INGREDIENTS
Cheesecake filling:
8 oz room temperature cream cheese
1/4 cup sour cream
1/4 cup sweetener of choice
1 egg
2 TBS fresh lemon juice
1 TSP vanilla extract
Crust:
1/2 cup pulverized walnuts (I use a blender to get a fine crumb)
1/2 cup pulverized pecans
2 TBS melted butter
1 TSP cinnamon powder
2 TBS sweetener of choice
cupcake papers or baking vessel of choice
Caramel used:
1/4 cup Smuckers brand sugar free caramel sauce
Direction
Prepare crust by melting butter in a skillet and adding your pulverized walnuts and pecans, cinnamon, and sweetener, toast up a for 2-3 minutes. Place 2 TBS of mixture into cupcake tin lined with cupcake papers and gently press down mixture, or place into baking vessel and gently press down.
Prepare cheesecake mixture by creaming your cream cheese, and sweetener together, once combined, add egg, sour cream, vanilla extract and lemon juice, mix well
Pour cheesecake filling ontop of crust and drizzle 1/4 cup caramel sauce ontop.
Bake in oven for 20-25 minutes at 350 depending on your oven, remove let cool and refrigerate 2-4hours before serving. Top with additional caramel if desired.
