Pecan Pie Cheesecake
Creamy Greek-yogurt cheesecake on an almond-flour crust, topped with cinnamon pecans in an allulose syrup. Sweetened with allulose, with about 9 g of protein per slice.
One serving
One serving is 1/12 of a 9-inch cheesecake. Prep 25 min · Cook 1 h · Rest or chill 7 h.
Steps
Heat the oven to 325°F (165°C) with a pan of hot water on the lowest rack, and let it preheat for 15 minutes.
The steam keeps the top from cracking.
Crust: mix the almond flour, allulose for the crust and melted butter, press into the bottom of a 9-inch springform pan and bake until lightly golden, about 12 minutes.
Filling: beat the Neufchâtel cheese until smooth, then beat in the allulose and cornstarch, then the Greek yogurt, vanilla extract and lemon juice, on low to medium speed.
Add the eggs one at a time on low speed, mixing only until combined.
Overbeating adds air and causes cracks.
Pour over the crust and bake until the edges are set, the center still wobbles slightly and a thermometer in the center reads 150°F (66°C), 30 to 45 minutes. Check it after 30 minutes.
With regular, unpasteurized eggs, bake until the center reads 160°F (71°C) instead. The top may crack and the texture is firmer.
AI-generated illustrative image. Turn off the oven, open the door a crack and leave the cheesecake inside for 1 hour.
Refrigerate right away, uncovered until cold, then covered, until fully set: at least 6 hours, ideally overnight.
Topping: toast the pecans in a dry skillet over medium heat for 3 minutes. Add the allulose for the topping, water, cinnamon and salt and stir until syrupy, about 2 minutes. Cool 10 minutes, then spoon over the cheesecake.
AI-generated illustrative image.
On the plate
A dessert, not part of the plate. One slice has about 16 g of carbohydrate and 9 g of protein.
Nutrition
| Nutrient | Per serving (1/12 of recipe) |
|---|---|
| Calories (kcal) | 197 |
| Total carbohydrate | 16 g |
| Dietary fiber | 1 g |
| Total sugars | 3 g |
| Protein | 9 g |
| Total fat | 16 g |
| Saturated fat | 5 g |
| Sodium | 100 mg |
Total carbohydrate includes fiber, as on US nutrition labels. Values are calculated from USDA FoodData Central for the ingredients as listed and are estimates. How we calculate.
Where these numbers come from
| Ingredient | Weight | Carbs | Source |
|---|---|---|---|
| almond flour Almond flour (blanched almonds) | 100 g | 18.7 g | “Nuts, almonds, blanched”, USDA SR Legacy, FDC ID 170568 |
| melted butter Butter, unsalted | 35 g | <1 g | “Butter, without salt”, USDA SR Legacy, FDC ID 173430 |
| allulose for the crust Allulose, granulated | 12 g | 12.0 g | “ALLULOSE SUGAR”, USDA Branded, FDC ID 2652700 |
| Neufchâtel cheese Neufchâtel cheese | 225 g | 8.1 g | “Cheese, neufchatel”, USDA SR Legacy, FDC ID 171246 |
| Greek yogurt Greek yogurt, plain, nonfat | 450 g | 16.2 g | “Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program)”, USDA SR Legacy, FDC ID 170894 |
| eggs Egg, whole, raw | 100 g | <1 g | “Egg, whole, raw, fresh”, USDA SR Legacy, FDC ID 171287 |
| cornstarch Cornstarch | 7 g | 6.4 g | “Cornstarch”, USDA SR Legacy, FDC ID 169698 |
| allulose Allulose, granulated | 80 g | 80.0 g | “ALLULOSE SUGAR”, USDA Branded, FDC ID 2652700 |
| vanilla extract Vanilla extract | 8 g | 1.0 g | “Vanilla extract”, USDA SR Legacy, FDC ID 173471 |
| lemon juice Lemon juice | 15 g | 1.0 g | “Lemon juice, raw”, USDA SR Legacy, FDC ID 167747 |
| pecans Pecans | 70 g | 9.7 g | “Nuts, pecans”, USDA SR Legacy, FDC ID 170182 |
| allulose for the topping Allulose, granulated | 36 g | 36.0 g | “ALLULOSE SUGAR”, USDA Branded, FDC ID 2652700 |
| water Water | 30 g | 0.0 g | “Beverages, water, tap, drinking”, USDA SR Legacy, FDC ID 173647 |
| cinnamon Cinnamon, ground | <1 g | <1 g | “Spices, cinnamon, ground”, USDA SR Legacy, FDC ID 171320 |
| salt Salt | <1 g | 0.0 g | “Salt, table”, USDA SR Legacy, FDC ID 173468 |
Counted as zero because the source has no value and the amount is 1 g or less per serving: cornstarch (); vanilla extract (); cinnamon (); salt ().
Calculation engine v1.3.0.
Swaps and variations
- Bars
- Bake in a parchment-lined 8×8-inch pan for 30 to 40 minutes, until the center reads 150°F (66°C) (160°F with regular eggs), and cut 16 bars.
- Cream cheese
- Regular cream cheese works but raises saturated fat per slice; Neufchâtel keeps it lower.
Storage
Refrigerate within 2 hours of baking, up to 3 to 4 days. Freeze without the topping up to 2 months; add the topping after thawing.
How we checked this recipe
We haven't cooked this recipe in our kitchen yet. Before publishing it, we compared it with tested recipes of the same kind and checked how its ingredients behave and its safe temperatures.
- Go by the thermometer: 150°F in the center with pasteurized eggs, 160°F with regular eggs. The wobble is only a cue.
- It is a thin cheesecake, about an inch tall in a 9-inch pan, so it bakes faster than a classic one. Start checking at 30 minutes.
- It is lightly sweet and tangy. Keep it refrigerated and serve within 2 hours of taking it out. The count assumes 12 slices.
Tested recipes we compared
- Greek Yogurt Cheesecake · Well Plated. Greek yogurt and Neufchâtel filling with a little starch, baked at 325°F
- Keto Cheesecake · Wholesome Yum. Almond-flour crust and allulose-sweetened filling, rated by more than 1,000 readers
- Keto Pecan Pie Cheesecake · All Day I Dream About Food. The same dessert, low-carb: almond crust and a low oven
How the ingredients behave
- Knowing when pies, pastries and cheesecakes are done · America's Test Kitchen. Cheesecake is done at 150°F in the center
Food safety
- Shell eggs from farm to table · USDA FSIS. Egg dishes to 160°F, or pasteurized eggs when they stay less cooked
- Leftovers and food safety · USDA FSIS. Refrigerate within 2 hours and cool quickly
Nutrition values are estimates calculated from USDA data for the ingredients as listed. This recipe is information, not medical advice; decisions about your diet belong to you and your healthcare team. How we calculate.
Printed from diabetesbites.com/recipes/pecan-pie-cheesecake. Nutrition per serving is calculated from USDA FoodData Central for the ingredients as listed.
FAQs
Quick answers about pecan pie cheesecake.
How do you make pecan pie topping for cheesecake?
Toast the pecans, then cook them briefly with allulose, water and cinnamon until syrupy.
Can you freeze pecan pie cheesecake?
Yes, without the topping, wrapped well, for up to 2 months.
Does it need to be refrigerated?
Yes. Keep it chilled and serve within 2 hours of taking it out.
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