S'mores Cheesecake*

Well, sometimes you hit the jackpot. This recipe is surely it. It is delicious and is low carb to boot.

Most regular s'mores cheesecakes have a marshmallow topping. I'm not sure, but I think I've seen a low-carb version of marshmallows, but even without it, this is luscious with a wonderful chocolate ganache that makes up for any loss suffered by the absence of marshmallow.

You get the flavor just fine through the Torani syrup, which really makes this cheesecake sing!


INGREDIENTS:

CRUST
1 cup  almond flour - Honeyville
1/2 cup  golden flaxseed meal
1/3 cup  whey protein isolate, Isopure -- either unflavored or vanilla
1 tbsp Pyure sweetener (2 tbsp equivalent)                   
1/4 cup  coconut oil -- melted
1 teaspoon  vanilla extract
2 tablespoons  Torani sugar free s'mores flavored syrup -- (available at Walmart) if you can't find it use vanilla flavored
FILLING
12 ounces  Philadelphia 1/3 less Fat Cream Cheese, softened -- (you may use full fat, but I use this because it actually has less carbs and calories.)
1/4 cup  Pyure Sweetener -- Or sweetener of choice (equal to 1/2 cup sugar)
3/8 cup  Torani sugar free s'mores flavored syrup
1 teaspoon  vanilla extract -- OR if you have it 16 drops Marshmallow flavor concentrate (Capella)
1/8 teaspoon  salt
1 cup  heavy cream
1 tablespoon  vanilla instant pudding mix, sugar free
TOPPING
7 5/8 ounces  Nestle Media Crema (Table Cream) -- OR 2/3 cup heavy cream
3  tablespoons  Pyure Sweetener -- powdered (equivalent to 3/8 cup sugar)
1  tablespoon  xylitol sweetener -- powdered
8  squares  Lindt 85% Cocoa Bar -- chopped into small pieces

INSTRUCTIONS:

CRUST: Preheat oven to 350F.  Grease a 10-inch springform pan or 9x13-inch pan.  

In springform pan, add almond flour, flaxseed meal, whey protein isolate, and Pyure, and stir together with a fork.  Add coconut oil, vanilla extract, and sugar free syrup.  Stir together with fork until crumbly.

Press into pan.  To keep it from sticking to your fingers, spray a piece of plastic wrap with non-stick cooking spray and press down into pan and part way up sides.

Bake 10 minutes and let cool completely on a wire rack.

FILLING: In mixing bowl add cream cheese, granulated sweetener, sugar free syrup, vanilla extract, and salt.  Mix with electric mixer until smooth and creamy.

In another mixing bowl, add heavy cream and vanilla pudding mix.  Whip until stiff peaks form.

Pour whipped cream into cream cheese mixture and continue mixing with electric mixer on low speed until completely combined.

Pour into cooled pie crust.  You can chill this in the refrigerator if you have a lot of time, or you can put it in the freezer for 1 hour, before adding the topping.

TOPPING:  In sauce pan, add table cream and powdered Pyure sweetener and powdered xylitol.  Stir. Bring to simmer stirring constantly.

Add chocolate pieces and let sit 1 minute.  With wire whisk or electric hand whisk, whisk until smooth and creamy. Immediately pour over filling and freeze 1 hour or chill several hours.

Keep refrigerated.

SERVES: 8

NOTES: By mistake, I used the entire 3 oz box of sugar free vanilla pudding. If it hurt the final product I could not tell. 

SOURCE: Ginny's Low Carb Kitchen