Chocolate, Caramel and Pecan Cheesecake
Caramel reminds me of my Darling Hubby. When he and I first became a we, he swore he didn’t like caramel. At the time I smiled and nodded and said not a word. I figured to myself that somewhere deep down in the man that I loved there was a small part of him that just HAD to love caramel. What’s not to like, right? All it is burnt butter, sweetener and cream.
Ver the years I offered him caramel, but each time he declined. So be it then, I knew what he was missing out on, but it had to be his decision if and when he learned about the real caramel secret; Just how dang good it was.
The first time I made this cheesecake for him, his eyes near about popped out of his head. Truth be told, the first time he tasted it, he just had it with chocolate sauce. I could tell that he enjoyed it, but I was SURE that he would enjoy it more with the caramel sauce. I pretended I couldn’t finish my own portion and I passed the leftovers over to him. Now, he was used to finishing up my meals. Often, he gobbled up the last of my food instead of getting his own plate of seconds. But what he wasn’t expecting was the glorious taste of that caramel combined with chocolate and pecans. S much as his own dessert was delicious, he was hit with a combination of flavours that made his palate dance. His eyes popped out on his cheeks, and he looked at me absolutely agog at what he was experiencing. Yes, Ladies and Gentlemen, he LOVED the caramel!! I knew it all along!!
This New York style baked cheesecake is delightful on its own, or just with the chocolate, but the real magic happens when you let them all play together.
- Prep Time20 min
- Cook Time1 hr 10 min
- Total Time1 hr 30 min
Ingredients
For the crust
- 1 1/2 cups crushed pecans
- 1 cup flax meal
- 6 Oz Butter
- 1/3 cup powdered sweetener
For the cheesecake
- 4 (8 oz) packages of cream cheese
- 3 eggs
- 3/4 cup powdered sweetener, to taste
- 1 tsp vanilla
- Pecans for garnish
For the Chocolate Sauce
- 4 Tbsp butter
- 3 oz unsweetened baking chocolate
- 1/3 cup 35% whipping cream
- 1/4 cup powdered sweetener
For the Caramel Sauce
- 1 cup Swerve
- 6 tbsp butter
- 1/2 cup 35% whipping cream
- 1/2 tsp Caramel flavouring (optional)
Directions
For the Crust
Mix all ingredients well and press it into a greased (or parchment lined) spring form pan. We use a 9-inch pan.
Bake at 350 for 10-12 minutes or until the crust begins to slightly brown. Set aside and let cool.
Turn oven down to 325 degrees.
For the Cheesecake
Mix cream cheese, sweetener, and vanilla in with a food processor or blender.
Add eggs one at a time, mixing well before adding the next.
Spoon the batter over the crust. Make sure you put another pan under the spring form pan to catch the butter drippings. Remember the pan is in two pieces and liquid butter will seep out.
Bake for 1 hour and 5 minutes – ten minutes or until center is mostly set. There should be the slightest jiggle in the centre of the pan when its done.
Run knife around the rim of the pan to loosen cake from the pan and allow to cool before removing the spring-form pan ring.
Cake can be eaten when cool but is best when refrigerated overnight.
For the Chocolate Sauce
Melt the butter and chocolate in a sauce pan under low heat. Stir constantly and be careful as the chocolate can burn quickly.
Add cream and sweetener and stir until smooth and thick.
Let cool and pour into a squirter bottle or a measuring cup with a pouring spout
For the Caramel Sauce
Heat butter in a sauce pan under medium heat until it comes to a rolling boil. Watch the butter very carefully at this stage and watch for it to darken and for tiny specks of brown.
Quickly add sweetener and cream to the butter. Whisk until the sauce comes together and becomes smooth.
Add caramel flavouring
Let cool and pour into a squirter bottle or a measuring cup with a pouring spout.
Drizzle both sauces over the individual slices as you serve them. Garnish with pecans placed in piles of three.
Nutrition & Macro Information
- Amount per serving
- Calories0
- % Daily Value*
