Chocolate Caramel Cheesecake

Preheat oven to 300°F. This recipe can be doubled to make a 9″ cheesecake, but the amounts here are for a 6″ pan.

Crust

Top right caramel spooned on top, bottom left after swirled in. Bottom right just out of oven.
  • 1/4 cup oat bran
  • 1/4 cup ground flax
  • 1/4 cup almond flour
  • 1 Tbsp. melted butter

Mix together and press into a 6 ” spring form pan.

Filling

  • 8 oz. cream cheese
  • 1/4 cup date puree
  • 1/2 cup sour cream
  • 2 oz. sugar free chocolate chips & 1/2 oz. 95% Lindt chocolate melted
  • 1 egg
  • 2 tsp. pure vanilla extract

In mixer mix cream cheese till soft, add date puree and continue to mix scraping down sides as needed. Add sour cream and continue to mix, add melted chocolate mix till well blended. Add egg and vanilla and only mix till incorporated. Pour/spoon mixture over crust.

Caramel

ready to eat
  • 1 Tbsp. nut butter (natural and sugar free)
  • 3/4 cup date puree
  • 1/8 tsp. salt
  • 1 tsp. vanilla
  • 1 Tbsp. milk (any kind)

Place all ingredients in food processor and process till smooth. Spoon approx. 6 Tbsp. over top of cheesecake filling and swirl into filling. (See photo insert. It shows cheesecake at all stages.) The remaining caramel can be used when serving. Place cheesecake in oven and bake at 300°F for approx. 40 min.

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