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Butter Pecan Cheesecake Bars

These buttery rich Butter Pecan Cheesecake Bars are a cheesecake twist on butter pecan cookie bars. They begin with a butter pecan cake mix crust that’s embellished with toasted pecans then smothered with a caramel cheesecake filling. The top is sprinkled with toffee bits and more pecans then they’re baked until gooey and golden. Allow to cool to room temperature then chill until serving.

Butter Pecan Cheesecake Bars

Easy Butter Pecan Cheesecake Bars Recipe

If the title of a recipe begins with butter and it’s followed by pecan and cheesecake, it’s a win for me. These bars are made in a similar fashion as gooey butter cakes a.k.a. chess bars. Those two desserts are basically interchangeable in the South. Regardless of what they’re called, each version is delicious.

Butter Pecan Cheesecake Bars

How to Make the Best Butter Pecan Cheesecake Bars Recipe

The filling of these decadent cheesecake bars is luscious. While I do love chocolate if I had to choose my sweet fix of choice my true love is caramel and caramel-like desserts. If they’re topped with toffee bits and pecans well, it’s just a match made in heaven as far as I’m concerned. That’s reflected in this recipe.

  • Ingredients you’ll need to make homemade Butter Pecan Cheesecake Bars: One box butter pecan cake mix, caramel flavored baking chips, chopped pecans, toffee bits (i.e. bits-o-brickle), large eggs, plain cream cheese, powdered sugar, butter, vanilla extract, heavy cream.
  • Kitchen tools you’ll need: A 13 x 9 inch baking dish, a sheet pan to toast the pecans, medium bowl, hand mixer or stand mixer, measuring cups and spoons, a rubber spatula.
  • When combining the ingredients for each layer, there’s no need to begin each time with a clean bowl and beaters The ingredients will combine while baking and become a delicious butter pecan amalgamation.
  • It’s important to allow the cream cheese ample time at room temperature to soften. this will ensure that it blends with the other ingredients and maintains it’s smooth texture.
  • The crust of these butter pecan cheesecake bars is a cake mix making them super easy to make for bakers of all skill levels. It’s important to use the right kind to get the full butter pecan flavor.
  • Don’t be tempted to overbake the filling. To test it, the center should be set, but still have a bit of movement when the pan is gently shaken.
  • Cool  the cheesecake bars completely in the pan on a cooling rack then chill before attempting to cut into squares for serving. Once thoroughly chilled,  then cut and serve.
  • Store Butter Pecan Cheesecake Bars chilled in the refrigerator for up to 5 days.


Butter Pecan Cheesecake Bars

More Cheesecake Recipes to Make

Just the mention of desserts and cheesecake is bound to be among the most favorite. More cheesecake desserts you’re sure to love:


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Butter Pecan Cheesecake Bars
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5 from 3 votes

Butter Pecan Cheesecake Bars

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: butter-pecan-cheesecake-bars
Servings: 30 servings
Calories: 300kcal
Author: Melissa Sperka


  • 1 15.25 oz Butter Pecan Cake Mix
  • 1/2 cup butter melted
  • 1 large egg
  • 1 cup chopped pecans plus 2 Tbsp divided
  • 1 10 oz package caramel baking chips
  • 1 cup heavy cream
  • 2 8 oz cream cheese, softened
  • 2 tsp pure vanilla extract
  • 3 large eggs
  • 3 cups powdered sugar
  • 1/4 cup bits-o-brickle toffee chips
  • Whipped cream optional


  • Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish lightly with cooking spray. Set aside.
  • Spread 1 cup chopped pecans in a single layer on a baking sheet. Toast for 6-8 minutes. Cool. (Remaining 2 Tbsp NOT toasted reserved for the top)
  • Place the caramel chips and heavy cream in microwave safe bowl. Melt in 30 second increments stopping to stir each time. Repeat until smooth.
  • Using an electric mixer, beat together the cake mix, 1 large egg and 1 stick melted butter. Mix until fully moistened then mix-in 1/2 cup toasted chopped pecans. Press evenly into the bottom of the baking dish.
  • In the same mixing bowl cream together the cream cheese and vanilla for 1 minute. Drizzle in the melted caramel. Beat until smooth on medium-high.
  • Add the eggs one at a time beating well after each addition.
  • Lower the speed of the mixer and gradually add the powdered sugar. After all has been added, increase to medium-high beating for 1 minute or until completely smooth and slightly thickened.
  • Fold in the remaining 1/2 cup toasted pecans. (Remember, 2 Tbsp have been reserved for the topping that are NOT toasted)
  • Pour the filling over the crust. Sprinkle the top with toffee bits and 2 Tbsp chopped pecans.
  • Bake for 40-50 minutes or until puffed and the center is set when gently shaken. Do not over bake.
  • Cool completely and chill. Serve dusted with powdered sugar and a dollop of whipped cream.
  • Store leftovers chilled


Calories: 300kcal | Carbohydrates: 33g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 196mg | Potassium: 33mg | Fiber: 1g | Sugar: 25g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. Are the caramel baking chips like chocolate chips or are the caramel bits that people use instead of unwrapping a bunch of caramels? I have only been able to find sea salt caramel chips. would those work? thanks this sounds delicious

  2. 5 stars
    Thank you so much for this recipe, it’s easy and one of my favorite desserts to share with my neighbors. In fact, they often ask when I’ll be making them again!

  3. Looks amazing! I was trying to recreate the dish and wondered how do you make the Butter Pecan Cake Mix. Could you let me know the proportions, please? Thank you!! 🙂

      1. Ah ok, thanks for getting back to me 🙂 it’s not something that you can buy over here in the Netherlands, that’s why I was wondering.

      2. Oh, I see. Hmmm, I’m not sure what you may have in your market that could be adapted, sorry. Thanks so much for visiting from the Netherlands!

    1. Cucci,
      Since the butter pecan cake mix is not available in the Netherlands you might try using your favorite short crust recipe and add 1/2 cup toasted chopped pecans. This would be in addition to the pecans stated in the original recipe.

  4. OMG this recipe is seriously to die for!!! I bring treats to work every Friday and everyone raved about them. “The BEST thing you’ve ever shared with us!” One lady said, “On my last day on earth, please make me this dessert!” She wasn’t joking. After making 2 batches of this recipe, I would change only one thing, I would add the 1/2 c. toasted pecans to the dry cake mix in the bowl rather than stirring in after mixing. The pecans incorporate MUCH easier in the beginning of the mix, rather than just pool in the bottom of the mixing bowl. Too difficult to stir by hand. Other than that little helpful tip, the recipe will forever be my go-to, no-fail hit!

  5. 5 stars
    They are totally awesome. Made some and handed them out and those that didnt get one wanted to the recipe just so they could make them and have some.

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