Crust:
1/2 Cup Crushed Walnuts or Pecans
1/2 Cup Almond Flour
4 TBSP Melted Butter
2 TBSP Granulated Sweetener
1 TSP Cinnamon
Stir all ingredients together until combined. Press into
the bottom of your cheesecake pan.
Cheesecake:
16 OZ cream cheese, softened
2 Eggs, room temp
1/2 C Granulated Sweetener from RxSugar
2 TSP Vanilla
1 TSP Cinnamon
2 TBSP Almond flour
1 Apple, diced (I used Honeycrisp, tossed in some
cinnamon & sweetener)
Blend cream cheese and sweetener until smooth and
creamy. Mix in vanilla, cinnamon and almond flour. Blend in eggs just until combined, do not over mix. Pour your cheesecake over your crust. Top the
cheesecake with your diced apples, slightly pressing them into the top of the cheesecake.
Crisp Topping:
1/2 C Almond flour
1/2 C Oats (use these if you can/have room in your
macros, will make slightly higher carb. If you do not
want to use oats, just omit them and add more almond flour, or flour of your choice)
1/4 C Sweetener (use golden if you have it)
2 TSP Cinnamon
4 TBSP Melted butter
2 TBSP Caramel sauce (optional, but adds great flavor. you can also just add caramel
drizzle before serving)
Mix all ingredients together until you have a crumbly mixture. Put crumble on top of cheesecake & press down gently.
l used a 6inch springform pan, you can use a larger pan for this, but it won't be as tall. Set oven to 350
degrees. This recipe does not require a water bath, but I did add a pan on hot water to the bottom rack in my oven to help bake evenly. This helps with steam and even baking, and will insure your cheesecake won't crack. Place your cheesecake on the top rack and bake 50-60 minutes. After baking, cool for about 1 hour then refrigerate over night or at least for a few hours before serving! I topped mine with some whipped cream and homemade caramel sauce. If you want a lower carb healthier option, then this is it!