I will have to admit I flubbed this one – by accident. I overlooked putting an egg in the filling. I did mix in about a cup of heavy cream to thin the cream cheese. When I discovered my mistake, I thought about going ahead and adding the egg, but decided to leave it a chilled dessert instead. I tried to spread the mixture over the nuts and that didn’t work, so I mixed the nuts into the cream cheese. And finally, I didn’t have maple flavoring so I used rum flavoring. So, even though I took significant liberties, it’s still a keeper and I will try to follow the directions more carefully the next time!
My cream cheese mixture ended up looking like cottage cheese after I mixed it. I did leave the cream cheese out so that it was slightly softened, but the egg was right out of the fridge and I’m sure cooled down the cream cheese enough where it wouldn’t mix. It’s in the oven now and will probably be fine, but when I make it again I will definitely allow both the egg and the cream cheese to come to room temperature.
These are AMAZING and so easy to make! We’ve made them twice, and they come out perfect every time!
Idek how there is no nutrition info on here but here’s what I got with the cupcakes I made from this recipe. For 12 servings: 269 calories, 24.9g fat, 50.8mg cholesterol, 80mg sodium, 5.3 total carb, 2g fiber (3.3 NET CARBS), 6g protein.
(My total carbs doesn’t account for alcohol sugars, because my tracker doesn’t have an option for it.)
As far as a review.. these were fine, they weren’t my favorite but they were relatively easy to make, though next time I might cut the crust down so there’s not as much.
1 cup pecans
1 teaspoon stevia-erythritol sweetener (such as Truvia®)
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons melted butter
12 ounces cream cheese
1/2 cup stevia-erythritol sweetener (such as Truvia®)
1/4 cup sour cream
1/2 teaspoon vanilla extract
1/4 cup unsweetened almond milk
1 tablespoon melted butter
1 cup frozen mixed berries
1 tablespoon stevia-erythritol sweetener (such as Truvia®)
Preheat the oven to 350 degrees F (175 degrees C).
Add pecans to a food processor and chop very finely. Add sweetener, cinnamon, and nutmeg and process for a few more seconds. Pour mixture into a bowl and add melted butter. Stir together and press crust mixture into the bottom of a divided brownie pan with the divider removed.
Beat egg until fluffy in a large bowl with an electric mixer. Mix in cream cheese 1 ounce at a time. Beat mixture until cream cheese is smooth. Add sweetener, sour cream, vanilla extract, and almond milk. Beat together until filling is smooth. Stir in melted butter. Pour filling over the crust in the brownie pan. Insert divider into the pan.
Bake in the preheated oven for about 35 minutes.
Meanwhile, heat a small pot over medium heat. Add mixed berries and sweetener and bring to a simmer, about 5 minutes. Stir berries and crush some with a spoon so that a liquid starts to form. Cook for about 10 minutes more.
Allow cheesecake bars to cool in the brownie pan, about 1 hour. Pour berry sauce on top of bars.
I used that square brownie pan where the divider lifts out in the middle, but you can use a regular springform pan.