Ingredients
Crust:
• 1½ cups graham cracker crumbs (or 1¼ cups almond flour + 2 tbsp erythritol for keto)
• 5 tbsp unsalted butter, melted
• 1 tbsp brown sugar (omit for keto)
Cinnamon Swirl Layer:
• ¼ cup packed brown sugar (or coconut sugar/erythritol blend)
• 1½ tsp ground cinnamon
• 2 tbsp melted butter
• 2 tbsp honey (or sugar-free maple syrup)
Cheesecake Filling:
• 24 oz (3 blocks) full-fat cream cheese, softened
• ¾ cup granulated sugar (or powdered erythritol/monk fruit)
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• ¼ cup sour cream
• Pinch of salt
Honey-Pecan Drizzle (topping):
• 3 tbsp honey (or sugar-free syrup)
• 2 tbsp butter
• ½ cup chopped pecans
• Pinch of flaky sea salt
Instructions
- Crust: Mix crumbs, melted butter, and sugar (if using). Press firmly into bottom of 9″ springform pan. Bake at 325°F for 10 mins. Cool.
- Swirl mix: Combine brown sugar, cinnamon, 2 tbsp melted butter, and 2 tbsp honey. Set aside.
- Filling: Beat cream cheese and sugar until smooth (~3 mins). Add eggs one at a time, then vanilla, sour cream, and salt. Pour half into crust.
- Spoon cinnamon swirl over batter—don’t stir! Drop remaining batter in dollops; use a knife to gently swirl (not mix) for marbled effect.
- Bake at 325°F for 55–65 mins—edges set, center slightly jiggly. Turn oven off; prop door open with a spoon. Let cool inside 1 hour (prevents cracks).
- Honey-pecan drizzle: While cheesecake cools, simmer honey and butter 2 mins. Stir in pecans; cook 1 more min. Cool 10 mins.
- Chill cheesecake at least 6 hours (overnight ideal). Drizzle with warm honey-pecan topping just before serving. Sprinkle with sea salt.
PREP TIME & NUTRITION :
Prep Time: 30 mins, Cook Time: 65 mins (+ cooling & chill), Servings: 12
Calories: 480, Net Carbs: 29g, Fats: 36g, Protein: 9g
✅ Keto version: ~6g net carbs/slice — rich, spiced, and deeply satisfying!