These indulgent and delicious pecan pie cheesecake bars are about to be your new favorite dessert. A decadent gluten-free dessert!
Almond Flour | Pecans | Eggs Unsalted Butter | Pure Vanilla Coconut Sugar | Cream Cheese Sour Cream | Sugar | Salt Heavy Cream | Arrowroot Starch
Mix almond flour, ground pecans and coconut sugar, then stir in melted butter. Press the crust evenly into the bottom of a prepared baking dish and bake for 8-10 minutes. Beat cream cheese until creamy, mix in sugar, starch and salt.
Mix in sour cream, vanilla and eggs one at a time. Pour the batter into the cooled crust and bake in a water bath for 45-50 minutes. Let the cheesecake cool slowly in the oven, then on a cooling rack, and finally in the fridge.
Heat butter, coconut sugar and salt, whisking constantly until it's smooth and bubbling. Whisk in cream, then remove from heat and stir in pecans and vanilla. Allow to cool, then spoon the pecan pie topping over the chilled cheesecake.