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Saturday, June 21, 2014

Recipe: Mini Apple Cinnamon Baked Cheesecakes

Pretty doesn't always mean delicious, friends. Whilst this dessert certainly isn't pretty - it certainly is delicious, so I had to share it with you anyway. 

When I first handed Jesse one of these Healthy Apple Cinnamon Baked Cheesecakes, he gave me the look. The look as in "what on earth are you feeding me, wife?. The look as in "you put apple and cinnamon in a cheesecake? are you trying to ruin cheesecake?". The look as in "oh gosh, my wife has reached a whole new level of crazy". 

Then he tasted it and I got the other look. The look as in "good golly oh my gosh how on earth did you make these taste so good and are there five more because I only want to eat these for the rest of my life". 

And trust me, if Jesse could just eat these cheesecakes for the rest of his life, he probably would. 

It might seem a little odd putting apple and cinnamon into a cheesecake, but once you taste it it's oh so right - kind of like a Healthy Apple Pie Cheesecake but 1000x better than what you could imagine. 

Since I missed yesterday's Recent Things post, I knew I had to share something absolutely delicious to make up for it so here you go!

So let me give you the recipe! >> 

Healthy Apple Cinnamon Baked Cheesecake Recipe makes 10 
also known as "Healthy Apple Pie Cheesecake"!
gluten free, low fat, lower sugar

For the crust: 
1 cup gluten free cookie crumbs (we used Orgran Vanilla Outback Animal Cookies and it was about 100g of cookies, crushed)
2 tbsp butter or margarine/butter spread

For the cheesecake: 
440g/15.5 oz Reduced Fat Cream Cheese (I used 2x220g tubs of Philadelphia Extra Light)
1 1/2 cups (360g) Reduced Fat Greek Yogurt (We used 0% Chobani) 
1/4 cup (50g) Unrefined Cane Sugar or Brown Sugar 
4 Eggs 
2 tsp Vanilla 
2 tsp Cinnamon
2 small Apples or 1 large Apple, diced (We used a Red Apple) 

For the crust:
  • Preheat your oven to 180°C/355°F
  • Lightly grease and/or line 10 mini cheesecake tins or 10 muffin cups.
  • Crush your cookies and set aside.
  • Melt your butter/butter spread and mix with your cookie crumbs. Your base mixture should be moist enough to pack down into your tins - if not, add 1/2 tsp or so of water. 
  • Press your base mixture into your tin and bake your bases for ~10 minutes or until crisp and lightly golden. Remove from the oven and allow to cool.
For the cheesecake:
  • Combine all of your ingredients except for the apple in a bowl, mixing until smooth and combined. You can also use a food processor or blender to make things easier
  • Mix through your apple until combined and pour your cheesecake mixture on top of your cooled crust.
  • Place the tins back in the oven and bake for 10-20 minutes or until cooked through and lightly golden on top.
  • Leave to cool before chilling in the fridge. 
  • Serve chilled as is or top with whatever you like!
But tell me, are you a cheesecake fan? If not, what's your favourite kind of dessert?
What dessert flavours should we put in a cheesecake next?

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