We decided to post some of our THM recipes on here over the next little while, and what would be more perfect for a first recipe than creamy cheesecake? Yummy! 🙂 I made this for a women’s conference in the area, and it was a big success! I came up with this recipe and since my family highly improved, I decided to treat the ladies at the conference with it as well. I wanted something rich and “chocolate-ey” to showcase my delicious caramel sauce that is simply irresistible! My sisters and daughters couldn’t resist eating the sauce with a spoon…
1 C. almond flour
3/4 C. powdered “brown sugar” (I make my own truvia blend and then add 1 t. of molasses to 1 C. of trivia. Then blend in a blender or coffee grinder to make powdered “brown sugar.”)
pinch or two of salt
1/4 C. cocoa powder
2-3 T. instant coffee or coffee substitute
1/4 C. melted butter
Combine the dry ingredients. Mix in melted butter and press into greased 9” (with coconut oil or butter) springform pan.
4 (8-ounce) packages of softened cream cheese (It’s very important to have them at room temperature!)
2-3 T. instant coffee or coffee substitute (dissolved in a bit of water)
1 C. powdered truvia (truvia blended in blender or coffee grinder)
1 T. almond flour
1 T. coconut flour
2 t. vanilla
3 (4.4-ounce) 85% cocoa bars
Beat softened cream cheese until smooth and creamy. Add powdered truvia, both of the flours, and vanilla. (Mix well!) Add lightly beaten eggs, mixing very briefly.
Divide the batter in half.
Melt two of the cocoa bars and sweeten to taste with powdered truvia or stevia to make a chocolate sauce. Sweeten according to your taste, but it should be nice and sweet. Add a pinch of salt.
Stir the chocolate sauce into one half of the batter. Pour over crust. Stir the coffee into the other half and spoon over the chocolate layer.
Put in water bath and bake at 325 degrees for 60-65 minutes until just set. Cool on rack for 10 min and refrigerate over-night. Melt and sweeten the last chocolate bar for a choc. sauce, then, after cooled, drizzle the chocolate sauce and caramel sauce (click here for the recipe) over the cheesecake. Refrigerate again. ENJOY! 🙂
Let me know your thoughts!
~Cindy (For The Mullett Family)