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Keto Apple Crisp Cheesecake

Writer: Keto Upgrade
Keto Upgrade
11 minutes ago
5 min read

I first created this cheesecake on a whim at my brick-and-mortar bakery in 2022, using chayote squash in a fall-inspired dessert. It sold out so quickly that I knew it deserved an updated version made with real apples. The result is even better—and still only 3 net carbs per slice.




The crust uses my new Upgraded Keto Graham Cracker recipe which is just as crispy but even lower carb. You can always make the crumbs ahead of time and store them in the pantry or freezer, or prepare a fresh batch and use about half for this cheesecake.


For the smoothest filling, use a food processor and bring the cream cheese, sour cream, and eggs to room temperature before mixing. Xanthan gum helps to produce a thicker batter so that the apples and crumble stay nicely on top: start with 1/4 teaspoon, sprinkle it over the batter, and pulse until incorporated. If the batter does not hold its shape when stirred, add more 1/8 teaspoon at a time.


Serve the finished cheesecake on its own or with lightly sweetened whipped cream or my caramel sauce (https://youtu.be/O8779tQkS64). It is delicious any way you serve it!



Wilton 9inch Springform pan - https://amzn.to/3e8uIV8

Accuweight Scale - https://amzn.to/4jMvhSY

Etekcity Food Scale- https://amzn.to/3HEudTS

Mini Offset Spatula - https://amzn.to/3e4i09O

Pyrex measuring cups - https://amzn.to/2QIcd0J

Hamilton Beach Food Processor - https://amzn.to/3hFDn1w

Kitchen Aide 5 qt. Mixer - https://amzn.to/3CxAd8K

Restaurant 10 in Spatulas- https://amzn.to/3Tq1ALd

Measuring spoons- https://amzn.to/3N07v7b

Nordic Ware Half Sheet Pans- https://amzn.to/3SZ7dzE

Parchment Sheets- https://amzn.to/3U5kGbg

Cooling Racks - https://amzn.to/3St6u8T


Durelife Granular Monkfruit/Erythritol- https://amzn.to/3X9Mmgx (cheapest I use)

Durelife golden monkfruit/erythritol - https://amzn.to/3LMS7eY

Lakanto Granular monkfruit/erythritol- https://amzn.to/3u7ebGd

Lakanto golden monkfruit/erythritol sweetener- https://amzn.to/2ShMYTj

Lakanto Monkfruit/erythritol brown sweetener- https://amzn.to/4kHbt4Q

Anthony's Xanthan Gum -https://amzn.to/3VAmhWQ

Micro Ingredients Xanthan Gum- https://amzn.to/4bdKnQE

Isopure Unflavored whey protein isolate- https://amzn.to/2Saz1q9

Deal Supplement Allulose- https://amzn.to/47XOQnt (cheapest I’ve found)

Caramel Extract- https://amzn.to/3L6YkFp


(These are affiliate links, which means you are supporting my family and channel when you purchase products using these links, thank you very much for your continued support of my channel, it means a lot to me!)


Graham Cracker Crust


Ingredients

130 g (about 1/2 batch) keto graham cracker Video Tutorial- https://youtu.be/CyjSHf9OXpc

approximately 3 Tbs. Salted Butter, melted (enough so it holds together when pressed)


Instructions

  1. Preheat oven to 325° F.

  2. Cut a circle of parchment paper to fit the bottom of a 9-inch springform pan.

  3. Lightly coat the bottom of the pan with oil, then place the parchment on top.

  4. Place the graham cracker crumbs in a medium bowl. Add the melted butter and stir with a spoon or your hand until the crumbs hold together.

  5. Spread the mixture evenly across the bottom of the prepared pan, then press firmly into an even crust.

  6. Bake for 7-10 minutes, rotating the pan halfway through, until the edges are lightly browned.

  7. Remove from the oven and allow to cool.


Sautéed Apples


Ingredients

280 g (10 oz about 3 Cups thinly slices) Cortland or Granny Smith Apple

30 g (3 Tbs.) Allulose Sweetener

14 g (1 Tbs.) Water, plus more if needed

1/2 tsp Cinnamon


Instructions

  1. Core and thinly slice the apple. Place the slices in a medium sauté pan with the sweetener, water, and cinnamon.

  2. Cook over medium heat until tender. If the water evaporates before the apple softens, add a little more to prevent browning.

  3. If using more than one variety, remove slices as they become tender with a pair of tongs and transfer them to a bowl to cool.


Crumble Topping


Ingredients

90 (1/2 cup) Golden Monkfruit/Erythritol Sweetener

38 g (1 scoop plus 1 Tbs.) Isopure Unflavored Whey Protein Isolate

38 g (6 Tbs.) Oat Fiber

1/2 tsp. Cinnamon

3-4 oz. (6-8 Tbs.) Salted Butter


Instructions

Combine the dry ingredients and set aside. Just before topping the cheesecake, melt the butter and stir it into the dry mixture a little at a time until coarse crumbs form.


Cheesecake Batter


Ingredients

2 packages (8 oz. each) Packages of Cream Cheese, at room temperature

6 oz (3/4 Cup) Sour Cream, at room temperature

96 g (1/2 cup plus 2 Tbs.) Golden Monkfruit/Erythritol Sweetener

2 Eggs, at room temperature

1/2 tsp. Apple Extract

1/2 tsp. Caramel Extract

1/4 - 1/2 tsp. Xanthan Gum


Instructions

  1. Preheat the oven to 325° F.

  2. For the smoothest texture, prepare the batter in a food processor. A stand mixer or hand mixer may also be used.

  3. Process the cream cheese until smooth. Add the granular sweetener and blend until light and fluffy and the mixture is no longer gritty, scraping the sides and bottom of the bowl as needed.

  4. Add the sour cream, vanilla, and apple extract; mix just until combined.

  5. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.

  6. Sprinkle the xanthan gum evenly over the batter. Replace the lid and pulse several times, then scrape down the sides and pulse again until fully incorporated.

  7. Pour the batter into the cooled crust and spread it evenly.

  8. Arrange the sautéed apples over the batter and spoon any remaining juices on top.

  9. Prepare the crumble and distribute it evenly over the cheesecake. Set the springform pan on a baking sheet before placing it in the oven.

  10. Bake for 50–60 minutes, rotating the baking sheet halfway through. The cheesecake is done when the center reaches 145°F. Cool at room temperature for several hours, then cover and refrigerate for several hours or overnight.

  11. For clean slices, use a serrated knife dipped in warm water.


Macros


270 Calories

25g Fat

23g Total Carbs

4g Fiber

16g Sugar Alcohol

3g Net Carbs

8g Protein




If you’re in the Lower 48, visit my website to order High Protein/Low Carb White Bread, keto brownies, or keto breakfast baked goods: Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1


If you’d like to support the channel or say thanks for the recipes and work I share, you can use any of the links below. For questions, you can find my email address below or contact me through my website. I also have a P.O. box for anyone who would like to send something.

           

I’ve created a Patreon account to share extra content with supporters. I have many ideas for the future of this channel, including possibly creating my own keto dessert line. On Patreon, I’ll share inspiration, more about my life past and present, behind-the-scenes recipe testing, successes and fails, and maybe even merch down the road. If you’d like to support me and the channel, please consider becoming a patron.




Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047



Instagram: @Ketoupgradechef:  https://www.instagram.com/ketoupgradechef/?hl=en 




Business inquiries:

Keto Upgrade e-mail: ketoupgrade.info@gmail.com 

 
 
 

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