Cranberry Apple Cheesecake Crumble

Crust and topping
3 cups almond meal
1 stick unsalted butter, softened
1 cup Splenda granular
1½ teaspoons cinnamon
1.5 Tbsp molasses
1 vanilla bean (paste from) or 2 tsp vanilla extract
Pinch of kosher sea salt

Topping only
1/2 cup pecans, whole
2 Tbsp heavy cream

Filling
24 (3 blocks) ounces cream cheese, softened
3 large eggs
5 droppers of vanilla stevia+20 drops regular stevia (or 1/2-3/4 sugar…depends on how sweet you like things)
1/2 c heavy cream
1 large Granny Smith apple (or 2 small)
1 teaspoon ground cinnamon
2 cups cranberry sauce (I used homemade cranberry apple…leftover from thanksgiving, of course!)

Preheat oven to 350° F.

In large bowl, combine almond meal, butter, Splenda, cinnamon, molasses, vanilla bean paste and salt. Mix until crumbly with your hands.

Dump approximately 1/3 of the crust mixture to form a thin bottom crust with your hands or spoon. Go up the sides about 1/2 an inch as well.

Add topping cream and pecans and mix.

In another bowl, use a hand mixer starting low and increasing to high speed until well blended, combine cream cheese, eggs, cream and stevia. Pour into crust.

Core apple and slice into very thin 1/2 circle sections. Arrange in circles around the edge of the cream cheese mixture, all the way to the middle. Sprinkle cinnamon over the apples. Spread the cranberry sauce over the apples.

Gently layer remaining crumble topping evenly over top. Bake for 45 minutes or until topping lightly browned and a sharp knife inserted in the middle comes out clean.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s