In a medium saucepan, melt the butter over medium heat.
Stir in the powdered erythritol and heavy cream. Bring the mixture to a boil, then reduce the heat and let it simmer for 5-7 minutes, stirring frequently, until it thickens.
Remove from heat and stir in the vanilla extract and chopped pecans.
Let the mixture cool slightly before pouring it evenly over the cooled cheesecake layer.
Final Steps:
Refrigerate the bars for at least 2 hours to set.
Once set, use the parchment paper overhang to lift the bars out of the pan and onto a cutting board.
Cut into bars and serve.
Enjoy your delicious low-carb pecan pie cheesecake bars!