• 4 oz softened cream cheese
  • 4 eggs
  • 1 ½ cup Swerve
  • 1 cup sour cream
  • 1 tsp almond extract
  • 1 Tbsp lemon juice

Turtle Cheesecake Topping:

  • ½ cup-3/4 cup chopped walnut/pecans
  • Drizzle dark chocolate and caramel


  1. In a mixing bowl add softened cream cheese and eggs and blend.
  2. Add in sour cream and blend.
  3. Add swerve sifting in slowly as you blend together.
  4. Add lemon juice and almond extract and finish blending until smooth.
  5. Pour mixture into a 9” Springform pan. Pour batter to 2/3 full in height.
  6. Bake 350 degrees uncovered for 45-60 min and check. Cheesecake should be rising and lightly browned. Bake for another 20-25 minutes watching closely. The outside parameter should be firm yet the center somewhat soft.
  7. Once done pull out let cool then place in refrigerator to chill and continue to firm before serving.
  8. When serving drizzle dark chocolate on top of the cake and add ½ cup to ¾ cup chopped walnuts and pecan mixture to top and finish with a reduced sugar caramel sauce drizzle.
Print Friendly, PDF & Email