Pecan Pie Cheesecake
This pecan pie cheesecake has a velvety smooth filling and a gooey pecan pie topping.
Servings 12
Ingredients
FOR THE CRUST
- 1 cup almond flour
- 1 cup pecans, toasted
- ⅓ cup butter, melted
- ¼ cup monk fruit/allulose
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
FOR THE FILLING
- 16 ounces cream cheese, softened
- 8 ounces mascarpone cheese
- 1 cup monk fruit/allulose
- 1 cup heavy cream
- ½ cup sour cream
- 1 teaspoon vanilla extract
FOR THE TOPPING
- 2 cups pecans, toasted
- ⅓ cup butter
- ⅓ cup heavy cream
- ⅓ cup brown monk fruit/allulose
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
TO MAKE THE CRUST
- Preheat oven to 325°F.
- Add the 3 cups of pecans that you’ll need for this recipe, onto a small baking sheet. Bake for 8-9 minutes or until they are fragrant and slightly browned.
- Add 1 cup of the toasted pecans to the bowl of a food processor and blend until they are finely ground. Reserve the other 2 cups for the topping.
- Add in the almond flour, sweetener, melted butter, vanilla extract and cinnamon. Blend until well combined and the dough comes together nicely.
- Press out the dough on the bottom of a 9" springform pan with a removable bottom. I added a piece of parchment paper for easy removal.
TO MAKE THE CHEESECAKE FILLING
- In a large mixing bowl, add in the cream cheese, mascarpone and sour cream.
- Blend using a hand mixer until well combined, then add in the sweetener, heavy cream and vanilla extract.
- Continue mixing for 2-3 minutes until thick and fluffy. Pour the filling over the top of the crust.
- Smooth it out into an even layer using an offset spatula. Allow to chill in the fridge for at least 6 hours or overnight.
TO MAKE THE PECAN PIE TOPPING
- Add the sweetener and butter to a saucepan over medium low heat and simmer for 2 minutes. Pour in the heavy cream and continue simmering for another 5 minutes.
- Remove from the heat and whisk in the vanilla extract, ground cinnamon and chopped pecans.
- Toss the pecans in the mixture and allow to cool slightly, before pouring over the cheesecake. If you add the mixture while it’s still too hot, it will melt through your cheesecake and make a mess.
- Smooth over into an even layer and chill in the fridge for 1 hour, to allow it to set before slicing and serving.
Recipe Notes
If you can't find mascarpone cheese, you can substitute with cream cheese. Just be sure to adjust your macros, as cream cheese is higher in carbs.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Pecan Pie Cheesecake
Amount per Serving
Calories
530
% Daily Value*
Fat
51
g
78
%
Saturated Fat
17
g
106
%
Carbohydrates
9
g
3
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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