Oh. I AM BACK. I have some cool news to share in the upcoming weeks, but for now. THIS.
Make this. For some reason, I have realized that I am really good at making cheesecake? What? Random, right. I mean, I am pretty good at baking in general but for some reason, many people have difficulty with cheesecake, but it comes pretty easy to me. I do not know if this is a good or bad thing, but I cleaned up this cheesecake, so although it appears to not be healthy and it doesn’t taste healthy…guess what, it is! WINNING.
I made this recipe into 12 mini apple cheesecakes using a cupcake/muffin tin, but this could easily be one regular 9 inch cheesecake. This is also a great option for your upcoming holiday baking. Yeah, I got ya covered!
For the Crust
1 1/2 cups gluten-free gingersnap cookies
3 tablespoons nut butter (I used a Vanilla Maple Walnut butter from Ingreatients …but any nut butter will do)
1 teaspoon cinnamon
For the filling
2 Reduced Fat 8 oz Cream Cheese Blocks
2 large eggs
1/2 cup coconut sugar
1/4 cup maple syrup
2 tablespoons coconut flour
1 tablespoon cinnamon
For the topping
1/4 cup maple syrup
1 large apple or 2 medium apples (I used McIntosh) finely diced
1) Prepare the crust: Combine gingersnaps, cinnamon and nut butter in a food processor and mix well.
2) Line muffin/cupcake tin and press gingersnap mixture into bottom of molds (or your 9 inch springform pan). Set aside.
3) Preheat oven to 375 degrees fahrenheit.
4) In a standing mixer, beat together cream cheese and eggs. Beat really well until no lumps exist.
5) While mixing, slowly add in maple syrup, coconut sugar, coconut flour and cinnamon. Continue to mix well.
6) Place muffin tin/springform pan into oven for 3-5 minutes to let crust cook. Remove and place pan into water bath with water coming up about 1-1.5 inches on the sides.
7) Pour cheesecake into pan and put in oven for 20-25 minutes until cheesecake sets.
8) Remove pan from oven, let it come to room temperature and then refrigerate overnight.
9) For the topping: Cook apples in maple syrup and cinnamon over low-medium heat for 10-12 minutes until tender.
10) Remove refrigerated cheesecake and pour apples on top.
11) Share and Enjoy!
***You can put the cheesecake(s) back in the fridge after topping with apple mixture.
Macros (For the whole Mini Cheesecake): Total Fat: 6.7 g; Total Carbs: 35.4g; Protein: 3.7g
THESE ARE SO GOOOD. I am begging you to make these.