Pecan-Crusted Cheesecake

The pecan crust in this cheesecake is so good, you’ll wonder why you ever made it with graham crackers.

Serves: 12Hands-on: 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 12


  • 1 cup pecans
  • 1⁄2 cup butter
  • 3⁄4 cup almond meal
  • 1⁄2 tsp. ground cinnamon
  • 1 1⁄4 cup erythritol powdered sweetener, divided
  • 16 oz. cream cheese, room temperature
  • 1 cup sour cream, room temperature
  • 4 large eggs, room temperature
  • 2 tsp. vanilla extract
  • 1 tsp. lemon juice
  • 1⁄2 tsp. lemon zest


  • Preheat oven to 375°F.
  • Place pecans in a food processor and pulse until pecans are smooth. Melt butter in medium saucepan. Add crushed pecans, almond meal, cinnamon, and 1⁄4 cup erythritol to melted butter. Stir until combined. Allow mixture to cool slightly and pour into a spring form pan. Press mixture into pan so the bottom is covered and the crust comes 1 inch up the sides are adequately covered. Bake in oven until slightly browned, about 10 minutes.
  • Reduce oven temperature to 325°F. Put cream cheese in a stand mixer and beat until fluffy, about 2 minutes. Add sour cream to cream cheese and beat until incorporated. Add eggs, vanilla, lemon juice, lemon zest, and remaining 1 cup erythritol and beat until smooth. Pour cream cheese mixture on top of pecan crust.
  • Bake for 45 minutes. Cake should still jiggle when you remove it from the oven. Allow to cool, then store in the refrigerator until ready to serve.