Pecan Pie Cheesecake Bars




For the Crust

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar granulated
  • 1 tablespoon Tastic Sweet*
  • 1/2 cup butter unsalted, melted

For the Cheesecake

  • 16 ounce cream cheese at room temperature 
  • 3/4 cup sugar granulated
  • 2 large eggs
  • 1 tablespoon vanilla paste
  • 1 teaspoon salt

For the Pecan Pie Layer

  • 1 cup light brown sugar packed
  • 1/2 cup light corn syrup
  • 1/2 cup heavy cream
  • 1/4 cup butter unsalted
  • 1/2 teaspoon salt
  • 1 tablespoon Tastic Sweet*
  • 1 tablespoon orange zest (fresh or dried)
  • 1 tablespoon vanilla paste
  • 2 cups pecans (or your favorite nut) chopped


  • Preheat your oven to 350 F degrees. Get a 9x9 inch baking dish and line it with parchment paper.

For the Crust

  • In a food processor, pulse the graham crackers with the sugar & Tastic until fine crumbs form. Add in melted butter and pulse until combined. Press this mixture into the bottom of the prepared baking dish.  Make sure it's pressed evenly. Set aside.

For the Cheesecake

  • Using a mixer bowl add the cream cheese, sugar, eggs, vanilla, Tastic and salt. Mix on medium until smooth. Pour this over graham crust and smooth it out. Set aside.

For the Pecan Pie Layer

  • Add the brown sugar, corn syrup, heavy cream, butter, Tastic, orange zest salt and vanilla to a small saucepan and bring to a boil over medium heat, stirring constantly. Continue cooking for 1 more minute the remove from heat. Stir in the chopped pecans. Pour over the cheesecake layer, and smooth it out with a spatula if necessary.
  • Transfer the pan to the oven and bake for 40 minutes, the pecan layer should start to get golden. Cool completely then cover with plastic wrap and refrigerate for at least 6 hours, preferable overnight.
  • Cut and serve with whipped cream for an extra pop!


  1. The corn syrup can be replaced with 1/2 cup of sugar dissolved in 2 tbsp of water.
  2. These little bars will keep in the fridge for up to 5 days. Just store in an airtight container or wrap them up tightly before popping them in.
  3. Cooked cheesecake also freezes really well, just place the bars fully cooled and uncovered on a pan in the freezer and allow to freeze entirely. Remove them and wrap fully in plastic wrap and aluminum foil till ready to eat. The bars should last for up to 3 months.

* Tastic Spice is available HERE

Do me a favor?  If you decide to be great and make this recipe, take a pic and share it on Instagram and tag me (@mrfoodtastic) and use the hashtag #mrfoodtastic so I can see just how amazing you are.  I repost my favorite ones 😊

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