NO BAKE APPLE CARAMEL
SWIRL CHEESECAKE
Ooey gooey tunnels of caramel sauce make this such a delicious and
unusual cheesecake! This cheesecake is
particularly easy. Have you ever noticed
how well caramel and cooked apples go together?
This dessert makes use of that wonderful synergy.
Crust:
1 cup ground almonds (250 mL)
2 tbsp regular butter, melted
(30 mL)
2 tbsp unsalted butter,
melted (30 mL)
Sweetener to equal 1/4 cup sugar (60 mL)
Apple Filling:
11/2 cups peeled, chopped apples (375 mL)
2 tbsp water (30 mL)
1 tsp lemon juice (5 mL)
3 tbsp Dulce de Leche (45 mL)
(set the rest aside)
Cheesecake Filling:
12 oz regular cream cheese
(340 g)
1 cup whipping cream (250 mL)
Liquid sweetener to equal 3/4 cup sugar (175 mL)
1 tbsp unflavored gelatin (15
mL)
1 tbsp cold water (15 mL)
1 tbsp boiling water (15 mL)
1 tsp vanilla extract (5 mL)
Crust: In small bowl,
combine ground almonds, melted butters and sweetener. Press into 9-inch (23 cm) pie dish. Place in freezer for crust to set up firmly.
Apple
Filling: In casserole dish, place apples. Sprinkle with water and lemon juice. Place lid on casserole dish and microwave 2
minutes, or until apples are tender.
Place apples in colander over medium bowl to drain. Pour off or keep the
apple juice (refrigerate and sweeten; very good!). In medium bowl, place drained apples and stir
in Dulce de Leche. Set aside.
Cheesecake
Filling: In food processor, process cream cheese. Add whipping cream and sweetener; process
until smooth. In small bowl, combine
gelatin and cold water. Stir in boiling
water. Add to cream cheese mixture along
with vanilla extract; process. Place
apples mixed with Dulce de Leche on prepared crust. Pour cream cheese mixture over the
apples. Drop spoonful's of Dulce de
Leche on top of cheesecake and using a knife, swirl to create a pretty
pattern. Refrigerate until set.
Yield: 12 servings
1
serving
352.4
calories
8.4
g protein
31.8
g fat
1.2 g fiber
8.8
g net carbs