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Date Caramel Cheesecake With Gratisfied Empower Bar Baking Mix Crust {Grain-Free, Gluten-Free, Vegan Option}

By Sara McGlothlin

Baking a cheesecake just got more convenient with my Gratisfied Empower Bar Baking Mix! While I have been wanting to play around with different variations and additions (think chocolate chips, or mashed banana, baking them as muffins instead of squares), incorporating the mix as a cheesecake crust isn’t something that hit me until later. Of course! I thought to myself. Given the experience I have had with plant-based cheesecake baking in the past, it made perfect sense. Better yet, it only calls for two additional ingredients – coconut oil and liquid sweetener – and I would imagine you already have those in your home kitchen as well.

I had some leftover date caramel in my fridge; taking the recipe from my previous peanut butter cheesecake recipe, I was able to decrease the granulated sugar, as the date caramel lends a natural sweetness. Feel free to use coconut sugar, but I decided to go the keto-friendly route with erythritol instead (I use Swerve brand). Enjoying a slice won’t leave you with a blood sugar spike, which is what you want in my book!

The cheesecake itself only calls for six ingredients, and there is not a lot of preparation required in advance aside from bringing some of the items to room temperature (30 minutes, max). The cheesecake tastes even better the next day, so I suggest baking it the day before you plan to eat it. I am so excited to share this recipe!

You will need to make a batch of date caramel before making the cheesecake. Otherwise you can sub the date caramel with 3/4 cup nut butter of choice, which will also make it more keto-friendly

Date Caramel Cheesecake With Empower Bar Baking Mix Crust {Grain-Free, Gluten-Free, Vegan Option}

Baking a cheesecake just got more convenient with Gratisfied's Empower Bar Baking Mix! Make the crust in two simple steps. The end result is creamy, delicious, low sugar. Grain-free and keto-friendly.
Prep Time 30 mins
Cook Time 1 hr 30 mins
Cooling Time 5 hrs
Total Time 7 hrs
Course Dessert
Servings 10 servings

Equipment

  • 8-inch springform cake pan
  • hand mixer or stand mixer
  • High-speed Blender

Ingredients
  

For the Crust

  • 1 package Gratisfied Empower Bar Baking Mix see notes
  • 1/4 cup melted coconut oil
  • 1/4 cup coconut nectar or maple syrup

For the Filling

  • 1 8oz package cream cheese* room temperature
  • 1 cup sour cream* room temperature
  • 3 eggs room temperature
  • 1 cup date caramel divided
  • 1/2 cup granulated erythritol I used Swerve brand, or sub with any granulated sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 325°F. Spray an 8-inch round springform cake pan with cooking spray and line with parchment paper.
  • Make the crust. Pour the Gratisfied Empower Bar Baking Mix into a large bowl or stand mixer. In a separate small bowl, whisk together the melted coconut oil and coconut nectar or maple syrup until creamy. Add the wet mixture to the baking mix and beat on medium speed until a crumbly dough is formed. Gather the dough and press it firmly in the bottom of the cake pan (it should feel like damp, course sand and should stay compact when you squeeze it). Set aside.
  • In a high-speed blender, add the cream cheese, sour cream, eggs, 3/4 cup of the date caramel, erythritol (or granulated sugar or choice), and vanilla extract. Blend until creamy, using the tamper as you need to get the blender going and until everything is smooth.
  • Pour the filling into the cake pan with the crust. Spoon the remaining date caramel a teaspoon at a time, dropping it into the cheesecake filling evenly distributed. Bake for 55 minutes to 1 hour until edges have started to turn golden brown and “pull away” from the edges of the cake pan (cheesecake should still “jiggle” and the middle may appear darker, but will set as it cools). Turn the oven off, and open the oven door slightly, and keep the cake in the oven for an additional 30 minutes. Then remove the cake from the oven and allow the cake to cool at room temperature for at least 1 hour before transferring to the refrigerator for 4 to 6 hours (or ideally overnight) to completely set.

Notes

*I imagine you could make the cheesecake with vegan cream cheese and vegan sour cream (or coconut cream), but I did not test it with these options.
Storage: Keep the cheesecake wrapped in plastic wrap or in an airtight container in the fridge for up to 5 days. 
Keyword Gluten-free, Grain-free, Soy-free, Vegan Option