Mix in large bowl:
3 Large eggs
3 tsp vanilla
16oz container of sour cream
½ cup Splenda
4 tbsp Da Vinci's Sugar Free Caramel Syrup

Then add:
24oz (3 bricks) of Philadelphia Cream Cheese (softened)
2 tbsp butter (melted)

In another bowl, mix: (crust)
½ cup Pecan meal
1 cup Almond meal
½ cup Splenda
6 tbsp butter (melted)

Blend cake mix with mixer until smooth (no clumps). Lightly spray 9x13 cake pan with canola oil, or oil it how you see fit. Spread crust mixture across the bottom of the pan in an even layer. Pour cake mixture in and level with spatula. Preheat oven to 325 and bake for 40 minutes. Let cool to room temperature, then refrigerate for at least 2 hours. Serve chilled.

*It won't look done when you take it out, don't worry, it will firm up as it cools.
*Bake cheese cake with a pan of water on the rack beneath it to help prevent cracking.
*makes 24 squares

I factored all of my nutritional information for Fit Day based on the products and quantity I personally used in this recipe. (including 24g of carbs for the Splenda I used)
Calories: 3216
Fat: 308
Carbs: 66
Fiber: 15
Protein: 61

One square would factor out to be:
Calories: 134
Fat: 13
ECC: 2
Fiber: 1
Protein: 3

I typically have just one square, but you could safely have 2 or even 3 if you were REALLY craving the sweets. Low-Carb keeps me pretty full, so one serving is plenty to satisfy me.

Enjoy!

~adapted from an amazing original recipe by BawdyWench which can be found here: http://forum.lowcarber.org/showthread.php?t=224312

Perhaps the most enjoyable part of this recipe is sharing it with people who aren't doing LC and then later telling them it's sugar free and completely acceptable on MY diet. lol.

Also, I don't take credit for this recipe any further than my personal twist. BawdyWench got this from a friend and I re-wrote it with my own changes for all to enjoy. I've made both her version and my own and they are unrealistically wonderful! I've had less impressive cheese cake from The Cheese Cake Factory!

I've made BawdyWench's cheesecake and loved it. I'm sure your tweaked caramel version will be even richer! I love caramel. Thanks for sharing your kitchen creativity with us, Typod!

For the carmel syrup, do you mean the one that is thick like an icecream topping, or the liquid one for coffees?

I used the liquid, but I don't think it would make much of a difference in this case. Good question though, I didn't think of that.

This looks too good! Not sure I could stop with just one piece!

I left out the sour cream by mistake and it still came out awesome! And leaving it out brought the carbs per piece (24 pieces) down to just under 2 per! And that's not subtracting any fiber, just counting all the carbs! Super yummy and so satisfying!

So glad you said that, Caroxx! Sour cream is expensive and rare here, but now I'm excited that I can try this recipe anyway!

No doubt the texture is denser without sour cream, but I like it that way. I cooked it about 8 minutes longer.

My hubby didn't like the caramel flavour, so another time I'll just sub some sf vanilla syrup. Hope you enjoy it ferry girl!

Caroline

Adding this to my to try list

Just a note to say I have now frozen and thawed some of the cc and it worked beautifully, no effect at all!

Caroxx

LadyBelle, I used syrup for coffee. I haven't seen any sf thick syrup, which is probably just as well cause I'd be eating it with a spoon!

Caroxx

I haven't checked the comments here for awhile. I'll have to try without the sour cream! My only issue with this recipe was that it was more fluffy than cheesecake, maybe that would set it a bit more. hmm... Thanks for sharing!