It started last year, the race to figure out the perfect cheesecake. In the month of November, I made a gazillion different kinds, ok, maybe not that many, let’s see how memory serves…
- red velvet
- Watergate salad
- banana (no real bananas involved, extract it was)
- peanut butter chocolate chip
- mint chocolate chip
- butter pecan
I had a lot of people ask me for the peanut butter chocolate chip recipe, and I shared it, I think it’s right on the pic in one of those pesky facebook albums. The butter pecan though, was my super secret recipe. I got a lot of “Not even me?s” because of that.
Sir Hots A Lot wants to know where his cheesecake is, seems “You got my sweet tooth activated”. I said “There’s a banana on the counter”.
I’m serious with that caption up there. While one can whip together a graham cracker crust in just seconds, this one seriously takes time to mash into the bottoms of the spring form pan(s). Keep in mind that i made two, so it was double the single time and there was some pretty sweet background music…
Butter Pecan Cheesecake (Makes two 8″ or one 10″, cooking times and recipe are based on two 8″ cheesecakes, for a 10″, only use one pan and add about 10 minutes to the cooking time 😉 )
- 1/4 cup milled pecans (if you can not find milled pecans, process some pecans in a food processor, pulse a few times so that they are a bit more coarse than almond flour)
- 1/2 cup almond flour
- 2 T Torani Caramel flavored sugar free coffee syrup
- 4 T butter, softened
- 2 large eggs
Combine milled pecans, almond flour, Torani, and butter.
Once you’ve got it all paste-like, mix in the eggs.
Take some butter and grease up a couple of 8″ springform pans. Start preheating your oven to 350°. Once the pans are greased, plop half the crust dough into each pan and get to mashing.
Place springform pans onto a cookie sheet. Bake at 350° for 10 minutes.
Filling, all filling ingredients should be at room temperature for optimum results.
- 6 packages cream cheese
- 1 1/2 cups Splenda
- 6 T butter (I use salted)
- 1/2 cup sugar free caramel sauce
- 8 eggs
- 1/2 cup pecan halves
In a large mixing bowl, combine cream cheese, splenda, butter, and caramel sauce (I used Smucker’s because it is what I can get locally).
Even if you put the splenda on the bottom, start off low. The dust is crazy gross if you just stick it in there and zoom zoom. Once the splenda is no longer free flying, kick it up to medium for a minute, scrape down the sides. Kick it back up to medium for a couple minutes, and scrape it down again.
This is another hard part in the recipe. It would be safe at this point and go ahead with preheating the oven again, 375°, now lets add some eggs…
Why is it important to stir them in one at a time, with a wooden spoon, you might ask? I do not know, I do not care, it works, I do not question it.
After stirring the pecan halves into the batter, divide it into your two 8″ pans. It will fill them about 3/4 the way full. Place your springform pans onto a cookie sheet (or sheets), it’s time to top them.
- 4 T sugar free caramel sauce, divided
- 1/2 cup pecan halves, divided
Drop little dollops of sauce onto the top of the cheesecake, or drizzle, if you drop though, pull a spoon through the dollops to move it around, like this:
Place 1/4 cup pecan halves on top of each cheesecake, like this:
Place cheesecakes in the oven and reduce the temperature to 350°. Set the timer for 40 minutes. When the timer goes off, turn off the oven, wait ten minutes and open the door. Let them cool slowly. To help prevent cracks, place a dish of water on the bottom rack while baking. As you can tell from my first picture, I forgot this step. Good thing hind sight is 20/20 and maybe yours won’t crack so badly.
From Fatsecret for one whole 8″ cheesecake:
Definitely LCHF at
- 20 lunges (10 each side)
- 20 squats
- fire duty, general goofiness