Sending a shout-out to Choc-Zero for sending a sample of their zero net carb caramel syrup! I used this to help create a truly decadent turtle cheesecake with the right touch of chocolate, caramel, and peanut flavors! You can enjoy it right along with us because I am including an “easy to whip up” recipe just for all of you! And, just 3 grams net carbs per slice! Who’s ready to dig in?
Two tips to help you achieve a fabulous cheesecake. #1 do not overmix your cream cheese and #2 always include a pan of water to bake alongside (underneath) your cheesecake pans. This was super fun to make. It helps to make it the day before you want to eat it. The longer it can set up in the fridge the better.
Decadent Turtle Cheesecake
- 1 cup pecans
- 1/2 cup palm shortening
- 2 tbsp unsweetened finely shredded coconut
- 1 tsp xanthan gum
- 1/2 tsp sea salt
- 4 pkgs cream cheese 8 ounces each
- 1 1/2 cups powdered erythritol 12 ounces
- 1 tsp vanilla extract
- 4 large eggs add 1 at a time
- 2 tbsp chocolate mix from topping
- 2 tbsp caramel syrup from topping
- 1/2 cup heavy whipping cream
- 1/2 cup chocolate chips Lily's
- 1/4 cup caramel syrup ChocZero
- 1/4 cup roasted-salted peanuts crushed
- Preheat oven to 375 degrees F
- In a food processor add all ingredients for pecan crust. You may need to remove the lid and stir by hand a few times. Continue processing until mixture resembles a coarse, sandy, creamy texture. Almost like a super-crunchy peanut butter.
- Spread pecan mixture into the bottom of a springform cheesecake pan (or you can use a 3-inch deep x 10-inch round cake pan).
- Bake crust for approx. 8-10 minutes. It will not look "done" but will as it cools. Bake until a very light golden brown. Do not overbake.
- Allow to completely cool for about 1 hourTip: you can make the pecan crust ahead of time. You can even freeze the pan, after cooling, to have on hand. I usually make 3-4 at a time and freeze what I am not using that day.
Cream Cheese Filling
- Preheat oven to 325 degrees F for low altitude or 350 degrees for high altitude.
- Add cream cheese, erythritol, and vanilla extract to a mixing bowl. Mix on medium speed until well combined.
- Add eggs -- ONE AT A TIME -- mix on low to combine after each egg addition.
- Pour half cream cheese over top completely COOLED pecan crust.
- Gently heat heavy whipping cream. Remove from heat and add chocolate chips. Stir to combine.
- Drizzle chocolate onto the cream cheese mixture. Then drizzle the caramel sauce onto the cream cheese mixture.
- Top with remaining cream cheese filling.
- Add water to a pot or pan that is safe for the oven. Place on lower rack of oven.
- Place cheesecake onto rack above water. Bake at 325 degrees (low altitude areas, less than 5,000 ft) or 350 degrees for high altitude areas for approximately 1 1/2 hours (some ovens may finish the cheesecake in 55 minutes and some may take as a long as 2 hours, you want a toothpick to come out slightly clean and the top to be very slightly tanned)
- Let cheesecake cool on a cooling rack for about an hour or so. Cover and let cheesecake continue cooling and setting up for, at least, 3 hours. Longer is better. I let mine set up overnight.
- Remove cheesecake from fridge. If in a springform pan, remove sides and bottom from cheesecake and place on a dish of choice.
- Drizzle top of cheesecake, alternating, between chocolate sauce (see above for making chocolate sauce, if you have not already made it, you will need to warm it back up to drizzle over top cooled cheesecake), caramel sauce, and then top sauces with crushed peanuts.