Pecan Pie Cheesecake

Combining 2 classics into 1 very tasty dessert!!
Y’all know I love some cheesecake, and around the Holidays I also love a gooey Pecan Pie.
But sometimes I want something a little different on my Holiday dessert table, and this Pecan Pie Cheesecake is a perfect change up.
Smooth, Creamy and Tangy cheesecake, drizzled with a rich, caramelly Pecan Pie topping.
What’s not to love?

*** QUICK NOTE ***
CHEESECAKE CAN BE MADE AHEAD OF TIME AND REFRIGERATED, BUT IT IS BEST TOPPED WITH THE PECAN PIE TOPPING 10 MINUTES BEFORE SERVING!!
IT STILL TASTES DELICIOUS REFRIGERATED, BUT THE TOPPING WILL SOLIDIFY AND NOT BE AS UNCTUOUS.

CHEESECAKE BASE INGREDIENTS:

• 3/4 cup almond flour
• 3/4 cup coconut flour
• 1/2 cup butter
• 1/2 tsp cinnamon
• 1 tsp stevia/erythritol blend sweetener

CHEESECAKE BASE INSTRUCTIONS

• Pre Heat oven to 350°F.
• Line the base of a 9″ springform pan with parchment paper and set aside.
• Add all the base ingredients into a bowl, melt the butter in the microwave for 30 seconds and mix together in a bowl.
• Pour and then press the base mixture into the bottom and slightly up the sides sides of the prepared springform pan to form a base.
• Place the base in the oven for 15 minutes or until edges are golden.
• Once cooked take out of oven and set aside to cool down.

CHEESECAKE INGREDIENTS:

• 4 8oz. pkgs cream cheese (softened)
• 3/4 cup stevia/erythritol sweetener
• 1/2 cup sour cream
• 2 tsp vanilla extract
• 1/4 tsp salt (we use Redmond’s Real Salt)
• 5 large eggs (room temp – lightly whisked)

CHEESECAKE INSTRUCTIONS:

• Pre-heat oven to 475°F.
• Place all of the ingredients, except the whisked eggs, into a large mixing bowl, and beat with a hand mixer until the ingredients are combined, smooth and creamy.
• Pour in the whisked eggs, and beat until the egg mixture is just incorporated.
• Pour the cheesecake mixture into the prepared cheesecake base.
• Place a large tray with an inch of hot water on the bottom rack, and then place the cheesecake on the middle rack of the oven. Bake for 12 mins, then turn oven down to 350°F, and continue to cook until the top of cheesecake is lightly golden and the outside is set, but the middle is still jiggly. About 50-60 mins.
• Remove the cheesecake from the oven and then place on a wire rack to fully cool.
• After the cheesecake has cooled, carefully remove the cheesecake from the pan, and onto a tray or cake stand where you want to decorate it.

PECAN PIE TOPPING INGREDIENTS:

• 6 TBSP butter
• 2/3 cup Swerve brown sweetener
• 1/2 tsp ground cinnamon
• 1/3 cup heavy whipping cream
• 2 cups pecans (I used 1 cup whole and 1 cup chopped)
• 1 tsp vanilla extract

PECAN PIE TOPPING INSTRUCTIONS:

• Melt butter in a medium saucepan over low heat.
• Add in the Swerve brown sweetener, whisk until melted and lightly simmering.
• Add in the heavy whipping cream and cinnamon, whisk until fully incorporated.
• Throw in your pecans, and fully coat them with the caramel mixture.
• Remove from the heat and add in your vanilla extract.
• Let cool down for 10 mins. but still pourable, then continue to pour the mixture over the top of your cheesecake.
• SERVE AND ENJOY!!

PRODUCTS WE USE:

• KITCHEN AID MEASURING SPOONS/CUPS
• STAINLESS MIXING BOWLS
• FARBERWARE SILICONE MINI WHISK
• BLACK AND DECKER HAND MIXER
• SILICONE RUBBER SPATULA
• 9″ NONSTICK SPRINGFORM PAN
• WHITE PORCELAIN CAKE STAND

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