These easy no-bake pecan pie cheesecake bars are the one dessert you need at your table this Thanksgiving. With a crisp caramel and pecan topping, a tangy cheesecake filling and a spicy gingersnap crust, this recipe is every bit as delicious as it is a snap to make!
Pecan pie was never a Thanksgiving staple at our house. In fact, when I told my dad I planned on making a pecan pie cheesecake this year, he scrunched up his face in a decidedly “Thanks but I think I’ll pass” sort of way.
And even at the outset of this recipe, I honestly wasn’t sure that I’d like it. Cheesecake? Not usually a fan. Nuts? I think you mean dessert with obstacles.
But growing up around grandparents who always spoke fondly of pecan pie, I decided to take the plunge and throw it back to my Midwestern roots with this pecan-pie-middle-ground dessert.
I made this recipe three times getting it just right and the result… 100% worth it.
Let me break it down for you: crisp gingersnap cookie crust + tangy cheesecake filling + crisp, rich caramel and pecan topping = the pecan pie dessert you didn’t know your life was missing.
Trust me, you’re going to want this at your table this holiday season.
