Keto Pecan Pie Cheesecake

Cheesecake is delicious by itself. But what about when it tastes also like a delicious pie? This keto pecan pie cheesecake is the best of both worlds!

Keto Pecan Pie Cheesecake
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WHAT IS PECAN PIE CHEESECAKE?

A keto pecan pie cheesecake is a delicious combination of pecans, caramel topping, and cheesecake. It is kinda like the best of the cheesecake and pie worlds combined into one delectable dessert.

Regular pecan pie cheesecakes are absolutely full of sugar. In fact, a quick Google search reveals the cheesecake to have a whopping 103 carbs. Holy moly!

This keto pecan pie cheesecake is just as delicious, but clocks in at just 36 carbohydrates for the entire cake. Much better!

PECAN PIE CHEESECAKE INGREDIENTS

This recipe requires several sets of ingredients to make the different parts of the cheesecake. During this recipe, you will be creating three distinct layers.

First, you will create the crust layer. Second, the cheesecake layer. Third and last is the delicious pecan pie glaze topping, which really sets this cheesecake apart others.

You will need the following ingredients for each later of this delectable cheesecake.

For the crust…

For the cheesecake filling…

For the pecan pie glaze topping…

HOW TO MAKE KETO PECAN PIE CHEESECAKE

To make a keto pecan pie cheesecake, begin by preheating your oven to 375˚F.

Then, combine all of the crust ingredients together. Grease the bottom of a 9″ springform pan with butter or coconut oil cooking spray.

Form the crust in the bottom of the springform pan and bake the crust for 8 minutes and remove from oven; reduce oven heat to 325˚F.

Using a hand mixer or stand mixer mix the eggs, vanilla, and sweetener together. Keep mixing and mix in the cream cheese, using small amounts at a time. While still mixing, mix in the heavy cream.

Keep mixing until all ingredients are well mixed and very, very creamy. Pour the filling mixture over top the crust in the springform pan.

Bake in the oven for 50 minutes.

After this time, turn the oven off and let the cheesecake sit in the oven for an hour. Remove from oven and refrigerate for several hours.

Combine all of the glaze ingredients into a small saucepan and bring to a light boil. Stir constantly until the mixture begins to thicken slightly and brown.

Pour over the top of the cheesecake and spread evenly as it’s cooling.

After it has cooled for several hours, use a knife to go around the edge of the cheesecake and remove the pan. Cut, eat, and enjoy!

WHAT ALTERNATIVE SWEETENERS CAN BE USED?

Truth be told, any sweetener can be used in this recipe. As always, we recommend the use of monk fruit (Lakanto is by far our favorite brand) as they are the best for maintaining low blood glucose levels.

Having said that, using your favorite sweetener in this recipe is totally ok. Per normal, keep in mind that different sweeteners have different sweetness levels and don’t necessarily measure equally to what is below.

The best thing to do is to always taste as you go to ensure the sweetener is delivering your desired level of sweetness.

CAN OTHER NUTS BE USED IN PLACE OF PECANS?

If you don’t have pecans on hand or perhaps aren’t the biggest pecan fan, you can easily use the nut of your choice for this recipe. Of course, I guess at that point it really isn’t a keto pecan pie cheesecake any longer, is it?

But seriously… Other nuts will work just as well!

IS THE USE OF A SPRINGFORM PAN NECESSARY?

While using a springform pan is not a necessity, it sure does make cheesecake making so much easier.

To start, the pan gives a nice deep vessel in which to cook the cheesecake. Who wants a thin cheesecake anyway?!

Secondly, after the cheesecake cools, the pan will “spring” (hence the name) away from the sides of the cheesecake. This is especially important for having the final product actually look like its supposed to.

Do you absolutely have to use this type of pan? No, you don’t. You can use the pan or dish of your choice, but most will not live up to the cheesecake necessities discussed above.

HOW TO STORE PECAN PIE CHEESECAKE

The easiest way to store this keto pecan pie cheesecake is to remove it from its cooking container and place it into a cake saver. Place the cheesecake (in the cake saver) into the refrigerator for cold storage.

Alternatively, you can place toothpicks into the top of the cheesecake and use plastic wrap to cover it. Just like the cake saver method, place into the refrigerator for cold storage.

CAN I FREEZE THIS CHEESECAKE?

Freezing a cheesecake… Can it be done? The short answer is yes. The process, though, is not quite as simple and straightforward as you might think.

After you remove the cheesecake from the oven and let it cool, place it into the freezer. Freeze for at least four hours, uncovered, until firm. Remove from the freezer and take the cheesecake out of the springform pan.

Wrap the cheesecake well in aluminum foil and place it into a large freezer bag. While wrapping in foil, be careful not to knock the pecan topping off. The cheesecake should keep for at least several months frozen. Ideally, serve/eat it within two months of freezing.

HOW TO THAW FROZEN CHEESECAKE

Thawing your keto pecan pie cheesecake (should you choose to freeze and keep it) is very, very simple. To thaw your cheesecake, simply remove it from its wrappings and place into the refrigerator.

Leave it there overnight and by the next day, it will be firm, but thawed and ready to cut and serve!

Easy and simple!


Be sure to leave us a comment and a ★★★★★ review!
Keto Pecan Pie Cheesecake

Keto Pecan Pie Cheesecake

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 4 hours
Total Time: 5 hours 15 minutes
Cheesecake is delicious by itself. But what about when it tastes also like a delicious pie? This keto pecan pie cheesecake is the best of both worlds!

Ingredients

For the crust...

For the cheesecake filling...

For the pecan pie glaze topping...

Instructions

  1. Preheat oven to 375˚F
  2. Combine all of the crust ingredients together
  3. Grease the bottom of a 9" springform pan with butter or coconut oil cooking spray
  4. Form the crust in the bottom of the springform pan
  5. Bake the crust for 8 minutes and remove from oven; reduce heat to 325˚F
  6. Using a hand mixer or stand mixer mix the eggs, vanilla, and sweetener together
  7. Keep mixing and mix in the cream cheese, using small amounts at a time
  8. While still mixing, mix in the heavy cream
  9. Mix until all ingredients are well mixed and very, very creamy
  10. Pour the filling mixture over top the crust in the springform pan
  11. Bake in the oven for 50 minutes
  12. After this time, turn the oven off and let the cheesecake sit in the oven for an hour
  13. Remove from oven and refrigerate for several hours
  14. Combine all of the glaze ingredients into a small saucepan and bring to a light boil
  15. Stir constantly until the mixture begins to thicken slightly and brown
  16. Pour over the top of the cheesecake and spread evenly as it's cooling
  17. After it has cooled for several hours, use a knife to go around the edge of the cheesecake and remove the pan
  18. Cut and enjoy!

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Nutrition Information
Yield 12 Serving Size 1 slice
Amount Per ServingCalories 490 Total Fat 48g Carbohydrates 3g Protein 10g
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13 Comments

  1. I don’t and won’t buy a springform pan. Can I just put it in a pie dish? What’s the actual reason for a sprimgform?

    • Logan Childress

      Sue,

      You can use whatever dish you please. A springform pan allows for plenty of depth for the cheesecake, as well as an easy way for the pan to pop away from the cheesecake after cooking and cooling.

  2. I don’t have monk fruit and no time to get any. Can I use Swerve and sugar free maple syrup in place of the monk fruit syrup and sweetener?

  3. Elizabeth J. Allen

    Can this be used in an Instapot?

    • Logan Childress

      Elizabeth,

      I am sure it can. However, I have no experience in making cheesecakes in instant pots (yet). I would assume the method for a regular sugar cheesecake would be the same here as well. If you try it, let me know how it works!

  4. Michelle Jenkins

    I don’t have the maple syrup. Do you think it would work with a simple syrup made with stevia and maple flavoring?

    • Logan Childress

      Michelle,

      You could do that, but the easier way would be to add about 3 tbsp of sweetener and add more butter for the glaze.

      *EDIT to fix inaccuracies in original comment*

      • I thought the maple syrup was for the actual pecan glaze?

      • Paula,

        Yes, you’re right. I was answering two questions about maple syrup that morning and got this and another recipe mixed up. I’ll edit my former response to make it correct. Sorry for the confusion.

      • Ty!! I just pulled the cheese cake from the oven to head to the fridge for a few hours before adding the pecan glaze! I cannot wait to try this!!

      • Paula,

        Let us know how it turns out and what you think!

      • Followed directions to a tee, came out pretty dry. I would add that the eggs and cream cheese should be at room temperature. Top was hard so you can’t cut it without it crumbling. The flavor is good though.

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