Getting Healthy from the Inside Out

Autumn Apple Cheesecake

I am the FIRST to say, I do NOT like cheesecake! I’ve been trying them off and on over the past… well, since I was 18 and the general conclusion has always been I do not like them! Most people find it VERY odd as I have such a sweet tooth and LOVE desserts! However, ever since I saw this recipe in Vegetarian Times, I have wanted to try it!

Granted, I reduced the recipe for a smaller cheesecake and I believe I got the sugar wrong- I mis-measured and put too much on- and that could be the reason I liked it so much, but I will try it again! I was wanting to save some for my husband, but it was so good, I ate the whole thing myself (it was a small one!). The recipe provided is for the full cheesecake! 

Serves 12


  • 1 cup graham cracker crumbs
  • 3/4 cup finely chopped pecans
  • 3 Tbs. granulated sugar
  • 1/2 tsp. ground cinnamon
  • 2 Tbs. unsalted butter, melted


  • 16 oz. low-fat cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp. vanilla extract
  • 2 large eggs


  • 4 cups peeled and thinly sliced Jonathan or Granny Smith apples
  • 1/2 tsp. ground cinnamon
  • 1/3 cup granulated sugar
  • 1/2 cup chopped pecans
  • Confectioners’ sugar for dusting


  1. Preheat oven to 325F. Spray 8-inch springform baking pan with nonstick cooking spray.
  2. To make Crust: Mix all ingredients in bowl, and press onto bottom of pan. Bake 10 minutes, remove from oven and let cool. Leave oven on.
  3. To make Filling: Beat cream cheese, sugar and vanilla on medium speed until well blended. Blend in eggs one at a time. Scrape down sides of mixing bowl with rubber spatula, and pour mixture over crust.
  4. To make Topping: Put sliced apples in bowl, and toss with cinnamon and sugar. Spoon apple mixture over filling, and sprinkle top with pecans.
  5. Bake 1 1/4 hours, or until center is set. Let cheesecake cool before removing it from springform pan.
  6. Transfer cheesecake to serving plate. Dust top lightly with confectioners’ sugar before serving.

For the best taste, let the flavors develop by covering and chilling the cheesecake at least 4 hours before serving. A sprig of white currants adds a festive touch.

Nutritional Information


Calories 320
Protein 7g
Total Fat 19g
Saturated Fat 7g
Carbs 32g
Cholesterol 60mg
Sodium 170mg
Fiber 2g
Sugar 24g

Comments on: "Autumn Apple Cheesecake" (2)

  1. I came up with a no-bake Greek Yogurt Maple Cheesecake for company coming over the other night and it was delish! Plus, the base was all clean ingredients! I’ll have to share it soon….I think you’ll like it!

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