Bavarian Apple Cheesecake (Low Carb, 6g Net Carb)
I made 3 of the following cheesecakes this year, and it is officially now the thing I have to bring to holiday/family dinners.
And... No one knew I used Splenda.
- 3 tablespoons granular Splenda
- 3 tablespoons melted butter
- 1.5 cup almond, crushed
- 16 ounces cream cheese, softened
- 1/2 cup granular Splenda
- 1/2 teaspoon vanilla
- 2 eggs
- 2 medium granny smith apples, peeled and sliced around 1/8 in.
- 1/3 cup granular Splenda
- 1 teaspoon cinnamon
- 1/4 cup sliced almonds
Preheat oven to 400 degrees.
In a medium bowl, mix the first 3 crust ingredients; Pat onto the bottom and just slightly up the sides of a 9-inch pie pan. Bake for 10 minutes.
While crust is baking, place the apple slices in a single layer in a glass 9x13" baking dish. Microwave on HIGH about 4 minutes or until softened and somewhat limp.
In the same medium bowl that you used for the crust, beat the cream cheese, 1/2 cup Splenda and 1/2 teaspoon vanilla until fluffy. Add the eggs; beat on low speed just until combined. Pour into the prepared crust. Arrange the warm apples atop the filling.
Next, in a small bowl, mix 1/3 cup granular Splenda and cinnamon. Sprinkle the almonds evenly over the apples, then cover with the cinnamon-Splenda mixture. It will seems a lot of cinnamon mixture, but you'll be glad that you put it all on there. Optional: If you have a water mister, lightly spray to help to melt the Splenda.
Bake at 400º 40 minutes until golden brown. Cool, then chill at least 4 hours before serving. Top with some whipped cream.
Makes 12 servings.
Cooling in the fridge: