Baked Apple Cheesecake: Lower Fat/Sugar Version
Ready to order cheesecakes
Just order and enjoy read-made cheesecake
My friend invited me to her party on one condition: Bring the apple cheesecake! Is that a threat? Being the reluctant baker—I only bake when I have to—I would like to take that as a compliment since dessert making is not my thing. So, I can safely say that the apple cheesecake I made must be a taste-slayer, well, at least to her reckoning and she’s the baker.
I have to confess that I’m not the originator of this recipe—remember?—I don’t have a compulsion or affinity for baking. But on occasions, I would go that extra mile to make a dessert that I actually like. When I first came to America, I discovered cheesecake and was immediately hooked. But a single piece of cheesecake, like the one from Cheesecake Factory, can pack on pounds and increase inches around places you would rather not know. That’s if you eat one too many.
When I stumbled upon a recipe that combines fresh apples with the basic cheesecake, I knew that’s where I would expend my energy, go that extra mile and indulge a little. But first, I need to do some doctoring—cut down on the fat calories and reduce sugar content, without sacrificing taste. I made some modifications to suit my taste and needs and what's more?--I know my doctor would be nodding his head and giving me the thumbs up.
1. Instead of making one apple cheesecake, I decided to divide the cream cheese mix into two pies (that way, a slice would be half the fat calories of one big slice—make sense?).
2. I reduce the amount of sugar used both in the cream cheese mixture and the amount used on the apples.
3. I cut myself some slack and use the ready-made graham cracker piecrust, instead of the traditional butter/flour/sugar made-from scratch piecrust.
Piece of cake? Let's move on.
Makes 2 pies
7 to 8 Gala apples (or Granny Smith), cored and thinly sliced
Slice them apples--the only real work involved.
Lay them on a 13” by 9” baking dish, cover with aluminum foil and bake at 400 degree Fahrenheit for 20 minutes.
All baked and ready for some favoring.
Add the following to the slices of baked apples:
- 1 tsp of cinnamon
- 3 tbs of brown sugar
- 1 tbs of cornstarch
- 1 tsp of vanilla essence
Mix well and set aside
Basic Ingredients of Cream Cheese Mix
Cream Cheese Mix:
- 2 8-oz Philidelphia cream cheese, softened
- 2 eggs
- ¼ cup sugar
- ½ tsp vanilla
Put all the above into a mixer bowl and beat with electric mixer until fluffy
Layer half the amount of cream cheese mix in graham cracker piecrust.
Divide apple slices into 2 portions. Layer apple slices on top of cream cheese mixture.
Bake at 350 degree Fahrenheit for 40 minutes.
Ready to Bake.
Once they're cooled to room temperature, refrigerate for a couple of hours. Slice and enjoy. Always share pie with family and friends--that way--you share calories (always a good thing) and enjoy bonding (love, friendship, laughter...all the good stuff) time.
A slice for the taking.
At the end of the party, there are not a single piece of apple cheesecake left. The empty crust pan speaks for itself and no...I'm not tooting my own horn.
Don't like apples? Why not try the following?:
White peaches/Yellow peaches
Canned cherries/blueberries/raspberries or toss them on fresh.
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