If you’re looking for a show-stopping Thanksgiving dessert, this Caramel Pecan Cheesecake is the one that steals the spotlight. It’s rich, velvety, perfectly sweet, and layered with a warm, buttery pecan topping that tastes like the best parts of pecan pie and cheesecake combined.

Every bite hits that perfect balance of creamy, crunchy, and caramel-sweet — and the best part is that this version keeps the calories and macros in check without sacrificing flavor.

Whether you’re bringing this to a family gathering or treating yourself to a holiday bake-off moment, this cheesecake never fails to impress.

Macros Per Serve

417 Calories
12.5g Protein
47g Carbs
25g Fat

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Ingredients — Makes 10 Serves

Crust

  • 220g Graham cracker (cinnamon) crumbs / plain biscuits

  • 75g I Can’t Believe It’s Not Butter

  • 50g Coconut flour (or regular flour)

Cheesecake Filling

  • 400g Fat-free Greek yogurt

  • 500g ⅓-fat cream cheese

  • 4g powdered sweetener (sucralose)

  • 1 tsp vanilla essence

  • ½ tsp cinnamon

  • 2 packets gelatin

  • 100 ml boiling water (to dissolve gelatin)

Pecan Pie Topping

  • 150g honey pecans (diced or whole)

  • 40g I Can’t Believe It’s Not Butter

  • 100g packed Swerve light brown sugar substitute

  • 40 ml light corn syrup

  • 100 ml fat-free half & half

  • ½ packet gelatin

  • 100 ml boiling water (for the gelatin)

Instructions

Make the Crust

  1. Preheat oven to 380°F (193°C).

  2. Lightly spray a 9-inch springform pan with nonstick spray.

  3. Line the bottom with parchment, allowing some to hang over the edges.

  4. Cut a strip of parchment to line the sides as well.

  5. In a medium bowl, mix graham crumbs, coconut flour, and melted butter until fully combined.

  6. Press firmly and evenly into the bottom of the springform pan.

  7. Bake for 10 minutes, then remove and let cool completely.

Make the Cheesecake Filling

  1. While the crust cools, add softened cream cheese, Greek yogurt, sweetener, vanilla, and cinnamon to a stand mixer or food processor. Blend until smooth.

  2. Dissolve 2 packets of gelatin in 100 ml boiling water, whisking until fully dissolved.

  3. Add gelatin mixture to the cheesecake batter and mix again.

  4. Pour filling over cooled crust and smooth the top.

  5. Tap the pan gently on the counter to release air bubbles.

  6. Refrigerate overnight for best results (minimum 3 hours).

Make the Pecan Pie Topping

  1. Preheat oven to 325°F (163°C).

  2. Spread pecans on a baking sheet and toast for 7–10 minutes until fragrant (optional but recommended).

  3. In a saucepan, combine butter, brown sugar substitute, corn syrup, and half & half.

  4. Dissolve ½ packet gelatin in 100 ml boiling water.

  5. Bring the saucepan mixture to a gentle bubble, then stir in the gelatin mixture.

  6. Add toasted pecans and coat evenly.

  7. Let cool to room temperature.

  8. Pour over the chilled cheesecake.

  9. Refrigerate for at least 2 hours to set.

Serve

Slice and serve with whipped cream or your favorite ice cream.
Enjoy — this one is a showstopper!

Why you’ll love this recipe

  • Creamy cheesecake texture with a crunchy caramel pecan layer

  • Perfect for holiday gatherings and celebrations

  • Easy to prepare ahead for stress-free serving

  • Macro-friendly twist without compromising flavor

  • Impress-everyone presentation with minimal effort

Want more macro-friendly recipe favorites?

If you loved this recipe and want even more desserts, breakfasts, and savory favorites that fit your macros without sacrificing flavor, you’ll absolutely enjoy Holly’s Macro-Friendly Recipe Book. It’s packed with easy, delicious, and versatile recipes just like this one — all designed to help you stay on track while still enjoying the foods you love. Grab your copy and keep building a recipe collection you’ll use every week.