A decadent cheesecake for a special occasion.  I made this to take to our son and daughter-in-law’s house when I was helping with baby after our son had a hernia operation.  I believe we finished it in 2 days flat between 3 of us. 

1 cup ground almonds (250 mL)
2/3  cup Gluten-Free Bake Mix 2 (150 mL)
1/3  cup butter, melted (75 mL)
Liquid sweetener (sucralose or stevia) equal to 4 tsp (20 mL)

24 oz regular cream cheese, softened (680 g)
Liquid sweetener (sucralose or stevia) to equal 11/4 cups sugar (300 mL)
1/2  cup whipping cream (125 mL)
1/2  cup granulated erythritol (125 mL)
3 large eggs
2 egg yolks
2 tbsp unsalted butter, cut into small bits (30 mL)

Caramel (easy blend and use recipe):
1/3  cup unsalted butter, melted (75 mL)
Liquid sweetener to equal 2/3  cup sugar (150 mL)
1/3  cup whipping cream (75 mL)
1/3  cup whole, OR skim milk powder (75 mL)
1/3  cup vanilla whey protein (75 mL)
3 tbsp powdered erythritol, OR (45 mL)
  4 coffee sweetener packets
1 tbsp water (15 mL)
1 tsp molasses (5 mL)
1/tsp vanilla extract (2 mL)
1/16  tsp salt (0.25 mL)

Pecan Pie Topping:
2 tbsp unsalted butter (30 mL)
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (125 mL)
1/tsp molasses (2 mL)
3 tbsp whipping cream (45 mL)
1/tsp cinnamon (2 mL)
3/cup pecans (175 mL)
  (toast them in a dry pan, if you like, but watch them!)

Preheat the oven to 350°F (180°C). 

Crust:  In medium bowl, combine ground almonds and Gluten-Free Bake Mix 2.  In small bowl, combine melted butter and liquid sweetener.  Add to dry ingredients and mix well.  Spread mixture in 8-inch (20 cm) springform pan, using plastic wrap to help the process.  Bake 12 minutes.

Filling:  In food processor, process cream cheese,liquid sweetener, whipping cream, erythritol, eggs, egg yolks and unsalted butter.  Pour over baked crust and bake approximately 40 minutes, or until set.

Caramel:  In food processor, process butter, liquid sweetener, whipping cream, whole, OR skim milk powder, vanilla whey protein, powdered erythritol, OR coffee sweetener, water, molasses, vanilla extract and salt. Place in refrigerator to firm up a bit and then spread over cool cheesecake.

Pecan Pie Topping:  In small frying pan or saucepan, over medium heat, melt butter and add liquid sweetener and molasses.  As soon as it is hot and bubbly, stir in cream and cinnamon.  Stir in pecans.  Allow to cool.  Spread over top of caramel. Refrigerate cheesecake and serve well-chilled.

Yield:  12/16 servings
1 serving
536.2/402.2 calories
13.6/10.2 g protein
50.5/37.9 g fat
1.1/0.8 g fiber
7.4/5.6 g net carbs