This keto maple pecan cheesecake is perfect for fall since since it's smooth and creamy with sweet maple undertones and a crunchy pecan crust.

With fall here, it’s a wonderful time to enjoy all things maple and pecan, especially this luscious keto maple pecan cheesecake.

We love this cheesecake since it's smooth and creamy with sweet maple undertones and a crunchy pecan crust. We have a hard time pacing ourselves when eating this low-carb maple pecan cheesecake since it’s so addictingly delicious.

It's a simple cheesecake recipe, especially if you've made cheesecake before. We've also put together a list of "expert tips," to help you create a no-fail cheesecake.

When you’re ready to serve the cheesecake, you can eat it as is (our favorite), top with sugar-free whipped cream, or drizzle more sugar-free maple syrup on top for a stronger maple flavor. You really can't go wrong with any of these options!

It's perfect keto dessert for the holiday season including Thanksgiving and Christmas.

Key Ingredients

Full-Fat Cream Cheese: Be sure to buy the plain cream cheese in the 8-ounce packages. You don't want to use the cream cheese spread in round, plastic containers. Let the cream cream cheese come to room temperature before mixing.

Eggs: You'll be using 3 whole eggs and 1 egg yolk in this recipe. Let the eggs come to room temperature before mixing.

Raw Pecans: Be sure to get raw halved or whole pecans for the crust. You'll then pulse in a food processor to a finer consistency.

Sweetener: We use Lakanto Monkfruit Sweetener (granular) for both the cheesecake and the crust, but you can use another sweetener like allulose or erythritol. If need be, check a sweetener conversion chart.

Heavy Cream: For a deliciously creamy cheesecake, we use just a little heavy cream.

Sugar-Free Maple Flavored Syrup: For this maple cheesecake, we recommend Sweet Mountain Sugar-Free Syrup since it's one of our favorites. However, you can use a different syrup if you like. Be sure to check out our review and ranking of the best sugar-free breakfast syrups.

How to Make

STEP 1: Preheat oven to 300 degrees F. Grease sides and bottom of 8-inch springform pan (9-inch is fine too) with butter.

STEP 2: In a food processor, pulse pecans to a fine grind. Add softened butter, sweetener and pinch of salt (optional) and pulse until well combined. Press pecan mixture into bottom of springform pan until evenly spread. Prick crust with a fork. Bake until crust is lightly toasted, about 10 minutes or less. Remove from oven and let crust cool to room temperature.

STEP 3: After pan cools, cut 2 large pieces of aluminum foil that are several inches longer than the diameter of the pan. Stack foil pieces perpendicularly. Place springform pan in the middle of foil pieces and wrap the foil up the edges of pan (to prevent water from seeping in pan during water bath). Wrap well with several more layers of foil or else the water will seep into pan.

STEP 4: Increase oven temperature to 350 degrees F. With an electric mixer, beat cream cheese (be sure it's at room temperature), sweetener, vanilla, and pinch of salt (optional) on low speed until smooth and creamy. Add eggs and yolk one at a time, beating after each addition. Scrape down bowl sides with spatula, then beat in heavy cream and syrup on low speed until combined.

STEP 5: Pour mixture in springform pan. Place springform pan in larger pan or baking dish and fill with about an inch of hot water (be careful not to splash water onto cheesecake).

STEP 6: Bake until outer ring of cheesecake is fairly firm and the center still jiggles, roughly 50 to 60 minutes. When done, turn off oven and crack door open a couple of inches. Let cheesecake cool in the oven for 30 minutes to an hour. Remove from oven and let it come to room temperature before chilling in refrigerator for 4 hours or more.

Expert Tips for Making Cheesecake

To make a no-fail cheesecake, we find follow the recommendations in “How to Make the Perfect Cheesecake” by Emma Christensen at the Kitchn. These recommendations include:

• Set the cheesecake in a water bath while baking to enhance the creamy texture. Simply put the pan in a large baking dish with about an inch of water. Also, wrap the pan in foil to prevent water from seeping into it. Be sure to wrap well with layers or else the water will seep into pan.
• Do not rely on the average bake time to determine when done. Rather, you'll want to see that "the outer ring of the cake is slightly puffed and fairly firm, but the inner circle still jiggles like barely set Jell-o." Overcooking the cheesecake can cause cracks.
• When done baking, let the cheesecake slowly cool to prevent cracks. To do so, simply turn off the oven and keep the door cracked for about an hour. (We typically reduce this time to 30 minutes and it’s still fine).
• After the cheesecake cools, let it chill in the fridge for at least four hours or more to ensure a creamy texture.

How to Store

Store the cheesecake in a covered contain in the fridge for no more than a week.

More Fall Low Carb Desserts

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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