why make this recipe
This Pecan Pie Cheesecake mixes two favorite desserts. It is rich, nutty, and creamy. It makes a good holiday dessert or a simple treat for guests.
introduction
This recipe uses a low-carb crust and a creamy pecan filling. The crust is almond flour and butter. The filling uses cream cheese and sour cream with pecans and cinnamon. If you like nutty pies, you may also enjoy our best pecan pie guide for more ideas.
how to make Pecan Pie Cheesecake
Make the crust first and chill it. Mix the filling until smooth, fold in pecans and cinnamon, then pour into the crust. Chill the cheesecake well so it sets firm. You can also turn the filling into bars if you prefer by following a similar bake-and-set approach like in the pecan pie bars recipe.
Ingredients :
- 1 cup almond flour
- 1/4 cup melted butter
- 2 tablespoons erythritol (or other low-carb sweetener)
- 2 cups cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup erythritol
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Directions :
- In a mixing bowl, combine almond flour, melted butter, and erythritol to form the crust; press into the bottom of a pie dish and chill.
- In another bowl, combine softened cream cheese, sour cream, erythritol, and vanilla extract until smooth.
- Fold in chopped pecans, cinnamon, and salt.
- Pour the cheesecake filling into the crust and spread evenly.
- Chill in the refrigerator for at least 3 hours before serving.
how to serve Pecan Pie Cheesecake
Cut the cheesecake into slices. Serve cold. Add extra chopped pecans or a small dollop of whipped cream if you like.
how to store Pecan Pie Cheesecake
Cover the cheesecake and keep it in the fridge for up to 4 days. For longer storage, freeze slices in an airtight container for up to 1 month. Thaw in the fridge before serving.
tips to make Pecan Pie Cheesecake
- Use room temperature cream cheese for a smooth mix.
- Press the crust firmly so it holds the filling.
- Chill long enough so the cheesecake sets well.
- For small servings, see ideas like the apple butter cheesecake cups for portion tips.
variation (if any)
- Add a little maple extract for a maple-pecan flavor.
- Swap half the pecans for walnuts for a mixed nut cheesecake.
- Use a baked crust if you want a firmer base.
FAQs
Q: Can I bake this cheesecake?
A: This version is no-bake and chills to set. If you want to bake, reduce the sour cream and follow a baked cheesecake timing and temperature.
Q: Can I use regular sugar instead of erythritol?
A: Yes. Use the same amount of sugar, but note carbs will be higher.
Q: How do I chop pecans fast?
A: Put them in a plastic bag and crush with a rolling pin or pulse quickly in a food processor.
Q: Can I make this ahead?
A: Yes. Make it a day ahead and keep it chilled for better flavor.
Conclusion
If you want a full written guide and a similar classic version, see this complete Pecan Pie Cheesecake Recipe – Baked By An Introvert.
Print
Pecan Pie Cheesecake
- Total Time: 195 minutes
- Yield: 8 servings 1x
- Diet: Low Carb
Description
A rich and creamy Pecan Pie Cheesecake that combines two favorite desserts, perfect for holidays or serving guests.
Ingredients
- 1 cup almond flour
- 1/4 cup melted butter
- 2 tablespoons erythritol (or other low-carb sweetener)
- 2 cups cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup erythritol
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- In a mixing bowl, combine almond flour, melted butter, and erythritol to form the crust; press into the bottom of a pie dish and chill.
- In another bowl, combine softened cream cheese, sour cream, erythritol, and vanilla extract until smooth.
- Fold in chopped pecans, cinnamon, and salt.
- Pour the cheesecake filling into the crust and spread evenly.
- Chill in the refrigerator for at least 180 minutes before serving.
Notes
Use room temperature cream cheese for a smooth mix. Cover the cheesecake and keep in the fridge for up to 4 days, or freeze slices for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 75mg
Keywords: Pecan Pie, Cheesecake, Low Carb Dessert, Holiday Dessert, Nutty Dessert