Someone's In The Kitchen With Dinah

Cooking that's fun and healthy… with my helpers!

Turtle Cheesecake Bars–Full Circle

Two years ago, my cousin came from Arizona to visit me, and while she was at my house, she made this yummy, decadent treat, called “Turtle Cheesecake Bars“.  They were just too good.  I couldn’t keep out of them.  Of course, my hips and waist did not thank me for this, but hey!  You only live once, right?  A few months later, I began THM.  I struggled with finding desserts that my whole family would enjoy (I liked almost every one that I tried!), but as I learned how to adapt things…. this recipe came back to mind.  So, I tweaked it here and there, and voila!  Now it’s THM friendly!  And I can eat it for breakfast without any guilt!  And my husband loves it still… in fact, he was not aware that I had made it THM friendly.  Hahaha!
A few weeks ago, I was in Arizona, visiting with relatives, including the cousin that introduced me to this recipe.  While there, I made a pan of THM Cheesecake Bars.  Now THEY’RE asking ME for the recipe.  BOOM!  We’ve come full circle.

So here you go:

Turtle Cheesecake Bars
 
Prep time
Cook time
Total time
 
This is pretty much an S, but if you make the caramel sauce the same way I do, it could possibly be an S-helper, or even a cross-over (depending on how much you eat, lol). There are other caramel sauce options that are carb-free, I just tend to like the depth of flavor that coconut sugar gives better.
Author:
Recipe type: Dessert
Cuisine: THM-S
Serves: 16 servings
Ingredients
  • Crust:
  • 3 c. finely chopped pecans
  • 1 stick butter, melted
  • ⅓ c. xylitol
  • a pinch of salt
  • Filling:
  • 3 8-oz packages of cream cheese
  • ¼ c. whole greek yogurt or sour cream
  • ¾ cup xylitol
  • 1 T. vanilla
  • 3 eggs
  • 1 c. Lily's chocolate chips
  • Topping:
  • 1 batch caramel sauce (recipe below)
  • 1 c. coarsely chopped pecans, toasted
  • 1 c. Lily's chocolate chips
  • Caramel Sauce:
  • ½ stick (4 T.) butter
  • 1 c. coconut sugar
  • ½ c. heavy cream
  • pinch of salt
  • 1 T. vanilla extract
  • Melt butter on med-low, add sugar, cream, and salt. Bring to a gentle boil, and cook and stir for about 7 minutes. Remove from heat, add vanilla, stir in well. Let it cool before using on the cheesecake (but don't refrigerate--you want it pourable).
Instructions
  1. Preheat oven to 300 degrees. Line a 9x13 pan with parchment paper (not strictly necessary, but it does make clean-up a breeze). Mix the crust ingredients together, spread out evenly in the pan. Bake for 20 minutes.
  2. While the crust is baking, beat the cream cheese and greek yogurt together, add xylitol and vanilla. Beat in the eggs one at a time.
  3. When the crust comes out, immediately sprinkle with the Lily's chocolate chips.
  4. Spoon the cream cheese mixture on top. Bake for 50 min.
  5. Cheesecake needs to cool on the counter for about an hour before you put it in the fridge to chill overnight (or for several hours).
  6. About 10-20 minutes before serving, pour the caramel sauce on top. Spread evenly across the surface. Sprinkle toasted pecans and chocolate chips, press down gently to set them.
  7. Option: you can melt the chocolate chips, add a couple tablespoons of cream, and then drizzle it across the top. It just takes a couple extra minutes, which I don't always have. LOL

The caramel sauce in this recipe is totally awesome.  I’ve used it for several other recipes, it makes great ice cream topping, and (don’t tell anyone) I like to just eat a little bit plain sometimes!  Since it’s made from coconut sugar, it DOES affect your blood sugar, but not as much as real sugar… and I’ve never been able to come close to the depth of flavor when I’ve tried the no-carb options out there.  I don’t make this recipe terribly often, though, so I figure it’s a perfectly good option for a special treat.

Another thing is that I HAVE tried using the Super Sweet Blend for the cheesecake layer.  The crust takes such a small amount of xylitol, that I don’t usually worry about it–I just use straight xylitol.  However, if I have one of the blends, I do like to use them for the bulkier amount in the filling.

Next recipe I plan to share is my re-version of chicken and rice casserole.  You know how the standard recipe calls for those yucky canned soups?  I figured out a way to make it without the cans… It is really yummy, but I do have to admit, I have not figured out a way to make it S or E.  It is a good crossover.  But if you’re pregnant, nursing, or near goal weight, that’s perfectly all right!  And if you’re not any of the above, but you have skinny kids/spouse that need crossovers… you can eat it, just don’t eat more than a couple bites of the rice (yeah, right!).  LOL

Oh, yeah.  Sorry there are no pictures.  I’m pretty sure I have one or two… somewhere… but I have NO IDEA where they are.  Other than in one of the two million picture files on the computer.  Haha.  Maybe next time I make it, I will take a picture, and then I will remember to come back and add it to this post.  Maybe.  Until then, you can click on the link at the top of the page, and it will take you to a picture of the original recipe… and you will get the general idea.  Happy eating!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: