These pecan pie cheesecake bars need to be on everyone’s holiday menu! There’s a delicious and flaky crescent roll crust, a thick and creamy cheesecake layer and a gooey pecan pie filling on top. It’s incredibly addicting especially if you love pecans and cheesecake as much as I do!
Pecan Pie Cheesecake Bars
Do you remember that incredibly beautiful blueberry cream cheese danish made with crescent rolls? Yeahhhh, this is kind of similar except made into a wintry dessert by using pecan pie filling. Though I love desserts with berries in it, I think I prefer this warm, comforting bar instead. At least at the moment I do.
Unlike the normal pecan pie filling that’s extremely runny until it’s baked, this filling is cooked on the stove top before being added into this recipe. With it being thickened before being baked, you won’t have to worry about the top layer of crescent roll soaking up the liquid or falling down into the liquid. Those are both things that can cause unwanted messes.
There is one thing that I have to warn you about. Some of that filling will bubble up onto the sides of your pan. See picture above (and cringe). Don’t panic though, it will come off. I normally soak my pan in soapy hot water and that does the trick.
I’m not sure if there’s anything you can do to prevent it? Parchment paper? I have a feeling if you add parchment paper underneath the bottom layer of crescent rolls, that it will become soggy. I only feel that way because it’s happened to me every time I try to bake some biscuits with parchment paper on my pan. I really hate scrubbing pans, so parchment paper is my go-to where ever possible.
These pecan pie cheesecake bars are acceptable for both Thanksgiving and Christmas. They make for a great breakfast too. So versatile, these bars. <– I actually talk like that. My husband often refers to me as yoda.
I can’t believe Christmas is just a few days away. It feels like the time between Thanksgiving and Christmas flew this year. I’m not sure if it’s because I’ve been extremely busy working this year or that my son keeps me on the go. In fact, an hour before he went to bed he told me he needed chocolate chip cookies for his holiday party tomorrow.
Since I have a cookie cookbook, I’m obligated to make the cookies now. I feel like there’s a good possibility I may get judged if I have him bring in store-bought cookies. What do you think?
Pecan Pie Cheesecake Bars
Pecan Pie Filling
- 1/2 cup butter
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 cup light corn syrup
- 4 eggs
- 1 T. vanilla extract
- 1 1/2 cups pecan pieces
- 2 (8 oz. )bricks cream cheese room temperature
- 1 1/4 cups granulated sugar
- 2 tsp. vanilla extract
- 1 egg
- 2 (8 oz.) refrigerated crescent rolls
- 2 T. granulated sugar for garnish
Pecan Pie Filling
- Add the butter, brown sugar, granulated sugar, corn syrup, eggs, and pecans to a large saucepan. Mix until completely combined. Place over medium heat stirring constantly until it comes to a boil. Let boil for 6 - 8 minutes until it becomes thick, stirring constantly. When running the spatula on the bottom of the pan, the filling will spread apart and leave a path briefly.
- Remove from the heat. Stir in the vanilla extract and pecan pieces until incorporated.
- In a large bowl, add in the cream cheese and sugar. Beat on medium until creamy and the sugar is incorporated. Scrape down the sides of the bowl.
- Add in the eggs and vanilla. Continue to beat until smooth. Set aside
- Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray.
- Roll out the first can of crescent rolls into the bottom of the greased pan. Pinch together any holes and the dotted lines.
- Add the cream cheese mixture on top of the crescent rolls. Spread evenly.
- Add the pecan pie filling on top of the cream cheese mixture. Spread evenly.
- Unroll the 2nd can of crescent rolls on top of the blueberry filling. Carefully adjust it so it's centered. The dotted lines won't need to be pinched together.
- Spray the top of the crescent rolls with a coat of non-stick cooking spray.
- Sprinkle the 2 tablespoons of sugar on top of the crescent roll.
- Place into the oven and bake for 28 - 31 minutes until golden brown. The bottom should have a golden color as well.
- Place into the fridge until chilled. Cut and serve.
- Place the leftovers back into the fridge. It's best if ate in 2 days.
Need more pecan pie in your life?
Andddd a couple more!
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