Apple Crisp Cheesecake

It's the fall version of pineapple upside down cake...

Except better!!  So if you guys have tested out my Pumpkin swirl cheesecake from September you will know that I have pretty much perfected the raw cheese cake if I do say so myself.   

Now don't get my wrong, I absolutely love raw cashew based cheesecake, so much so I don't even miss the real thing anymore but it becomes problematic to transport as it is meant to be stored frozen.  Which is why I just had to find out if I could make a vegan baked cheesecake.

This gets interesting as my old school family recipe calls for all the things I can't use including eggs, sweet and condensed milk and of course cream cheese but I had and idea.

So with a bit of research, some innovative thinking and a couple of my fav brands I found myself with these fantastically festive fall apple crisp cheesecake bites.  Please note that if you sub anything out I can not guarantee the results so please follow exactly as below, storing in the fridge for no more then 3 days before serving as the crisp topping can effect the texture of the cheesecake.

What You Need

Apple Crisp Layer:

2 medium apples peeled, halved and sliced*

1/2C Paleo Passion Food Maple Cinnamon Krunch Granola*

1Tbsp lemon juice

2Tbsp Coconut Sugar

1/2Tbsp Tapioca Flour

1 tsp vanilla extract

1 tsp cinnamon

1/2tsp nutmeg

1/2tsp ginger

The Method

Line a 9X5 Loaf pan with parchment paper and set aside.  In a medium bowl add your sliced apples with all other ingredients and using a wooden spoon or your hands mix until your apples are well coated.  Place mixture in the bottom of your loaf pan, spreading out evenly and set aside.

Original Cheesecake:

1 8 ounce container of Kite Hill original cream cheese*

6 ounces Anita's Coconut Yogurt*

6Tbsp Maple Syrup*

1 Lemon Juiced

1Tbsp Psyllium Husk

2tsp Vanilla Powder

Pinch of Salt

The Method

First things first make sure your cream cheese and yogurt are room temperature and preheat oven to 350F.  Using a medium size bowl and a hand mixer whip some air into your cream cheese.  Add in your yogurt, syrup, and lemon juice mix well.  Lastly add in your psyllium husk, vanilla, and salt and give it one more quick mix.  From here pour your cheesecake batter over your apple crisp and place your loaf pan in the oven on the middle rack baking for 40-45 minutes.  Edges will turn slighty golden.  Watch closely and try to pull out before the top begins to crack.  Leave in loaf pan once cheesecake is done and let set for at least 2 hours.  Once cheesecake is room temperature place in fridge overnight.  When you are ready to serve flip out of the loaf pan leaving crisp on top and cheesecake on bottom, cut into bars, and enjoy.

Tips:  

1- I used Gala apples which are sweeter but any apple should work here.

2- If you can not find Paleo passion foods granola replace with your granola of choice.  See my shop page for a discount and link to their products.

3- I do not know of a better vegan cream cheese then kite hill but if you have a favorite feel free to test it out.

4- Anita's is local to NYC coconut probiotic yogurt and therefore my be hard for you to locate.  I highly recommend coconut cult as a substitute or Kite Hill Greek yogurt should work here.

5- You can feel free to sub Maple Syrup with an liquid sweetener of choice.

*I drizzled my bars with Eating Evolved Toasted Coconut butter, link on my shop page.