Pecan Cheesecake Bars

This recipe uses a box of butter pecan cake mix but don’t worry we’re not using it for cake. It creates the perfect base for our pecan cheesecake bars. We’ll top it with a layer of cream cheese followed by some chopped pecans and a bit of the cake mix.

No need for a spring form pan. This recipe is made in a 9×13 baking dish and can be made ahead of time for your next holiday meal. Just allow it to cool completely before cutting. That will take longer than making the recipe!

Why You Will Love This Recipe

If you love cheesecake but don’t want to make a whole thing then this is the answer! Not only do you get the creamy cheesecake but the butter pecan cake mix gives you a nice chew to the outside edges of the bars. Plus chopped pecans give you some texture when you take a bite.

You can easily fit this into a busy day of baking. Make your filling while your crust is baking. Assemble your pecan cheesecake bars and pop them back in the oven. After they’ve cooled you can place them in the fridge until you’re ready to enjoy.

What You Will Need

Butter Pecan Cake Mix, vegetable oil, eggs, cream cheese, sugar and pecans. Allow your cream cheese to come to room temperature before starting.

Butter Pecan Cake Mix

Using the cake mix will allow you to get that butter pecan taste without having to measure everything yourself. Combine with some oil and an egg you will create the perfect dough for the crust of these pecan cheesecake bars. Be sure to remove 1/2 cup from the box before mixing and reserve it to sprinkle on top.

Cream Cheese

I like to use blocks of cream cheese for this recipe. It needs to be softened enough to where you can easily push your fingers into it. If it’s too cold it can cause small chunks in your filling. Feel free to use Neufchatel if you’d like it to be lighter but avoid the cream cheese that comes in a tub.

Chopped Pecans

These will give your bars some texture. Since the cream cheese is going to be soft you want to add the pecans for some crunch. Chop them up into smaller pieces so each bar will have plenty but not to much where it becomes difficult to cut through. You can toast them in a skillet on medium heat for a couple minutes for more flavor but they will cook while the bars are in the oven.

How To Make

Follow the instructions below and have your pecan cheesecake bars in no time. Start with making the crust. While that is in the oven make your cream cheese filling. Be sure to have your reserved cake mix and chopped pecans ready to go.

Make the Crust

Preheat your oven to 350 degrees. Line a 9×13 pan with cooking spray. Remove 1/2 cup of cake mix and set aside. Mix the rest of the cake mix with oil and 1 egg. It will create a thick dough that will be used to press into your pan.

Bake the Crust

Press your dough into an even layer at the bottom of your pan. Be sure to press it into all of the corners. Bake for 15 minutes. This will allow your crust to cook before we add our cream cheese filling.

Make the Cream Cheese Filling

While your crust is in the oven take your softened cream cheese and sugar and beat together in a medium size bowl. Once it’s smooth add in your last 2 eggs. Mix until just combined and scrape the sides of the bowl as needed.

Assemble Your Pecan Cheesecake Bars

Spoon your cream cheese on top of the warm crust. Try to spread it out as evenly as you can. Sprinkle the chopped pecans and cake mix over the cream cheese. Break up any dry cake mix that may have clumped together.

Bake for an additional 15 to 18 minutes or until the edges are set and the center barely jiggles.

Allow your pecan cheesecake bars to cool. Once they have cooled you can store them in the fridge until you are ready to serve.

Tips for Making the Best Pecan Cheesecake Bars

• Allow your bars to cool before cutting into them. Cutting them while they are still hot will cause them to be sticky and will stick to your knife. Cooling them in the fridge will also help. Wipe your knife clean in between cuts.
• Make sure your cream cheese is room temperature. This will allow your cream cheese to mix together better. Mix it with your sugar and if you see any lumps wait a few minutes and try scraping and mixing again.
• Make sure to coat your pan well. You can also line it with parchment paper and leave overhang so you can pull out your bars once they are cool. This will help when cutting your bars.

Storing

• Store in the fridge for up to 5 days in an airtight container.
• You can also freeze for up to 3 months. Place parchment paper in between if you plan on stacking your pecan cheesecake bars. Allow to thaw in the fridge.
• There is no need to reheat. Enjoy them cold!

Serve With

• Salted Caramel sauce
• Coffee
• Ice Cream
• Package them up as gifts! Just tell your friends they need to be kept refrigerated.

FAQ

Can I use a different flavor of cake mix?

Yes! You can use any flavor you would like. I like butter pecan but you could also try yellow cake mix.

Why did my cream cheese crack on top?

Your cream cheese may have been in the oven a little too long or there was too much air incorporated when you added your eggs. Mix until just combined once you add your eggs and check on your bars towards the end of cooking time.