This salted caramel cheesecake recipe is rich, creamy and full of sweet caramel flavor. So dense and creamy, it is perfect for any occasion. Salted caramel cheesecake will satisfy any sweet cravings you may have. Swerve is a zero-calorie sweetener with erythritol, a little natural flavor from citrus and oligosaccharides created from the break down of starchy root vegetables. Together, those ingredients create a (cup for cup) sugar replacement that actually caramelizes. Homemade caramel is so easy and delicious. Plus, it’s so much better than store bought. You can pour as little or as much sauce as you want on this caramel cheesecake, or just grab a spoon and eat straight from the jar. Your call!

Salted Caramel Cheesecake Recipe

Ingredients:

Salted Caramel Topping:

• ¾ cup Swerve granular
• ½ cup heavy cream
• 1 tbsp butter
• 1 tsp pure vanilla extract
• ¾ tsp sea salt (plus more for serving)

Cheesecake:

• gluten free nonstick cooking spray
• 1½ cups blanched almond flour
• ¾ cup Swerve granular divided
• 6 tbsp melted butter
• ½ tsp kosher or sea salt divided
• 2 (8-ounce packages) cream cheese (softened)
• 1½ cups heavy cream
• 1 tsp pure vanilla extract

Preparation:

Place ¾ cup Swerve granular in a deep, heavy saucepan. Cook, stirring occasionally, over medium heat until the Swerve is fully melted and is the color of an old penny, 5-6 minutes. Remove from the heat and gradually stir in ½ cup heavy cream. Be careful, the mixture will bubble up. Add the butter and stir until melted. Stir in 1 teaspoon vanilla and ¾ teaspoon salt. Pour the mixture into a bowl and let cool. Refrigerate, covered, until time to serve.

Cheesecake

Preheat the oven to 325 F. Spray a 9-inch springform pan with cooking spray. Combine the almond flour, ¼ cup Swerve granular, melted butter and ¼ teaspoon salt. Mix well and press firmly into the bottom of the prepared pan. Bake for 10 minutes. Leave the oven on. Combine the cream cheese, 1½ cups heavy cream, 1 teaspoon vanilla, ¼ teaspoon salt and remaining ½ cup Swerve granular in a blender. Blend on high until smooth.

Pour the mixture on top of the crust and place in a baking dish. Pour hot water into the baking dish, coming about hallway up the sides of the springform pan. Bake for 1 hour or until golden brown on top and the filling is set in the middle. Let cool, then refrigerate for 4 hours or up to 24 hours. Before serving, remove the caramel sauce from the refrigerator. Whisk until smooth. Remove the ring from the springform pan, place the cheesecake on a serving plate and drizzle with the caramel sauce. Sprinkle a little more salt on top.

Nutrition Facts:

Amount Per Serving (1 slice)

• Calories 410
• Total Fat 40 g
• Saturated Fat 21 g
• Cholesterol 110 mg
• Sodium 370 mg
• Net Carbs 2 g
• Total Carbohydrates 30 g
• Dietary Fiber 3 g
• Sugars 4 g
• Protein 6 g

Enjoy it.