The creamiest low carb pecan pie cheesecake EVER! This divide keto dessert cooks up in an Instant Pot and takes a fraction of the time of conventional cheesecake.
Spoiler alert! This keto pecan pie cheesecake recipe is going to blow your mind. How do I know? Because it totally blew my mind. And when it comes to low carb dessert, my mind is pretty hard to blow. I make so many really great recipes…some more great than others, I admit, but on the whole they are all pretty darn tasty. So it takes something really special to make me stop in my tracks, mouth agape, and declare it a mind-blowing recipe. This is very much one of those recipes. And I wanted to make sure to get it to you in time for your healthy sugar-free Thanksgiving celebrations. I am sorry I didn’t quite make it in time for Canadian Thanksgiving. I tried, I really did! But those of you north of the border will want to make it anyways.
Low Carb Instant Pot Cheesecake Recipe
I only recently jumped on the Instant Pot train. I have so many kitchen gadgets and my storage shelves are already overflowing – I figured why add one more that did a job my oven or slow cooker could also do? But people were raving about the darn thing and it was everywhere I looked. And when readers started to email me asking for Instant Pot recipes, I knew I was fighting a losing battle. I feel it my honour-bound duty to test out new things on my readers’ behalf and to make them the recipes they want to see. So I got myself a pretty basic model, this 6-quart Instant Pot Lux.
I have to say, my first recipe was not a success. It was a pork roast and while it wasn’t bad, it wasn’t the meltingly tender meat you would expect. I was underwhelmed. But I decided to press on and I made a fabulous Chile Verde that is destined for a future project (hint hint…another book!). Normally, Chile Verde would take hours to cook but this was done and ready to eat in less than 45 minutes! I started to think people were on to something here.
I made another few Instant Pot dinner recipes that were very good and then I did what I always do…I went for dessert. Of course, I did, right? I mean, you know me! I had seen some gorgeous Instant Pot cheesecakes on Pinterest and I wanted to give them a try. I consulted quite a few of them to figure out how to make this cheesecake a success. This Salted Caramel Instant Pot Cheesecake from Cookies and Cups inspired the idea of a low carb pecan pie version. Of course, it ended up meaning I had to buy another piece of specialized equipment, but it was worth it. Because for a springform pan to fit into your Instant Pot, or in most slow cookers, it needs to be 7 inches in diameter. I got this Nordic Ware 7-inch Springform Pan.
So was this low carb cheesecake really worth all the trouble and expense? I have to give that a huge resounding YES! It’s not really any easier than baking a cheesecake in your oven but the consistency is astonishingly creamy and it cooks in 30 minutes, rather than several hours. And I hardly need to tell you that the marriage of pecan pie and cheesecake is the most heavenly thing on earth, do I? No, no, I don’t.
If you don’t have a pressure cooker like an Instant Pot, I think you could also make this in a slow cooker. I am not sure of the timing involved but the overall process would be much the same (water in the bottom, paper towel to absorb extra moisture, wrapping the whole thing in foil).
The creamiest low carb pecan pie cheesecake EVER! This divide keto dessert cooks up in an Instant Pot and takes a fraction of the time of conventional cheesecake.
- 3/4 cup almond flour
- 2 tbsp powdered Swerve Sweetener
- Pinch salt
- 2 tbsp melted butter
- 1/4 cup butter
- 1/3 cup powdered Swerve Sweetener
- 1 tsp Yacon syrup or molasses optiona, for colour and flavour
- 1 tsp caramel extract or vanilla extract
- 2 tbsp heavy whipping cream
- 1 large egg
- 1/4 tsp salt
- 1/2 cup chopped pecans
- 12 ounces cream cheese softened
- 5 tbsp powdered Swerve Sweetener
- 1 large egg
- 1/4 cup heavy whipping cream
- 1/2 tsp vanilla extract
- 2 tbsp butter
- 2 1/2 tbsp powdered Swerve Sweetener
- 1/2 tsp Yacon syrup or molasses
- 1/2 tsp caramel extract or vanilla extract
- 1 tbsp heavy whipping cream
- Whole toasted pecans for garnish
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In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.
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Press into the bottom and partway up the sides of a 7-inch springform pan. Place in the freezer while making the pecan pie filling.
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In a small saucepan over low heat, melt the butter. Add the sweetener and Yacon syrup and whisk until combined, then stir in the extract and heavy whipping cream.
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Add the egg and continue to cook over low heat until the mixture thickens (this should only take a minute or so). Immediately remove from heat and stir in the pecans and salt.
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Spread mixture over the bottom of the crust.
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Beat the cream cheese until smooth, then beat in the sweetener. Beat in the egg, whipping cream, and vanilla a extract.
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Pour this mixture over the pecan pie filling and spread to the edges.
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Wrap the bottom of the springform pan tightly in a large piece of foil. Place a piece of paper towel over the top of the springform pan (not touching the cheesecake) and then wrap foil around the top as well. Your whole pan should be mostly covered in foil to keep out excess moisture.
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Place the rack that came with your Instant Pot or pressure cooker into the bottom. Pour a cup of water into the bottom.
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Carefully lower the wrapped cheesecake pan onto the rack (there are ways to do this with a sling made out of tin foil but I didn't bother with that).
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Close the lid and set the Instant Pot to manual mode for 30 minutes on high. Once the cooking time is complete, let the pressure to release naturally (do not vent it).
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Lift out the cheesecake and let it cool to room temperature, and then refrigerate for 3 or 4 hours, or even overnight.
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In a small saucepan over low heat, melt the butter. Add the sweetener and Yacon syrup and whisk until combined, then stir in the extract and heavy whipping cream.
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Drizzle over the chilled cheesecake and garnish with toasted pecans.
This recipe serves 8 to 10 people. I went with 10 because it is VERY rich and calorific. So although your slice may seem small, it packs a delicious punch!
USED TO MAKE THIS RECIPE
Jodi says
I don’t have an insta pot so any idea how to cook this in an oven because this seems too good to not make one!
Carolyn says
If you have a slow cooker, you can try that. Or you can bake in the oven similar to this… https://alldayidreamaboutfood.com/brownie-cheesecake-low-carb-and-gluten-free/
Jodi says
I think i’ll try the oven directions for the brownie cheesecake. Now I have to buy more cream cheese because I’ll have to make one of those too 🙂 I have a slow cooker but it’s a 6 quart oval one.
Donna Wolf says
Thanks
Laura Gosselin says
I cooked mine in the oven in a water bath at 350 for about 40mins. I had never cooked a cheesecake before, so this was a total experiment for me!!! It came out delicious!!!!
TracyTurner says
When u say a water bath did u out the springpan in a pan with water
Pamela Park says
I hope this is going to Laura, if not then I hope you see it somewhere Laura. I’m so glad you gave instructions on cooking the same receipe in a convential oven. I’m only one person in my house and don’t have enough money to spend an extra $100 to experiment with something I may never use again. Of course, if I got a kick back for each item I might. Going to follow your suggestion. Thanks, Pam
Rod Sale says
How long, roughly, does the instpot take to depresserize itself without venting it?
Carolyn says
It depends on how long it ran, but I usually give it 15 minutes.
Mike McMahan says
We baked it in the oven and it worked well. We actually doubled the recipe and did it in a 10 inch springform pan. It is delicious.
Donna Wolf says
I’mwith Jodi. No insta pot at my house. Oven directions?
Susanne says
What size insta pot do you have/did you use?
Carolyn says
6 quart. It’s linked in the post.
Edith says
Since you did a link to your brownie cheesecake you should adapt that one for your insta-pot followers. Just saying. I’m never jumping on that band wagon. I just gave away my slow-cooker. LOL.
Carolyn says
I will do that! 🙂 Good idea.
Karen says
WHOA. I just jumped on the Instant Pot bandwagon myself. First thing I made was chili verde (huge success). This will be the second thing I make. Pretty sure it will be an even bigger success. =))
Carolyn says
My first success was Chile Verde too! The recipe will be in my upcoming Easy Keto Dinners book.
Karen says
Lovin’ the title of that… ! Easy and delish? Sign me up. =))
Nikki Bou says
I’d like to welcome y’all to the IP Obsession. I’m from Louisiana & gave away my rice cooker. I own 2 Ips & 4 inner pots & rarely a day goes by without SOME sort of ip love!
Carolyn says
And I am happy to be here! 😉
Karen says
I got rid of my rice cooker, pressure cooker and slow cooker when I got the Instant Pot. I’m work full time, singly parent and we live in a 1 bedroom apartment. I spend 99% of my waking hours in the kitchen. Equipment must be prioritized. If one piece can save time and do the job of three (and I love it), I will re home the other things. The Instant Pot saves me so much time and energy! I brown and cook in the same pot, so fewer dishes (no dishwasher) and splatter a lot less (less laundry time and expense). I totally get the obsession now. I love my IP almost as much as my new EKK cookbook!
Carolyn says
Thanks, Karen! Glad you’re loving the book too. If you haven’t already, I would love an Amazon review…those things are important to the success of this book!
Angela says
First off, I love your posts. Thank you for taking the time to share your amazing recipes! I was wondering if you have any alternatives to yacon syrup? Maybe something a little cheaper? I know you said molasses, but are there any others? Thanks!
Carolyn says
Really, either coconut sugar (you don’t need more than 2 tsp) or molasses (1 tsp) would work best for caramel colour and flavour.
Doni says
Oh my. I have an electric pressure cooker sitting in a box in my pantry. I haven’t had the guts to get it out and try it. It’s kind of intimidating. This recipe will give me the courage. Thanks for using yacon syrup, which is one of my new best friends! All I can say is I sure hope this stuff freezes well, as I live alone and those 10 servings could be gone in a flash!
Stephanie Johnson says
That looks so good! I’m hoping Santa will bring me an Instant Pot this year!
Marg O says
Does the 30mins start running once the pan is fully pressurized? I’m not sure how an IP works, but with my regular, stove-top pressure cooker I usually start timer when pressure rings start rocking. I have already told my boys I want either a full-size food processor or stand mixer w/ accessories for Christmas so don’t see an IP joining my kitchen gadget collection in the near future. lol
McDonna says
Marg, typically the 30 mins in programmed by the pressure cooker to start counting when it reaches pressure. The minute countdown doesn’t begin until that point, as a rule. Hope that helps.
Marg O says
Yes, it does. Thanks!
McDonna says
Hi Carolyn ~ Thanks for this recipe! I keto adapted a New York cheesecake (the real deal one with the sour cream layer on top) from a different site. It was amazing and I’ve made it several times. I’m planning to make this amazing Pecan Pie Cheesecake next! My big, BIG question is about the crust. The ones I made before had a similar crust recipe. I’ve tried freezing the crust before adding the filling, and also tried baking the crust to make it crisp. Regardless, the crust has exactly the same mouth feel and consistency as the rest of the cheesecake – not unpleasant, but definitely not a “crust” structure, either.
You’re making favorite keto baking ninja! Do you think you could help find a way to have the crust like an actual cheesecake crust, rather than the same as the rest of the cheesecake?
Thanks, Carolyn! You’re the best!
Carolyn says
The problem is…I don’t remember what traditional cheesecake crust tastes or feels like! But you could do something a bit different here and use a coarsely ground almond flour with a little less butter for a more graham-cracker-y kind of feel.
Robin Baumchen says
This is an amazing crust that I came up with. It is more like a crust from pre keto eating style groom what I can remember.
4 ounces cream cheese
1 1/2 cups almond flour
1/3 cup Swerve or Lakanto confectioners sweetener or equivalent sweetener
Courtney Hughes says
I thought for sure this wouldn’t work when I pulled mine out of my IP. It was so jiggly still! But trusting the process I followed Carolyn’s instruction and left it in the fridge overnight and today we have perfection!!
Carolyn says
Rock on! I think you are the first person who actually made it. I am glad to hear it worked!
Katie Whitson says
How would you modify this for the oven or a 9 inch pan as I don’t have a 7in?
Carolyn says
Do about 1.5 times everything.
Katie Whitson says
Thank you! If cooking it in the oven would you cook the crust before hand like in your other cheesecakes, or at the same time as in the instant pot directions? It was so fun to meet you last week in Houston! Thanks for coming to our city!
Carolyn says
I would probably cook the crust for 10 to 15 minutes prior, so that it has more firmness.
Katie Whitson says
Thank you. I did that and doubling the recipe was perfect for the 9 in and a 4 inch mini cake for two.
Destiny says
I’m not understanding the paper towel instructions. Place paper towel over top of springform but don’t let it sag or touch cake? Is that right? Then wrap in foil?
Carolyn says
Yes, you got it!
Karri Stoerp says
you need to pull the paper towel tight, I tucked mine under the pan and held it in place with the foil. A little tricky at first
Ann Toy says
I have a power cooker, will this work as well as the IP
Carolyn says
I don’t know what a power cooker is. Is it a brand of pressure cooker?
Ann Toy says
yes, it is an electric pressure cooker and has recipe for another type of desert so was thinking I could us it. Maybe will try and see, I am new to this and really am impressed with your recipes Thank you so much
.
Karen says
For those of you concerned about the Instant Pot’s initial cost, there is a website called Vipon which offers coupon codes for similar products thru Amazon. I have had a pretty good experience. Not all codes work, so be forewarned.
Charlie Loxely says
Picked u[ your book the other day, and LOVE it. Thanks
I’m wondering what size springform pan you use for this? I’ve ordered the instant pot you referenced, but do I need to purchase a special size pan to fit it?
Thanks again. 🙂
Carolyn says
Yes, as it states in the recipe, you do need a 7 inch pan as other pans won’t fit into the Instant Pot.
Vicki says
This looks delicious and I love my IP!! Can this be made in a 6″ springform pan, I have two of them that I use to make small layered cakes sometimes, but those are the only ones I have.
Carolyn says
It can probably be made in the smaller pan but I might reduce the amounts a little or it may fill the pan too much. Or it may take longer to cook through, being so thick.
Vicki says
Thank you!!
Katie Whitson says
Just an FYI: Doubling the recipe makes the perfect amount for a 9 inch spring form pan and a 4 in mini.
Amy says
How long did you bake in the oven? Thanks in advance!
Carol (CJ) Maust says
It was amazing meeting you in Houston! I have read your book from cover to cover and today I had an epiphany. Thinking about the movie “Julie and Julia”, I decided maybe I’ll do a “Carol and Carolyn”! So I’ll start at the beginning of your book and make at least one recipe a day until I’ve made them all. Sounds like fun, right! Thanks for your inspiration! Carol (CJ)
Carolyn says
Now that sounds like an awesome plan…I LOVE It!
Terri B says
Mine is in my pressure cooker right now! I missed the part where I needed to spread the crust all the way up the sides of the pan. Oops. Not sure what I’ll have when it’s done. Also not sure if my pecan filling got thick enough, but I cooked it for 2 minutes. We’ll see. I’ll let you know. Very excited about this.
Carolyn says
I think the sides won’t be an issue. IN fact, I found the crust on the sides a bit useless and kind of wished I’d just done it into the bottom of the pan.
Terri says
Good to know! Hard to wait overnight, but wait I shall.
Terri B says
Oh my goodness, this turned out so good! I was worried because the center was a little jiggly (as someone else posted) but after refrigerating over night, it is perfect. I may use a little less sweetener next time, but that’s just me. Hubby loved it too. Not having the crust up the sides of the pan was not an issue, as you thought. The 7″ size is perfect! Pecan Pie and Cheesecake are probably my two favorite desserts, so this is a match made in heaven. What a fun way to use my Pressure Cooker! Thanks Carolyn. I posted some pictures on Instagram.
Carolyn says
So glad it worked out!
Sherri M Gust says
Just bought your cookbook and saved your website as a favorite. I want to know if you can come up with a pretty slight variation of this that is like the Cheesecake Factory’s pumpkin pecan for Thanksgiving https://www.thecheesecakefactory.com/menu/desserts/cheesecakes/pumpkin-pecan-cheesecake/ Thanks
Carolyn says
Thank you! I do have a pumpkin cheesecake recipe already and it has a pecan crust so this might help! https://alldayidreamaboutfood.com/pumpkin-bourbon-cheesecake-with-spiced-pecan-crust-low-carb-and-gluten-free/
Stacy Hansen says
I’m hoping to make this cheesecake for Thanksgiving but will be making it in the oven. I’m trying to figure out how to make this work. I’m assuming that by following the brownie cheesecake recipe, you are saying to prebake the crust. But, what about the pecan pie layer? Does that get added to the crust after the crust has baked and then they both are baked together? And then, after that the cheesecake layer gets added and everything is baked again?
Thanks in advance for any clarification!! Looks amazing!
Carolyn says
Pecan layer only cooks along with the cheesecake part so don’t bake it first.
Stacy Hansen says
Thank you!! I would have done it wrong…
Ree says
How would you prepare this “without” an insta pot?
Carolyn says
Read the comments, a lot of folks had great tips!
Ebony says
Firstly Carolyn, you are a truly gifted culinary artist. God bless you for sharing your passion and creativity with the rest of us! Your dedication and hard work are inspiring! Secondly, I plan to make this soon. Since I only have Sukrin fiber syrup (the dark kind), might I be able to use it in place of Yacon syrup? Thank you again for everything. You really do make this world a better place.
Carolyn says
Yes, the sukrin syrup will work well.
Cynthia Law says
Have you made a video of the lifting in and out of the Instant Pot with the cheesecake? I have a small pressure cooker (not Instant Pot) and would like to see the mechanics of the process. Did you make one already and I missed it?
Carolyn says
I had enough room on either side to lift it out but many recipes have you make a tin foil sling. Like this https://www.pressurecookingtoday.com/how-to-get-a-pan-out-of-the-pressure-cooker/
Charissa says
I could kiss you! Just took this out of my IP. Patience is hard! Everything tasted soooooo good as I made it. I cannot wait to try it!
Lori says
Is there a sub for the sweetener? New to this type of sweeteners, so I have no clue. Local store doesn’t have that and no time to order before Sunday family dinner. Thanks!
Carolyn says
You will need some sort of erythritol-based sweetener for this recipe.
Karen H says
Hi Carolyn! Have you tried this recipe using Lakanto monk fruit blend? They have a golden version too, and I use both the golden and white versions in my kitchen, but wonder how they would work in this recipe. Just curious. Can’t wait to test this recipe!
Carolyn says
It should work fine.
Anitra Lauro says
Amazing. I made it once for Thanksgiving and again today. You would never know it was low carb! My father loved it and doesn’t like “diet” food. Thank you!!
Sara says
Followed this recipe exactly and it didn’t get done at all 🙁 Smelled great. Had to put it in the oven to finish. Maybe something is wrong with my instant pot.
Carolyn says
Oh dear, I am sorry to hear it. it’s turned out well for most folks so I have to think something went wrong…
Tracey says
I have made this 3 times for family gatherings. It has been met with raving reviews. I have an 8 qt ip and an 8″ springform. I did follow the recipe as written. My crust was just on the bottom of the pan but must say other than that (haven’t wanted to adjust it to throw off the calculations) it is by far my favorite cheesecake keto or not.
Leah says
Do you think this would work using a silicone round cake pan? I dont have a springform pan…..
Carolyn says
I don’t know. I don’t own that kind of pan so it’s tough for me to say….
Amy says
I just made this and LOVED it! A very close second to your brownie cheesecake!
Carol says
Caroline, I’ve read that paper towels have chemicals that could get into the cake. Is there any alternative that would work?
Carolyn says
I am quite certain that there are plenty of all natural paper towels you can use. Whole Foods probably carries some.
Kathy Hopson Holley says
After reading this post, I ordered the Instant Pot and planned to make the cheesecake for Thanksgiving. I ran out of time and didn’t make the cheesecake until Christmas. It was so delicious. We loved the combination of the pecan pie filling, cheesecake, and the caramel topping. Thank you for the wonderful recipe!
Carolyn says
Glad to hear it!
SunnySky says
This looks like a yummy replacement for a dessert I enjoyed last night (which did not meet my ‘healthy criteria—LOL. As if, right?)
Do you think xylitol would work vs Swerve or an erythritol-based sweetener?
I adore maple syrup, but understand the moisture from it could make the cheesecake quite unmanageable. Thoughts on either xylitol or even partial maple syrup in this recipe?
Thank you.
Carolyn says
Xylitol should work in the cheesecake itself…not sure how it would fare in the caramel sauce.
CarolynH says
I have a question about the egg in the cheesecake portion. I normally add them until creamy, but I saw on the Facebook IP sites several comments saying you should “just” still them in, not beat them in. Can you clarify for me how you did the egg portion? I want to make this, but don’t want to make it a mess like the samples some showed n their posts.
TIA
Carolyn says
I just beat them until combined…but I didn’t overheat. Once they were combined, I stopped. So I have no idea about any other way of doing it.
AMY WEBB says
I made this for Christmas and it was great. I thought I had a 6 inch pan so put it on for 35 minutes. It turns out I have a 7 inch pan so 30 minutes would have been probably more awesome. I find that’s one disadvantage of instant pot is that it’s harder to check for doneness. Definitely a keeper.
Sherri lamarche says
You are amazing love your books and Pinterest site everything you write and watch all your videos; so will you be working on a keto instant pot book next.? please lol. From Newmarket Ontario Canada ??
Carolyn says
Love that idea!
Lisa says
Can I use a 6” springform pan for this recipe?
Carolyn says
It will be deeper and so need to cook a bit longer. I wish I could say exactly how much longer but a few minutes at least.
Jaime says
Made this and froze the slices individually and I’m officially addicted! I zap a slice in the microwave for a few seconds, then drizzle the sauce I’ve kept in fridge over the top whenever! Thank you! Tastes exactly like regular cheesecake!
Jaime says
Oh! And I used a Pyrex pie plate as I didn’t have the smaller springform. Paper towel and foil as instructed and it was perfect!
Karel says
This is OUTSTANDING. I followed the recipe exactly, using molasses. The only thing I would change is to occasionally make it without the pie layer or topping, using it as a base cheesecake carrier for other toppings or just to have naked! In other words, don’t change a thing. Thank you for an awesome recipe.
Amy Farmer says
Hi there. I’m doubling the recipe in a 9″ springform. Any idea how long I should keep it in the IP?
Thanks!
Carolyn says
Sorry, I really can’t say. I wonder if you can google a full size cake in the IP and see what the instructions are.
Carol says
Just discovering you recipe now. I am so excited to make it.
Do you have to use “Powdered” Swerve or can it be made with the regular Swerve sweetener product.
I was not sure if the consistency of the sugar would affect the chesecake.
Thank you for your help.
Carolyn says
It might be a little grittier. I know you can with baked cheesecake but I am just not sure for the Instant Pot.
B. says
My favorite cheesecak
Emily Miracle says
I am allergic to both coconut and almond flour, and I am wondering if this recipe would hold without a crust? I do have an instant pot, just didn’t know if the batter would set.
Carolyn says
Yes, i think it would but line the bottom with parchment paper first…
Casie says
This is going to sound stupid but I had to go to another Instant Pot Cheesecake recipe website to figure out when to take the springform pan off. (by the way – it’s after you remove everything from the Instant pot, remove the foil and paper towel and then take the springform sides off – let it set to room temperature – then cover with saran wrap and put in the fridge overnight) I left the bottom part of the pan on because I felt the cheesecake was too fragile to take off of the bottom last night. I wanted my first one to turn out perfect and it did – next time I want to try using the caramel extract instead of the vanilla for the pecan part to see what that tastes like.
Becky says
WOW!!! The best of both worlds. Pecan pie and Cheesecake. I LOVED this recipe!! Like someone else mentioned, I was worried it wasn’t done when I took it out of the IP. But oh my. The next day. Cheesecake heaven! I don’t use my instant pot much but I’ll definitely be using it for this from now on. I left it in the pan in the refrigerator overnight. I waited for it to cool, then ran a knife around the edge to loosen the crust, covered in foil and put in the fridge. It came out perfectly the next day. I did it that way because I didn’t have a way of covering it and keeping the plastic wrap off of the cheesecake. 🙂 Worked perfect. I love your recipes and your pecan pie is now a Thanksgiving tradition. My husband has Type 2 Diabetes so your recipes have been a lifesaver (literally). Thanks so much for all of your hard work!!
Carolyn says
Thanks, Becky!
Joy says
Oh my this was soooo delicious! Made it for thanksgiving and it was a hit even to non-keto eaters. Think it’s going to be on the Christmas menu as well! Next time doubling the recipe. I don’t have an instant pot but did mine in a crockpot.
Carolyn says
So happy to hear it!
Barbara says
This sounds so delicious! I have a bundt pan that fits into my Instant Pot; do you think that could work without the crust? I have a 6” and 9” cheesecake pan, so I am resisting buying another one that I have to find cupboard space for.
Barbara says
Okay, for anyone interested in this topic, I tried this recipe in my six-cup bundt pan. I coated the pan well with no-stick spray, then put the pecan filling in the bottom of the pan and the cream cheese layer on top, sealed it with aluminum foil and cooked as directed. Note: I live at a high altitude, around 6,000 feet. After chilling in a large bowl filled with ice, I loosened the edges and tried to turn it out onto a plate. It did not seem like it was going to come out, so my plan was to just spoon it out of the pan. When I did that (couldn’t wait any longer) it came out in a good sized hunk, which leads me to believe that this method could work for someone with the patience to chill it thoroughly and gently ease it out of the pan. For those with less patience, I recommend getting the seven inch springform pan.
dawn says
Can this be frozen after cooking?
Carolyn says
Most cheesecakes can but I haven’t tried with this one.
Natalie says
Wow! This was so good! I made it for Easter and everyone loved it. No one could even tell it was low carb. Thanks so much for sharing! This recipe’s a keeper!
Robert says
I noticed you used almond flour to make your crust. This seemed a little strange for a pecan pie cheesecake. I did a little research and there is pecan meal (flour) available at MillicanPecan.com which keeps the pecan flavor consistent throughout. Just a suggestion to make your great recipe even better!
Carolyn says
If you feel it needs it, that’s fine. Almond flour is very neutral in flavor and mimics real flour more. I have used almond meal in other things but I wanted the focus here to on the topping.
Dawn Bridgewater says
Best keto dessert I’ve made. Thank you!
Katherine Dudley says
Is it possible to switch out the butter with olive oil for this cheese cake or even any of your other baking recipes? Just trying to get more of the good fats into my baking, and I’m totally new at this! Thanks!
Carolyn says
Well, butter is good fat. And olive oil wound’t work here, you’d lose the pecan pie flavor. But some other baking maybe… Grassfed butter actually has higher Omega 3s than olive oil, though. 🙂
Jennifer Ball says
Hi so I loved the recipe with one exception. I followed the recipe exactly but some part of either the filling or the crust crystallised.. I’ve made other keto cheesecakes and not had this happen. Any idea on what went wrong??
Carolyn says
What sweetener did you use? If it is erythritol based, it can sometimes happen randomly. But most people who follow this recipe exactly don’t have that issue at all so it could just be a fluke.
Victoria knipp says
Everyone LOVES this recipe!!! My daughter asked for this for her Birthday. She is a great cook on her own. Thanks for what you do. I have loved everything I have made that you have shared!!
Carolyn says
I am so glad to hear that!
Shirley says
My husband’s all time favorite dessert. Other favorites are no bake blueberry cheesecake and peanut butter mousse with chocolate sauce. It is so much delicious fun to make and eat desserts now. Thank you Carolyn for all your recipes and helpful suggestions for making them.
Miriah Baxter says
I’m so glad you made this in the IP Lux! I saw a video of a guy making a cheesecake in his IP but it had different controls on it. I’d just planned on getting an off brand one that looked like his because I couldn’t make sense of his instructions with my Lux.Now I will try it with the Lux and any other recipes you do in your Lux!
Nita says
Carolyn I want to make pecan pie ice cream and your recipe looks promising. For the pecan pie syrupy part do you think I should use the pecan pie filling or the topping? They are very similar. I’m thinking to add when the ice cream gets almost finished. Thanks 😊
Carolyn says
I have a better idea! Use my pecan praline sauce (will taste just right!). https://alldayidreamaboutfood.com/keto-praline-pecan-sauce/
Nita says
Thank you for your quick response and suggestion. I think it’s a great idea. Can I sub either Allulose or xylitol for the Bocca Sweet?
Nita