Pecan Pie Cheesecake Bars

These indulgent and delicious pecan pie cheesecake bars are about to be your new favorite dessert. A delicious creamy cheesecake is spread over a pecan almond crust and finished with a pecan pie topping. A decadent gluten-free dessert!

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I just know that you are going to love these scrumptious pecan pie cheesecake bars! They are so deliciously creamy and the pecan pie topping is out of this world!

These baked cheesecake bars are so perfectly sweet and creamy and it’s so easy to make them from scratch with simple ingredients.

If you love this recipe, be sure to try my Pecan Pie Bars and No Bake Berry Cheesecake!

Why you will love these pecan pie cheesecake bars!

• Easy: If you can make a cheesecake you can make these bars! They are simple to make with everyday ingredients.
• Gluten-free: The crust of these pecan cheesecake bars are made with almond flour, so they are grain and gluten-free.
• Make ahead: These cheesecake bites keep well in the fridge, so they are a great option for a make-ahead dessert.

Ingredients

• Almond Flour: I used almond flour to keep these cheesecake bars gluten and grain-free.
• Pecans: We use ground pecans for the base of the bars and half and whole pecans for the topping.
• Butter: Use unsalted butter in this recipe.
• Sugar: I use coconut sugar and granulated sugar in this recipe. You can also use light brown or another sugar alternative.
• Vanilla Extract: Use pure rather than imitation if you can.
• Cream Cheese: Use full-fat cream cheese for the richest and creamiest flavor.
• Arrowroot Starch: This helps to prevent the cheesecake from cracking and it makes it easier to slice. You can also use cornstarch.
• Salt: A little salt helps to balance out the sweetness.
• Sour Cream: For a slight tang and an extra creamy bite.
• Eggs: For a smooth and rich cheesecake.
• Heavy Cream: For a creamy pecan pie topping.

How to make pecan pie cheesecake bars

CRUST

• Arrange a rack in the lower-middle position of the oven and preheat the oven to 350 F. Line a baking dish with parchment paper as shown in the picture. The parchment will help you easily remove the cheesecake bars when ready to serve.
• Mix almond flour, ground pecans, and coconut sugar in a medium bowl. Stir in melted butter until everything is evenly moistened. Transfer the crumbs mixture into the prepared baking dish and use the bottom of a measuring cup to press it evenly into the bottom (not up the sides).
• Place the crust in the preheated oven and bake until the crust is just starting to brown around the edges, around 8 to 10 minutes. When done, let the crust cool down about 15 minutes before you pour the filling. While the crust is cooling prepare the filling.

FILING

• Place softened cream cheese in a large mixing bowl & beat with mixer until creamy, about 1 minute. Add 1 cup granulated sugar, 1 tablespoon arrowroot starch and ¼ tsp salt to the cream cheese. Mix on medium- low speed until the mixture is creamy like thick frosting and smooth, about 5 minutes. Scape down the sides of the bowl with a spatula.
• Add ½ cup sour cream and 1 teaspoon vanilla extract and beat on medium-low speed until combined and creamy. Scrape down the beaters and the sides of the bowl again.
• Beat in 3 eggs and 1 egg yolk one at a time with the mixer on medium-low speed. Wait until each egg is almost completely mixed into the batter before adding the next one. Stir the whole batter a few times by hand, scraping down the sides and the bottom of the bowl. The finished batter should be thick (but pourable), creamy, and silky.
• Pour batter over the cooled crust in the baking dish. Place the baking dish in a roasting pan or other deep baking dish large enough to hold it. Bring about 8 cups of water to a boil and pour the hot water into the roasting pan so it goes about halfway up the sides of the baking dish, being careful not to splash any water on the cheesecake. Carefully place the roasting pan in the lower-middle position of the oven. Bake the cheesecake for 45 -50 minutes. The cheesecake bars are done when the outer 2-3 inches look slightly puffed and set but the inner circle still jiggles when you gently shake the pan. It’s okay to have some spots of golden color but if you see any cracks starting to form, move on to the next step.
• Turn off the oven, crack the door open or prop it with a wooden spoon, and leave the cheesecake in the oven. Let the cheesecake cool slowly for 1 hour.
• Remove the cheesecake from the oven and from the water bath, and transfer to a cooling rack and let it cool for about 1 ½ hours. After that, chill in the refrigerator for at least 4 hours or up to 3 days. This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture.

PECAN PIE CHEESECAKE TOPPING

• Place 6 tablespoons butter, 3/4 cup coconut sugar, ½ teaspoon salt in a large saucepan over medium heat. Cook, whisking constantly until the butter is completely melted and the mixture is smooth and bubbling, about 6 minutes. Whisk in ½ cup cream until completely combined and bubbling again.
• Remove from heat and stir in the chopped and whole pecans and ½ tsp vanilla extract. Set aside to cool to room temperature, about 30 – 40 minutes.
• Spoon the pecan pie topping over the chilled cheesecake. You can carefully remove the sheet cheesecake before slicing by carefully lifting the parchment paper from the baking dish and holding the cheesecake underneath using a large fish spatula. Slice the cheesecake into bars and serve on a large platter or plate. (You can also serve the pecan pie cheesecake bars right from the baking dish after you slice them.)

Can you make them ahead of time?

These cheesecake bars are a great make ahead dessert or treat. Once you have made them, lightly cover them, or place in an airtight container. They will keep well in the fridge for 4 to 5 days.

What other toppings can you use?

The pecan pie topping on these cheesecake bars is divine, so I implore you to make it! But, if you like, you can serve these bars without any topping, or try adding fresh fruit instead or drizzle over a little chocolate or raspberry sauce.

Do you need to cook cheesecake in a water bath?

I always bake my cheesecake in a water bath and it’s a fool proof method to get the most perfect dessert. It means that the cheesecake cooks very slowly so that the top doesn’t over bake or crack and the filling doesn’t curdle. It’s a step that’s worth doing!

Recipe Notes and Tips For the Best Gluten-Free Pecan Pie Cheesecake Bars

• Let the crust cool before adding the filling so that the mixture doesn’t start to cook.
• Place the oven rack to the lower-middle position of the oven before you bake the cheesecake.
• Make sure you bake the cheesecake in a water bath so that the filling doesn’t overbake and it cooks evenly.
• Once the cheesecake is baked, let it cool slowly in the oven. This will help to prevent it from cracking.
• Make sure you turn off the oven and crack the oven door open if the cheesecake starts to crack.
• Let the cheesecake cool in the fridge for at least 3 – 4 hours before adding the topping. This will help to achieve the most amazing creamy texture.

More Dessert Recipes

• Fruit Salad with Honey Lime Dressing
• Carrot Cake Bars (Gluten-Free)
• Banana Walnut Brownies
• Paleo Flourless Chocolate Cake

5 from 7 votes

Pecan Pie Cheesecake Bars

By: Neli Howard

CaloriesCals: 570

Protein:Protein: 8

Carbs:Carbs: 27

Fat:Fat: 50

These indulgent and delicious pecan pie cheesecake bars are about to be your new favorite dessert. A delicious creamy cheesecake is spread over a pecan almond crust and finished with a pecan pie topping. A decadent gluten-free dessert!

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Cooling time: 3 hours hours

Total Time: 4 hours hours 20 minutes minutes

Servings: 18 servings

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Equipment

• Deep roasting pan or deep aluminum pan
• Parchment paper
• 9 x 13 “ baking dish
• Saucepan
• Water for water bath

Ingredients  

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Pecan almond crust:

• ▢ 1.5 cup fine almond flour
• ▢ 1.5 cup ground pecans
• ▢ 8 Tbsp unsalted butter, melted
• ▢ ⅓ cup coconut sugar, or packed light brown sugar
• ▢ 2 teaspoon pure vanilla extract

Filling:

• ▢ 32 oz cream cheese, softened and cut in pieces
• ▢ 1 cup granulated sugar, or alternative sugar
• ▢ 1 tablespoon arrowroot starch, or cornstarch
• ▢ ¼ teaspoon salt
• ▢ ½ cup sour cream
• ▢ 1 teaspoon pure vanilla extract
• ▢ 3 large eggs
• ▢ 1 large egg yolk

Pecan Pie Cheesecake Topping:

• ▢ 6 tablespoons unsalted butter
• ▢ ¾ cup coconut sugar, or packed light brown sugar
• ▢ ½ teaspoon salt
• ▢ ½ cup heavy cream
• ▢ 2 cups pecans, (1 cup chopped & 1 cup whole)
• ▢ ½ teaspoon pure vanilla extract

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Instructions 

Crust

• Arrange a rack in the lower-middle position of the oven and preheat the oven to 350 F. Line a baking dish with parchment paper as shown in the picture. The parchment will help you easily remove the cheesecake bars when ready to serve.
• Mix almond flour, ground pecans and coconut sugar in a medium bowl. Stir in melted butter until everything is evenly moistened. Transfer the crumbs mixture into the prepared baking dish and use the bottom of a measuring cup to press it evenly into the bottom (not up the sides).
• Place the crust in the preheated oven and bake until the crust is just starting to brown around the edges, around 8 to 10 minutes. When done, let the crust cool down about 15 minutes before you pour the filling. While the crust is cooling prepare the filling.

Filing

• Place softened cream cheese in a large mixing bowl & beat with mixer until creamy, about 1 minute. Add 1 cup granulated sugar, 1 tablespoon arrowroot starch and ¼ tsp salt to the cream cheese. Mix on medium- low speed until the mixture is creamy like thick frosting and smooth, about 5 minutes. Scape down the sides of the bowl with a spatula.
• Add ½ cup sour cream and 1 teaspoon vanilla extract and beat on medium-low speed until combined and creamy. Scrape down the beaters and the sides of the bowl again.
• Beat in 3 eggs and 1 egg yolk one at a time with the mixer on medium-low speed. Wait until each egg is almost completely mixed into the batter before adding the next one. Stir the whole batter a few times by hand, scraping down the sides and the bottom of the bowl. The finished batter should be thick (but pourable), creamy, and silky.
• Pour batter over the cooled crust in the baking dish. Place the baking dish in a roasting pan or other deep baking dish large enough to hold it. Bring about 8 cups of water to a boil and pour the hot water into the roasting pan so it goes about halfway up the sides of the baking dish, being careful not to splash any water on the cheesecake. Carefully place the roasting pan in the lower-middle position of the oven. Bake the cheesecake for 45 -50 minutes. The cheesecake bars are done when the outer 2-3 inches look slightly puffed and set but the inner circle still jiggles when you gently shake the pan. It’s okay to have some spots of golden color but if you see any cracks starting to form, move on to the next step.
• Turn off the oven, crack the door open or prop it with a wooden spoon, and leave the cheesecake in the oven. Let the cheesecake cool slowly for 1 hour.
• Remove the cheesecake from the oven and from the water bath, and transfer to a cooling rack and let it cool for about 1 ½ hours. After that, chill in the refrigerator for at least 4 hours or up to 3 days. This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture.

Pecan Pie Cheesecake Topping

• Place 6 tablespoons butter, 3/4 cup coconut sugar, ½ teaspoon salt in a large saucepan over medium heat. Cook, whisking constantly until the butter is completely melted and the mixture is smooth and bubbling, about 6 minutes. Whisk in ½ cup cream until completely combined and bubbling again.
• Remove from heat and stir in the chopped and whole pecans and ½ tsp vanilla extract. Set aside to cool to room temperature, about 30 – 40 minutes.
• Spoon the pecan pie topping over the chilled cheesecake. You can carefully remove the sheet cheesecake before slicing by carefully lifting the parchment paper from the baking dish and holding the cheesecake underneath using a large fish spatula. Slice the cheesecake into bars and serve on a large platter or plate. (You can also serve the pecan pie cheesecake bars right from the baking dish after you slice them.)

Notes

• Let the crust cool before adding the filling so that the mixture doesn’t start to cook.
• Place the oven rack to the lower-middle position of the oven before you bake the cheesecake.
• Make sure you bake the cheesecake in a water bath so that the filling doesn’t overbake and it cooks evenly.
• Once the cheesecake is baked, let it cool slowly in the oven. This will help to prevent it from cracking.
• Make sure you turn off the oven and crack the oven door open if the cheesecake starts to crack.
• Let the cheesecake cool in the fridge for at least 4 hours before adding the topping. This will help to achieve the most amazing creamy texture.

Nutrition

Calories: 570kcal | Carbohydrates: 27g | Protein: 8g | Fat: 50g | Saturated Fat: 20g | Cholesterol: 130mg | Sodium: 297mg | Potassium: 176mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1153IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg

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