This Dulce de Leche Cheesecake is absolute perfection! So creamy and sweet, with rich caramel accents. And it's keto-friendly, with only 3g net carbs per serving!
Preheat the oven to 325ºF and grease a 9-inch springform pan very well. Line the bottom of the pan with a circle of parchment paper and grease the paper.
In a large bowl, whisk together the pecan flour, chopped pecans, sweetener, and salt. Stir in the melted butter until well combined.
Press evenly into the bottom of the prepared pan and bake 10 minutes. Remove and let cool completely. Then wrap the bottom of the pan in tin foil so that the foil reaches about halfway up the sides of the pan.
Filling
In a large bowl, beat the cream cheese on medium for 1 to 2 minutes, until super creamy. Beat in the sweetener, dulce de leche, sour cream, and salt until smooth.
Beat in the eggs one at a time until just incorporated. Make sure to scrape down the sides of the bowl and the beaters after each addition. Pour the filling over the crust and smooth the top.
Place the whole pan inside a large roasting pan and fill with hot water to reach partway up the sides of the pan (do not allow it to go over the foil). Bring the oven back up to 325ºF if you've let it cool down.
Place the roasting pan in the oven and bake 1 hour. Turn off the oven and let it sit inside for another 10 to 20 minutes. The top should feel bouncy when touched but the center should still jiggle slightly when the pan is shaken.
Remove from the oven and then remove the cake pan from the water bath. Let cool to room temperature.
Run a sharp knife around the inside of the pan and loosen the sides to avoid cracking. Refrigerate at least 3 hours.
Topping
Pour another half cup of dulce de leche over the top of the cake and spread to the sides. You can cut the cake at this point, or return it to the fridge to firm up the topping.