Looking for a delicious and divine cheesecake recipe to enjoy this Valentine’s Day? Or serve as the grande finale of your dinner party? This chocolate caramel pecan cheesecake with gluten-free crust is rich and creamy, you won’t be able to stop at just one piece.
Chocolate Caramel Pecan Cheesecake with Gluten Free Crust
For the crust:
1/2 cup unblanched almond flour
1/4 cup ground hazelnuts or pecans
1/4 cup sorghum flour
1/3 cup melted butter
For the filling
3/4 cup caramel topping sauce
1 cup chopped pecans
1/2 cup Skor bits
3 packages (8 ounces) cream cheese, softened
1 cup coconut palm sugar
1 teaspoon vanilla
8 ounces semi-sweet chocolate, melted
Heat oven to 325F. Mix the almond flour and butter, and press into the bottom of an 8 or 9-inch springform pan. Bake for 10 minutes and remove. Pour caramel sauce over the crust and add the chopped pecans. Beat the cream cheese, sugar and vanilla until smooth. Beat in eggs one at a time, only until blended; do not overbeat. Stir in melted chocolate and then pour into the pan.
Bake for about 50 minutes. Remove from oven and run a knife around the sides of the pan to loosen. Refrigerate overnight. Top with a layer of melted chocolate, chopped pecans, Skor pieces, or drizzle with caramel sauce.