This Turtle Cheesecake features a rich dark chocolate ganache, creamy caramel, and a velvety vanilla cheesecake with salted roasted pecans. This cheesecake may seem daunting, but it is easier than it looks! Follow the step-by-step tutorial for the perfect cheesecake!
Mix almond flour, crushed pecans, butter and monkfruit sweetener. Press onto the bottom of a parchment paper-lined 9-inch springform pan.
Beat cream cheese and monkfruit sweetener with an electric mixture until well combined. Add sour cream and vanilla extract; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over the crust.
Bake for 1 hour to 1 hour 10 min. or until the center is almost set. Run a knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate cheesecake 4 hours.
One hour before serving, heat the heavy cream until it is piping hot and pour it over the chocolate chips. Cover the bowl and allow it to sit 2 minutes. Stir the chocolate until a creamy sauce has formed and the chocolate is completely melted.
Pour the chocolate ganache over the cheesecake and allow it to chill.
This is the recipe for the Keto Caramel Sauce. Be sure to read the notes regarding the sweetener so you get the perfect texture!
Baking Tip: Cheesecakes like a hot humid environment, instead of baking in a water bath and risking water leaking through your pan, you can place a separate dish of water in the oven as the cheesecake cooks to achieve the same goal. This is not essential, but it does help create a cheesecake that doesn't have cracks.
This recipe makes 12 servings, each slice coming to 5.2 net carbs each.