caramel cheesecake | amotherworld

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

Ingredients

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

3 eggs

8 ounces semi-sweet chocolate, melted

Method

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.

This cheesecake is to die for. It combines my favourite candy – chocolate caramel and Skor.

Although I’m now avoiding dairy, I miss this delectable, rich and creamy cheesecake – but you don’t have to!

Here is my recipe for Rolo Skor Cheesecake:

Ingredients:

for the crust

1 cup crushed chocolate cookie wafers (they’ll be close to where you find the graham crackers, or you can use crushed Oreo cookies)

1 tbsp butter

for the filling

4 pkg (8 oz each) cream cheese, softened

1 cup sugar

1 tsp. vanilla

2 tbsp. flour

4 eggs

32 mini Rolos, 1/2 cut in half

1/2 cup Skor bits

Directions:

Preheat oven to 325°F. For the crust, mix the cookie crumbs with butter and press onto bottom of 9-inch springform pan.

In a large bowl, beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs, one at a time, mixing on low speed after each – only until blended.

Fold in Skor pieces and Rolo pieces. Pour over crust.

Bake for about 55 minutes or until center is almost set. Loosen cake from rim of pan using a knife and let sit. Refrigerate overnight (8 hours).

Remove rim from the springform pan and place cheesecake on a large plate/platter.

Top with more Rolo and Skor bits in the center of the cheesecake. Drizzle with chocolate and serve with whipped cream!