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Cozy Fall Harvest Cheesecake Bars with Easy Pecan Crust

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These creamy cheesecake bars feature a buttery pecan crust, a silky tangy filling, and an optional salted caramel swirl. Perfect for fall gatherings, they require no water bath and deliver a crunchy, nutty base that stays together beautifully.

Ingredients

Scale
  • 1 ½ cups pecan halves, toasted and cooled
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup packed brown sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted and slightly cooled
  • 24 ounces (three 8-ounce blocks) cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • ½ cup store-bought or homemade caramel sauce (optional)
  • ¼ cup pecan halves, toasted (for garnish)
  • 2 tablespoons dried cranberries or chopped dried figs (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick spray.
  2. Spread 1 ½ cups pecan halves on a baking sheet and toast for 6-8 minutes, stirring halfway. Let cool completely.
  3. In a food processor, pulse cooled pecans until finely ground (coarse sand texture). Add flour, both sugars, and salt; pulse to combine. Drizzle in melted butter and pulse until mixture holds together when pinched.
  4. Press crust mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake at 350°F for 12-14 minutes until lightly golden. Set aside to cool. Reduce oven temperature to 325°F (160°C).
  5. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Scrape bowl. Add sugar and beat for another 2 minutes until light and fluffy. Scrape bowl again.
  6. Add eggs one at a time, beating on low speed after each addition just until incorporated. Add sour cream, vanilla extract, and salt; mix on low until just combined. Fold batter a few times with a spatula.
  7. Pour cheesecake filling over cooled crust and spread evenly. If using caramel, drizzle caramel sauce in a zigzag pattern, then swirl with a toothpick in figure-eight motions.
  8. Place pan on middle oven rack. On the rack below, place a roasting pan filled with 1 inch of hot water. Bake for 45-50 minutes until edges are set but center jiggles slightly.
  9. Cool on a wire rack for 1 hour at room temperature. Refrigerate uncovered for at least 4 hours, preferably overnight.
  10. Once fully chilled, use parchment handles to lift the block out of the pan. Slice into squares with a sharp knife, wiping clean between cuts. Top with reserved toasted pecan halves and dried cranberries if using.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix the batter to avoid cracks. The jiggle test is key: center should wobble like Jell-O, not ripple. Cool gradually to prevent cracking. Use a hot knife for clean slices. Bars can be made up to 2 days ahead or frozen for up to 3 months.

Nutrition

Keywords: cheesecake bars, pecan crust, fall dessert, harvest cheesecake, caramel swirl, Thanksgiving dessert, easy cheesecake bars

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