Low Carb Pumpkin Bourbon Cheesecake with a Pecan Crust

This recipe is taken from Guilt Free Dessert, your Guide to Better Baking by Healing Gourmet. Today I am going to share this Low Carb Pumpkin Bourbon Cheesecake with a Pecan Crust. It is my first time making this recipe and I wanted to share with you the final results. I hate buying cookbooks to find out that the recipes aren’t as good as they say they are.

Well I can say this is another success! I found that I had to bake my cheese cake 10 extra minutes to get the firmness and one thing I did not like is that I was having some liquid dripping onto the bottom of my oven. I’m not sure if it was the butter I lined on the bottom and sides of the pan or if it was the liquid from the pecans (it looked black). Even when I took the cheesecake out of the oven and placed on my cooling rack I was finding a black color liquid sitting around.

I highly recommend leaving your cheesecake in the fridge over night before digging in, that way it is nice and firm.

Now the flavor; I was a little confused on the flavor of the cheesecake, it did not taste like pumpkin and not even sure if it tasted like bourbon, the crust had a nice taste. I can’t even describe the flavor other than it is very nice and I recommend that you try this recipe.
I had my neighbor over and thought that this was a good time to share my Guilt Free Pumpkin Bourbon Cheesecake with Pecan Crust. Well she was very impressed with the flavor and even suggested I put it away so she wouldn’t be tempted. She was in the same predicament as to not sure what the flavor was but thoroughly enjoyed it. I think that is a good sign

This Guilt Free Dessert book has
50 Simple Recipes You Can Use to Whip-Up All Natural, Gluten Free, Low Glycemic Desserts

When you see that the recipes state they are Low Glycemic then you know they will be lower in carbs and this is what us low carbers are looking for.

When you purchase this book you will also receive recipes for low carb breads and biscuits and low carb appetizers all for the price of $24.95

Ingredients
• 1 cup pecan pieces, finely chopped
• ½ cup almond flour
• 2 pastured eggs, beaten + 1 pastured egg yolk
• 2 Tbsp. melted organic butter
• 1/2 cup + 2 Tbsp. organic erythritol, I used xylitol
• 1 1/2 cups 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 Tbsp. bourbon whiskey
• 5/8 cup organic sour cream
• 1/3-1/2 tsp. stevia extract (to taste)

Preparation
1. Preheat oven to 350 degrees F.
2. Butter a 9-inch springform pan and line the bottom and sides with parchment paper.
3. Combine the almond flour, pecans, 2 Tbsp. 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. Set aside to cool. Turn the oven down to 300 degrees F.
4. For the filling: Use an electric mixer to beat the cream cheese, agave nectar, and 2 Tbsp. bourbon until smooth add the pumpkin, 1/2 c erythritol, stevia, beaten eggs, 1/8 c. sour cream, cinnamon, nutmeg, ginger, and salt in a large mixing bowl, mix well. Pour into crust.
5. Bake for 70-80 minutes or until the center jiggle only slightly. Set aside to cool. Turn oven to 350 F. Combine the remaining sour cream, 1 Tbsp. bourbon, and a pinch of stevia together in a small bowl. Spread over the cheesecake. Bake for 10 minutes.
6. 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.

Yeild: 12 servings 4 net carbs per serving