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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.