If you love a rich, luscious cheesecake bar, and you’re also a fan of pecan pie, have I got a treat for you! These delicious Pecan Pie Cheesecake bars are simple to make and offer you both worlds at once!
Pecan Pie in Cheesecake Bars?
Yes, please! The idea for this came after making my easy Sopapilla Cheesecake bars. They came together seamlessly!
I was so intrigued by the idea of taking crescent rolls and turning them into cheesecake bars that I made them again, this time with strawberry pie filling.
Those were a huge hit, especially with my friends!
I wanted to keep it going, making cheesecake bars in a variety of flavors. My first thought was to do something else fruity. Maybe Blueberry? Maybe Blackberry? But that seemed too much like the strawberry cheesecake bars.
A New Cheesecake Bar Recipe
No, this time I wanted something completely different. So, I went back to an earlier recipe for Easy Pecan Pie Cookies and looked at the “filling” ingredients.
My idea? Take that filling and incorporate it directly into the Sopapilla Bars directly on top of the cheesecake layer.
So, that’s what I did. I put down the crescent roll layer, added the sweetened cream cheese mixture, and then. . .(((DRUM ROLL))) spread on a full layer of pecan pie filling.
I know. Sounds decadent. And it was. It is. (I can say “is” because I still have some in my fridge.)
I cannot tell a lie. I ate w-a-y too many of these. But I least I spread them out over multiple days. I loved them even more three days after they were made. In the fridge, the only get better!
Pecan Pie Cheesecake Bar Ingredients
You will find a full printable recipe card at the bottom of this post. In the meantime, here’s a quick look at what you’ll need. These are simple ingredients you might already have on hand in your pantry or refrigerator.
- Crescent rolls
- room temperature cream cheese
- granulated sugar
- vanilla extract
- finely chopped pecans
- brown sugar
- melted butter
- light corn syrup (Karo)
- large eggs
- melted butter
- white sugar
How to Make Pecan Pie Cheesecake Bars
Start by making the filling:
Melt butter in large bowl.
Add brown sugar, pecans, Karo Syrup, eggs, and salt.
Mix well and place in microwave.
Cook on high heat for three minutes. It’s important that you book in 1-minute increments.
Remove after each minute and stir well.
(Alternatively, you can cook this on the stove in a medium saucepan over a low heat until it thickens.)
Your filling should be thick enough to scoop out. If it’s too runny, cook for another minute. Place in refrigerator to cool.
Prep the Bars:
Melt your butter and set aside.
Combine cinnamon with 1/3 cup white sugar and stir well. Set aside.
Spread one can of crescent rolls across the bottom of the empty 9×13-inch baking dish.
(NOTE: This recipe doesn’t require parchment paper underneath the crescent rolls. They don’t stick to the pan. That said, if you choose to add, say, caramel, you’ll want to use some.)
Make sure you pinch the openings together. You’re looking for a flat, singular surface here.
In a large bowl (or the bowl of a stand mixer with whisk attachment), mix up your room temperature cream cheese. (You’ll need an electric mixer for this, as you want the filling to be lump-free.)
Now add the granulated sugar, egg, and vanilla. Mix well.
Make sure it’s light and creamy.
Pour the cream cheese mixture on top of the crescent roll dough.
Use a rubber spatula or an offset spatula to spread the cheesecake batter as evenly as you can.
Now it’s time to use that cooled pecan pie filling. Smooth it on!
Add the second container of crescent rolls. Spread them out on top of the pecan pie topping. Get them as level as you can.
Make your Topping
Mix together melted butter, cinnamon and sugar.
Spoon on top of the crescent rolls and spread evenly.
Place in preheated oven and bake for 15 minutes.
Remove and sprinkle chopped pecans on top.
Bake for another 15 minutes until golden brown and the pecan topping starts to look toasted.
Remove and place on cooling rack.
Once they are cooled, cut into 12 even pieces. (I actually made smaller pieces out of mine since I was serving a crowd.)
Serve and enjoy! (Check out these creamy cheesecake bars, y’all!)
Leftovers should be placed in an airtight container (or covered tightly in plastic wrap) and refrigerated, due to the cream cheese component. They should stay good for 2 – 3 days.
What to Expect from these Pecan Pie Cheesecake Bars
This pecan pie cheesecake recipe is the perfect dessert, y’all! Talk about an amazing recipe!
I’ve been trying to think of how to describe these amazing bars. The crescent rolls bake up soft and delicious, merging flavors with the cheesecake and pecan mixture.
I wasn’t sure how the pecan pie layer would turn out. I envisioned it separating from the rest. But it all held together nicely, especially after being refrigerated.
Let’s talk about the refrigeration process. These are good warm but if you love traditional baked cheesecake you’re going to want to eat these squares ice cold. The middle layer of cheesecake filling is perfect chilled. (That makes these a great make ahead dessert.)
And y’all. . .let’s go back to the flavor of that pecan pie filling under the top crust? It really sent these over the top. That decadent pecan pie layer really takes these over the top. I mean, I loved the Sopapilla bars (my inspiration for this recipe) but I love these so much more! So-so-so much more.
This is one of my new favorite desserts and I can’t wait to try it again. . .perhaps with a few tweaks!
Variations on these easy pecan pie cheesecake bars
Now that I se how easy this is I’m ready to try all sorts of things in place of the pecan pie mixture. Here are some ideas that come to mind:
Pumpkin Pie Filling: Add a full can. If you like, you can sweeten it up with brown sugar and a little melted butter before spooning it on.
Mashed Sweet Potatoes: I know. Sounds crazy. But I think this would make a delicious fall dish, perfect for Thanksgiving.
Maple Syrup: You can add a quarter cup to the pecan pie filling, along with a teaspoon of maple extract (to the cream cheese filling). That combination would be lovely! (It will remind you of a crunchy pecan pie topping!)
Heavy Cream: Want to make this more of a scoop-able dish? Use a half cup of heavy cream in the cream cheese mixture or poured over the top.
Springform pan: Want this to look more like a traditional cheesecake? Make it in layers in a round springform pan. (You’ll probably have enough ingredients to make three layers.)
Other Cheesecake Desserts from Out of the Box Baking
If you liked this great recipe, you’ll love the others! I’ve got a host of cheesecake-themed desserts. Here are some of my favorites.
- Strawberry Cheesecake Bars
- Easy No Bake Oreo Cheesecake Pie
- Easy Red Velvet Cheesecake Bars
- Classic Homemade Cheesecake
- No Bake Cherry Cheesecake Pie
That’s it for this post, friends! I hope you enjoyed this delicious pecan cheesecake bars recipe. This is one of those delicious desserts you’re going to make again and again!
If you’re in the mood for savory food eat before you dive into these bars, check out these delicious St. Louis ribs from Backyard Texas Grill!
If you make this new recipe and love it, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!
See this recipe at
Learn more about doctored cake mixes, the theme of this blog.
For the master list of all doctored cake mix recipes on this site, visit Doctored Cake Mix Recipes, Master List.
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
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- BAR INGREDIENTS
- 2 cans Crescent rolls
- 2 rectangles (1 cup each) room temperature cream cheese
- 1 egg
- 1 cup granulated sugar
- 1 teaspoon vanilla
- FILLING INGREDIENTS
- 1 cup finely chopped pecans
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 2 tablespoons melted butter
- 1/4 cup light Karo Syrup
- 2 large eggs
- TOPPING INGREDIENTS
- 4 tablespoons melted butter
- 1/3 cup white sugar
- 2 teaspoons cinnamon
- Start by making the filling:
- Melt butter in large bowl.
- Add brown sugar, pecans, Karo Syrup, eggs, and salt.
- Mix well and place in microwave.
- Cook on high heat for three minutes. It’s important that you book in 1-minute increments.
- Remove after each minute and stir well.
- Your filling should be thick enough to scoop out. If it’s too runny, cook for another minute. Place in refrigerator to cool.
- Prep the Bars:
- Melt your butter and set aside.
- Combine cinnamon with 1/3 cup white sugar and stir well. Set aside.
- Spread one can of crescent rolls across the bottom of the empty 9x13-inch dish.
- Make sure you pinch the openings together. You’re looking for a flat, singular surface here.
- In a large bowl (or the bowl of a stand mixer with whisk attachment), mix up your room temperature cream cheese.
- Now add the granulated sugar, egg, and vanilla. Mix well.
Make sure it’s light and creamy.
- Pour the cream cheese mixture on top of the crescent roll dough.
- Use a rubber spatula or an offset spatula to spread it as evenly as you can.
- Now it's time to use that cooled pecan pie filling. Smooth it on!
- Add the second container of crescent rolls. Spread them out on top of the pecan pie filling. Get them as level as you can.
- Make your Topping
- Mix together melted butter, cinnamon and sugar.
- Spoon on top of the crescent rolls and spread evenly.
- Place in preheated oven and bake for 15 minutes.
- Remove and sprinkle chopped pecans on top.
- Bake for another 15 minutes until golden brown.
- Remove and place on cooling rack.
- Once they are cooled, cut into 12 even pieces. (I actually made smaller pieces out of mine since I was serving a crowd.)
- Serve and enjoy!
- Leftovers should be placed in an airtight container and refrigerated, due to the cream cheese component. They should stay good for 2 - 3 days.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 417Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 89mgSodium: 283mgCarbohydrates: 51gFiber: 2gSugar: 37gProtein: 6g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.