Difference between revisions of "Bavarian Apple Cheesecake (Low Carb, 6g Net Carb)"

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[[category:Apple]][[category:Baking]][[Category:Cake]][[Category:Desserts]][[Category:German]][[Category:Healthy]]
 
[[category:Apple]][[category:Baking]][[Category:Cake]][[Category:Desserts]][[Category:German]][[Category:Healthy]]
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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.
 +
 +
'''Crust:'''
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* 3 tablespoons granular Splenda
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* 3 tablespoons melted butter
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* 1.5 cup almond, crushed
 +
 +
'''Filling:'''
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* 16 ounces cream cheese, softened
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* 1/2 cup granular Splenda
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* 1/2 teaspoon vanilla
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* 2 eggs
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'''Topping:'''
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* 2 medium granny smith apples, peeled and sliced around 1/8 in.
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* 1/3 cup granular Splenda
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* 1 teaspoon cinnamon
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* 1/4 cup sliced almonds
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Preheat oven to 400 degrees.
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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.
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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.
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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.
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Bake at 400º 40 minutes until golden brown. Cool, then chill at least 4 hours before serving. Top with some whipped cream.
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Makes 12 servings.
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Cooling in the fridge:
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[[image:Bavarianapplecheesecake.jpg]]

Latest revision as of 03:43, 10 October 2011

Recipe by: Pragmatica Uploaded by Drimble Wedge

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.

Crust:

  • 3 tablespoons granular Splenda
  • 3 tablespoons melted butter
  • 1.5 cup almond, crushed

Filling:

  • 16 ounces cream cheese, softened
  • 1/2 cup granular Splenda
  • 1/2 teaspoon vanilla
  • 2 eggs

Topping:

  • 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:

Bavarianapplecheesecake.jpg

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