Serves: 10
Prep Time: 15 min
Cooking Time: 70 min
Total: 85 min
Crust
1 3/4 cups crushed graham crackers1/2 cup rolled oats
1/4 cup wheat bran
1/4 cup wheat germ
1/2 cup pecan pieces
1/4 cup unsweetened applesauce
2 tbsp. coconut oil
2 tbsp. maple syrup, agave or honey
1/2 tsp. ground cinnamon
1/8 tsp. fresh grated nutmeg
Filling
2 cups (500 g) 2% cottage cheese
1 cup (250 g) 0% Greek yogurt
2 eggs
2 egg whites
1/4 cup sugar
zest 1 lemon
Topping
6 small apples, peeled and thinly sliced
1/2 tsp. ground cinnamon
1/3 cup pecan pieces
1/2 cup sugar
2-3 tbsp. water
1/4 cup 2% evaporated milk
Directions
- To make the crust, combine all crust ingredients into a food processor and pulse until fully combined.
- Transfer crust to a non-stick springform pan. Using your hands flatten the mixture across the bottom and up the sides of the pan. Set aside.
- To make the filling, add all filling ingredients into the work bowl of a food processor. Pulse until smooth. Pour filling into prepared crust.
- Bake in a preheated oven at 350 F for 40-45 minutes, until mostly set.
- While the cheesecake is baking, prepare the topping. Heat apples in a skillet for 3-5 minutes until they are lightly softened. Add cinnamon and stir.
- To make the caramel sauce, heat sugar and water in a small saucepan, stirring only until sugar dissolves. Allow to cook until it turns a darker golden colour, being careful not to burn. Remove from heat and quickly add evaporated milk. The mixture will bubble and then return to a liquid caramel sauce. If the sauce is not smooth, simply return to a low heat and stir for a few minutes.
- Layer apples on top of cheesecake and drizzle with caramel sauce.
- Return to oven and bake for an additional 20-25 minutes.
- Allow to cool in the oven with the door open. Once it reaches room temperature, refrigerate for at least 4 hours or overnight.
- Serve chilled.
Lightly adapted from thehealthyfoodie.com
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