Caramel White Chocolate Cheesecake

Yield: 12 slices
Serving size: 1 slice

Ingredients

Crust & Sauce

• Graham Cracker Crust – make ahead
• Keto Caramel Sauce – make ahead

Cheesecake Filling

• 24 oz cream cheese (3 8-oz bars), softened
• ½ cup golden or brown sweetener (i.e. Lakanto Golden)
• ⅓ cup cacao butter, melted
• 3 large eggs + 1 egg white
• 2 tsp caramel extract
• 1 tsp vanilla extract

Instructions For Cheesecake Filling

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, beat the cream cheese using a hand or electric mixer, until smooth.
3. Blend in the sweetener, followed by the melted cacao butter and continue to mix until smooth.
4. Beat in the eggs, one at a time, followed by the egg white and both extracts until well incorporated into the cream cheese mixture.
5. Pour the cheesecake filling into the springform pan over the crust and bake for 45 to 50 minutes, or until the center is almost set but still jiggly (Note: to prevent over-browning during baking, cover the cheesecake with foil after 30 minutes).
6. Allow the cheesecake to cool in the pan on the counter until reaching room temperature, then cover and refrigerate for 4 hours or overnight (do not remove the cake from the pan until completely set). 
7. Remove the chilled cake from the pan and drizzle with Keto Caramel Sauce before serving.