Gluten Free Sugar Free Low Carb Apple Caramel Cheesecake

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Gluten Free Sugar Free Low Carb Apple Caramel Cheesecake

This Healthy Caramel Apple Cheesecake recipe is the perfect apple dessert for any occasion! It’s full of cinnamon, apples, homemade caramel sauce and is absolutely delicious! This recipe is low carb, gluten free, and has zero added sugar.

You will also LOVE this keto chocolate cheesecake and sugar free orange cheesecake! This was one of the desserts that I made for my family for Thanksgiving this year, and let tell you - it was a HIT. This recipe is a serious crowd pleaser and both child and adult approved! I do also highly suggest you make my healthy homemade caramel sauce first to use for this cheesecake, but you can also use a store bought caramel sauce if time is an issue. I had my Caramel Sauce on hand and needed to do something with it and then it just hit me.... cheesecake! Well, actually my first thought was caramel apples, which I will still make at some point but I needed a crowd pleasing dessert for the Holidays so that is when a caramel apple cheesecake hit me! Of course, I got to work straight away in the kitchen.

Ingredients in sugar free apple caramel cheesecake:

Crust:

  • 3/4 cup gluten free rolled oats
  • 3/4 cup raw almonds
  • 2 tbs monk fruit
  • 1/4 cup melted coconut oil

Cheesecake:

  • 2 medium apples, peeled and sliced
  • Caramel Sauce (about 1 cup - or more if desired)
  • 24 oz cream cheese, room temperature.
  • 1 cup stevia or monk fruit
  • 2/3 cup sugar free greek yogurt (I used lactose free)
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 3 large eggs, room temperature

Gluten Free Sugar Free Low Carb Apple Caramel Cheesecake

How to make sugar free apple caramel cheesecake

  1. Preheat your oven to 325 degrees F and spray a 9 inch springform pan with non stick spray and cover the outside tightly with multiple layers of tinfoil for a water bath, set aside. If you are using homemade sugar free caramel, prepare your recipe here.
  2. Using a food processor, process your oats, almonds, and sweetener of choice until fine. Add in your melted coconut oil and process again until mixed. Spread crust evenly in your prepared pan.
  3. Using one of your sliced apples, evenly spread your sliced apples over your crust, covering the entire bottom.
  4. In the bowl of a stand mixer, or large bowl with a hand mixer, whisk your cream cheese until smooth, add in your sweetener and continue to cream together until smooth. Add in your greek yogurt, vanilla extract, salt, and cinnamon. Mix until smooth. Add in your eggs one at a time, mixing each egg until JUST combined.
  5. Pour half of your cheesecake batter over top of your apples and then pour half of your caramel sauce on top of the cheesecake batter, top with remaining cheesecake batter.
  6. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  7. Bake for 75 minutes, your edges should start to brown and the middle should be slightly jiggly.
  8. Once out of the oven, allow your cheesecake to cool for at least 10 minutes and then run a butter knife around the edges to prevent from cracking.
  9. Allow your cheesecake to cool for about 2 hours at room temperature, until completely cool and place in your fridge for at least another 2 hours. When you are ready to serve, top with thinly sliced apples and the rest of your caramel sauce and enjoy!

Gluten Free Sugar Free Low Carb Apple Caramel Cheesecake

Frequently asked questions:

Do I need a water bath?

Yes! I highly recommend a water bath for cheesecakes! Technically, cheesecake is not cake. It's a custard on a crust. Custards do best when you cook them low and slow, which a water bath will help you to achieve. A water bath goes a long way in preserving a delicious texture!

How do I get my cheesecake to not crack?

My trick to ensure I do not get cracks in my cheesecakes is number 1, a water bath. Number 2, slowly allowing my cheesecake to cool. This is why I leave it in the oven for a full hour before removing it, sometimes I even just crack the door after 60 minutes but still leave it in the oven.

How do I remove my cheesecake from it's pan?

Chill your cheesecake overnight so it’s nice and firm. Open the ring of your springform pan and remove it, then run a knife along the bottom of the pan and slide the cheesecake onto at serving plate or cake stand. You can always add a parchment paper circle to the bottom of your springform pan so the bottom comes off more easily.

Can I freeze cheesecake?

You bet! I would slice it first and then wrap each piece and freeze individually.

Gluten Free Sugar Free Low Carb Apple Caramel Cheesecake

This Healthy Caramel Apple Cheesecake recipe is the perfect apple dessert for any occasion! It’s full of cinnamon, apples, homemade caramel sauce and is absolutely delicious! This recipe is low carb, gluten free, and has zero added sugar.

PREP:
10
MINS
HOURS
COOK:
75
MINS
HOURS
TOTAL:
85
MINS
HOURS
HOURS

Ingredients

Crust:

  • 3/4 cup gluten free rolled oats
  • 3/4 cup raw almonds
  • 2 tbs monk fruit
  • 1/4 cup melted coconut oil

Cheesecake:

  • 2 medium apples, peeled and sliced
  • Sugar Free Caramel Sauce (about 1 cup - or more if desired)
  • 24 oz cream cheese, room temperature.
  • 1 cup stevia or monk fruit
  • 2/3 cup sugar free greek yogurt (I used lactose free)
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 3 large eggs, room temperature

Instructions

  1. Preheat your oven to 325 degrees F and spray a 9 inch springform pan with non stick spray and set aside. If you are using homemade sugar free caramel, prepare your recipe here.
  2. Using a food processor, process your oats, almonds, and sweetener of choice until fine. Add in your melted coconut oil and process again until mixed. Spread crust evenly in your prepared pan.
  3. Using one of your sliced apples, evenly spread your sliced apples over your crust, covering the entire bottom.
  4. In the bowl of a stand mixer, or large bowl with a hand mixer, whisk your cream cheese until smooth, add in your sweetener and continue to cream together until smooth. Add in your greek yogurt, vanilla extract, salt, and cinnamon. Mix until smooth. Add in your eggs one at a time, mixing each egg until JUST combined.
  5. Pour half of your cheesecake batter over top of your apples and then pour half of your caramel sauce on top of the cheesecake batter, top with remaining cheesecake batter. Bake for 75 minutes, your edges should start to brown and the middle should be slightly jiggly. You may need to place a baking sheet under your springform pan in the oven - just in case some caramel oozes out.
  6. Once out of the oven, allow your cheesecake to cool for at least 10 minutes and then run a butter knife around the edges to prevent from cracking. But don't worry if it does crack, because it will be covered with more apple slices!
  7. Allow your cheesecake to cool for about 2 hours at room temperature, until completely cool and place in your fridge for at least another 2 hours. When you are ready to serve, top with thinly sliced apples and the rest of your caramel sauce and enjoy!

Shop products and ingredients:

Nutrition Facts Per Serving:

Number of servings: 12 | Calories: 300| Protein: 6 grams | Fat: 22 grams | Net Carbs: 8 grams | Fiber: 2 gram | Sugar: 5 grams |

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