Low Carb Turtle Cheesecake is a creamy cheesecake that is topped with caramel, chocolate, and pecan. This dessert is sure to make your holidays special.
Disclosure: Thank you to Sweet’N Low® for sponsoring this Low Carb Turtle Cheesecake recipe. As always, my thoughts and opinions are my own.
This year, counting down the days until Christmas can be just as sweet without the calories! I’m singing along to “12 Days of Christmas” with Sweet’N Low® to celebrate the holiday season with a recipe for Low Carb Turtle Cheesecake inspired by the verse, “Two Turtle Doves.”
This Low Carb Turtle Cheesecake will make an impressive dessert for the holidays and will be sure to please your friends and family.
I don’t know about you, but when the holidays roll around, I become a baking machine. From cookies to candies, desserts of all kinds are in the mix for the holiday season.
Baking is definitely one of the highlights for me during the holiday season. You will find me in the kitchen with my spatula in one hand and an oven mitt on the other.
I am totally about tradition at this time of years. It is what I grew up with and I am hoping to pass the traditions on to my children and grandchildren. And I am hoping they will hold these traditions close to their heart as I do.
But with all those goodies around, it’s easy to overindulge this time of year. Sweet’N Low® makes it simple to enjoy your favorite Christmas treats without all of the excess sugar and calories.
Sweet’N Low®, America’s favorite pink zero-calorie sweetener, has been helping millions of people around the world sweeten food and beverages without added sugars and unnecessary calories. And baking with Sweet’N Low® couldn’t be easier! Simply replace 1/2 the sugar in a recipe with Sweet’N Low® (you’ll want to keep some sugar in the recipe to ensure proper volume, texture, and browning.
For more recipe inspiration tied to the “12 Days of Christmas,” make sure to check out the below links:
- Day 1: Partridge In A Pear Tree Pie- Mommy’s Memorandum
- Day 2: Low Carb Turtle Cheesecake- Words Of Deliciousness
- Day 3: French Butter Cookies – Grandma’s Briefs
- Day 4: Four Calling Bird Cupcakes – Simply Southern Mom
- Day 5: Apple Fritter Rings – Belly Full
- Day 6: Chocolate Mousse Parfait – From Val’s Kitchen
- Day 7: Swan Profiteroles – Mom Skoop
- Day 8: Salted Caramel Ginger Pot De Creme – Hungry Couple
- Day 9: Cranberry Orange Dream Bars – 365 Days of Baking
- Day 10: Earl Grey Chocolate Truffles – Lowcarb-ology
- Day 11: Christmas Tree Meringues – Close To Home
- Day 12: Mini Cheesecake Drums – Thrifty Jinxy
- 1 1/4 cup ground pecans
- 1 teaspoon Sweet'N Low® 8 oz. boxes or 4 packets of Sweet'N Low®
- 3 tablespoons melted butter
- 24 ounces Neufchatel Cheese
- 6 teaspoons Sweet'N Low® 8 oz. boxes or 24 packets of Sweet'N Low®
- 2 tablespoons flour
- 1 cup light sour cream
- 3 large eggs
- 2 teaspoons vanilla
- 1/3 cup brown sugar
- 1/4 teaspoon Sweet'N Low® 8 oz. boxes or 4 packets of Sweet'N Low®
- 1/3 cup heavy whipping cream
- 3 tablespoons butter
- 1/2 teaspoon vanilla
- 1/2 cup semi-sweet chocolate chips
- 1/2 teaspoon coconut oil
- 1/4 cup chopped pecans
Preheat the oven to 325 degrees F.
Place the pecans in a food processor and pulse until ground. Place them in a 9-inch springform pan. Add the one teaspoon Sweet'N Low® and mix well. Add the melted butter and mix until combined.
Pat the pecan mixture using your fingertips into the bottom of the pan.
Beat the room temperature Neufchatel cheese for one minute with an electric mixer. Add the Sweet'N Low® and flour and mix in.
Add the sour cream and vanilla and mix well. Add eggs one at a time, beat the eggs on low speed just until they are blended. Pour the filling on top of the crust.
Place the cheesecake on the center rack. Place a pan of warm water on the shelf below the cheesecake to help prevent cracking.
Bake for 45 to 50 minutes or until the sides are set and the center is almost set. Turn off the oven and crack open the door and let the cheesecake remain in the oven for 30 minutes.
After 30 minutes remove the cheesecake from the oven and cool completely on a cooling rack. Refrigerate for 4 hours or overnight before serving.
Before serving, prepare the caramel topping. In a small saucepan add the brown sugar, cream, and butter. Over medium heat bring it to a boil and continue to cook for 2 to 3 minutes. The caramel sauce will thicken as it cools. Let it cool while you make the chocolate topping.
In a microwave bowl, combine the chocolate chips and coconut oil. Microwave for 30 seconds at a time stirring after every 30 seconds until the chocolate is melted and smooth.
Assembly: Drizzle the caramel topping over top of the chilled cheesecake. After the caramel topping is on the cheesecake drizzle the chocolate topping over the caramel topping. Sprinkle the 1/4 cup chopped pecans over the chocolate topping.