Maple Pecan Cheesecake

Recipe by Michelle Sala ©2021

Crust

1 heaping cup of pecans not yet chopped

2 tablespoons melted butter

¼ teaspoon cinnamon

1 tablespoon Lakanto or Swerve

Pulse nuts in food processor until evenly and coarsely chopped. Don’t over chop and make a paste. Mix remaining ingredients together and press into 7” or 8” pan lined with parchment paper. Bake for 15 minutes at 350° F.

Filling

1 8 oz. package of cream cheese, softened

½ cup sour cream at room temperature

1 teaspoon vanilla

¼ cup maple syrup

3 tablespoons Lakanto or Swerve

2 eggs at room temperature

Mix all ingredients, except for eggs until smooth. Add eggs and only mix long enough to incorporate. Pour into crust and bake at 325° for 30 minutes. After 30 minutes, turn off oven and crack door and leave in for another 30 minutes. If you use the smaller pan, you may need to cook a little longer. Edges should be firm, but center can be a bit jiggly.

Cool and chill before serving.

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Maple Pecan Cheesecake

Recipe by Michelle Sala ©2021

Crust

Filling

Author: Michelle Sala

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