Pecan Pie Cheesecake, THM S, Keto, GF

Cheesecakes have always been a favorite dessert of mine to make for holidays and birthday celebrations. This year I have combined two of my favorites……Pecan Pie and Cheesecake all in one dessert. The flavor is out of this world!!!

You may be a bit overwhelmed with all the steps involved in this dessert but they are fairly simple to do. Best of all the end result is worth it all. You would even worry if you are pronouncing “pecan” properly!!!

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church.

Pecan Pie Cheesecake, THM S, Keto, GF

  • Crust:
  • 1 1/2 cups almond flour
  • 1 tablespoon THM Gentle Sweet
  • 4 tablespoons butter, softened
  • Pecan Filling:
  • 6 tablespoons butter
  • 1/4 cup Brown Sugar Sweetener Substitute
  • 1/2 cup ChocZero Caramel Syrup
  • 1/4 cup water
  • 2 eggs, beaten
  • 1/4 teaspoon xanthan gum
  • 1 1/2 cups chopped pecans
  • 1 teaspoon vanilla
  • Cheesecake Filling:
  • 3 8-ounce packages cream cheese
  • 1/2 cup Brown Sugar Sweetener Substitute or Gentle Sweet
  • 1/2 teaspoon xanthan gum
  • 4 eggs, room temperature
  • 1/2 cup Greek non-fat yogurt
  • 1/3 cup heavy whipping cream
  • Pecan Topping:
  • 4 tablespoons butter
  • 1/4 cup Brown Sugar Sweetener Substitute
  • 1/2 cup heavy whipping cream
  • 1 1/4 cups pecans
  • 1/2 teaspoon vanilla
  • Crust: Preheat oven to 350 degrees F. In a mixer bowl combine crust ingredients. Mix until crumbly. Press on the bottom of a 9 or 10 inch springform pan. Bake for 7 minutes. Cool while you prepare the next layer. Reduce the oven temperature to 300 degrees. Pecan Pie Filling: In a small sauce pan melt the butter. Blend ChocZero Caramel Syrup, water, eggs, and xanthan gum together until smooth. Whisk into the saucepan with the butter. Cook until slightly thickened. Add pecans. Pour pecan filling over the baked crust. Set aside. Cheesecake Filling: Beat cream cheese and sweetener together until fluffy and smooth. Add xanthan gum and 1 egg, mix well. Add remaining eggs, one at a time, mixing well between each one. Stir in yogurt and cream. Spoon cream cheese mixture over the pecan filling. Place a pan of water on the bottom rack of the oven and place the cheesecake on a rack above it. Bake for 55-60 minutes. Turn the oven off. Allow the cheesecake to cool for 1 hour in the oven. Remove and cool completely. Pecan Topping: Melt butter in a small saucepan. Add sweetener and cream. Cool for 1 minute. Add pecans and vanilla. Cool slightly. Spread oven the took of the cheesecake. Serve 16.

In a mixer bowl combine crust ingredients. Mix until crumbly. Press on the bottom of a 10 inch springform pan.

In a small sauce pan melt the butter. Blend ChocZero Caramel Syrup, water, eggs, and xanthan gum together until smooth. Whisk into the saucepan with the butter. Cook until slightly thickened. Add pecans.

Pour pecan filling over the baked crust. Set aside.

Spoon cream cheese mixture over the pecan filling.

Place a pan of water on the bottom rack of the oven and place the cheesecake on a rack above it.

You will find may more cheesecake recipes on my blog and in my cookbook. They are one of my favorite desserts to make.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church.

Amazon

KitchenAid 6500 Series Sugar-Pearl Silver Stand Mixer with Glass Bowl KSM6521XSR, 6 qt.

When it comes to making pies, cookies, cheesecake, whipped cream, and cakes, I love my KitchenAid Mixer. I have a large 6 quart bowl for over 30 years.

Swerve Sweetener, Brown Bundle, 12 oz pack of 2

This Brown Swerve is very good if you prefer to buy your sweetener.

Blue Diamond Almond Flour, Gluten Free, Blanched, Finely Sifted 3 Pound bag

This almond flour is my favorite…and the price is great.

CHOCZERO Caramel Syrup, 12 OZ

ChocZero Caramel Syrup is a personal choice syrup that I do use for special occasions.

Katbite 200PCS 12x16 In Heavy Duty Flat Parchment Paper, Parchment Paper Sheets for Baking Cookies, Cooking, Frying, Air F...

Parchment paper is a baker’s friend. I keep a box here at all times.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

Trim Healthy Mama Store
Image of Xylitol Free Gentle Sweet 1lb SKU# 653341255815 600x600 pixels

Gentle Sweet…is a sweetener that tastes very similar to sugar. This blend is so worth it when transiting to sugar-free.

Pecan Pie Cheesecake THM S, GF, SF

Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Servings 16
Author Glenda Groff

Ingredients

  • Crust:
  • 1 1/2 cups almond flour
  • 1 tablespoon THM Gentle Sweet
  • 4 tablespoons butter softened
  • Pecan Filling:
  • 6 tablespoons butter
  • 1/4 cup Brown Sugar Sweetener Substitute
  • 1/2 cup ChocZero Caramel Syrup
  • 1/4 cup water
  • 2 eggs beaten
  • 1/4 teaspoon xanthan gum
  • 1 1/2 cups chopped pecans
  • 1 teaspoon vanilla
  • Cheesecake Filling:
  • 3 8- ounce packages cream cheese
  • 1/2 cup Brown Sugar Sweetener Substitute or Gentle Sweet
  • 1/2 teaspoon xanthan gum
  • 4 eggs room temperature
  • 1/2 cup Greek non-fat yogurt
  • 1/3 cup heavy whipping cream
  • Pecan Topping:
  • 4 tablespoons butter
  • 1/4 cup Brown Sugar Sweetener Substitute
  • 1/2 cup heavy whipping cream
  • 1 1/4 cups pecans
  • 1/2 teaspoon vanilla

Instructions

  1. Crust: Preheat oven to 350 degrees F. In a mixer bowl combine crust ingredients. Mix until crumbly. Press on the bottom of a 10 inch springform pan. Bake for 7 minutes. Cool while you prepare the next layer. Reduce teh oven temperature to 300 degrees. Pecan Pie Filling: In a small sauce pan melt the butter. Blend ChocZero Caramel Syrup, water, eggs, and xanthan gum together until smooth. Whisk into the saucepan with the butter. Cook until slightly thickened. Add pecans. Pour pecan filling over the baked crust. Set aside. Cheesecake Filling: Beat cream cheese and sweetener together until fluffy and smooth. Add xanthan gum and 1 egg, mix well. Add remaining eggs, one at a time, mixing well between each one. Stir in yogurt and cream. Spoon cream cheese mixture over the pecan filling. Place a pan of water on the bottom rack of the oven and place the cheesecake on a rack above it. Bake for 55-60 minutes. Turn the oven off. Allow the cheesecake to cool for 1 hour in the oven. Remove and cool completely. Pecan Topping: Melt butter in a small saucepan. Add sweetener and cream. Cool for 1 minute. Add pecans and vanilla. Cool slightly. Spread oven the took of the cheesecake. Serve 16.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

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