For those embracing a ketogenic lifestyle, finding satisfying and compliant desserts can sometimes feel like a challenge. However, this Keto Pecan Pie Cheesecake recipe offers a delightful solution, blending the rich flavors of pecan pie with the creamy texture of cheesecake, all while keeping the carb count low. This recipe is perfect for holiday gatherings, special occasions, or simply as a treat to enjoy with your family.
Why This Recipe Works
This keto pecan pie cheesecake recipe is a winner for several reasons:
- Low-Carb: It uses alternative sweeteners and almond flour to minimize the carbohydrate content, making it suitable for a ketogenic diet.
- Delicious Flavor: It captures the essence of both pecan pie and cheesecake, delivering a rich and satisfying taste experience.
- Versatile: It can be made as a traditional cheesecake or adapted into bars for easy serving at parties.
- Make-Ahead Friendly: Many components can be prepared in advance, simplifying the final assembly process.
Ingredients and Substitutions
The Pecan Crust
The crust forms the foundation of this delectable dessert. Here's what you'll need:
- Pecans: Ground pecans provide the nutty flavor and texture for the crust. Pecan flour can also be used as an alternative. Toasting the pecans before grinding enhances their flavor.
- Almond Flour: Almond flour adds structure to the crust.
- Coconut Flour: Coconut flour complements the almond flour, adding to the crust's texture. If necessary, almond flour can replace coconut flour, but remember that coconut flour is very absorbent. You'll need about three times more almond flour to replace it.
- Low-Carb Sweetener: A granulated low-carb sweetener, such as erythritol or allulose, provides sweetness without the blood sugar spike.
- Cinnamon: Cinnamon adds warmth and spice to the crust.
- Vanilla Extract: Vanilla extract enhances the overall flavor profile.
- Melted Butter: Unsalted melted butter binds the ingredients together.
The Cheesecake Filling
The creamy cheesecake filling is what makes this dessert so irresistible. Here's what you'll need:
- Cream Cheese: Full-fat cream cheese forms the base of the filling.
- Low-Carb Sweetener: A granulated low-carb sweetener, such as erythritol or allulose, sweetens the filling.
- Sour Cream: Sour cream adds tang and helps keep the cheesecake soft.
- Heavy Whipping Cream: Heavy whipping cream contributes to the creamy texture.
- Vanilla Extract: Vanilla extract enhances the flavor of the filling.
- Baking Powder: Baking powder helps to create a light and airy texture.
- Salt: A pinch of salt balances the sweetness.
- Eggs: Large eggs bind the ingredients together.
The Pecan Pie Topping
The pecan pie topping adds a layer of nutty sweetness to the cheesecake. Here's what you'll need:
Read also: Easy Low-Carb Cheese Crackers
- Pecans: Coarsely chopped pecans provide the signature pecan pie flavor and crunch.
- Brown Sugar Substitute: A brown sugar substitute, such as Swerve Brown or Sukrin Gold, adds a caramel-like flavor.
- Sugar-Free Maple Flavored Syrup: Sugar-free maple-flavored syrup, ideally allulose, sweetens the topping and gives it a classic pie flavor. Allulose works best for a smooth caramel that doesn’t crystallize.
- Xanthan Gum: Xanthan gum helps to thicken the topping.
- Unsalted Butter: Butter adds richness and flavor to the topping.
- Eggs: Eggs help bind the topping ingredients.
- Heavy Whipping Cream: Heavy whipping cream contributes to the creamy texture of the topping.
- Sea Salt: A pinch of sea salt enhances the sweetness and brings out the flavors.
Step-by-Step Instructions
Preparing the Crust
- Combine dry ingredients: In a food processor, combine the ground pecans, almond flour, coconut flour, sweetener, cinnamon, and vanilla. Pulse to mix.
- Add melted butter: Add the melted butter and blend until the mixture is crumbly.
- Press into pan: Press the mixture into a lined 9-inch (23 cm) springform pan, going about 3/4 up the sides.
- Pre-bake (optional): For a firmer crust, pre-bake in a preheated oven at 350°F (175°C) for 10-12 minutes. Let cool before adding the filling.
Making the Cheesecake Filling
- Beat cream cheese: In a large bowl, beat the softened cream cheese and sweetener until smooth.
- Add remaining ingredients: Add the sour cream, heavy whipping cream, vanilla extract, baking powder, and salt. Mix until combined.
- Beat in eggs: Beat in the eggs one at a time, just until incorporated. Be careful not to over-beat the mixture.
- Pour into crust: Pour the filling through a fine-mesh sieve into the prepared crust.
Creating the Pecan Pie Topping
- Combine ingredients: In a saucepan, combine the brown sugar substitute, sugar-free maple flavored syrup, xanthan gum, and butter.
- Cook: Bring to a boil, stirring constantly. Boil for 2 minutes, then remove from heat to cool slightly.
- Whisk eggs and cream: In a separate bowl, whisk together the eggs, heavy whipping cream, and salt.
- Combine mixtures: Slowly whisk the egg mixture into the cooled syrup mixture.
- Stir in pecans: Stir in the coarsely chopped pecans.
Assembling and Baking
- Bake cheesecake layer: Wrap the outside of the springform pan in double foil to create a water bath. Place the wrapped pan in a roasting pan and add hot water to the roasting pan, reaching about halfway up the sides of the springform pan. Bake for 40 minutes.
- Add topping: After the cheesecake bakes for 40 minutes, remove it from the oven and gently spoon the pecan topping over the cheesecake layer.
- Finish baking: Reduce oven temperature to 300°F (150°C) and return the cheesecake to the oven. Bake for another 40-50 minutes, until the top is golden brown. If the edges of the pecan topping start to over-brown, cover them with foil.
- Cool: Place the pan on a wire rack and let the cheesecake cool completely. Then cover and refrigerate for at least 4 hours, or preferably overnight.
No-Bake Variation
For a no-bake version, follow these adjustments:
- Pecan Crust: Instead of baking the crust, press the pecan mixture firmly into the bottom of the springform pan and chill in the refrigerator to set.
- Cheesecake Filling: Prepare the cheesecake filling as directed, but consider adding a stabilizer like gelatin or agar-agar to help it set without baking.
- Pecan Pie Topping: Prepare the pecan pie topping as directed and let it cool slightly before pouring it over the cheesecake filling.
- Chill: Refrigerate the assembled cheesecake for at least 6 hours, or preferably overnight, to allow it to set completely.
Instant Pot Instructions
- Prepare the crust: Press the crust mixture into a 7-inch springform pan.
- Make pecan filling: Spread the pecan pie filling over the bottom of the crust.
- Make cheesecake filling: Pour the cheesecake filling over the pecan pie filling.
- Wrap the pan: Wrap the bottom of the springform pan tightly in foil. Place a piece of paper towel over the top of the springform pan (not touching the cheesecake) and then wrap foil around the top as well. Your whole pan should be mostly covered in foil to keep out excess moisture.
- Cook in Instant Pot: Place the rack that came with your Instant Pot or pressure cooker into the bottom. Pour a cup of water into the bottom. Carefully lower the wrapped cheesecake pan onto the rack. Close the lid and set the Instant Pot to manual mode for 30 minutes on high. Once the cooking time is complete, let the pressure release naturally (do not vent it).
- Cool and refrigerate: Lift out the cheesecake and let it cool to room temperature, and then refrigerate for 3 or 4 hours, or even overnight.
- Prepare topping: Prepare the topping and let cool until slightly thickened.
Tips for Success
- Use room temperature ingredients: Softened cream cheese and room temperature eggs will ensure a smooth and lump-free filling.
- Don't over-bake: Over-baking can result in a dry or cracked cheesecake. The center should be slightly jiggly when it's done.
- Cool slowly: Cooling the cheesecake slowly helps prevent cracks.
- Use a water bath: A water bath provides gentle, even heat and helps keep the cheesecake moist.
- Chill thoroughly: Chilling the cheesecake for at least 4 hours, or preferably overnight, allows the flavors to meld and the texture to set properly.
- Slice with a hot knife: For neat slices, dip a sharp knife in hot water, wipe dry, and slice. Repeat between cuts.
Serving and Storage
- Serving: Serve the Keto Pecan Pie Cheesecake chilled. Garnish with extra chopped pecans or a drizzle of sugar-free caramel sauce, if desired.
- Storage: Store leftover cheesecake in the refrigerator in a covered container for up to 5 days.
- Freezing: For longer storage, freeze the cheesecake for up to 2 months. Let it cool and chill completely to set properly. Then wrap it up tightly. If freezing unsliced, thaw in the fridge before cutting. If freezing slices, separate them with parchment paper so they don’t stick together.
Variations
- Pecan Pie Bars: For a party-friendly version, bake the cheesecake in a casserole dish and cut it into bars.
- Chocolate Pecan Pie Cheesecake: Add unsweetened cocoa powder to the cheesecake filling for a chocolate twist.
- Maple Pecan Pie Cheesecake: Increase the amount of sugar-free maple syrup in the topping for a more pronounced maple flavor.
Nutritional Information
Here's an approximate nutritional breakdown per serving (based on 12 servings):
- Calories: 445
- Total Fat: 45g
- Saturated Fat: 18g
- Trans Fat: 1g
- Unsaturated Fat: 24g
- Cholesterol: 76mg
- Sodium: 184mg
- Total Carbs: 10g
- Fiber: 3g
- Sugar: 6g
- Protein: 5g
Net Carbs: 7g
Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.
Read also: Keto Calorie Counting: A Detailed Guide
Read also: Magnesium Supplements for Keto
tags: #keto #pecan #pie #cheesecake #recipe