Makeover Monday ~ Pecan Pie Cheesecake


It is  Monday, so it is time for another recipe makeover. I love to take favorite recipes and make them THM friendly. One of the biggest hurdles people have to overcome is thinking that healthy eating means never having their favorite foods again. The truth is that you can make a healthy version of almost any meal. And most meals don’t require that much work to re-make!

This weeks recreation combines Pecan Pie and Cheesecake. The original recipe can be found at Delish. This was a part of our Christmas celebration. Oh, My, Goodness! It is delicious! Loved by every single person that tasted it! You really want to make this one!

Pecan Pie Cheesecake ~ THM S

What you will need:

Pecan Pie Cheesecake

Two favorite desserts in one!



  • 3/4 c baking blend
  • 3/4 c chopped pecans
  • 6 tbsp. melted butter
  • 1/4 c. xes sweetener or gentle sweet
  • 1/2 tsp black strap molasses
  • pinch of mineral salt


  • 3 8- oz bars cream cheese softened
  • 2/3 c xes sweetener or gentle sweet
  • 1 tsp black strap molasses
  • 3 large eggs
  • 1/4 c. sour cream or plain Greek yogurt
  • 1 tsp glucomannan
  • 1 tsp. vanilla extract
  • 1/4 tsp. mineral salt


  • 4 tbsp. butter
  • 1/2 c. xes sweetener or gentle sweet
  • 1/2 tsp black strap molasses
  • 1/2 tsp. ground cinnamon
  • 1/4 c. heavy cream
  • 1 3/4 c. whole or chopped pecans
  • pinch of mineral salt


  • Preheat oven to 325º and grease an 8″ or 9″ spring-form pan with cooking spray.
    Make crust: Place all crust ingredients into a food processor and process until well mixed. Press mixture into prepared pan.
    Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese, sweetener and molasses. Add eggs, one at a time, then sour cream or yogurt, glucomannan, vanilla, and salt.
    Before pouring filling over cheesecake I like to insert strips of parchment around the cheescake and the put the collar back on my springform pan. This keeps the topping from sticking to the pan. Pour filling over crust. 
    Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
    Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken. (You can make the topping up to an hour in advance and keep at room temperature; don’t refrigerate as the butter will solidify.)
    Release spring-form pan from cheesecake and spoon over cooled pecan pie topping. Serve.


This topping will stay runny like caramel sauce at room temperature. Once refrigerated it solidifies into a soft candy like consistency. You can choose how you want to serve. I chose to allow the topping to solidify on the cheesecake. If you do this you will need a serrated knife to cut the cake to prevent “crushing” the cheesecake.

Do you have a favorite recipe you would like me to THM’ify? Comment below and I will see what I can do!

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