Vanilla Bean Salted Caramel Cheesecake

Weird in a good way…

This is when I’m going to need you to just trust me. This “Ketoish” journey of mine has been very interesting.
Every couple of years, my immune system decides that it doesn't particularly like nuts. Which stinks because I love peanut butter. Anyhoo! finding snacks or desserts that are nut-free and Keto friendly is like trying to find a unicorn. I tried to familiarize myself with coconut flour, and I’m just not a fan. It’s not easy to work with, and I want even the novice cook to be able to execute my recipes. I feel like you can taste stress in someone’s cooking.
A few months ago, the food Gods sent the angel’s from Bacons Heir to my DM’s, and it’s been a beautiful relationship ever since. So one day I decided to do something bold. I wanted to see if I could create a crust out of Pork Panko. And I did!!
I also partnered up with a locally owned spice store for high quality vanilla and cinnamon. Philly Spice Rack always has new things to try, and great ways for me to have fun in the kitchen! I LOVE supporting small businesses, and they ship too! Quality of your ingredients, especially spices really can make or break your dish. I’ve learned the hard way.
I’m super pleased with how this recipe turned out, and how balanced the flavors are. I hope that all my low-carb and Keto people find this recipe useful.
From my kitchen, to your soul.
-Sherria Michelle

Ingredients GF K LC NF

Filling

24oz (3 packs) Cream Cheese (room temperature)

4oz sour cream

3 large eggs

1 1/2 tsp Vanilla extract

1 tsp vanilla beans

1/2 c brown sugar substitute (swerve)

1/4 c sugar substitute (Swerve)

Crust

3 c Pork panko

1/2 tbs cinnamon

1/4 c brown sugar substitute (swerve)

5 tbs melted butter

1tsp Vanilla extract

Salted Caramel

4 tbs Butter

1/3 c Heavy cream

2 tbs brown sugar substitute

1/2 tsp sea salt

Instructions

Pre-heat oven to 325 degrees and spray 7x3” springform pan with non stick baking spray. cover bottom of pan with foil to prevent any leakage.
in a metal or glass baking dish larger than the springform pan, add 1.5-2 inches of water and place in oven. This will heat the water bath that you will bake the cheesecake in.
in small bowl combine dry crust ingredients. Stir well, then add melted butter and vanilla extract.
spray springform pan with non-stick baking spray, then pour crust ingredients into pan.
with fingertips, press down mixture until bottom of the pan is evenly covered and spred mixture up the sides as even as possible. Mixture will NOT reach the top of the pan, that’s what gives this cheesecake its rustic look. Set pan aside while you prepare cheesecake mixture.
in large mixing bowl, or stand mixer bowl. add cream cheese mix on medium-high until all lumps are gone. make sure to randomly scrape the sides and bottom of bowl to get any cream cheese that has settled.
add sour cream, sugar,and vanilla extract. mix for another 2-3 minutes until mixture is completely smooth.
Reduce speed on mixer and add eggs one at a time until fully incorporated. add in vanilla beans with last egg. remember to continually scrape the sides and bottom of the bowl while mixing.
final mixture should be thin enough to pour, but not soupy.
pour mixture into pan, and fill to the indentation at the top. I know it will look over filled, but trust me on this.
gently lift and tap filled pan on the counter a few times. this will eliminate any air bubbles, and keep your cake nice and dense.
Carefully place filled pan inside the water bath in the oven.
Bake for 60 minutes, then turn oven off. Leave the cake in the oven with the door closed for an additional 30 minutes, or until the oven has completely cooled. This will allow the cake to cool slowly and help it not sink in the center.
remove from oven and allow cake to completely come to room temperature on the counter. Then place in the fridge to firm up.
once you are ready to serve, remove cake from pan. if you prepped the pan properly, you will not have to scrape the sides, but have a small thin spatula on hand just in case.
in small saucepan over medium/low heat. melt butter until it reaches a golden brown color. with wisk, slowly pour in heavy cream while whisking. stir constantly until mixture comes to a low boil.
reduce heat and add in the brown sugar and continue to stir until sauce thickens enough to stick to the back of the spoon.
pour over cheese cake while caramel is still warm for best coverage.
slice and enjoy!

Vanilla Bean Salted Caramel Cheesecake

Weird in a good way…

Filling

24oz (3 packs) Cream Cheese (room temperature)

4oz sour cream

3 large eggs

1 1/2 tsp Vanilla extract

1 tsp vanilla beans

1/2 c brown sugar substitute (swerve)

1/4 c sugar substitute (Swerve)

3 c Pork panko

1/2 tbs cinnamon

1/4 c brown sugar substitute (swerve)

5 tbs melted butter

1tsp Vanilla extract

4 tbs Butter

1/3 c Heavy cream

2 tbs brown sugar substitute

1/2 tsp sea salt

Pre-heat oven to 325 degrees and spray 7x3” springform pan with non stick baking spray. cover bottom of pan with foil to prevent any leakage.

in a metal or glass baking dish larger than the springform pan, add 1.5-2 inches of water and place in oven. This will heat the water bath that you will bake the cheesecake in.

in small bowl combine dry crust ingredients. Stir well, then add melted butter and vanilla extract.

spray springform pan with non-stick baking spray, then pour crust ingredients into pan.

with fingertips, press down mixture until bottom of the pan is evenly covered and spred mixture up the sides as even as possible. Mixture will NOT reach the top of the pan, that’s what gives this cheesecake its rustic look. Set pan aside while you prepare cheesecake mixture.

in large mixing bowl, or stand mixer bowl. add cream cheese mix on medium-high until all lumps are gone. make sure to randomly scrape the sides and bottom of bowl to get any cream cheese that has settled.

add sour cream, sugar,and vanilla extract. mix for another 2-3 minutes until mixture is completely smooth.

Reduce speed on mixer and add eggs one at a time until fully incorporated. add in vanilla beans with last egg. remember to continually scrape the sides and bottom of the bowl while mixing.

final mixture should be thin enough to pour, but not soupy.

pour mixture into pan, and fill to the indentation at the top. I know it will look over filled, but trust me on this.

gently lift and tap filled pan on the counter a few times. this will eliminate any air bubbles, and keep your cake nice and dense.

Carefully place filled pan inside the water bath in the oven.

Bake for 60 minutes, then turn oven off. Leave the cake in the oven with the door closed for an additional 30 minutes, or until the oven has completely cooled. This will allow the cake to cool slowly and help it not sink in the center.

remove from oven and allow cake to completely come to room temperature on the counter. Then place in the fridge to firm up.

once you are ready to serve, remove cake from pan. if you prepped the pan properly, you will not have to scrape the sides, but have a small thin spatula on hand just in case.

in small saucepan over medium/low heat. melt butter until it reaches a golden brown color. with wisk, slowly pour in heavy cream while whisking. stir constantly until mixture comes to a low boil.

reduce heat and add in the brown sugar and continue to stir until sauce thickens enough to stick to the back of the spoon.

pour over cheese cake while caramel is still warm for best coverage.

slice and enjoy!