Maple Pecan Cheesecake
Recipe by Michelle Sala ©2021
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.
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.