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Turtle Cheesecake

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Dessert, Vegetarian
Cuisine American
Servings 12 servings
Calories 296.7

Ingredients
  

CRUST

  • 3/4 cup pecan meal (or almond flour)
  • 1/4 cup coconut flour
  • 1/4 cup butter melted
  • 1/4 cup Natural Sweetener
  • 1 teaspoon stevia glycerite
  • 1/8 teaspoon Redmond Fine grain sea salt

FILLING:

  • 5 8 ounce packages cream cheese softened
  • 1 1/2 cups Natural Sweetener confectioners
  • 1 teaspoon stevia glycerite
  • 3/4 cup unsweetened almond milk or heavy cream
  • 3 large eggs
  • 1 teaspoon vanilla extract

CHOCOLATE SAUCE:

  • 2 tablespoons butter or coconut oil
  • 1 ounce unsweetened baking chocolate
  • 10 tablespoons heavy cream
  • 1/4 cup Natural sweetener confectioners
  • 1 teaspoon stevia glycerite

CARAMEL SAUCE:

  • 1 cup allulose
  • 6 tablespoons butter
  • 1/2 cup heavy cream

Instructions
 

  • Preheat oven to 325 degrees F. Grease a 9-inch springform pan. In a medium bowl, mix ingredients. This will be a thick pie dough, press onto bottom of springform pan. Place in oven to pre-bake the crust. Bake for 15 minutes or until lightly golden brown. Remove from oven and set aside to cool.
  • In a large bowl, mix cream cheese with sweeteners until smooth. Blend in almond milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in vanilla until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off, and let the cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving. Meanwhile, make the chocolate sauce and caramel sauce.
  • For the Chocolate Sauce: Place the heavy cream and butter into a saucepot over medium high heat. Once it comes to a simmer, remove from heat and immediately add in the finely chopped chocolate and sweeteners. Stir until smooth and thick. Chill in the fridge for 1 hour. Smooth all over the top of the cooled cheesecake and set back in the fridge to set.
  • For the Caramel Sauce: Before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. If you don't work fast, the sweetener will burn. Heat butter on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As soon as it comes to a boil, watch for specks of brown (this is brown butter....SO GOOD on veggies!). Immediately add the sweetener and the cream to the pan. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks. Use to drizzle all over the turtle cheesecake just before serving. You can also top with pecan pieces. Makes 12 servings.

Nutrition

Calories: 296.7 | Fat: 56.3g | Protein: 11g | Carbohydrates: 7.6g | Sodium: 420.2mg | Fiber: 1.8g | P:E Ratio: 0.2