Ingredients:
For the crust:
- 2 cups almond flour
- 1/3 cup melted butter
- 1/4 cup sweetener (erythritol, stevia, or monk fruit)
For the filling:
- 24 oz cream cheese, softened
- 3/4 cup sweetener
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1/4 cup heavy cream
For the cherry pie filling:
- 2 cups fresh or frozen cherries
- 1/4 cup sweetener
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp cornstarch or xanthan gum (for thickening)
Instructions:
- Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper.
- To make the crust, combine almond flour, melted butter, and sweetener in a bowl. Mix until well combined. Press the mixture into the bottom of the prepared pan.
- Bake for 10-12 minutes or until the crust is golden brown. Remove from oven and let it cool.
- To make the filling, beat cream cheese and sweetener with a mixer until fluffy. Add the eggs one at a time, beating well after each addition. Add vanilla extract and heavy cream, and beat until well combined.
- Pour the filling over the crust and smooth the top with a spatula. Bake for 50-60 minutes or until the center is set.
- While the cheesecake is baking, prepare the cherry pie filling. Combine cherries, sweetener, lemon juice, and vanilla extract in a saucepan over medium heat. Cook for 5-7 minutes or until the cherries start to release their juices.
- Add cornstarch or xanthan gum and whisk until the mixture thickens. Remove from heat and let it cool.
- Once the cheesecake is done, remove it from the oven and let it cool to room temperature. Chill in the refrigerator for at least 2 hours or overnight.
- When ready to serve, spread the cherry pie filling on top of the cheesecake and serve.
Enjoy!!