Cinnamon Apple Caramel Cheesecake with cinnamon apples in sweet caramel sauce. Baked inside a creamy velvety cheesecake. Nevertheless, it is like a caramel apple and an apple pie fell into a cheesecake. Hence, they combine to create the most incredible flavor on your palate. What makes this dessert even more decadent? Lastly, top the cheesecake with some reserved cinnamon apple caramel sauce. Heck, any time of year is the perfect time to have this decadent dessert. In fact, it is so good it may disappear before your eyes.
Cinnamon Apple Caramel Cheesecake:
Consequently, this cheesecake takes time to make. In all honesty, it is so worth it. Indeed, once the cheesecake is baked it is just a matter of waiting for it to cool down and be refrigerated. In conclusion, be sure to reserve some of the apples to top the cheesecake. Indeed, to make it even tastier add some caramel sauce and drizzle over the cheesecake and plate. Needless to say, it is a gluten-free decadent treat.
Furthermore, this dessert will leave your family and guests to ooh and ahh. Perfect for dinner in and fancy enough to serve for a special occasion. In any case, this dessert is a crowd-pleaser.
All in all, I can almost taste those crisp tart cinnamon and caramel apples inside that creamy velvety cheesecake it is making me hungry just thinking about it.
Check Amazon out for Springform Pans for cheesecake.
Cinnamon Apple Caramel Cheesecake:
Almond Crust
Ingredients:
1 cup almond flour
1 1/2 tablespoons powdered vanilla monk fruit sugar
1/2 teaspoon cinnamon
5 tbsp melted coconut oil
Directions:
Preheat oven to 350. Combined almond flour, monk fruit sugar, and cinnamon until combined. Add melted oil to the flour mixture.
Place mixture into the bottom of a springform pan and press into the bottom and slightly up the sides. Bake for 15 – 20 minutes. Allow crust to cool before filling.
Cinnamon Apple Caramel Sauce
Ingredients:
2 cups apples cut up (one green one gala)
3/4 cup can of coconut milk or of whipping cream
1/2 cup maple sugar
2 teaspoons powdered coconut sugar
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
1/8 tapioca flour
Directions:
First, peel, core, and cut up the apples into bite-size pieces.
Cook apples in cream, maple sugar, powdered coconut sugar, cinnamon, cardamom, and nutmeg over medium heat in a pan on the stove. Cook until apples are slightly tender. Next, using a potato masher mash up 3/4 of the apples leaving some bigger pieces.
Finally, add tapioca and cook until thickened. Allow apples to cool. Reserve 1 cup of the cinnamon caramel apples.
Cheesecake Mixture
Ingredients:
1/2 cup sour cream
1 1/2 packages cream cheese
1 recipe Homemade sweetened Condensed coconut milk
2 teaspoon vanilla
1/2 cup maple sugar
1 teaspoon cinnamon
1/8 nutmeg
1/4 cardamom
2 beaten eggs
Cinnamon Apple Caramel Cheesecake Directions:
First, preheat the oven to 350. Second, in a standing mixer whip sour cream on slow. Next, combine cream cheese and mix on low until the cream cheese is smooth. Finally, add homemade Sweetened Condensed coconut milk, vanilla, maple sugar, cinnamon, cardamon, and nutmeg. Blend until smooth.
Next, add eggs one at a time.
Fold in cooled apple mixture into the cream cheese mixture. Finally, pour the cheesecake mixture into a cheesecake crust inside a springform pan. Next, place springform into a baking pan with sides. Get a brownie pan or a pan that is at least 2 inches deep.
Finally, carefully pour 3 cups of boiling water into a brownie pan. Place brownie pan on the bottom rack. Lastly, place the springform pan with cheesecake on the middle rack take out the top rack if you need to. Close the door and cook for 15 minutes at 350. After 15 minutes reduce heat to 200 and cook 1 hour 10 minutes. Set your timer. Do not open the oven door. The water bath reduces the chance of your cheesecake cracking. When your timer goes off remove the cheesecake and allow it to cool. Once cool place in the refrigerator for a minimum of 4 hours. Do not place the warm cheesecake into the refrigerator as it will make the cheesecake weep.
To serve top with extra Cinnamon Apple Caramel Sauce and whipped cream or cinnamon whipped cream and sprigs of mint.
Can also be topped with Homemade Chocolate Syrup
Cinnamon Apple Caramel Cheesecake
Equipment
- Springform Pan 9-inch
Ingredients
Crust
- 1 cup Almond Flour
- 1 1/2 tbsp tablespoons powdered vanilla monk fruit sugar
- 1/2 tsp cinnamon
- 5 tbsp melted coconut oil
Cinnamon Apple Caramel Sauce
- 2 cups diced apples approximately one green one gala
- 3/4 cup can of coconut milk or heavy cream
- 1/2 cup maple sugar
- 2 tsp powdered monkfruit sugar
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp nutmeg
- 1/8 cup of tapioca
Cheesecake
- 1/2 cup sour cream
- 12 oz. cream cheese
- 2 tsp vanilla
- 1 recipe Homemade Sweetened Condensed coconut milk
- 1/2 cup maple sugar
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp cardamom
- 2 whole beaten eggs
Instructions
- Preheat oven to 350.
- Combined almond flour, monk fruit sugar, and cinnamon until combined.
- Add melted oil to the flour mixture.
- Place mixture into the bottom of a springform pan and press into the bottom and slightly up the sides.
- Bake for 15 - 20 minutes.
- Allow crust to cool before filling.
Cinnamon Apples Caramel
- Cut up the apples into bite-size pieces.
- Cook apples in cream, maple sugar, powdered coconut sugar, cinnamon, cardamom, and nutmeg over medium heat on a stove.
- Cook until apples are slightly tender.
- Add tapioca and cook until thickened.
- Allow apples to cool.
- Reserve 1 cup of the cinnamon caramel apples.
Making Cheesecake
- First, preheat the oven to 350.
- Second, in a standing mixer whip sour cream on slow.
- Next, combine cream cheese and mix on low until the cream cheese is smooth.
- Finally, add homemade Sweetened Condensed coconut milk, vanilla, maple sugar, cinnamon, cardamon, and nutmeg.
- Blend until smooth.
- Next, add eggs one at a time.
- Fold in cooled apple mixture into the cream cheese mixture.
- Finally, pour the cheesecake mixture into a cheesecake crust inside a springform pan.
- Place springform into a baking pan with sides (a brownie pan or a pan that is at least 2 inches deep.)
- Next, carefully pour 3 cups of boiling water into a brownie pan.
- Place brownie pan on the bottom rack.
- Lastly, place the springform pan with cheesecake on the middle rack take out the top rack if you need to.
- Close the door and cook for 15 minutes at 350.
- After 15 minutes, reduce heat to 200 and cook for 1 hour 10 minutes.
- Set your timer.
- Do not open the oven door.
- The water bath reduces the chance of your cheesecake cracking.
- When your timer goes off remove the cheesecake and allow it to cool.
- Once cool place in the refrigerator for a minimum of 4 hours.
- Do not place the warm cheesecake into the refrigerator as it will make the cheesecake weep.
Serving
- Serve with a little a the reserved cinnamon apple caramel sauce.
Notes
| Nutrition Facts | |
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| Calories 259 | |
| % Daily Value * | |
| Total Fat 23 g | 36 % |
| Saturated Fat 14 g | 69 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 43 mg | 14 % |
| Sodium 70 mg | 3 % |
| Potassium 46 mg | 1 % |
| Total Carbohydrate 9 g | 3 % |
| Dietary Fiber 1 g | 2 % |
| Sugars 14 g | |
| Protein 3 g | 6 % |
| Vitamin A | 4 % |
| Vitamin C | 0 % |
| Calcium | 13 % |
| Iron | 9 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Ooh, looks delish! Pinning for later. Thank u. X
Lauren, This cheesecake is beyond yummy. Let me know if you do try it. Have a wonderful day.