can melt the cheesecake layer.Let the topping cool a few minutes until syrupy, not watery.
• Uneven crust: Thick edges and thin center bake unevenly. Press the shortbread flat with the bottom of a measuring cup.
• Skipping parchment: Liftoff should be easy, not a wrestling match with a pan.

Variations You Can Try

• Brown butter shortbread: Brown the butter for the crust to add nutty depth. Cool slightly before mixing.
• Spiced cheesecake: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to the cheesecake for cozy vibes.
• Chocolate drizzle: Once chilled, drizzle melted dark chocolate over the bars for a pecan-turtle moment.
• Salted maple finish: Swap corn syrup for maple syrup and sprinkle flaky sea salt on top.
• Pecan mix-ins: Use half pecans, half toasted walnuts for extra complexity.Controversial? Maybe. Delicious?

  Absolutely.

• Gluten-free: Use a 1:1 gluten-free flour blend in the shortbread and verify all other ingredients are GF.

FAQ

Can I make these a day ahead?

Yes. In fact, they’re better the next day. Chill overnight for the cleanest slices and most developed flavor.

Do I have to use corn syrup?

No.

Maple syrup works great and adds nuanced flavor. The topping will be slightly looser with maple but still sets nicely after chilling.

Why is my cheesecake layer lumpy?

Your cream cheese was likely too cold or you mixed too quickly. Start with room-temp cream cheese and beat until smooth before adding eggs.

Can I halve the recipe?

Yes.

Use an 8×8-inch pan and reduce bake times slightly: crust 12–14 minutes, cheesecake 15–18 minutes. Keep an eye on that wobble.

How do I get super clean cuts?

Chill overnight, lift out with parchment, and use a hot, dry knife for each slice. Wipe the blade between cuts.

It’s surgical, but worth it.

What if I don’t have sour cream?

Use plain Greek yogurt (full-fat) in equal measure. The texture stays creamy and the tang is on point.

Can I use pre-chopped pecans?

Sure, but roughly chopping pecan halves yourself gives better texture and fewer dusty bits. Your call—no judgment.

The Bottom Line

These Pecan Pie Cheesecake Bars with Buttery Shortbread Crust deliver bakery-level results with weeknight-level effort.

Crisp, creamy, sticky, and stunning—like three desserts decided to form a power trio. Make them once, and they’ll become your signature move, IMO. Consider this your new not-so-secret weapon for holidays, bake sales, or “because it’s Tuesday.”