Pumpkin Cheesecake with Candied Pecans


  • 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
  • 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.
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