Caramel Pecan Cheesecake (low carb, gluten free)


  • 8 oz cream cheese, room temperature
  • 1/2 cup sour cream
  • 1/8 teaspoon caramel flavoring
  • 1/2 teaspoon vanilla
  • 4 teaspoons Pyure
  • 1 cup finely chopped pecans (I measured out 1 cup of pecan halves and put them in a baggie and crushed them with a kitchen mallet)
  • 2 tablespoons unsalted Kerrygold butter
  • Pinch of salt


  1. Beat the cream cheese, vanilla, and caramel until well blended.
  2. Add the sour cream.
  3. Whip until the consistency is thick, dense, and creamy.
  4. Add the Pyure.
  5. Melt the butter in a separate container.
  6. Mix the pecans and the salt, then add the butter. Mix until well blended.
  7. Reserve a tablespoon or two for the topping, if you like.  I opted not to since I made my cheesecake in a 9in round glass pan and spread all of the nut mixture on the bottom for a crust.
  8. Spoon the cream cheese mixture onto the pecan crust.
  9. Smooth the top and chill for at least 4 hours.

Makes 8 servings.caramel-pecan-cheesecake-nutrition-info


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Filed under Gluten-Free Recipes

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