This Healthy Caramel Apple Cheesecake recipe is the perfect apple dessert for any occasion! It’s full of cinnamon, apples, homemade caramel sauce and is absolutely delicious! This recipe is low carb, gluten free, and has zero added sugar.
You will also LOVE this keto chocolate cheesecake and sugar free orange cheesecake! This was one of the desserts that I made for my family for Thanksgiving this year, and let tell you – it was a HIT. This recipe is a serious crowd pleaser and both child and adult approved! I do also highly suggest you make my healthy homemade caramel sauce first to use for this cheesecake, but you can also use a store bought caramel sauce if time is an issue. I had my Caramel Sauce on hand and needed to do something with it and then it just hit me…. cheesecake! Well, actually my first thought was caramel apples, which I will still make at some point but I needed a crowd pleasing dessert for the Holidays so that is when a caramel apple cheesecake hit me! Of course, I got to work straight away in the kitchen.
INGREDIENTS YOU NEED TO MAKE APPLE CARAMEL CHEESECAKE
Crust:
- 3/4 cup gluten free rolled oats
- 3/4 cup raw almonds
- 2 tbs monk fruit
- 1/4 cup melted coconut oil
Cheesecake:
- 2 medium apples, peeled and sliced
- Caramel Sauce (about 1 cup – or more if desired)
- 24 oz cream cheese, room temperature.
- 1 cup stevia or monk fruit
- 2/3 cup sugar free greek yogurt (I used lactose free)
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 3 large eggs, room temperature
Instructions To Make Apple Caramel Cheesecake
- Preheat your oven to 325 degrees F and spray a 9 inch springform pan with non stick spray and cover the outside tightly with multiple layers of tinfoil for a water bath, set aside. If you are using homemade sugar free caramel, prepare your recipe here.
- Using a food processor, process your oats, almonds, and sweetener of choice until fine. Add in your melted coconut oil and process again until mixed. Spread crust evenly in your prepared pan.
- Using one of your sliced apples, evenly spread your sliced apples over your crust, covering the entire bottom.
- In the bowl of a stand mixer, or large bowl with a hand mixer, whisk your cream cheese until smooth, add in your sweetener and continue to cream together until smooth. Add in your greek yogurt, vanilla extract, salt, and cinnamon. Mix until smooth. Add in your eggs one at a time, mixing each egg until JUST combined.
- Pour half of your cheesecake batter over top of your apples and then pour half of your caramel sauce on top of the cheesecake batter, top with remaining cheesecake batter.
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 75 minutes, your edges should start to brown and the middle should be slightly jiggly.
- Once out of the oven, allow your cheesecake to cool for at least 10 minutes and then run a butter knife around the edges to prevent from cracking.
- Allow your cheesecake to cool for about 2 hours at room temperature, until completely cool and place in your fridge for at least another 2 hours. When you are ready to serve, top with thinly sliced apples and the rest of your caramel sauce and enjoy!
Products
Gluten Free Sugar Free Apple Caramel Cheesecake
Ingredients
Crust:
- 3/4 cup gluten free rolled oats
- 3/4 cup raw unsalted almonds
- 2 tbsp monk fruit or granulated sweetener of choice
- 1/4 cup butter or coconut oil melted
Apple Caramel Cheesecake Filling:
- 2 medium apples peeled and sliced
- 1 cup sugar free caramel sauce
- 24 oz cream cheese room temperature
- 1 cup monk fruit or granulated sweetener of choice
- 2/3 cup sugar free plain greek yogurt
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 3 large eggs room temperature
Instructions
- Preheat your oven to 325 degrees F and spray a 9 inch springform pan with non stick spray and set aside. If you are using homemade sugar free caramel, prepare your recipe here.
- Using a food processor, process your oats, almonds, and sweetener of choice until fine. Add in your melted coconut oil and process again until mixed. Spread crust evenly in your prepared pan.
- Using one of your sliced apples, evenly spread your sliced apples over your crust, covering the entire bottom.
- In the bowl of a stand mixer, or large bowl with a hand mixer, whisk your cream cheese until smooth, add in your sweetener and continue to cream together until smooth. Add in your greek yogurt, vanilla extract, salt, and cinnamon. Mix until smooth. Add in your eggs one at a time, mixing each egg until JUST combined.
- Pour half of your cheesecake batter over top of your apples and then pour half of your caramel sauce on top of the cheesecake batter, top with remaining cheesecake batter. Bake for 75 minutes, your edges should start to brown and the middle should be slightly jiggly. You may need to place a baking sheet under your springform pan in the oven – just in case some caramel oozes out.
- Once out of the oven, allow your cheesecake to cool for at least 10 minutes and then run a butter knife around the edges to prevent from cracking. But don't worry if it does crack, because it will be covered with more apple slices!
- Allow your cheesecake to cool for about 2 hours at room temperature, until completely cool and place in your fridge for at least another 2 hours. When you are ready to serve, top with thinly sliced apples and the rest of your caramel sauce and enjoy!
Notes
Nutrition
Frequently Asked Questions About Apple Caramel Cheesecake
Yes! I highly recommend a water bath for cheesecakes! Technically, cheesecake is not cake. It’s a custard on a crust. Custards do best when you cook them low and slow, which a water bath will help you to achieve. A water bath goes a long way in preserving a delicious texture!
My trick to ensure I do not get cracks in my cheesecakes is number 1, a water bath. Number 2, slowly allowing my cheesecake to cool. This is why I leave it in the oven for a full hour before removing it, sometimes I even just crack the door after 60 minutes but still leave it in the oven.
You bet! I would slice it first and then wrap each piece and freeze individually.
More Recipes You Might Enjoy:
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- Healthy Sugar Free Keto Cheesecake
- Easy Keto Gluten Free Key Lime Pie With Cream Cheese
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literally the best cheesecake I have EVER had
oh my goodness, thank you so much!