Pumpkin Bourbon Cheesecake with Pecan Crust

Low Carb Dessert Recipe – Pumpkin Bourbon Cheesecake with Pecan Crust

2014-08-27 19.00.11Ran across this recipe in a new cookbook I found, so I thought I’d give it a try:   Pumpkin Bourbon Cheesecake with Pecan Crust.   Gluten-Free, high protein and 228 calories per slice!  Perfect for those looking for carb free dessert recipes and Atkins diet dessert recipes.



This cheesecake is flavored with pumpkin and erythritol.

Erythritol—considered the “almost sugar” by health experts and pastry chefs alike—is a polyol that exists naturally in a wide variety of foods including mushrooms, watermelons, pears and grapes.  It is also found in fermented foods such as cheese, wine, sake and soy sauce. . . .

“Erythritol is manufactured through fermentation (very similar to the way milk becomes yogurt) and is purified into a white crystalline powder. It has a clean taste with about 70% the sweetness of sugar. Erythritol’s nutritional benefits include:

  • All-natural (not an artificial sweetener)
  • Clean, sweet taste, 60-70% relative to sugar
  • Non-caloric—maximum 0.2 kcal/g
  • Zero glycemic index
  • Metabolizes independently of insulin
  • Can help prevent tooth decay”

From “Guilt-Free Desserts: Your Guide to Better Baking; Copyright August 2007. Health-e Enterprises, LLC. ALL RIGHTS RESERVED.”

I provide the recipe exactly as noted in the cookbook.  I leave it to you to decide how organic you choose to prepare it.  See my notes for any substitutions or changes I made in preparation.

As usual, my notes are in GREEN. 

Ingredients:

    • 1 cup pecan pieces, finely chopped (I used a Bullet blender, pulse to grind)
    • 1/2 cup almond flour
    • 2 pastured eggs, beaten + 1 pastured egg yolk
    • 2 Tbl melted organic butter
    • 1/2 cup + 2 Tbl organic erythritol

  • 1 1/2 cup organic pumpkin puree
  • 1/2 tsp each: ground cinnamon, nutmeg and ginger
  • 1/2 tsp sea salt
  • 24 oz organic cream cheese
  • 2 tsp organic dark agave nectar
  • 3 Tbl bourbon whiskey
  • 1/2 + 3 Tbl sour cream
  • 1/3 to 1/2 tsp stevia extract (to taste)


Preparation

Preheat oven to 350º F.

  1. Butter a 9-inch springform pan and line the bottom and sides with parchment paper.
  2. Combine the almond flour, pecans, 2 Tbl erythritol, melted butter and egg yolk together in a large bowl.  Press the mixture evenly onto the bottom of the springform pan.  Bake for 10 minutes.  (I would cut back to 8 minutes.)  Set aside to cool.  Turn the oven down to 300º F.
  3. For the filling: Combine the pumpkin, 1/2 cup erythritol (I would increase the erythritol by another 1/4 cup or increase the stevia extract to 1 tsp), stevia, beaten eggs, 3 Tbl sour cream cinnamon, nutmeg, ginger and sea salt in a large mixing bowl.  Set aside.  Use an electric mixer to beat the cream cheese, agave nectar, and 2 Tbl bourbon until smooth.  Add pumpkin mixture, mix to combine and pour into springform pan.
  4. Bake for 60-70 minutes, or until the center jiggles only slightly.  (It took the full 70 for me).  Set aside to cool.  Turn oven to 350º F.  Combine the remaining sour cream, 1 Tbl bourbon, and a pinch of stevia together in a small bowl.  Spread over the cheesecake.  Bake for 10 minutes.
  5. Remove from the oven and let stand for 15 minutes.  Refrigerate until chilled (3 hours).  Remove from the springform pan and peel away the parchment paper.  Slice and serve.
Pumpkin Bourbon Cheesecake with Pecan Crust hot out of the oven
Pumpkin Bourbon Cheesecake with Pecan Crust hot out of the oven

Nutritional information per serving: 228 calories, 20 g total fat, 9 g saturated fat, 0 g trans fat, 7 g monounsaturated fats, 2 g polyunsaturated fats, 0 mg cholesterol, 186 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g sugars, 7 g protein.

Taste.

We taste-tested after the cake had been chilled for more than 3 hours.  The cheesecake set up very well – but still retained a very creamy texture.  The taste was very good – creamy, cheesy with a nice crunch from the ground pecans and pumpkin spices.  It was not quite as sweet as I would have liked – I would probably up the erythritol by another 1/4 cup or increase the stevia to 1 tsp or so to bring out more of the pumpkin flavor.  But overall – for the 4 net carbs per serving – you’re getting a lot of bang for the buck!  And with the adjustments, I’m not sure anyone would be able to tell!  The new sweetener browned up perfectly and there was not a hint of “artificial” aftertaste. Definitely a keeper!

Questions?  Comments?  Have a recipe or product you’d like to see reviewed?  Send me a note in the comments below. 

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4 thoughts on “Low Carb Dessert Recipe – Pumpkin Bourbon Cheesecake with Pecan Crust”

  1. My perinatalogist (diabetes and/or other cmoolicatipn specialist for pregnant women) discussed net carbs in our training class. Her instructions? DO NOT SUBTRACT ANYTHING. Count all carbs and limit your intake of those. Lots of us were pretty disappointed. But hey, the diet is working to keep my numbers at non-diabetic levels without any medication at this point, so I can’t complain (much).

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