Last Christmas I decided to make this cheesecake. I never thought about making a cheesecake with pecans, but since pecan is sooo Christmas vibe (and my husband's favorite nuts) and is fiber-packed, has anti-inflammatory benefits, boosts your immune system and since it's an excellent source of vitamin-E, vitamin-A, zinc, folate and phosphorous which play an important role in maintaining good skin.
When it comes to cheesecake it's recommended to make it one day before. Let's make it?
Oh and the crust and the filling is the same base as my other amazing cheesecake, the keto blueberry cheesecake.
4 cups blanched almond flour
2/3 cup melted butter
1/3 cup stevia or erythritol (or any other natural sweetener, like coconut sugar)
2 tsp vanilla extract
Also you can 2 eggs to the dough if want to
32 oz cream cheese (softened)
1 1/4 cup stevia or erythritol (or any other natural sweetener, like coconut sugar)
3 large organic egg
1 tbsp lemon juice
1 tsp vanilla extract
1/2 cup coconut sugar
1/4 cup heavy cream
1/2 tsp sea salt
1 tsp vanilla extract
1/4 cup molasses
1 1/2 cups pecans roughly chopped
How to make:
Preheat the oven to 350 degrees F. Then grease a spring form pan with butter.
Start making the crust. Mix all the ingredients for the dough together. Don’t over do it, since almond flour tends to become so soft. The dough will be slightly crumbly.
Press the dough into the bottom and sides of the prepared pan.
Meanwhile, beat the cream cheese and the sweetener. Beat in the eggs, one at a time. Then, beat in the lemon juice and vanilla extract.
Remember to keep the mixer at low to medium.
Pour the filling into the pan over the crust. Smooth the top with a spatula. Don’t need to be so perfect! 😉
Bake for about 30 minutes, until the center is almost set.
While the cheesecake is baking, prepare the pecan topping.
Using the mixer, add all the pecan pie ingredients except the pecans and mix until well combined. Then add the pecans and mix with a spatula.
Pour the mixture over the cooked cheesecake, and cook for more 40-50 minutes, or until golden brown.
Cool for about 10 minutes, and then cover with plastic wrap or wax paper (I use wax paper) and refrigerate for at least 4 hours before serving.