Holiday Joy

Pecan Pie Cheesecake

This gluten free and keto-friendly pecan pie cheesecake is a mashup of two decadent desserts! Recipe by A Full Living.

INGREDIENTS Crust 2 cups Bob’s Red Mill® Almond Flour ½ tsp Kosher Salt 1 tsp ground Cinnamon (optional)

4 Tbsp unsalted Butter, melted 3 Tbsp Brown Sugar replacement (we used Swerve) 1 tsp Vanilla Extract

Filling 32 oz full-fat Cream Cheese, softened (four 8-oz packages) 1 cup Powdered Sugar-Free Sweetener (Swerve) 2 Tbsp Vanilla Bean Paste or Extract Topping 6 Tbsp unsalted Butter ½ cup Brown Sugar replacement (Swerve) ½ tsp Kosher Salt ½ tsp ground Cinnamon

½ tsp Kosher Salt 1 tsp ground Cinnamon (optional) ½ cup Sour Cream, room temperature 2 Eggs, room temperature

½ cup Heavy Whipping Cream 1 ½ tsp Vanilla Extract 2 cups halved Pecans

INSTRUCTIONS • Preheat oven to 350°F. Grease and line a 9-inch springform pan with parchment paper. Mix almond flour, kosher salt and cinnamon in a medium mixing bowl. Set aside. • In a separate bowl, mix melted butter, brown sugar replacement and vanilla until well combined. Add to almond flour mixture and combine until a sand-like texture is achieved, using hands, a fork or a pastry cutter.

• Press crust into prepared pan. Bake for 15–20 minutes, until it begins to brown, then set aside to cool.

• In a large bowl, combine softened cream cheese and sifted powdered sweetener on medium speed with a hand or stand mixer.

• Add vanilla, salt, cinnamon and sour cream. Mix on medium speed until combined, making sure to scrape the bowl.

• Add eggs one at a time, and mix just until combined. Pour into cooled crust, and smooth with an offset spatula. Bake at 350°F on the middle rack for 45–55 minutes, until edges are set but center is still jiggly. • Turn off the oven and open door a few inches, leaving cheesecake inside. Let cool for 1 hour, then remove and cool for 1 hour at room temperature. Run a sharp knife along the edge to separate cheesecake from edges of the pan. Cool in fridge uncovered for 4 hours or preferably overnight.

• In a saucepan over medium heat, combine butter, sweetener, salt and cinnamon. Stir constantly until smooth and bubbly, 4–5 minutes. Reduce heat to medium-low and stir in heavy cream.

• Remove from heat and stir in pecans and vanilla extract. Let cool at room temperature for 30 minutes before topping the cheesecake.

• Remove cheesecake from fridge and run knife along the edges again before removing sides of the pan. Place a large plate on top, and flip cake upside down to remove bottom and parchment paper. Place serving plate face down on top of the crust, flip right-side up and remove top plate. • After sauce has cooled for 30 minutes, pour over the cheesecake and gently spread it to the edges with a spoon. Makes 14 servings .

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