Gluten Free Pecan Praline Cheesecake Bars

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 cup Almond flour
  • 18 tbsp Cassonade sugar
  • 1/4 tsp Cinnamon, ground
  • 1/8 tsp Kosher salt
  • 1/4 tsp Salt
  • 2 1/3 tbsp Vanilla

• Nuts & Seeds

  • 1 1/4 cups Pecans, toasted* and roughly chopped

• Dairy

  • 1/2 cup Butter, unsalted
  • 16 oz Cream cheese
  • 1/4 cup Heavy cream
  • 1/4 cup Milk

Found on bakerita.com

Ingredients

• 1 cup (120g) almond flour
• 2 tablespoons Cassonade sugar
• ⅛ teaspoon kosher salt
• ¼ teaspoon ground cinnamon
• ¼ cup unsalted butter
• ½ cup Cassonade sugar
• 16 oz. cream cheese, room temperature
• ¼ cup milk of choice (I used almond milk because it’s what I had on hand)
• 2 eggs, room temperature
• 2 tablespoons vanilla extract
• 4 tablespoons unsalted butter
• ½ cup Cassonade sugar
• ¼ cup heavy cream
• ¼ teaspoon salt
• 1¼ cups pecans, toasted and roughly chopped
• 1 teaspoon vanilla extract

Directions

• Preheat the oven to 350°F. Line an 8x8 square pan with parchment paper or aluminum foil and grease with butter or non-stick cooking spray.
• Stir together the almond flour, sugar, salt, cinnamon, and melted butter until fully moistened and combined. Press into the bottom of the prepared pan.
• Bake the crust for 8 to 10 minutes, until set and golden brown around the edges.
• Remove the crust from the oven and let cool. Lower the oven temperature to 300°F.
• Beat together the Cassonade sugar and cream cheese until smooth. Add in the milk, eggs and vanilla and mix well. Spread filling mixture evenly over baked crust.
• Bake for about 30 to 35 minutes at 300°F, or until the middle is no longer jiggly. Take care not to over bake. Let cool on wire rack.
• Combine the butter, Cassonade sugar, cream, and salt in a medium saucepan over medium-low heat. Bring mixture to a slow boil and cook for 3 minutes, until the sugar is dissolved and it’s a smooth caramel sauce. Remove from heat and stir in the toasted pecans and vanilla extract.
• Let cool for about 10 minutes, and then pour the warm pecan praline mixture over the cooled cheesecake bars and let it cool. Cover in plastic wrap and refrigerate for at least 4 hours before cutting with a sharp knife into 16 squares.
• Store leftovers sealed in the refrigerator.