Pecan Cheesecake Pie Recipe

Pecan Cheesecake Pie Recipe

Welcome to a realm of decadence and delight with our Pecan Cheesecake Pie, a culinary masterpiece that transcends the ordinary. Crafted for those who appreciate the symphony of flavors, this recipe is a ballet of textures, an indulgence that marries the richness of cheesecake with the nutty elegance of pecans. In the world of keto-friendly desserts, this creation stands as a testament to the artistry achievable within the constraints of a low-carb lifestyle.


For the Crust:

1 1/2 cups almond flour
6 tablespoons melted butter
1/4 cup powdered keto sweetener
Pinch of salt
For the Cheesecake:

3 (8 oz.) blocks cream cheese, softened
1 cup powdered keto sweetener
3 large eggs
1/4 cup sour cream
2 tablespoons almond flour
1 teaspoon vanilla extract
1/4 teaspoon salt
For the Topping:

4 tablespoons butter
1/2 cup powdered keto sweetener
1/2 teaspoon cinnamon
1/4 cup heavy cream
1 3/4 cups whole or chopped pecans
Pinch of salt
Nutrition Information (per serving, assuming 12 servings):

Calories: 520
Total Carbohydrates: 10g
Fiber: 4g
Net Carbohydrates: 6g
Protein: 10g
Fat: 50g

Preheat the oven to 325°F (163°C).

Spray a 9-inch springform pan with cooking spray.

In a mixing bowl, combine almond flour, melted butter, powdered keto sweetener, and a pinch of salt to create the crust.

Press the crust mixture into the bottom of the pan.

In another bowl, beat the softened cream cheese and powdered keto sweetener with a hand mixer.

Add the eggs one at a time, mixing well after each addition.

Mix in sour cream, almond flour, vanilla extract, and salt until well combined.

Pour the cheesecake mixture over the crust in the pan.

Wrap the bottom of the pan in aluminum foil and place it on a baking sheet to catch any potential leaks.

Bake for about an hour or until the cheesecake is set but still slightly jiggly in the center.

Once the cheesecake is done baking, open the oven slightly and let the cheesecake cool in the oven for one hour with the oven off.

Take the cheesecake out of the oven and let it cool in the fridge for at least 5 hours.

For the topping, melt butter and powdered keto sweetener in a skillet on low heat until it starts to bubble.

Add in cinnamon, heavy cream, pecans, and a pinch of salt. Mix well.

Let the mixture cool off the heat for 20 minutes.

Pour the topping over the cheesecake, slice, and serve.

Conclusion: An Epicurean Odyssey Realized

In conclusion, our Pecan Cheesecake Pie isn’t just a recipe; it’s an epicurean odyssey realized. Each layer, from the almond flour crust to the pecan-studded topping, contributes to a symphony of flavors that dance on the palate. As you slice into this culinary masterpiece, savor the richness, the creaminess, and the nutty elegance that define this keto-friendly indulgence. Elevate your dessert experience; embrace the Pecan Cheesecake Pie Symphony. Bon appétit!