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You are here: Home / Desserts / Cookies & Bars / Butter Pecan Cheesecake Bars

Posted February 1, 2017 Last Edited November 4, 2019 By Taryn

Butter Pecan Cheesecake Bars

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Note: This post may be sponsored or contain affiliate links.

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

one of the Butter Pecan Cheesecake Bars on a white plate

Butter Pecan Cheesecake Bars – Keto, Low Carb, Grain-Free, Gluten-Free, THM S

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. And pecans are my favorite nut by far so I knew this would be a winning combination.

The crust is based on my Butter Pecan Cookies and is delicious on its own. Topped with creamy cheesecake makes it even better!

close up of a Butter Pecan Cheesecake Bar

How to make Butter Pecan Cheesecake Bars

These are really easy to make. The dough comes together in minutes in the food processor and then you can make the filling in the same bowl without even washing it.

butter pecan cookie crust pressed into a baking dish

Butter Pecan Cheesecake Bar Crust Ingredients:

butter

Almond Flour – I’ve really come to prefer almond flour in baked goods. It gives a tender crumb in cakes, cookies, and biscuits.

Coconut Flour –  Just a little bit of coconut flour goes a long way. Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours.

Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.

Gelatin – this crust does not have eggs so the gelatin acts as a binder and helps to hold it together.

Vanilla – With the price of vanilla being astronomical I decided to try a Mexican vanilla extract and have been happy with the results. It is much much cheaper than other vanilla extracts.

pecans

baking dish with Butter Pecan Cheesecake Bars

Butter Pecan Cheesecake Filling Ingredients:

cottage cheese

cream cheese

eggs

sweetener

almond extract

vanilla

overhead shot of the pan of Butter Pecan Cheesecake Bars

Butter Pecan Cheesecake Topping Ingredients:

chopped toasted pecans or candied pecans

cinnamon

Butter Pecan Cheesecake Bars in the pan with cinnamon

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.

Butter Pecan Cheesecake Bars in the baking dish and on a plate

Want more cheesecake? I know I always do!

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Snickerdoodle Cheesecake Bars

Pecan Crusted Pumpkin Breakfast Cheesecakes

Cinnamon Bun Cheesecake Bars

Cranberry Swirl Cheesecake Bars

White Chocolate Peanut Butter Cheesecake

close up of one of the Butter Pecan Cheesecake Bars with a cup of coffee

 

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5 from 1 vote
Print
Butter Pecan Cheesecake Bars
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
 

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

Course: Dessert
Cuisine: American
Servings: 24 bars
Calories: 165 kcal
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.

Nutrition Facts
Butter Pecan Cheesecake Bars
Amount Per Serving (1 bar)
Calories 165 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 5g 25%
Cholesterol 61mg 20%
Sodium 83mg 3%
Potassium 56mg 2%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Sugars 0g
Protein 4g 8%
Vitamin A 6.1%
Vitamin C 0.1%
Calcium 3.2%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.

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

 

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Filed Under: All Recipes, Cookies & Bars, Desserts, Gluten & Grain Free Recipe Archives, Low Carb & Keto Recipes Archives, Sugar Free, THM S, Trim Healthy Mama Tagged With: bars, cheesecake, gluten free, grain free, keto, lchf, low carb, sugar free, thm s

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Comments

  1. Ruth says

    December 5, 2019 at 9:05 pm

    For your sweetener combo, how much of each should I use?
    Reply
    • Taryn says

      December 6, 2019 at 12:25 pm

      There are clickable links within the post and my sweetener recipe is here: https://joyfilledeats.com/sweetener
      Reply
  2. Bob Dierks says

    May 5, 2019 at 3:49 pm

    why are there two different nutritional facts labels?
    Reply
    • Taryn says

      May 5, 2019 at 8:17 pm

      Because this is an old post and I'm working through updating 500 of them. 😉 The one within the recipe card is more accurate.
      Reply
  3. Jill says

    February 5, 2019 at 6:56 pm

    Made this for my husband's birthday "cake" and was very pleased! Not exactly like a regular cheesecake but certainly a nice replacement. I used 4% cottage cheese and extra vanilla instead of the almond extract. They turned out great and I will definitely make again. Wondering if anyone has tried freezing these since there is so much leftover.

    Reply
    • Taryn says

      February 5, 2019 at 9:25 pm

      I haven't frozen this but in general cheesecakes can be frozen.
      Reply
  4. Tammy Bell says

    October 31, 2017 at 10:54 am

    I have some xanthum gum can it be used in place of the gelatin in this recipe?
    Reply
    • Taryn says

      October 31, 2017 at 4:59 pm

      Maybe. The gelatin is the binder in the crust but the cheesecake may hold the crust together without it.
      Reply
  5. Rita says

    March 31, 2017 at 3:24 pm

    May i ask why reduced fat cottage cheese? I know eating low carb you should use full fat. Will that work ok? I wasn't sure if it altered how it would come out. Thank you!
    Reply
    • Taryn says

      March 31, 2017 at 9:23 pm

      Full fat will be fine. I just happened to have 2% on hand when I made these.
      Reply
  6. Laura Gay says

    February 26, 2017 at 3:22 pm

    Will 1% cottage cheese work? It always seems I've the wrong one on hand.. thank you
    Reply
    • Taryn says

      February 26, 2017 at 3:55 pm

      Yes, 1% should work.
      Reply

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I'm Taryn. The kitchen has always been a joy filled place in my life. Even in the midst of dieting and weight loss food should bring JOY. I have lost over 50 pounds and enjoyed every bite.

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