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.
1teaspoon Sweet'N Low®8 oz. boxes or 4 packets of Sweet'N Low®
3tablespoonsmelted butter
For the filling
24ounces Neufchatel Cheese
6teaspoonsSweet'N Low®8 oz. boxes or 24 packets of Sweet'N Low®
2tablespoonsflour
1cup light sour cream
3largeeggs
2teaspoonsvanilla
For the caramel topping
1/3cupbrown sugar
1/4teaspoonSweet'N Low®8 oz. boxes or 4 packets of Sweet'N Low®
1/3cupheavy whipping cream
3tablespoonsbutter
1/2teaspoonvanilla
For the chocolate topping
1/2cupsemi-sweet chocolate chips
1/2teaspooncoconut oil
1/4cupchopped 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.