Caramel Brownie Chunk Cheesecake

The title of this recipe hooked me in. I love caramel, brownies and cheesecake. Combine all 3 together and I am in heaven. I didn’t even bother to look at the recipe before hitting the print button.

So this is one of the 4 types of cheesecake I made over the weekend. As I was going through each recipe and making my shopping list, I found something very curious about this recipe. There is no cream cheese listed. How can you make a cheesecake without the cream cheese? Well, I was determined to find out. I did not hold out hope that this would be tasty. Boy, was I wrong.

Despite the no cream cheese, this cheesecake tastes like a cheesecake. It has a wonderful flavor. A little nutty but very tasty. I gave a sample to my hubby without telling him about the lack of cream cheese. He ate it up and said it was very good. I divulged the little secret and he was shocked. “It tastes just like cheesecake. How can it not have cheese in it?” he said. I just giggled. I know the secret and soon you will too.

This recipe has lots of nuts and is a bit complicated. This is not for the faint of baking hearted. It takes a long time and has 4 different recipes to it. Don’t be discouraged. It is totally worth it.

For me, it was actually 5 recipes because I chose to make my own cashew butter. And I will continue to do so as it was so super simple and very tasty. Here is the link. Literally 2 ingredients and mix. That’s it. I may omit the salt next time.

This is not an original recipe or original photo nor do I take any credit in its creation. I found it online and tried it. It was very good and I thought I would share with you. The original site is Pretty Pies. This cheesecake is also gluten free and paleo-friendly as well as vegan.

Caramel Brownie Chunk Cheesecake

Silky, smooth caramel-coated “cheesecake” studded with fudgy brownie bites that tastes just as good as the “real deal.” No dairy, eggs, gluten or sugar!!
 Prep Time 30 minutes
 Cook Time 0 minutes
 Passive Time 2 hours
 Servings
 slices
INGREDIENTS
Crust
  • 1 1/2 cups nuts (I used half walnuts, half almonds)
  • 2 Tbs coconut oil
  • Dash of pure stevia powder
  • Generous pinch of pink salt
Cheesecake
  • 2 1/2 cups raw cashews soaked
  • 1/2 cup + 1 Tbs canned coconut milk
  • 1/2 cup +1 Tbs coconut oil melted
  • 1/4 cup lemon juice
  • 1 Tbs vanilla extract
  • 1/4 tsp pure stevia powder
  • Dash of pink salt
  • Healthy Brownie Bites & Caramel
Caramel Brownie Chunk Cheesecake (Low-Carb, Vegan, Paleo) - PrettyPies.com
INSTRUCTIONS
To make the crust:
  1. Pulse together all ingredients in a food processor until a coarse crumb forms.
  2. Press into a small 7″ springform pan lined with parchment.
To make the cheesecake:
  1. Soak cashews in hot water (just off a boil) for 2 hours (or overnight in room temp water). Drain, rinse and shake dry.
  2. Make brownie bites (recipe in notes) and set aside.
  3. Blend soaked cashews in a food processor until completely broken down.
  4. Add remaining filling ingredients and blend smooth. Taste and adjust for sweetness.
  5. Pour half the filling over the crust. Add 1/2 the brownie bites around the edge and around the middle.
  6. Cover with remaining cheesecake on top and smooth with a spatula.
  7. Whisk together caramel (recipe linked in notes) Pour on top, reserving a few Tbs to drizzle on later. Top with remaining brownie bites.
  8. Cover pan with foil. Freeze or refrigerate until completely firm (minimum of 2-4 hours).
  9. Enjoy!

It seems to have taken longer than 2 hours to make. But I was also busy making other cheesecake recipes in between. All in all, I really liked this recipe.

Let me know if you make this one. I am curious as to your reaction to this cheesecake.

3 thoughts on “Caramel Brownie Chunk Cheesecake

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