Crust:
Preheat oven to 325F. In a medium sized mixing bowl, combine almond flour, sweetener and melted butter. Stir until ingredients are combined. Pour crust into the springform pan and press halfway up the sides using your fingers. Use fingers or a flat bottom cup to flatten the crust to the bottom. Bake in the oven for 5-8 minutes. Remove and set aside.
Cheesecake:
In a large mixing bowl, beat your cream cheese with a hand mixer until fluffy. If you use a stand mixer use the paddle attachment.
Add in your sweetener a little at a time and beat with the mixer. Now add in your eggs and beat until combined. Finally add in your vanilla and sour cream. Mix until all ingredients are just incorporated.
Pour cheesecake mixture into the already baked crust and even out the top. Drizzle the top of your cheesecake with caramel sauce, use a butter knife to swirl, only inserting the knife less about ½ inch into the batter. Bake in already preheated oven and bake for 30 minutes. The center should still be jiggly.
Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Set on counter and let set for about 1 hour, making sure to leave springform pan on.
Cover with plastic wrap and refrigerate for at least 8 hours. Use a butter knife to run around the edges of the cheesecake. Remove springform pan and slice, should make 8 slices.
Notes
Nutrition was calculated using reduced fat cream cheese and light sour cream.
Servings: 12
Nutrition per serving
Calories: 284 | Carbohydrates: 7g | Protein: 9g | Fat: 24g | Fiber: 5g
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Keyword :gluten free, sugar free, sugar free caramel cheesecake
