Pumpkin Cheesecake with Candied Pecans
180 g, 25 minutes, 8 servings, almond flour, Ana Rodriguez, bake, baking powder, baking soda, candied pecans, cheesecake, chopped, coconut oil, coconut sugar, dessert, eggs, greek yogurt, heavy cream, instant vortex, low-fat cream cheese, medium, melted, monk fruit or ½ cup coconut or white sugar, pecans, pumpkin, pumpkin purée, pumpkin spice, sea salt, sweetener or ½ cup powdered sugar , tsp vanilla
Ingreadient
- 1 ¾ cups pumpkin purée
- 2 eggs
- ¾ cup coconut oil, melted
- 1 tsp vanilla
- ⅓ cup monk fruit or ½ cup coconut or white sugar
- 2 ½ cups almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin spice
- 1 tsp sea salt
- 6 oz low-fat cream cheese, 180 g
- 1 cup greek yogurt
- 1 cup heavy cream
- 3 tbsp powdered monk fruit sweetener or ½ cup powdered sugar
- 1 tsp pumpkin spice
- 1 tsp vanilla
- ½ cup pecans, chopped
- 3 tbsp coconut sugar
Direction
- Mix the pumpkin purée, eggs, coconut oil, and vanilla with a balloon whisk. Add the flour and powders. Pour the mixture into a greased and floured pan. We recommend using the Instant Vortex Round Cake Pan.
- On the Instant Vortex control panel, press Bake, then set time to 25 Minutes and temperature to 355˚F (180˚C).
- Once Add Food appears on the display, place the pan inside.
- Beat the cheesecake ingredients, pour over the cake and refrigerate 4-5 Hours before unmolding.
- In a hot non-stick frying pan, add the nuts and let toast a bit. Add the sugar and stir constantly so that the caramel covers all the nuts. Pour onto a surface and let cool; using your hands, separate and spread them over the cheesecake.
