Brown sugar cinnamon crust, spiced vanilla cheesecake, and caramelized apple pie filling, with a crumble topping and topped with whipped cream. You will NOT believe these have only 4g net carbs per serving!
1/4cupsugar-free sweetener (brown or golden preferred)
1tspcinnamon
5tbspsalted butter
Spiced cheesecake:
1cupcream cheesesoftened
1/2cupsour cream or plain greek yogurt
1/2cuppowdered sugar-free sweetenersifted
1tspvanilla extract
1/2tspcinnamon
2large eggs
Apple pie filling:
2granny smith applespeeled and chopped
1tbsplemon juice
3tbspsalted butter
1/3cupsugar-free sweetener (brown or golden preferred)
2tspapple pie spice blend
Instructions
Preheat oven to 350°F. Combine crust ingredients and press about 3/4 of the dough evenly into parchment lined 8x8-inch pan. Bake for 7 minutes.
Combine all cheesecake ingredients except for eggs and cinnamon and beat until smooth. Add eggs one at a time and beat just until combined. Stir in cinnamon. Spread evenly on top of crust and bake 25-30 minutes. Allow to cool.
Crumble remaining crust dough onto a parchment lined baking sheet, and bake for 8-10 minutes. Allow to cool.
Make apple pie filling: Toss chopped apples with lemon juice. In a saucepan over low-medium heat, melt butter. Add apples, sweetener, and spices to the pan, and stir until combined. Cover and simmer for 5 minutes or until apples begin to soften. Remove from heat and allow to cool.
Pour cooled apple filling over the cheesecake. Refrigerate for at least 4-6 hours or overnight.
Before serving, top with crumble topping and whipped cream. Makes one 8x8” pan cut into 12 bars. Enjoy!