This low carb apple crisp cheesecake is a delicious combination of crumble and cheesecake. The cheesecake is light and creamy, with a layer of mock apple which is topped with a cinnamon crumble.
The Chief Taster has never been happier with this dessert. Apple crumble is his favourite dessert, closely followed by cheesecake. There were lots of happy noises made as he devoured his first slice.
This low carb cheesecake may seem to have a lot of steps but it is worth the end result! The hardest thing about this cheesecake is waiting to eat it whilst it chills in the fridge. To serve I poured sugar free caramel sauce on top but that's optional.
How to make an apple crisp cheesecake
I’ve used the water bath method to bake this cheesecake as I did with my New York Cheesecake as it results in a great texture. It is worth the wait!
For the apple layer I used chayote which is a member of the squash family. It's also known as christophine in the Caribbean. It makes a great low carb alternative to apples, just as zucchini does. It's firmer than zucchini so I prefer to cook it before use.
A low carb brown sweetener was used to compliment the mock apple and to give the cheesecake a slightly caramel flavour.
The making of the apple crisp cheesecake is in 4 stages:
- Apple Topping - The chayote is cooked until soft, then tossed in cinnamon and low carb brown sweetener. It must be cool before assembling the cheesecake.
- Base - A simple almond flour base is used
- Cheesecake Filling - The filling is large enough to filling a 8-inch spring form cake tin up the top.
- Crisp Topping - A almond flour crumble topping with cinnamon completes the cheesecake.
More low carb cheesecake recipes
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Apple Crisp Cheesecake
- 2 chayote squash
- 1 tablespoon cinnamon
- 3 tablespoons brown sweetener
- 2 cups water
- 24 oz cream cheese
- 1/2 cup sour cream
- 3 medium eggs
- 1/2 cup brown sweetener
- 1 tablespoon vanilla extract
Make the apple layer
- Peel the chayote squash and slice the top and bottom off.
- Cut the chayote into small squares (or as roughly as you can).
- Place the chayote into a small saucepan with the water and bring to the boil.
- Cover and simmer for 8-10 minutes until soft.
- Drain the chayote and place in bowl. Toss in the cinnamon and brown sweetener.
- Set aside to cool.
Make the Base
- Grease an 8-inch spring form cake tin.
- Cover the outside bottom of the cake tin with silver foil, ensuring that it comes up to the sides too. You don’t want any water to get into the tin when baking it!
- In a medium bowl, mix the almond flour, melted butter, cinnamon, salt and brown sweetener until blended.
- Spoon the mixture into the base of the cake tin and press down evenly. Place the tin in the fridge to firm whilst you make the fillings.
Make the Filling
- Beat the cream cheese and sour cream in a bowl using an electric mixer or whisk until smooth and fluffy.
- Add the brown sweetener and vanilla extract. Whisk until smooth.
- Add the eggs, one at a time, making sure the mixture is smooth.
Make the Crisp Topping
- Place the crumble ingredients in a small bowl and using your finger tips, gently blend into a crumble texture.
- Preheat the oven to 180C/350F degrees.
- Spoon the filling into the cake tin on top of the chilled base.
- Scatter the chayote on top of the cheesecake.
- Spoon the crumble on top of the chayote.
- Place the cake tin into a large baking pan and fill with water so it comes up to about 2/3rds of the side of the cake tin.
- Bake for an hour and 15 minutes until the topping is golden and the cheesecake is fairly firm. Any slight jiggle is fine as the cheesecake will firm up once chilled.
- Cool and chill overnight (will power IS required here!)
- Remove from the tin and serve with a side of sugar free caramel sauce.