PECAN CRUST FOR CHEESECAKE RECIPES

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KETO PUMPKIN CHEESECAKE WITH ALMOND PECAN CRUST RECIPE | ALLRECIPES



Keto Pumpkin Cheesecake with Almond Pecan Crust Recipe | Allrecipes image

This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. I also use low-fat cream cheese to reduce the amount of fat. It's wonderful for Thanksgiving, or just for fun anytime. Unless you tell people it's low-carb, they'll never guess!

Provided by DRJILL2

Categories     Fruits and Vegetables    Vegetables    Squash

Total Time 5 hours 45 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 16 servings

Number Of Ingredients 13

1 cup almonds
1 cup pecans
2 (1 gram) packets granular sucralose sweetener (such as Splenda®)
3 tablespoons butter, melted
3 (8 ounce) packages low-fat cream cheese, at room temperature
? cup granular sucralose sweetener (such as Splenda®)
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
3 eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
  • Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
  • Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing thoroughly after each addition. Pour batter into the prepared crust.
  • Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve.

Nutrition Facts : Calories 244.6 calories, CarbohydrateContent 8.5 g, CholesterolContent 64.5 mg, FatContent 20.5 g, FiberContent 2.6 g, ProteinContent 8.6 g, SaturatedFatContent 7.2 g, SodiumContent 255.3 mg, SugarContent 1.8 g

BEST GINGERBREAD CHEESECAKE WITH PECAN-GRAHAM CRUST - HOW TO MAKE GINGERBREAD CHEESECAKE WITH PECAN-GRAHAM CRUST - COUNTRY LIVING



Best Gingerbread Cheesecake With Pecan-Graham Crust - How to Make Gingerbread Cheesecake With Pecan-Graham Crust - Country Living image

Searching for the perfect Christmas dessert to serve at your holiday party? This gingerbread cheesecake with a pecan-graham crust is a spiced sweet that everyone will enjoy.

Provided by COUNTRYLIVING.COM

Categories     Christmas    dessert

Total Time 8 hours 35 minutes

Prep Time 0S

Cook Time 0S

Yield 12 servings

Number Of Ingredients 17

6 oz.

graham crackers (about 11 crackers), plus more, chopped, for serving

1/2 c.

pecans, plus more, chopped, for serving

1 tbsp.

plus 3/4 cup sugar, divided

4 tbsp.

(1/2 stick) unsalted butter, melted

3

(8-ounce) packages cream cheese, at room temperature

1/3 c.

sour cream, at room temperature 

1/3 c.

heavy cream, at room temperature

2 tbsp.

molasses

1 tbsp.

cornstarch

1 tsp.

ground cinnamon

1 tsp.

ground ginger

1/2 tsp.

freshly grated nutmeg

1/4 tsp.

ground cloves

1/4 tsp.

kosher salt

2 tsp.

pure vanilla extract

2

large eggs plus 2 yolks, at room temperature

Grated lemon zest, for serving

Steps:

  • Preheat oven to 375°F. Pulse graham crackers, pecans, and 1 tablespoon sugar in a food processor until fine crumbs form. Add butter and pulse to combine. Transfer to a 9-inch springform pan and press evenly on the bottom and 1 inch up the sides. Bake until fragrant and beginning to color, 7 to 10 minutes. Transfer to a wire rack and let cool. Reduce oven to 325°F. Beat cream cheese, sour cream, heavy cream, molasses, cornstarch, cinnamon, ginger, nutmeg, cloves, salt, and remaining 3/4 cup sugar with an electric mixer on medium speed until smooth. Beat in vanilla. Add eggs and yolks one at a time, beating just until incorporated after each addition. Spread cream cheese mixture into cooled crust. Bake until edges are set but center still wobbles slightly, 40 minutes. Turn off oven and let stand, in oven, 30 minutes. Run a knife between the cheesecake and pan (do not release the spring); let cool completely in the pan, 4 hours. Once cool, refrigerate until chilled, at least 4 hours and up to overnight. Run a knife between the cheesecake and pan before releasing the spring. Transfer to a serving platter. Sprinkle with graham crackers, pecans, and lemon zest.

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With a nutty graham cracker crust, creamy, slightly tangy filling, and salty-sweet butter pecan topping, this dessert is truly over the top. Although the rich butter pecan sauce really steals the show, you’ll be amazed by the silky-smooth texture of this Butter Pecan Cheesecake. If you’ve had trouble baking cheesecakes in the past, the trick is to use a water bath, which prevents it from over baking and cracking. When making the filling, don’t over beat the cream and eggs. Too much air in the mixture will cause the filling to rise too quickly as it bakes and crack. Although it will be hard to wait, the cheesecake needs to chill in the refrigerator at least eight hours (up to 24 hours) so that it can firm up enough to be removed from the pan easily and sliced cleanly. Don’t rush this step, tempting as it may be. Butter Pecan Cheesecake is worth the wait and sure to become a new favorite.
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