Butter Pecan Cheesecake Bars Recipes

BUTTER PECAN CHEESECAKE BARS

Steps:

• 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.

BUTTER PECAN CHEESECAKE

Steps:

• Preheat oven to 325°. In a large bowl, combine the graham cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., Place springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and butter flavoring. Add eggs; beat on low speed just until combined. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 70-80 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan.

PECAN CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Combine flour, brown sugar and butter in bowl. Beat at low speed until mixture resembles coarse crumbs. Stir in pecans. Reserve 3/4 cup crumb mixture; set aside.
• Press remaining crumb mixture onto bottom of ungreased 8-inch square baking pan. Bake 12-15 minutes or until lightly browned.
• Combine all filling ingredients in bowl. Beat at low speed until well mixed. Spread filling over hot, partially baked crust. Sprinkle with reserved crumb mixture; press lightly into filling.
• Continue baking 30-40 minutes or until filling is set. Cool completely; cut into bars. Store refrigerated.

BUTTER PECAN CHEESECAKE BARS

Steps:

• Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish lightly with cooking spray. Set aside.
• Spread 1 cup chopped pecans in a single layer on a baking sheet. Toast for 6-8 minutes. Cool. (Remaining 2 Tbsp NOT toasted reserved for the top)
• Place the caramel chips and heavy cream in microwave safe bowl. Melt in 30 second increments stopping to stir each time. Repeat until smooth.
• Using an electric mixer, beat together the cake mix, 1 large egg and 1 stick melted butter. Mix until fully moistened then mix-in 1/2 cup toasted chopped pecans. Press evenly into the bottom of the baking dish.
• In the same mixing bowl cream together the cream cheese and vanilla for 1 minute. Drizzle in the melted caramel. Beat until smooth on medium-high.
• Add the eggs one at a time beating well after each addition.
• Lower the speed of the mixer and gradually add the powdered sugar. After all has been added, increase to medium-high beating for 1 minute or until completely smooth and slightly thickened.
• Fold in the remaining 1/2 cup toasted pecans. (Remember, 2 Tbsp have been reserved for the topping that are NOT toasted)
• Pour the filling over the crust. Sprinkle the top with toffee bits and 2 Tbsp chopped pecans.
• Bake for 40-50 minutes or until puffed and the center is set when gently shaken. Do not over bake.
• Cool completely and chill. Serve dusted with powdered sugar and a dollop of whipped cream.
• Store leftovers chilled

BUTTER PECAN CHEESECAKE

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Combine graham cracker crumbs, 1/2 cup pecans, butter, and 1/3 cup white sugar in a food processor; pulse until evenly combined. Press mixture in the bottom and partly up the sides of a 9-inch springform pan.
• Beat cream cheese and 1/2 cup white sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream and vanilla extract and mix well; fold in 1 cup pecans. Pour cream cheese mixture over crust.
• Bake in the preheated oven for 10 minutes. Reduce oven to 300 degrees F (150 degrees C) and continue baking for 50 minutes more. Turn off oven, open door slightly, and let cake sit in oven for 1 hour.

CAROLINA BUTTER PECAN CAKE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Melt 2 tablespoons butter in a small, heavy skillet over medium heat. Add pecans and cook until toasted, about 4 minutes. Remove from heat and let cool.
• Combine white sugar and 1 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla extract and butter extract.
• Combine flour, baking powder, and salt in a bowl. Add to creamed butter mixture alternately with milk, beating just until combined. Fold in pecans. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes.
• Beat confectioners' sugar, cream cheese, 2/3 cup butter, 1 1/2 teaspoons vanilla extract, and almond extract in a large bowl until smooth. Beat in enough milk to give frosting a spreadable consistency.
• Divide hot cake in half and chop 1 half into a large bowl. Stir in 1/4 of the frosting. Repeat with remaining half, stirring in an additional 1/4 of the frosting. Spread mixture back into the baking pan; press flat with your fingers. Spread remaining frosting over the pressed cake mixture.
• Refrigerate until firm, 3 to 4 hours. Cut into bars.

CARAMEL-PECAN COOKIE BUTTER BARS

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, sugars and cookie butter until light and fluffy, 5-7 minutes. Beat in egg. Gradually beat in flour. Spread onto bottom of greased 13x9-in. baking pan. Sprinkle with pecans; press lightly into dough. Bake until edges are lightly browned, 15-20 minutes., Meanwhile, in a large saucepan, combine caramels and cream. Cook and stir over medium-low heat until caramels are melted. Remove from heat; stir in vanilla. Pour over crust. Cool completely in pan on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over bars; let stand until set. Cut into bars.

BUTTER PECAN CREAM CHEESE BARS

Steps:

• Mix flour, brown sugar and soft butter until crumbly. Mix in pecans.
• Press into 13" x 9" pan. Bake at 350 for 15 to 20 minutes.
• Beat cream cheese, vanilla and brown sugar. Add flour and eggs. Blend.
• well. Pour over baked crust. Sprinkle with butterscotch chips.
• Bake at 350 for 15 to 20 minutes. Drizzle with 1 ounce unsweetened chocolate, melted.
• Store in refrigerator.

CARAMEL PECAN CHEESECAKE BARS

Steps:

• Preheat oven to 325°F
• Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
• Remove 1/2 cup of the pecans; set aside.
• Finely chop remaining pecans.
• Mix wafer crumbs, chopped pecans and butter.
• Press firmly onto bottom of prepared pan.
• Refrigerate until ready to use.
• Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
• Add sour cream, flour and vanilla; mix well.
• Add eggs, one at a time, mixing on low speed after each addition just until blended.
• Pour over crust.
• Bake 45 minute or until center is almost set.
• Cool completely.
• Place caramels in microwaveable bowl.
• Add water.
• Microwave on HIGH 1 minute or until caramels are completely melted when stirred.
• Pour over cheesecake; top with the reserved pecans.
• Melt chocolate as directed on package; drizzle over cheesecake.
• Refrigerate at least 4 hours or overnight.
• Use foil handles to remove cheesecake from pan before cutting into pieces to serve.
• Store in tightly covered container in refrigerator.