Cheesecake Factory Reece's Cheesecake

Theresa

-Cheesecake-

(I used a modified version of this www.wholesomeyum.com/recipes/low-carb-cheesecake-keto-glu...)

subheading: Ingredients:

32 oz Cream cheese (softened)

1 ¼ cup powdered swerve

3 large Egg

1 tsp vanilla extract

SF mini Reese’s (I chopped up 4 Reese’s per 3 inch springform)

(I guesstimate this would make about 9 3 inch springforms using ½ cup per pan - I ended up making 3 3 inch ones and then using the rest to make two other big cheesecakes but I measured out 4.5 cups of total batter before I divided it up)

Instructions

Beat cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Beat in the vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.) Fold in chopped Reese’s.Pour 1/2 cup filling per 3 inch springform lined with parchment paper. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one). Tap against counter to eliminate air bubbles. Bake at 350 for 30-35 min Beat cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Beat in the vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.) Fold in chopped Reese’s.Pour ½ cup filling per 3 inch springform lined with parchment paper. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one). Tap against counter to eliminate air bubbles. Bake at 350 for 30 to 35 min

-Caramel-

(I used this recipe but subbed all brown swerve since I don’t have bocha sweet alldayidreamaboutfood.com/the-best-low-carb-caramel-sauce/)

Ingredients

¼ cup unsalted butter

6 tbsp swerve brown sugar

½ cup heavy cream

¼ tsp xantham gum

½ tsp kosher or sea salt

2 tbsp water

Instructions

In a medium saucepan over medium heat, combine butter and Swerve. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it)

Remove from heat and add cream. Mixture will bubble vigorously.

Sprinkle with xanthan gum and whisk vigorously to combine. Add salt.

Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well combined.

(For the caramel layer I chopped up 5 peanuts per assembly and topped the caramel with that)

(This made about 240g of caramel and I used about 20g per assembled Reese’s cheesecake setup)

-Peanut butter frosting-

Ingredients

8 oz cream cheese (room temperature)

⅔ cup natural peanut butter (sugar-free)

⅔ cup Swerve Confectioners

1 tsp vanilla extract

½ cup heavy cream

Instructions

Measure out all ingredients and put them in a large bowl. Use a standing or hand mixer to completely blend everything together evenly until smooth (this makes a lottt - I used a little less than 1/6 of it per assembled Reese’s cheesecake)

-Ganache-

Ingredients 9 oz bag Lily’s semisweet chocolate chips ½ cup heavy cream

Using double boiler method, mix chocolate and cream until melted and smooth (unfortunately I got a bit of moisture in mine so it seized up but generally yours should look a bit more smooth than mine)

-Entire setup assembly-

subheading: Level cakes before assembly. I assembled as follows:

Cake, peanut butter frosting, cheesecake, caramel/peanut layer, peanut butter frosting, cake

Cover entire setup in chocolate ganache

Make a chocolate cake and layer; cake, cheesecake, caramel, peanut butter frosting then ganache.

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