This is my low carb pecan pie cheesecake and I’m really pleased with it. In spite of what I say in the video, follow the directions in the video for the recipe.
Low Carb Pecan Pie Cheesecake
¾ cup almond flour
1/3 cup granulated sweetener
1/3 cup oat fiber (or 2 tablespoons coconut flour)
3 tablespoons butter, melted
¼ teaspoon vanilla extract
Mix all of the ingredients for the crust. Press into the bottom of a 9-inch springform pan. I like to line the springform pan with parchment paper. You can also line the outside with foil to bake in a water bath or to keep any fats from leaching into your oven. Some pans leach, and the fat makes a huge mess in the bottom of the oven. Ask me how I know. 😊
24 ounces cream cheese, softened
½ cup granulated sweetener
1/3 cup heavy cream
4 drops liquid sweetener
2 teaspoons vanilla extract
Whip the cream cheese until smooth. Add the granulated sweetener and mix until blended into the cream cheese. Add eggs, one at a time, beating well after each is added. I like to use my stand mixer and let it run for several seconds between adding eggs. Scrape down the sides of the mixing bowl before adding each egg so that the filling is well mixed. Add the cream, liquid sweetener, vanilla extract and blend. Pour the cheesecake batter into the prepared crust. Bake at 350 degrees for about 35 minutes. When the center is just set, but still jiggly. (See the video for how set my cheesecake was). Then pour the pecan pie filling over the top and return to the oven for an additional 30 minutes.
Pecan Pie filling
5 ounces melted butter
¼ cup water
¾ cup sweetener, powdered (I use Sukrin Melis)
1 teaspoon salt (reduce if using melted butter)
3 teaspoons vanilla extract
2 teaspoons maple extract (trust me. You want this!)
½ cup Sukrin Gold brown sugar substitute (or equivalent sweetener)
¼ teaspoon cinnamon
2 large eggs, beaten
6 ounces chopped pecans (about 2 ½ cups measured)
Use low heat to melt the butter in a large, heavy saucepan. Use a whisk to mix the melted butter with the water, sweeteners, salt, extracts, and cinnamon. When the sweeteners are dissolved and well blended, remove the mixture from heat and let cool slightly before whisking in the eggs. Mix well. Stir in the pecans. Pour the pecan pie filling over the cheesecake that has been partially baked for 35 minutes. Be careful to gently pour the filling over the top. Return the cheesecake to the oven and bake for an additional 30 minutes. If the pecans become too brown, cover with a sheet of aluminum foil placed over top. After 30 minutes, turn the oven off and let the cheesecake sit in the oven for about an hour with the oven door slightly ajar. Remove the cheesecake from the oven and let set until cooled. Refrigerate for at least 6 hours before serving. Letting the cheesecake “cure” overnight is best.
Your last statement before you post the recipe, you say “In spite of what I say in the video, follow the directions in the video for the recipe.” Is that what you meant to say? I think you meant to tell us to follow the written recipe.
Yes. Follow the written recipe
If I subtract a bar of cream cheese, how do I adjust the rest of the ingredients?
you will want to reduce all of the recipe by half including the cream cheese, but that means you will need to also use a smaller pan.