This cheesecake has all the sweet creaminess of the classic version but with no added sugar! I love being able to indulge in dessert without feeling guilty after.
Swap option: I like what the pecans add to the crust, but if you'd rather not use a food processor, you can omit them, increase the cups almond flour to 1½ cups and just mix the crust ingredients in a bowl.
Special equipment: 9-inch springform pan.
- 1¼ cup almond flour
- 1/2 cup pecans
- 1/4 cup natural sugar replacement powdered sugar, such as Swerve
- 6 tablespoons unsalted butter, melted, plus more for the pan
- Five 8-ounce packages cream cheese, softened
- 1¾ cup natural sugar replacement powdered sugar, such as Swerve
- 1 tablespoon lemon juice
- 1½ teaspoons vanilla extract
- 3 large eggs
Preheat the oven to 350°F with a rack in the center. Generously butter the bottom and sides of the pan.
For the crust:
1. Combine the almond flour, pecans, sugar replacement and melted butter in a food processor and pulse until finely ground and combined.
2. Turn the mixture out into the prepared pan and press it firmly on the bottom and about 1½ inches up the sides.
3. Bake the crust for 10 minutes then cool completely on a rack.
For the filling:
1. Reduce the oven temperature to 325°F.
2. Combine the cream cheese, sugar replacement, lemon juice and vanilla in the bowl of a stand mixer and beat until lightened and smooth. Add the eggs one at a time, beating to incorporate after each addition.
3. Scrape the mixture into the cooled crust and smooth the top with an offset spatula. Bake until the edges of the cake are set but the center is still jiggly, 45-50 minutes.
4. Run a thin knife around the edge of the cake to separate it from the pan then let the cake cool for 1 hour.
5. Loosely cover the cheesecake and refrigerate until cold, at least 4 hours.