Why This Recipe Is a Keeper
Before we dive into the method, here is why these pecan cheesecake bars will become a favorite.
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Only a handful of ingredients. Simple and affordable.
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Ready in under an hour.
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Buttery and creamy. The perfect texture combination.
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Crowd-pleasing. Everyone loves cheesecake and pecans.
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Budget-friendly. Cake mix and cream cheese are inexpensive.
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Perfect for holidays, potlucks, and gatherings.
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Great for leftovers.
Ingredients
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1 box butter pecan cake mix, divided
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1/3 cup vegetable oil
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3 eggs, divided
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2 (8 oz) packages cream cheese, room temperature
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1/2 cup granulated sugar
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3/4 cup pecans, chopped
Ingredient Notes
Butter pecan cake mix: Use butter pecan cake mix. It adds buttery, nutty flavor.
Vegetable oil: Adds moisture to the crust.
Eggs: Bind the crust and the filling.
Cream cheese: Creates the rich, creamy filling.
Sugar: Sweetens the filling.
Pecans: Add crunch and nutty flavor.
Step-by-Step Directions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Step 2: Make the Crust
Open the box of cake mix and measure out 1/2 cup, setting it aside for the topping. In a large bowl, mix the remaining cake mix, the vegetable oil, and 1 egg together until well combined. Press this mixture firmly into the bottom of the prepared baking dish to form an even crust. Bake for 15 minutes.
Step 3: Make the Filling
While the crust is baking, prepare the cheesecake layer. In a medium bowl, beat the room-temperature cream cheese, granulated sugar, and the remaining 2 eggs together until completely smooth and creamy.
Step 4: Assemble
Spread the cream cheese filling evenly over the hot, prebaked crust. Sprinkle the chopped pecans and the reserved 1/2 cup of dry cake mix evenly over the top of the cheesecake layer.
Step 5: Bake and Cool
Return the dish to the oven and bake for an additional 15 to 18 minutes. Let the bars cool completely to room temperature before slicing into squares and serving.
How to Serve Pecan Cheesecake Bars
These creamy, nutty bars are delicious on their own, but a few accompaniments make them even better.
With Coffee: Serve with a cup of coffee or tea.
With Ice Cream: Serve with vanilla ice cream.
With Whipped Cream: Add a dollop of whipped cream.
With Caramel Sauce: Drizzle with caramel sauce.
With Fresh Fruit: Serve with berries.
Variations & Tips
Make Them with Chocolate: Add chocolate chips to the filling.
Make Them with Walnuts: Substitute walnuts for pecans.
Make Them with Almonds: Use sliced almonds.
Make Them with Coconut: Add shredded coconut.
Make Them with Lemon: Add lemon zest to the filling.
Make Them with Cinnamon: Add cinnamon to the topping.
Make Them with Caramel: Drizzle with caramel.
Make Them Gluten-Free: Use gluten-free cake mix.
Make Them Dairy-Free: Use dairy-free cream cheese.
Pro Tips for Absolute Success
Use room-temperature cream cheese. This ensures a smooth filling.
Do not overbake. The bars should be set but not dry.
Cool completely before slicing. This prevents crumbling.
Chill for cleaner cuts. Refrigerate before slicing.
Frequently Asked Questions
Can I use a different cake mix?
Yes. Yellow or vanilla cake mix can be used.
Can I use a different nut?
Yes. Walnuts or almonds can be used.
Can I use a different cheese?
Yes. Mascarpone can be used.
Can I make these ahead of time?
Yes. Store in an airtight container for up to 5 days.
Can I freeze these bars?
Yes. Freeze in an airtight container for up to 3 months.
How long do they last?
Store in the refrigerator for up to 5 days.
Why is my filling lumpy?
The cream cheese was not at room temperature.
Can I add more sweetness?
Yes. Add extra sugar.
Can I use a different pan?
Yes. An 8×8-inch pan can be used.
Can I make these without nuts?
Yes. Omit the pecans.
The Beauty of Cheesecake Bars
There is something deeply satisfying about a creamy cheesecake bar. It is the kind of dessert that makes people happy. These pecan cheesecake bars are a celebration of all those things.
Keep cake mix in your pantry. Keep cream cheese and eggs in your fridge. Keep pecans in your cupboard. This recipe is the reason why.
Recipe Card
Prep Time: 15 minutes
Cook Time: 15 minutes (crust), plus 15–18 minutes
Cooling Time: 1 hour
Total Time: Approximately 1 hour 45 minutes
Yield: 12 to 15 bars