So it's no secret that this cheesecake base is a hit. I literally am always thinking of ways to have fun with it!
This weekend I got creative and whipped up a layered version with caramel, peanut butter, and a banana flavored cheesecake base.
You know my LorAnn Bakery Emulsions came in clutch here. If you're into low carb baking, you'll probably appreciate these a lot! I love them more than extracts because they are water based,not alcohol so the flavor tastes a lot more pure to me.
You can check them out on their website HERE
Here's how I made this cheesecake, let me know if you make it! Tag me on social media @mydomesticatedbitofchaos
2 cups almond flour
4 tablespoons melted butter
1 teaspoon vanilla extract
1/4 cup Pyure granulated sweetener
2 packages- 8 oz each softened cream cheese
2 eggs, room temperature
3/4 cup sour cream
1/2 cup Pyure granulated sweetener
1 cup sugarfree all natural Peanut Butter - softened and at room temperature
1 cup Dairy Free Caramel Sauce - recipe HERE
Glass 7x11 baking dish
Prepare the caramel mixture accordingly and allow to cool. You can even prepare it the day before. I keep it stored in a glass mason jar refrigerated and just set it in a bowl of warmed water to bring to room temperature.
Preheat oven to 350 degrees Fahrenheit. Line your baking dish with parchment paper and spray with the cooking spray.
In a bowl, combine the crust ingredients until they have a "sand like" texture.
Press into the bottom of the dish evenly, and bake for 10 minutes. Remove and allow to cool completely.
Pour in the peanut butter and spread out evenly. Top with the caramel and spread out as well. Set aside.
In a stand mixer, combine the cream cheese and sour cream. Mix on medium speed until well combined (about 3-4 minutes) Add in the eggs, banana flavoring, and sweetener.
Mix well, making sure there are no lumps. Scrape down the sides with a spatula as needed. Once mixture is extremely smooth, turn off the mixer and pour on top of the layers