Sugar Free Butter Pecan Cheesecake

Sugar Free Butter Pecan Cheesecake that tastes like a rich mixture of butter and pecans.

I like that this cheesecake can be made without adding sugar to it!

 

Sugar Free Butter Pecan Cheesecake

 

This is a tasty recipe for making a baked cheesecake dessert.
 

There is no added sugar in this delicious dessert recipe.

Did you try my Sugar Free Blueberry Cheesecake?

That blueberry cheesecake is made with a no-bake recipe. Both this butter pecan cheesecake and that blueberry cheesecakes are delicious dessert ideas that have no added sugar.

 

This recipe called for chopped pecans, which I have found are not always easy to find where I live. You can find a variety of chopped pecans here.

You may be wondering what is the difference between a no-bake and a baked cheesecake.

No bake cheesecake is just like it sounds. While the crust may be baked, the cheesecake itself is not baked.

This recipe is for a baked cheesecake.

Because this recipe calls for eggs, it must be baked. However, you will find that the eggs lend a baked cheesecake more of lush texture that is really unlike that of an unbaked cheesecake.

 

What does butter pecan taste like?

Butter pecan tastes like a mixture or marriage of butter and pecans.
That is, when combined together and baked, the two become one in a special taste.

Butter and pecans really do complement on another in a recipe such as this one and here is why.

We know that butter has a rich creamy flavor that works so well in dessert recipes such as this one. But, when this rich and creamy flavor is combined with the nutty flavor of pecans, the result is a buttery and nutty flavor that works well in cheesecakes.

 

Here are some tips for making cheesecake.

I am providing a separate crust recipe for this cheesecake. Feel free to use your own crust as desired.

More helpful tips for you.

1. My crust recipe calls for pecan flour. You can alternatively use another nut flour such as almond flour.
2. You can make the crust ahead of time and refrigerate it before adding the filling. The crust will need to set in the refrigerator which makes this a good idea if you are concerned about time.
3. Using a springform pan is really the obvious way to go with a cheesecake recipe. You can find liners for springform pans here or line the bottom of the pan with foil.
4. This cheesecake should also be baked in a water bath to keep the cheesecake moist (not cracking) while baking. Before making the crust, wrap the springform pan in aluminum foil that wraps up the sides of the pan.
5. Lastly, this cheesecake should be refrigerated before serving. Refrigerating will allow for the cheesecake to set properly.

 

How to store butter pecan cheesecake.

Leftover cheesecake should be stored in an airtight container.
If properly stored, it should keep for about a five days refrigerated.
 

Here are some similar recipes that you may also like.

 
 

• Sugar Free Cheesecake Bars
• Fabulous Sugar Free Fudge
• Sugar Free Chocolate Pudding Pie
• Keto Blueberry Pancakes
• Sugar Free Strawberry Jello Pie
• 3 Ingredient Sugar Free Peanut Butter Cookies
• Easy Sugar Free Banana Cream Pie
• Keto Chaffle Ice Cream Sandwich
• Sugar Free Keto Lemon Mousse Pie

 

Keep up to date with my recipes

 

You can check out my guide on baking with sugar alternatives on Amazon
 

I have some great tips on which alternatives may work in a recipe such as this one.

Be sure to follow me on facebook and subscribe to my recipes via email to keep up to date as well.

 

How to make a sugar free, keto low carb pie crust.

 
To make the crust you will need:
 

• Pecan flour.- 1 ½ cup. Feel free to use Almond Flour for some or all of the flour in the crust. The pecan flour however, will give this a more of an authentic butter pecan flavor.
• Sugar Alternative- 2 tablespoons (erythritol works well in this recipe).
• Vanilla Extract - ½ teaspoon.
• Butter- 4 tablespoons, softened.

 

How to make a cheesecake crust.
 
Use a whisk or a fork to combine together the pecan/almond flour, sugar alternative and the vanilla extract. Then add the butter and work this into a grainy dough. Press the dough into a pie plate or springform pan with the bottom lined with parchment paper. Refrigerate until set (this will bake with other ingredients later on).

 

Ingredients needed to make the cheesecake center.

• Cream Cheese- 24 ounces. That is, three (8 ounce) packages. The cream cheese should be softened to room temperature.
• Sugar Alternative- 1 ¼ cup. I prefer a granular such as Erythritol in this recipe.
• Eggs- 3 (room temperature).
• Sour Cream- 2 cups.
• Vanilla Extract- 1 teaspoon.
• Chopped Pecans- 1 cup.
• For the optional topping, butter (½ cup), brown sugar alternative (3 tablespoons), heavy whipping cream (½ cup), maple extract (1 teaspoon), and additional pecans as desired.

Expert tip -> When you are using a springform pan for a recipe such as this one, it is a good idea to first wrap the pan in aluminum foil that covers the outside of the pan before making the cheesecake. Then use a bath (a large baking pan with about an inch of hot water) to bake the cheesecake in.

How to make Sugar Free Butter Pecan Cheesecake

 

This is a three layered cheesecake. The bottom layer is the crust. On top of the crust is the inner layer. The topping is added after baking.

• Prepare the crust as indicated in the directions or using your own recipe. Preheat your oven to 400.
• In a mixing bowl, beat together the cream cheese until smooth and creamy. Then add the eggs, one at a time, beating between additions.
• Next, mix in the sour cream and vanilla extract. Lastly, fold in the chopped pecans using a rubber spatula or similar item. Transfer this mixture to the prepared crust, evenly distributing it over the crust.
• Bake the cheesecake in the oven for 10 minutes and then take the temperature down to 300 and continue to bake for another 60-70 minutes or until almost set but, with a 'jiggly' center. Turn off the oven, slightly open the door, and let the cake set in the oven for an hour. After removing the cheesecake from the oven, allow the cheesecake to sit at room temperature for about an hour before preparing the topping.

How to top this cheesecake.

• For the topping, in a saucepan over medium heat, bring the butter, brown sugar alternative, and the heavy whipping cream to a boil. You will need to whisk this continually while it cooks.
• Cook for two minutes and then remove from the heat and stir in the pecans.
• Allow this to sit for five minutes before transferring using it to top the cheesecake.
• Allow topped cheesecake to set for 15 minutes and then cover and refrigerate it overnight before serving.

 

The Recipe Card for Sugar Free Butter Pecan Cheesecake

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Nutritional Information is only an estimate and can vary especially with ingredients that are used.

Sugar Free Butter Pecan Cheesecake, this is a tasty dessert recipe for cheesecake that is made without adding sugar. Keto Low Carb Friendly.

Please see recipe post for further details on this recipe.

You can see items that have been featured on my Sugar Free Sunday Spotlight here.