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Caramel Apple Cheesecake

colorfulsuperfoodie
I can't get over how AMAZING this caramel apple cheesecake turned out! It has a delicious grain/gluten free cookie crust, a dairy and refined sugar free caramel cheesecake layer, sautéed apples, and a homemade vegan/paleo caramel sauce on top which brings it all together. This cheesecake would make the perfect dessert for the holidays like Thanksgiving and Christmas. Trust me you will love this recipe and your friends and family will love you for making it too!
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Prep Time 30 minutes
Cook Time 30 minutes
Chill time 3 hours
Total Time 4 hours
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 1 6-8 inch cheesecake spring pan
  • Parchment paper

Ingredients
  

For the crust

  • 2 cups gluten/grain free cinnamon cookies
  • 2 tbsp melted coconut oil

For the caramel sauce

  • 1 can full fat coconut cream(The thick part and no liquid)
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract

For the cheesecake filling

  • 2 cups raw cashews(soaked in hot water for an hour then drained)
  • 8 oz dairy free cream cheese(room temp)
  • 1/4 cup coconut cream
  • 2/3 cup coconut sugar
  • 2/3 of the caramel sauce
  • 3 tbsp melted coconut oil
  • 2 tsp vanilla extract

For the cinnamon apples

  • 2 apples chopped into small pieces
  • 1 tbsp coconut oil
  • 2 tbsp maples syrup(optional if you like them sweeter)

Instructions
 

  • Make the caramel sauce by adding the coconut cream and coconut sugar in a small sauce pan over medium heat. Once the mixture starts to bubble a lot, turn the heat to low-medium and let simmer for 15-20 minutes while stirring frequently. Take it off the heat and stir in the vanilla extract and let it cool then store in a container for later.
  • Make the cookie crust by adding the cookies to a food processor and process until a crumb consistency forms. Add in the melted coconut oil and process for a few seconds more.
  • Line the bottom of the cheesecake spring pan with parchment paper( make a cut out abut the size of the bottom of the pan by tracing it) and the press down the cookie crust evenly.
  • Make the cheesecake filling by adding the cream cheese, soaked cashews, coconut sugar, coconut cream, vanilla extract, and melted coconut oil into a high-quality blender or food processor. Blend for a couple minutes or until smooth and creamy.
  • In a pan over low-medium heat sauté the chopped apples, and maple syrup in the melted coconut oil until tender(about 15 minutes). Let apple cool down completely.
  • Pour half of the cheesecake mixture into the pan and then gently top with half of the sautéed apples. Then pour the remainder of the cheesecake filling on top.
  • Place the cheesecake in the freezer for at least 3 hours to set.(place the remaining apple pieces in the fridge.)
  • Take the cheesecake out of the freezer and carefully take it out of the spring pan. Place the cheesecake in the fridge and let it thaw for 30 minutes to 1 hour.
  • When ready to serve, top the cheesecake with the remaining apple pieces and drizzle the caramel sauce on top. Slice and enjoy!
  • Store in the fridge and enjoy within 1 week.
Keyword Caramel apple, caramel sauce, cookie crust, Dairy free, Gluten free, healthy dessert recipes, holiday desserts, refined sugar-free, vegan cheesecake