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Autumn Apple Cheesecake on a platter with a slice on a plate and a server between
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Autumn Apple Cheesecake

A THM heavy S cheesecake with sliced apples inside, an oat walnut crust, and a coffee caramel topping.
Prep Time20 minutes
Cook Time1 hour 25 minutes
Chilling Time8 hours
Total Time9 hours 45 minutes
Course: Dessert
Cuisine: American
Servings: 12 slices
Author: Nicole

Equipment

  • springform pan 9 inch
  • Food processor
  • stand mixer with paddle attachment

Ingredients

Oat Walnut Crust

  • 1 1/2 c old fashioned oats
  • 2 c walnuts
  • 8 tbsp butter salted, melted
  • 1 tsp cinnamon ground
  • 2 tbsp truvia spoonable jar

Autumn Apple Cheesecake

  • 24 oz neufchatel cheese softened
  • 1/3 c truvia spoonable jar
  • 2 tbsp truvia spoonable jar
  • 1 tsp blackstrap molasses
  • 1/2 tbsp oat fiber NOT interchangeable with oat flour
  • 1 tsp vanilla extract
  • 1/2 c sour cream (or 0% plain Greek yogurt or a lighter version)
  • 3 lrg eggs
  • 2 med apples peeled, cored, and processed or chopped small

Topping

  • 1 batch coffee caramel sauce recipe link in notes
  • apple pieces, optional peeled, cored, and thinly sliced

Instructions

For the Oat Walnut Crust

  • Preheat the oven to 350°F
  • Cover the outside of a 9" springform pan in heavy duty foil with no gaps, using multiple sheets of foil if necessary. Grease the inside of the springform pan. Set aside.
  • In a food processor, combine the oats and walnuts. Process until most of the oats and walnuts are in small pieces.
  • Add the melted butter, cinnamon, and truvia. Process until mixture begins to stick together.
  • Press the oat walnut mixture into the greased springform pan.
  • Bake for 12 minutes. Leaving oven on to bake the cheesecake, remove the crust from oven and set aside.

For the Autumn Apple Cheesecake

  • In a stand mixer with a paddle attachment, beat the neufchatel cheese until smooth.
  • Add the truvia and molasses, and beat again.
  • Beat in cinnamon, oat fiber, vanilla, and sour cream.
  • Add eggs one at a time, beating after each addition until just combined.
  • Stir or beat in the apples.
  • Pour the cheesecake filling into your freshly baked crust, and carefully place springform pan (still with foil on the outside) into a large oven safe dish.
  • Fill the outer dish with water so that it comes up about an inch high on the springform pan.
  • Carefully place the two nested dishes (one with water and one with cheesecake) into the hot oven and bake for 1 hour and 10 minutes or until the top of the cheesecake is lightly browned and feels firm when lightly pressed.
  • Remove from oven and cool, then refrigerate for 8 hours or overnight.

Topping

  • Make the coffee caramel sauce (recipe link in notes) and drizzle lightly over the top of the cooled cheesecake.
  • Top with peeled, cored, and thinly sliced apples if desired (this might bring it into THM XO category but would add more apple flavor).
  • Enjoy!

Notes

Coffee Caramel Sauce Recipe
  • Once you process the crust ingredients in the food processor, you can use the same bowl for the peeled, cored apple for the cheesecake filling.
  • Adding the optional apple slices to the top could push this cheesecake into THM XO category, depending on how much apple you use, but would add more apple flavor.
  • This is a THM heavy S recipe, to be enjoyed occasionally - it's a very indulgent treat and not conducive to weight loss if enjoyed too often.
  • Feel free to make the cheesecake slices thinner to feed more people and make this a *slightly* less indulgent dessert.