Caramel Apple Cheesecake
Prep time
Cook time
Total time
Serves: 12
  • CRUST:
  • 1.5 oz cocoa butter
  • 3.5 TBS organic butter or coconut oil
  • ⅓ cup erythritol (or Swerve)
  • 1 tsp Stevia Glycerite (adjust to desired sweetness)
  • 1 large egg
  • 2 tsp cinnamon
  • 1 vanilla bean, scraped clean (or 1 tsp pure vanilla or apple extract)
  • 5 (8 ounce) packages cream cheese
  • 1½ cups confectioners Swerve (or powdered erythritol*)
  • 1 tsp stevia glycerite
  • ¾ cup vanilla almond milk
  • 3 eggs
  • 2 tsp apple extract
  • ½ cup Swerve confectioners
  • ½ cup organic butter
  • ½ cup heavy whipping cream
  • 1 tsp apple extract
  1. Preheat oven to 325 degrees F. Grease a 9 inch springform pan.
  2. CRUST: Grease an 8 inch pan spring form pan and line with parchment paper. Brown the butter (if desired…tastes way better!) in a saucepan by heating the butter to high heat, stirring often. Once the butter foams and has brown flecks (not black) remove from heat and allow to cool for 10 minutes. Slowly add the chopped cocoa butter and mix until melted and smooth. Add the natural sweeteners. Let cool in fridge. Once cool, add egg, cinnamon and vanilla beans. Press onto bottom of prepared pan.
  3. FILLING: In a large bowl, mix cream cheese with natural sweeteners until smooth. Blend in almond milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in extract until smooth. Pour ½ the batter into greased spring-form pan. Reserve the rest.
  4. CARAMEL SAUCE: Before you begin, make sure you have everything ready to go – the cream and the butter next to the pan, ready to put in. Heat butter on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As soon as it comes to a boil, watch for specks of brown (this is brown butter….SO GOOD on veggies!). Immediately add the sweetener and the cream to the pan. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks.
  5. Spoon ½ the caramel sauce into the ½ way full cheesecake batter. Cut through batter with knife several times for marble effect.
  6. Then top with the rest of the cheesecake batter and the caramel sauce. Cut through batter again several times for a marble effect.
  7. Bake 55 minutes or until center is almost set (a water bath helps to cook the cheesecake evenly). If you are not using a water bath, I suggest placing a lined baking sheet under the cheesecake to catch any overflow or leaking. If you don’t use a water bath, when done baking, turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking.
  8. Cool completely.
  9. Refrigerate 4 hours or overnight. Makes 12 servings. Store leftover cheesecake in refrigerator.
Traditional Cheesecake = 650 calories, 26g fat, 2.5g protein, 30g carbs, 0g fiber
"Healthified" Cheesecake = 506 calories, 51.6g fat, 9.3g protein, 3.2g carbs, 0g fiber

(91% fat, 7% protein, 2% carbs)
Recipe by Maria Mind Body Health at