This dessert features the best of fall in a cheesecake. The combination of Apple Crisp and cheesecake is hard to beat. Drizzle each slice with sugar-free caramel syrup for an extra touch of flavor and appeal.

Cheesecake are a favorite dessert of mine to serve for the holidays. I love to experiment with a variety of flavors. Pictured below is a Pecan Pie Cheesecake.

No-bake cheesecakes are very quick and easy to make especially if you have never made a baked cheesecake before. Cranberry No-bake Cheesecake is pictured below.

You will find many more dessert recipes in the spiral bound 600+ page Around the Family Table Cookbook. There are many, many sourdough recipes in the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added more items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

This recipe and photos are compliments of my daughter Wendy Martin.

Apple Crisp Cheesecake, THM XO, SF

• Crust:
• 1 cup oats, gluten free
• 1/2 cup almond flour
• 2 tablespoons chopped pecans
• 1/2 teaspoon cinnamon
• 3 tablespoons Brown Sugar Sweet Mix
• 4 tablespoons  butter, melted
• Cheesecake filling:
• 3 8-oz packages cream cheese softened
• 1/2 teaspoon maple flavoring
• 1/3 cup Sweet Mix or Gentle Sweet
• 1/8 teaspoon stevia
• 1 teaspoon cinnamon
• 1 tablespoon oat flour
• 3 eggs
• 1/3 cup heavy whipping cream
• Apple Topping:
• 1 large apple halved,cored, peeled
• 1/4 teaspoon cinnamon
• 2 tablespoon Brown Sugar Sweet Mix
• Crumb Topping:
• 1/2 cup oats
• 1/2 cup oat flour
• 1/4 cup Brown Sugar Sweet Mix
• 1/2 teaspoon cinnamon
• 3 tablespoons butter
• Mixing the crust: Preheat oven to 350 degrees F. Mix the crust ingredients in a mixer bowl until well combined. Press in a 9-inch cheesecake pan. Bake crust for 12 minutes. Cool. Wrap a double layer of aluminum foil around the cheesecake pan.
• Mixing the filling: In a mixed bowl, beat cream cheese until creamy. Add flavoring, Sweet Mix, Stevia, cinnamon, and oat flour. MIx well. Add eggs, one at a time, mixing well between each addition. Fold in heavy whipping cream. Spoon evenly over baked crust. Slice the apple halves in 1/8 inch slices. Lay carefully over the cheesecake filling. Mix the crumb ingredients together. Sprinkle crumbs evenly over the apple layer.
• Baking: Bake 325 degrees F for 60 minutes. Turn the oven off and crack the oven door open with a wooden spoon. Allow the cheesecake to cool for 1 hour before removing from the oven.
• *Cooling a cheesecake down slowly helps prevent cracks in the top. Place in the fridge for 12 hours to firm before serving.

Mix the crust ingredients in a mixer bowl until well combined. Press in a 9-inch cheesecake pan. Bake crust for 12 minutes. Cool. Wrap a double layer of aluminum foil around the cheesecake pan.

In a mixed bowl, beat cream cheese until creamy. Add flavoring, Sweet Mix, Stevia, cinnamon, and oat flour. MIx well. Add eggs, one at a time, mixing well between each addition. Fold in heavy whipping cream. Spoon evenly over baked crust.

Slice the apple halves in 1/8 inch slices. Lay carefully over the cheesecake filling.

Sprinkle crumbs evenly over the apple layer.

This post has affiliated links. If you purchase items through these links, I receive a few pennies but your price doesn’t change.

AMAZON

I have had a KitchenAid Mixer for 32 years and it is still working great.

Chopped Pecans

Blanched Almond Flour

Gluten free rolled oats

Gluten free oat flour

Maple flavoring

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

Print

Apple Crisp Cheesecake THM XO, SF, GF

Course Dessert

Cuisine American

Prep Time 30 minutes

Cook Time 51 minutes

Servings 12

Author Glenda Groff

Ingredients

• Crust:
• 1 cup oats gluten free
• 1/2 cup almond flour
• 2 tablespoons chopped pecans
• 1/2 teaspoon cinnamon
• 3 tablespoons Brown Sugar Sweet Mix
• 4 tablespoons butter melted
• Cheesecake filling:
• 3 8- oz packages cream cheese softened
• 1/2 teaspoon maple flavoring
• 1/3 cup Sweet Mix or Gentle Sweet
• 1/8 teaspoon stevia
• 1 teaspoon cinnamon
• 1 tablespoon oat flour
• 3 eggs
• 1/3 cup heavy whipping cream
• Apple Topping:
• 1 large apple halved cored, peeled
• 1/4 teaspoon cinnamon
• 2 tablespoon Brown Sugar Sweet Mix
• Crumb Topping:
• 1/2 cup oats
• 1/2 cup oat flour
• 1/4 cup Brown Sugar Sweet Mix
• 1/2 teaspoon cinnamon
• 3 tablespoons butter

Instructions

1. Mixing the crust: Preheat oven to 350 degrees F. Mix the crust ingredients in a mixer bowl until well combined. Press in a 9-inch cheesecake pan. Bake crust for 12 minutes. Cool. Wrap a double layer of aluminun foil around the cheesecake pan.

2. Mixing the filling: In a mixed bowl, beat cream cheese until creamy. Add flavoring, Sweet Mix, Stevia, cinnamon, and oat flour. MIx well. Add eggs, one at a time, mixing well between each addition. Fold in heavy whipping cream. Spoon evenly over baked crust. Slice the apple halves in 1/8 inch slices. Lay carefully over the cheesecake filling. Mix the crumb ingredients together. Sprinkle crumbs evenly over the apple layer.
3. Baking: Bake 325 degrees F for 60 minutes. Turn the oven off and crack the oven door open with a wooden spoonto allow the cheesecake to cool for 1 hour before removing from the oven.
4. *Cooling a cheesecake down slowly helps prevent cracks in the top. Place in the fridge for 12 hours to firm before serving.

You will find many more dessert recipes in the spiral bound 600+ page Around the Family Table Cookbook. There are many, many sourdough recipes in the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added more items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.