Keto Pecan-Pie-Cheesecake

Keto Pecan-Pie-Cheesecake

Cheesecake Layer:

1.5 lb cream cheese
1.5 cup sour cream
1.5 cup allulose
3 eggs
Vanilla

Pecan Layer:

4 large eggs
3 cups allulose
1 cup butter
Cinnamon
Pumpkin Pie Spice
2 cups pecans

Set out all ingredients ahead of time to reach room temperature

Brown butter.
Pour butter into small mixing bowl.
Cream in allulose, then add spices and eggs.

Put cheesecake ingredient in large mixing bowl.
Microwave 30 seconds to one minute until cream cheese is soft.
Mix until smooth with electric whisk or mixer.

Pour cheesecake batter into two large pie plates or one large 9×13 pan.
Top with pecans.
Top with pie filling mixture.
Place pie plates in larger dishes of water to form water bath, in oven.
Bake 300 degrees for one hour.
Turn off oven. Let rest half an hour.
Open oven door. Let rest another half hour.
Remove from oven.

This was my first try winging this recipe based on my trusty cheesecake recipe. We'll be taking it to our church Thanksgiving potluck tomorrow. I'll let you know if I think I got the ratios of topping to cheesecake right. If not, I'll post an updated recipe when I make it again.