Low-Carb Pecan Pie Cheesecake

Step 1 Prepare the crust. Combine pecans, almond flour, coconut flour, sweetener, cinnamon, and vanilla in a food processor. Pulse to mix. Add melted butter and blend until crumbly. Press the mixture into a lined 9-inch (23 cm) springform pan, going about ³/₄ up the sides. Chill in the fridge for 20 minutes.

Step 2 Preheat the oven. Set to 160 °C/320 °F (fan assisted) or 180 °C/355 °F (conventional). Adjust rack to the middle.

Step 3 Make the cheesecake filling. In a large bowl, beat cream cheese and sweetener until smooth. Add cream, sour cream, vanilla, baking powder, cinnamon (if using), and salt. Mix until combined, then beat in the eggs just until incorporated. Pour filling through a fine-mesh sieve into the chilled crust. Smooth the top.

Step 4 Bake the cheesecake layer. Wrap the outside of the pan in double foil. Place in a roasting pan with hot water (water bath). Bake for 40 minutes.

Step 5 Cook the pecan topping. While the cheesecake bakes, combine brown sweetener, sugar-free syrup (maple-flavored allulose works best), xanthan gum, and butter in a saucepan. Bring to a boil, stirring constantly. Boil 2 minutes, then remove from heat to cool slightly. In a separate bowl, whisk eggs, cream, and salt. Slowly whisk the egg mixture into the cooled syrup. Stir in pecans.

Step 6 Add the topping. After the cheesecake bakes for 40 minutes, remove it from the oven. Gently spoon the pecan topping over the cheesecake layer.

Step 7 Finish baking. Reduce oven temperature to 150 °C/300 °F (fan assisted) or 170 °C/340 °F (conventional). Return cheesecake to oven and bake for another 40–50 minutes, until the top is golden brown. (Cover edges with foil if topping starts to over-brown.)

Step 8 Cool. Place pan on a wire rack and let cheesecake cool completely. Then cover and refrigerate for at least 4 hours (overnight is best).

Step 9 Serve. For neat slices, run a sharp knife under hot water, dry, and slice. Repeat between cuts. Optionally drizzle with extra sugar-free maple syrup.

Step 10Refrigerate for up to 5 days, or freeze up to 2 months. If freezing whole, slice after thawing for clean cuts.