This autumnal Apple Paleo Cheesecake With Caramel is rich, decadent, and perfect for special occasions.
One of my favorite things to do in the fall is head to the nearest orchard and go apple picking. There’s something so cozy and satisfying about coming home with a few baskets full of apples and dreaming up what to make with them. Apple butter and applesauce are always the first recipes I make. Not only because they keep well, but also because they make excellent edible gifts come the holidays. Apple cider, a quintessential seasonal drink, is also a must. When deciding what to make with the rest, apple cakes are usually one of the first ideas that come to mind. Perhaps it’s because they’re just a little different from traditional pies. Or maybe because they remind me of the apple cakes my grandmother made every Thanksgiving.
This apple Paleo cheesecake with caramel is my latest creation after a morning out in the orchards. It is literally sitting on the table, staring at me right now, and tempting me in with its crispy, golden-brown crust, tender spiced apples, and sticky-sweet caramel topping. Friends, if the fact that I am using my hands to type this post and share this recipe rather than picking up that cheesecake and chow down isn’t proof I love you, I don’t know what is.
Is This Apple Paleo Cheesecake With Caramel Healthy?
Now, let’s be real: Though this recipe does call for healthy apples, it’s still a dessert that’s high in calories and fat. It has all the deliciously sweet and rich components that make it an indulgence, including ghee, coconut sugar, honey, full-fat coconut milk, and cashew cream. Therefore, it’s best to enjoy this one in moderation.
Replacing Eggs In Baking
If you have an egg allergy or are having vegan friends over, it’s good to know that eggs can easily be replaced in most recipes. In this recipe, for example, we use a mix of flax meal and water to create a gelatinous mixture that will act as a binding agent. When making this mixture, it’s important to let it sit for at least ten minutes so that it thickens. Using flax meal also means you’re adding in some healthy fats to the recipe. In other recipes, you can also try replacing the eggs with fruit purées, yogurt, silken tofu, or aquafaba (the liquid from a can of chickpeas). Aquafaba is especially good for creating meringues. It whips up just the same as egg whites!
How to make ahead and store
The base of the cheesecake can be made 2 days in advance by following steps 1 through 9. Leftover cheesecake can be stored in an airtight container in the fridge for up to 4 days. Freezing is not recommended, as thawing renders the apples soggy.
Serving Suggestions
We love all things cheesecake! After you’ve sampled this recipe, try baking a Chai Gluten-Free Pumpkin Cheesecake (also perfect for fall), a Peach Cheesecake, or a Goat Cheese Cheesecake.
Ingredients
For the cheesecake:
- 3 tablespoons flax meal
- 7 1/2 tablespoons warm water
- 2 1/2 cups roasted cashews soaked in water overnight
- 1 cup unsweetened applesauce
- 10 tablespoons coconut sugar
- 5 tablespoons unsweetened vanilla almond milk
- 5 tablespoons honey (or agave for vegan)
- 2 tablespoons ghee melted (or vegan butter)
- 2 teaspoons cinnamon
- 1 teaspoon Amoretti apple pie with "crust" extract
- Pinch of sea salt
For the crust:
- 1/3 cup ghee at room temperature; the consistency of softened butter (or use vegan butter)
- 3 tablespoons honey (or agave)
- 3/4 cup coconut flour sifted (66 grams)
- 1/4 teaspoon cinnamon
- Pinch of sea salt
For the caramel:
- 1/2 cup coconut sugar
- 2 1/2 tablespoons full-fat coconut milk
- 3 tablespoons ghee at room temperature (or vegan butter)
For the apples:
- Lemon juice (fresh or bottled)
- 4 large apples sliced 1/3-inch thick (I used Fuji)
- 1/4 cup ghee (or vegan butter)
- 1/2 cup coconut sugar
- Cinnamon
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a small bowl, whisk together the flax meal and warm water. Refrigerate while you make the cheesecake.
- Place the soaked (drained) cashews into a high-powered blender along with all the other ingredients for the cheesecake. Purée until thick, smooth, and creamy, scraping down the sides as necessary. Set aside while you make the crust. Note: You want to be able to pour the cheesecake onto the crust as soon as it's out of the oven, which is why it's best to prepare it first.
- In a large bowl, beat together ghee and honey for the crust until smooth. Stir in the coconut flour, cinnamon, and a pinch of salt until well mixed. The dough may be a little wet; that's normal.
- Press the dough evenly into the bottom of a 9-inch springform pan.
- Bake until the edges of the crust are lightly golden brown, about 7-8 minutes.
- When the crust has about 2 minutes left to bake, transfer the cashew mixture into a large bowl and pour in the flax mixture from the refrigerator. Stir until the flax is evenly mixed into the cashew cream.
- Remove the crust from the oven. Your crust will most likely have risen in a few spots. Just use a small spoon to pack it back down flat, leaving no cracks. Immediately pour the cheesecake mixture over top and smooth it out evenly.
- Bake until the cheesecake has risen slightly and the outside appears set and firm, about 45-50 minutes. Remove from the oven and let cool completely on the counter. Then, cover and refrigerate overnight to completely set.
- The next day, combine all the caramel ingredients in a small saucepan and bring to a boil over medium heat, stirring so everything is melted and combined.
- Once boiling, let it boil for 1 minute without stirring. Then continue to boil, stirring frequently, until it begins to thicken, darken, and reduce, about 2 minutes. Once thick, transfer to a bowl and let it stand for 15 minutes to further thicken, stirring occasionally.
- While the caramel sits, squeeze some lemon juice over the sliced apples and heat the ghee in a large, high-sided frying pan on medium-high heat.
- Once the ghee is melted, add the apples into the pan and cook, stirring frequently, until the apples are golden brown and fork-tender, about 5-6 minutes.
- Add in the coconut sugar, sprinkle with cinnamon, and cook until the sugar melts and is syrupy, about 1 minute.
- Run a sharp knife around the outside of the springform pan, and then release the sides from the pan. Spread the caramel over the top of the cheesecake.
- Arrange the apples in concentric circles on top of the cheesecake. Brush the apples with any juices left in skillet.
- Slice and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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