Caramel-Chocolate Cheesecake

Caramel-Chocolate Cheesecake

Yield: 16 servings
  • Prep Time: 20 minutes
  • Cook Time: 1 hour, 15 minutes
  • Cooling Time: 5 hours
  • Total Time: 6 hours, 35 minutes

Ingredients:

For the Crust:

  • 2 cups almond flour
  • 5 tablespoons unsalted butter, melted
  • ¼ cup Confectioners Swerve
  • ⅛ teaspoon cinnamon
  • ½ teaspoon salt

For the Filling:

  • 4 (8-ounce) packages cream cheese, softened
  • 1 ¼ cups Swerve
  • ⅔ cup sour cream
  • 4 eggs
  • 1 ½ teaspoons vanilla
  • ⅛ teaspoon salt

For the Toppings:

  • 4 ounces Bake Believe™ Dark Chocolate Baking Bar, roughly chopped
  • 4 tablespoons unsalted utter
  • ¼ cup Brown Swerve
  • ½ cup heavy cream
  • ¼ teaspoon salt
  • ½ tablespoon sticky keto-friendly maple syrup, like Good Good Sweet Like Syrup

Instructions:

  1. Preheat the oven to 350°F.
  2. Whisk together all of the ingredients for the crust in a medium bowl.
  3. Firmly press the crust ingredients into a 9-inch springform pan, pressing a little crust up the side of the pan.
  4. Bake until the crust begins to brown around the edges, about 10 minutes.
  5. Set aside to cool while you make the cheesecake.
  6. Reduce the oven temperature to 325°F.
  7. In a large bowl, beat together the cream cheese, Swerve, and sour cream with an electric mixer until smooth.
  8. Add in the eggs, one at a time, mixing after each addition.
  9. Add the vanilla and salt, then mix again until smooth.
  10. Pour the cheesecake batter into the prepared crust and tap firmly on the countertop to remove any bubbles.
  11. Place the cheesecake on a cookie sheet.
  12. Bake the cheesecake until the edges begin to puff and the middle is jiggly, but still springs back when pressed, about 1 hour and 15 minutes.
  13. Remove from the oven and allow to cool at room temperature for 15 minutes.
  14. Cover and transfer the cheesecake to the refrigerator until completely chilled, about 5 hours or overnight.
  15. When the cheesecake is chilled, make the caramel topping.
  16. Place the 4 tablespoons butter, Brown Swerve, heavy cream, ¼ teaspoon salt, and maple syrup in a medium saucepan over high heat.
  17. Whisk until the mixture comes to a boil, then reduce to medium heat and allow to simmer for 6 minutes.
  18. Place the pot of caramel in an ice bath and whisk until it thickens to a caramel sauce consistency.
  19. Place the chopped dark bar in a small heat-proof bowl and microwave in 30 second intervals, stirring in between, until melted.
  20. Cut the cheesecake and drizzle each slice with a little caramel sauce and melted chocolate.