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Low CarbTurtle Cheesecake

Low Carb Turtle Cheesecake

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.
5 from 3 votes
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Course: Dessert
Cuisine: American
Keyword: Turtle Cheesecake
Prep Time: 35 minutes
Cook Time: 50 minutes
Total Time: 1 hour 25 minutes
Servings: 14 servings
Calories: 320kcal
Author: Dawn

Ingredients

For the crust

  • 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

For the filling

  • 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

For the caramel topping

  • 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

For the chocolate topping

  • 1/2 cup semi-sweet chocolate chips
  • 1/2 teaspoon coconut oil
  • 1/4 cup chopped pecans

Instructions

  • Preheat the oven to 325 degrees F.

For the crust

  • 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.

For the filling

  • 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. 

For the caramel topping

  • 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.

For 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.
  • Serve.

Notes

Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition

Calories: 320kcal | Carbohydrates: 11g | Protein: 7.4g | Fat: 26.4g | Saturated Fat: 14.4g | Cholesterol: 101mg | Sodium: 281mg | Potassium: 124mg | Fiber: 0.6g | Sugar: 8.3g | Calcium: 71mg | Iron: 1mg