Caramel Apple Crisp Cheesecake

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This recipe is a crowd pleaser. You will be asked for the recipe many times once you serve this! Also, it's easy to make the day before, refrigerate and then serve cold with some vanilla bean ice cream.
This recipe is a crowd pleaser. You will be asked for the recipe many times once you serve this! Also, it's easy to make the day before, refrigerate and then serve cold with some vanilla bean ice cream.

BUT it's extremely UNHEALTHY...all the butter and sugar?!? So I made some little changes for a HEALTHIER VERSION!!! Is it as healthy as a bowl of spinach? No. But it's healthier than the original and also tastes better.

Changes in the crust: Use whole wheat or white whole wheat flour (King Arthur and use only 1.5 sticks of unsalted butter. A splash of cinnamon doesn't hurt either.

Changes in the apple layer: Use one or two MORE APPLES!!

Changes in the cheesecake: Use reduced fat cream cheese!!





I did adjust a few things after reading the comments, I reduced the streusel and crust by a 1/4 and added 1/4 of a tsp. of cinnamon to each. I also added 1/3 cup of chopped and toasted walnuts to the streusel. I used 5 apples and simmered them in the sugar and spices for about 20 minutes. It gave it more of an apple pie feeling as one reviewer suggested. I upped the cheesecake by 1 1/2 and cooked it for about 45 minutes and then put it in the fridge overnight, the next morning it cut perfectly. Lastly, I omitted the caramel and served it with homemade whipped cream.

Really delicious!!! I was even given the compliment that this was, by far, the best dessert I have ever made.

Get the recipe here >> Caramel Apple Crisp Cheesecake @ cakescottage.com

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