Butter Pecan Cheesecake Bars

With a butter pecan cookie crust and a super creamy filling, these Butter Pecan Cheesecake Bars are my new favorite treat.

I do love cheesecake so. I’m not a big fan of chocolate cheesecakes but almost any fruit flavor, nut base, or spice like cinnamon I love. If you haven’t noticed I have a few cheesecake recipes already.

Lemon Cheesecake with Sour Cream Topping

Vanilla Ricotta Cheesecake

Salted Caramel Cashew Cheesecake

Almond Crusted Breakfast Cheesecake

Cannoli Cheesecake

Lemon Blueberry Cheesecake Crumb Bars

Snickerdoodle Cheesecake Bars

Pecan Crusted Pumpkin Breakfast Cheesecakes

Cinnamon Bun Cheesecake Bars

Cranberry Swirl Cheesecake Bars

White Chocolate Peanut Butter Cheesecake

So I think it’s safe to say I’m a cheesecake fan. That is almost one cheesecake a month for the length of my blogging career.

Butter Pecan Cheesecake Bars – Low Carb, Sugar Free, THM S

Crust Ingredients:

1 stick cold salted butter, cut into pieces

1 cup almond flour

1/3 cup coconut flour

1/3 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)

2 tsp gelatin

1 tsp vanilla

2/3 cup pecans

Filling Ingredients:

16 oz 2% fat cottage cheese

8 oz cream cheese

6 eggs

2/3 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)

1 tsp almond extract

1 tsp vanilla

Topping Ingredients:

1 cup chopped toasted pecans or candied pecans

1/2 tsp cinnamon

Instructions:

Preheat oven to 350.

Combine the butter, almond flour, coconut flour, 1/3 cup of the sweetener, gelatin, and vanilla in a food processor. Pulse until wet crumbs form. Add the pecans. Pulse until they are chopped. Press into the bottom of a 9 x 13 baking dish that has been sprayed with cooking spray. Bake the crust for 10 minutes. Let cool for 10 minutes.

Meanwhile,  combine the cottage cheese and the cream cheese in the food processor (you don’t need to wash the bowl). Pulse the cheeses until smooth. Add the sweetener and extracts. Mix until combined. Add the eggs. Blend until smooth. You will need to scrape down the sides. Pour the filling on top of the crust. Bake for 45 minutes until golden around the edges and only slightly jiggly in the center.

Bake for 45 minutes until golden around the edges and only slightly jiggly in the center. Top with toasted or candied pecans and cinnamon before serving.

Tip: The pecans may get soggy if they are on the cheesecake for a prolonged time. That is why I recommend adding them right before serving.

Print

Butter Pecan Cheesecake Bars

Prep Time

20 mins

Cook Time

55 mins

Total Time

1 hr 15 mins

 

Course: Dessert

Servings: 24 bars

Author: Taryn

Ingredients

Crust Ingredients:

• 1 stick cold salted butter cut into pieces
• 1 cup almond flour
• 1/3 cup coconut flour
• 1/3 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
• 2 tsp gelatin
• 1 tsp vanilla
• 2/3 cup pecans

Filling Ingredients:

• 16 oz 2% fat cottage cheese
• 8 oz cream cheese
• 6 eggs
• 2/3 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
• 1 tsp almond extract
• 1 tsp vanilla extract

Topping Ingredients:

• 1 cup chopped toasted pecans or candied pecans
• 1/2 tsp cinnamon

Instructions

1. Preheat oven to 350.
2. Combine the butter, almond flour, coconut flour, 1/3 cup of the sweetener, gelatin, and vanilla in a food processor. Pulse until wet crumbs form. Add the pecans. Pulse until they are chopped. Press into the bottom of a 9 x 13 baking dish that has been sprayed with cooking spray. Bake the crust for 10 minutes. Let cool for 10 minutes.
3. Meanwhile, combine the cottage cheese and the cream cheese in the food processor (you don’t need to wash the bowl). Pulse the cheeses until smooth. Add the sweetener and extracts. Mix until combined. Add the eggs. Blend until smooth. You will need to scrape down the sides. Pour the filling on top of the crust. Bake for 45 minutes until golden around the edges and only slightly jiggly in the center.
4. Bake for 45 minutes until golden around the edges and only slightly jiggly in the center. Top with toasted or candied pecans and cinnamon before serving.

Recipe Notes

Tip: The pecans may get soggy if they are on the cheesecake for a prolonged time. That is why I recommend adding them right before serving.

The nutrition facts below are for one cheesecake bar. There are 24 bars per recipe.