Pecan Cheesecake
Serves 1020 mins prep70 mins cook
This pecan cheesecake features a unique crust made from ingredients including butter, lard, and a mix of almond and coconut flour. The cheesecake itself combines creamy Philadelphia cream cheese with eggs, powdered sugar, sour cream, almond extract, and fresh lemon juice, all topped with melted chocolate and chopped pecans.
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What you need
Instructions
1: Melt butter and add lard to it. 2: In another bowl, beat all 3 eggs until fluffy. Add into the butter mixture. 3: Add the remaining ingredients and mix with your hands until it forms into a dough. 4: Spray the bottom of a 9 inch baking pan, press your dough firmly into the bottom of the pan with your fingers, evenly distributing throughout the pan. 5: Bake at 350 degrees for 10 minutes. Remove and allow to cool while making the cheesecake. 6: Blend softened cream cheese and eggs. Add sour cream and blend again. 7: Add powdered sugar sifting in slowly as you blend. 8: Add lemon juice and almond extract and blend until smooth. 9: Pour mixture onto cooled crust in 9” pie pan, filling about 2/3 of the way up. 10: Bake at 350 degrees uncovered for 45-60 minutes. The cheesecake will rise and brown. Bake for another 25 minutes, checking every 10 minutes. The outside should be firm, while the center somewhat soft. 11: Once done, let cool and place in refrigerator to chill and continue to firm. 12: When ready to serve, melt your chocolate chips and drizzle, topping with chopped pecans. 13: Serve & enjoy!View original recipe