Cheesecake Layered with Caramelized Apples



Apples are a staple of fall baking. Adding caramelized apples to this cheesecake makes it a must-try dessert. Substitute any other firm apple of your choice. Light cream cheese has 25% less fat than regular.

Serves 12


3 Granny Smith apples
1/4 cup sugar
½ tsp cinnamon
1 1/2 cup graham cracker crumbs
¼ cup rolled oats
2 Tbsp oil
2 Tbsp water
2 Tbsp sugar
3 packages light cream cheese
1 ¼ cup sugar
1 tsp vanilla
3 eggs
1 Tbsp lemon juice
1 Tbsp flour
½ cup light sour cream

Icing sugar

  1. Peel, core and slice applies into 1/8” thickness. Add to a large skillet and sauté on medium heat, just until apples are fork tender, approximately 8-10 minutes. Set aside.
  2. Preheat oven to 350F. Spray a 9” springform pan with vegetable oil.
  3. Crust: In a small bowl, combine graham cracker crumbs, rolled oats, oil, water and sugar until crumbly. Add extra if necessary. Pat into bottom of springform pan.
  4. Spread half of the sautéed apples on top of the crust. Cover remaining sautéed apples and refrigerate.
  5. In bowl of large food processor, mix cream cheese, sugar, vanilla, eggs, lemon juice, flour and sour cream until smooth.
  6. Pour over top of apples in pan. Bake for approximately 40-50 minutes, or until centre of cheese cake is just slightly loose.
  7. Refrigerate until chilled, approximately 3-4 hours. Garnish with remaining sautéed apples and sprinkle with icing sugar.

Prep Time: 20 minutes
Cook Time: 1 hour
Chilling Time: 3-4 hours

Nutritional Information per Serving
Calories 340 * Fat 14g * Saturated Fat 7g * Cholesterol 85mg * Sodium 350mg * Carbohydrate 48g * Fibre 2g * Protein 9g


About Author

Rose Reisman is a mother of four, author of 18 books and a sought after speaker on national TV and radio, and a regular newspaper contributor across Canada. As one of Canada’s leading authorities on the art of eating and living well, Rose speaks to educate the public on chronic disease prevention, weight management, family meals and the latest nutrition trends. She is the owner of Rose Reisman Catering and Personal Gourmet, has her own menu at the Pickle Barrel chain, and is a restaurant consultant to Glow Fresh Grill, a 300 seat establishment in Toronto featuring Rose Reisman’s fresh healthy menu.

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