Go Back

Low-Carb Turtle Cheesecake Bars

Cook: 1 hr
Total: 1 hr
Author: Trisha Gilkerson

Ingredients

Crust

Cheesecake

  • 24 ounces softened cream cheese
  • 1/4 cup sour cream
  • 2/3 cup xylitol
  • 3 eggs
  • 1/8 teaspoon pure stevia extract or to taste*
  • 1 Tablespoon vanilla
  • 1 cup coarsely chopped and toasted pecans for topping
  • Salted Caramel Sauce for topping recipe below
  • Fudge Sauce for topping recipe below

Salted Caramel sauce

  • 1/2 cup xylitol
  • 3 Tablespoons butter
  • 1/4 cup cream
  • 1/4 teaspoon salt

Fudge Sauce

  • 3 Tablespoons cocoa powder
  • 3 Tablespoons butter
  • 1/2 cup + 2 Tablespoons heavy cream
  • 1/3 cups xylitol
  • 1/4 teaspoons pure stevia extract or to taste*

Instructions

Crust

  • Preheat oven to 350.
  • Grease 9x13 glass dish well.
  • Coarsely grind pecans and combine all ingredients.
  • Bake at 350 degrees for 15-20 min.

Cheesecake

  • Cube softened cream cheese in a large mixing bowl. Beat well until smooth.
  • Add sour cream and xylitol. Beat well.
  • Add remaining ingredients and beat until smooth. Be sure to scrape down the sides and bottom of the bowl and mix together.
  • Pour mixture over the crust. Bake at 350 degrees for 40-45 minutes.
  • Make salted caramel sauce, fudge sauce, and toast pecans.
  • After cheesecake has cooled, top with toasted pecans (I use approximately 1 cup) and drizzle with fudge sauce and caramel. Refrigerate several hours before serving.

Salted Caramel Sauce

  • Add xylitol to a medium heavy-bottomed sauce pan and heat over medium heat. Stir until the xylitol is dissolved.
  • Stop stirring and let the mixture come to a boil. Allow to boil for 8-10 minutes or until the mixture begins to slightly brown.
  • Remove from heat and carefully add 1 T. butter. The butter will cause the mixture to boil up.
  • Then slowly add the cream and add the salt. Allow to cool slightly before drizzling over cheesecake.

Fudge Sauce

  • If using granulated xylitol use a coffee grinder or magic bullet and grind until powdered.
  • Melt butter over medium heat and add the cocoa. Stir until mixed together.
  • Add the cream and stir over medium-low heat until well combined.
  • Remove from heat and add xylitol and stevia.
  • Allow to cool slightly before drizzling over cheesecake.

Notes

* Please be aware that I use a pure stevia extract. This is different than a lot of "stevia" that is found in stores as it does not have any fillers. It is very concentrated. If using a different type/brand of stevia, you will need to use it to taste.