Chocolate Mousse Caramel Pecan Cheesecake is a cross between chocolate cheesecake and chocolate mousse on a grain-free pecan crust with an amazing caramel sauce topping. A yummy no-bake turtle cheesecake.
Keyword: keto turtle cheesecake, low carb no bake cheescake
1 ¼cupspecansground in magic bullet type blender or food processor.
¼cupbuttermelted or can use coconut oil, melted.
2tablespoonsweetener of choice: coconut sugar for primalor for low carb use 2 tablespoon erythritol.
In a medium mixing bowl combine all the pecan pie crust ingredients: 1 ¼ cups pecans, ground in to a powdered meal by using a magic bullet type blender or food processor, ¼ cup butter, melted or can use coconut oil, melted, 2 tablespoon sweetener of choice: coconut sugar for primal, or for low carb use 2 tablespoon erythritol. Mix together thoroughly until a pasty meal forms.
Spoon pecan meal crust into the bottom of spring form pan and press and spread around the pan bottom with the back of a spoon. Just cover the bottom of the pan, no need to get the sides of pan. Set aside.
In a medium glass or ceramic mixing bowl combine: 1 envelope unflavored unsweetened gelatin (about 1 tbsp), 1 ¼ cup sweetener of choice: coconut sugar for primal, or for low carb use 1 ¼ cup erythritol, 3 tablespoon cocoa powder or cacao powder, sifted. Mix together thoroughly.
In a tea kettle or in a sauce pan bring 1 cup water to a boil. Pour ⅔ cup of the boiling water into a glass measuring cup.
Pour ⅔ cup boiling water into the gelatin sweetener cocoa mixture. Stir together thoroughly until all clump free. Set aside.
In a stand mixer or large ceramic or metal mixing bowl with an electric hand mixer combine: 2 (8 ounce) packages softened cream cheese, ¼ cup sour cream, and 1 teaspoon vanilla extract. Beat on medium speed until well mixed, scraping the sides with a rubber scraper.
Once cream cheese mixture is mixed, slowly pour a little of the gelatin sweetener cocoa water mixture at a time, the mix in with mixer on medium. Keep adding and mixing until combined.
Pour or spoon chocolate cream cheese mixture on top of the pecan crust in pan. Spread around evenly.
Freeze for 2 to 3 hours. Remove and put pie in the fridge for 20 minutes or longer to defrost a little.
While pie in defrosting, start making the caramel sauce.
In a small sauce pan over medium heat combine: 2 tablespoon butter, 3 tablespoon heavy cream, and 2 tablespoon sweetener of choice (coconut sugar or erythritol). * don’t add vanilla extract yet. Melt butter and mix in with sweetener and heavy cream. Heat and stir until it starts to bubble and boil. Keep stirring and boiling on medium for a minute. Remove from heat an stir in vanilla extract, and let cool for 4 minutes or until a little thickened.
Take pie out of fridge and remove side of spring form pan, and pour or drizzle caramel sauce over top of pie. Cut pie while still very cold, and serve.
* Store unused portions in the freezer or fridge and take out to defrost for awhile in fridge or on counter top before serving.*
Nutritional Data for Low Carb version (using swerve sweetener): Serving size: 1 slice of 10, Cal: 283, Carbs: 4 g / Net Carbs: 2.3 g, Fiber: 1.7 g, Fat: 25 g, Protein: 6 g, Sugar: 2 gNutritional Data for Primal version (using coconut sugar): Serving size: 1 slice of 10, Cal: 374, Carbs: 30 g / Net Carbs: 28.3 g, Fiber; 1.7 g, Fat: 25 g, Protein: 6 g, Sugar: 27 g*all nutritional data are estimates based on the products I used*