Pecan Pie Cheesecake

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Here’s the thing – I keep trying to like pecan pie, but I don’t think I can do it. I’ve made a handful of spinoffs of pecan pie and even though I think they are all quite delicious, they still gross me out a bit. Does that even make sense? Probably not. I don’t know what it is. I know that doesn’t quite sell the recipe I’m currently proposing to you, but I gotta be honest with you. This is an honest relationship we have. Did I eat one of these bars and think it was tasty? Duh. Did I wish it was pumpkin pie cheesecake instead? Duh. I would pick pumpkin pie over pecan for 100 more lifetimes after this one…whatever that means. Pumpkin pie is my boo. Pecan pie, you’re just the friend I had in high school and never talk to anymore. You have a purpose, but I’m just not quite sure what it is.

PaleOMG Pecan Pie Cheesecake

It’s currently 4:20am here in Cabo and I’m awake. Why, you (probably don’t) ask? Because I reluctantly said yes to going on a fishing boat and now I’m having major regrets. My husband and I are here in Mexico with our amazing neighbors, having a lovely little vacation. We raced around on razors, we got massages while our husbands golfed, and then they all decided fishing was a good idea. They decided that waking up at 4:30am on vacation, to flop around on a boat for 5 hours, was a good idea. I told my husband earlier in the week that I didn’t want to go and he was supportive of that decision, but he somehow guilt-tripped me into thinking I should go a couple days later. And since I try to be a supportive wife that does things outside of my comfort zone, here we are. At 4:30am. On a Thursday. On vacation.

PaleOMG Pecan Pie Cheesecake

Here’s the thing I’ve figured out in the short 4 years we’ve been married – my husband tends to get bamboozled while traveling. He got us into a timeshare that I pretty much despise around this time last year while in Mexico. And then when we were in Bali in August, he booked us on a “luxury” boat ride to a little island…the boat smelled like vomit, boiled eggs, and gasoline. Fool me once, shame on you. Fool me twice, shame on me. Fool me three times…while now you’re just an idiot, Juli. I fear today will be the third time getting bamboozled while traveling. I’ve heard some not-so-fun stories about being on fishing boats in Mexico. I’m trying to be more of an optimist since I’ve already mastered being a pessimist, but I don’t know, guys. This could be it for our marriage. We are one sketchy bamboozled boat ride from this marriage going up in flames.

PaleOMG Pecan Pie Cheesecake

I’m kidding. My husband is the best and I need to learn to calm TF down and go with the flow more, even if that means I’m forced to get up early on vacation. I’ve already woke up most days around 6am, so what’s an hour and a half earlier, right? I think my early morning attitude today stems from the fact that I found a scorpion in our shower last night. So when we went to bed, it’s all I could think about. My husband would move his feet and I would quickly jump to the mindset that I was about to get stung by the scorpion’s little tail and quickly die in my sleep. I guess that’s not a terrible way to go and then I wouldn’t have to go fishing this morning, but the time just didn’t feel right to me. As I reread through this post, I think it’s pretty obvious how early it is here. I’m losing my mind. But I must go now. Please remember me if this turns out to be my last blog post.

PaleOMG Pecan Pie Cheesecake

Pecan Pie Cheesecake

0.0 rating
PREP 20 minutes
COOK 1 hour 45 minutes
TOTAL 10 hours 5 minutes
Yields 16 bars

INGREDIENTS :

For the crust

For the cheesecake layer

For pecan topping

  • 1 cup coconut sugar
  • 1/3 cup maple syrup
  • 1 tablespoon molasses 
  • 1 teaspoon vanilla extract
  • 3 tablespoons ghee
  • 2 eggs
  • 1/4 teaspoon salt
  • 1 cup roughly chopped pecans

DIRECTIONS :

  1. Preheat oven to 325 degrees F. Line an 8x8 glass baking dish with parchment paper and spray with coconut oil spray.
  2. Add cookies to a food processor and pulse to break down. Then add ghee and pulse to combined until a crumbly mixture is created. Place crumbled mixture in the baking dish and press down until evenly throughout the entire dish.
  3. Add softened cream cheese to a food processor and pulse the cream cheese until smooth. Then add sugar, lemon juice, vanilla extract, and pulse to combined for 1 minute. Lastly, add eggs and blend, scraping down the sides until completely smooth. Fold in pecans.
  4. Pour cheesecake mixture over crust and smooth throughout. Place in oven to bake for 20 minutes until the cheesecake has only slightly cooked through. While the cheesecake is baking for 20 minutes, place coconut sugar, maple syrup, molasses, vanilla extract, ghee, and salt in a small saucepan over medium heat. Whisk together until sugar has dissolved and mixture is smooth. Remove from heat and let slightly cool for about 5 minutes. While continuously whisking, add in an egg and beat until combined, then repeat with the other egg. Fold in pecans. When the cheesecake has cooked for 20 minutes, pour the pecan mixture on top of the cheesecake. Place back in the oven to bake for another 25 minutes. 
  5. After the 25 minutes, turn off the oven, crack the oven door open, and let the cheesecake rest for 1 hour in the oven. After an hour, remove cheesecake from oven, let cool completely then place in the fridge overnight until set.
  6. Cut into 16 squares before serving!

by

INGREDIENTS :

For the crust

For the cheesecake layer

For pecan topping

  • 1 cup coconut sugar
  • 1/3 cup maple syrup
  • 1 tablespoon molasses 
  • 1 teaspoon vanilla extract
  • 3 tablespoons ghee
  • 2 eggs
  • 1/4 teaspoon salt
  • 1 cup roughly chopped pecans

DIRECTIONS :

  1. Preheat oven to 325 degrees F. Line an 8x8 glass baking dish with parchment paper and spray with coconut oil spray.
  2. Add cookies to a food processor and pulse to break down. Then add ghee and pulse to combined until a crumbly mixture is created. Place crumbled mixture in the baking dish and press down until evenly throughout the entire dish.
  3. Add softened cream cheese to a food processor and pulse the cream cheese until smooth. Then add sugar, lemon juice, vanilla extract, and pulse to combined for 1 minute. Lastly, add eggs and blend, scraping down the sides until completely smooth. Fold in pecans.
  4. Pour cheesecake mixture over crust and smooth throughout. Place in oven to bake for 20 minutes until the cheesecake has only slightly cooked through. While the cheesecake is baking for 20 minutes, place coconut sugar, maple syrup, molasses, vanilla extract, ghee, and salt in a small saucepan over medium heat. Whisk together until sugar has dissolved and mixture is smooth. Remove from heat and let slightly cool for about 5 minutes. While continuously whisking, add in an egg and beat until combined, then repeat with the other egg. Fold in pecans. When the cheesecake has cooked for 20 minutes, pour the pecan mixture on top of the cheesecake. Place back in the oven to bake for another 25 minutes. 
  5. After the 25 minutes, turn off the oven, crack the oven door open, and let the cheesecake rest for 1 hour in the oven. After an hour, remove cheesecake from oven, let cool completely then place in the fridge overnight until set.
  6. Cut into 16 squares before serving!

by


PaleOMG Pecan Pie Cheesecake


PaleOMG Pecan Pie Cheesecake

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More Dairy-Free Cheesecake Recipes:

Eggnog Cheesecake Bars

Pumpkin Cheesecake Bars

Cheesecake Brownies

Lemon Raspberry Cheesecake Bars

Peanut Butter & Jelly Cheesecake Bars

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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13 thoughts on “Pecan Pie Cheesecake”

  1. Looks yummy, juli! Heads up, there’s something funky with your total cook time.

    I’m not a fan of pecan pie either. Actually, I don’t live any pie, but these I can do for sure.

    Hope you’re enjoying Cabo.

  2. Juli, I’m reading your words and I’m thinking, “omg, this could totally be me talking,” except the pecan pie part, it’s ok, chocolate pecan pie is better, but I find they are too sweet. This pecan cheesecake will probably be the bomb, though.

    I’ve been sporadic reading the bloggers I follow, so when you wrote that you’ve been married four years, I got that emoji look with the wide open eyes. Four years! already! where the hell have I been? That has flown by. Not to worry, it’s not been four years since reading your blog. But, I was so amazed that it has gone by so quickly, it’s so fresh in my memory when you were going-to-be-married, and now here you are four years later.

    So, the sweet potato/brussel sprout pilaf will be on the table for Thanksgiving and this cheesecake (if I’m not too lazy to search out the cream cheese) will be on the dessert table. Thanks for making and sharing. Happy Thanksgiving!!

  3. Have you tried freezing this? I know I’m going to have leftovers after tomorrow (thanksgiving) and I don’t want the temptation to eat a piece of this every day for the next week sitting in my fridge.

  4. Made this for Friend’sGiving last night and it was a huge hit! My Paleo and Non-Paleo friends alike were all impressed. Thank you for being my dessert go to gal! Keep ‘um coming!

  5. Superb! This is my kind of pie! I could be on a deserted island with this. It’s one I’ve made countless times and never had a failure. Highly recommend everyone to give the recipe a try. Believe me, it’s phenomenal.
    Thank you for sharing this with us. I hope the recipe will inspire many of your followers. I’m looking forward to your new fab ideas. I adore your wonderful blog. I’ll be coming around often. Keep up the good work!

    Love,
    Ann

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