Apple Crisp Cheesecake

Course: Dessert

Cuisine: Low Carb

Keyword: Cheesecake recipe

Prep Time: 30

Cook Time: 1 25

Total Time: 1 55

Servings: slices

Calories: 531kcal

Author: Angela Coleby

A low carb apple crisp cheesecake is 2 desserts in one!

Print Recipe

US Customary - Metric

Ingredients

"Apple" Layer

2 chayote squash
1 tablespoon cinnamon
3 tablespoons brown sweetener
2 cups water

Crust

2 cups almond flour
5 tablespoons butter melted
1 tablespoon cinnamon
3 tablespoons brown sweetener
¼ teaspoon salt

Filling

24 oz cream cheese
½ cup sour cream
3 medium eggs
½ cup brown sweetener
1 tablespoon vanilla extract

Crisp Topping

½ cup almond flour
2 tablespoons coconut flour
2 tablespoons brown sweetener
1 teaspoon cinnamon
3 tablespoons butter cold, cut into small squares
¼ teaspoon salt

Instructions

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.

Assemble

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 ⅔rds 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.

Notes

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition