Difference between revisions of "Bavarian Apple Cheesecake (Low Carb, 6g Net Carb)"
Line 3: | Line 3: | ||
[[category:Apple]][[category:Baking]][[Category:Cake]][[Category:Desserts]][[Category:German]][[Category:Healthy]] | [[category:Apple]][[category:Baking]][[Category:Cake]][[Category:Desserts]][[Category:German]][[Category:Healthy]] | ||
+ | |||
+ | 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: | ||
+ | |||
+ | [[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: