Description
A rich and creamy Pecan Pie Cheesecake that combines two favorite desserts, perfect for holidays or serving guests.
Ingredients
Scale
- 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