Caramel pecan cheesecake


A pecan crust as described here (made with butter, NOT chocolate).


Cheesecake Layer:

unbaked Low-Carb French Cheesecake filling


optional Apple Layer:

IF you are KETO or diabetic, skip this apple filling.

Add 1 tsp. of spices per 100g of apple (adjust for personal preference). I used a large amount of cinnamon, and small amounts of: ginger, cardamom, clove, and allspice.

Add a 20g of salted butter per 100g of apple and cook all ingredients together in a pot until the apples are cooked through. Allow to cool to room temperature, then chill in the fridge.


Caramel Layer:

freshly-made sugar-free caramel (thin it with extra cream if you are layering this dessert in a glass or cup, but keep it thick if you will be slicing or un-molding it)

a few drops of maple flavoring (optional)



whole pecans + large-crystal salt (kosher)






Spread the pecan crust into the bottom/base of your pan of choice. Compact it with the back of a spoon, your fingers, or the bottom of a cup.

Pour in a layer of unbaked French Cheesecake twice as thick as the crust layer.

Bake according to French Cheesecake instructions, then chill fully.

Once chilled, gently spread a layer of cooked apples on top of the baked cheesecake, making sure not to press too hard, and maintaining a thin layer if you are diabetic or in ketosis (to keep the carb count low).

Prepare or re-warm your caramel, mix in the maple flavoring if desired, then carefully pour it in a thin layer over the apples.

Chill the entire dessert in the fridge for minimum of 1 hour, or until the caramel has completely cooled.

Decorate the dessert with whole pecans and large-crystal salt as desired. (See video above for ideas).




The video above shows how to create this multiple ways, including baking the cheesecake with apples in the center. I found that the way described above results in the prettiest presentation, but feel to try out different variations.






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