Low Sodium Apple Cheesecake
Indulge in the creamy decadence of this Low Sodium Apple Cheesecake, a dessert that combines the rich, velvety texture of traditional cheesecake with the warm, spiced flavors of cinnamon-kissed apples. Perfect for those watching their sodium intake, this recipe swaps in low sodium sweetened condensed milk while maintaining all the indulgent flavor. A buttery graham cracker crust serves as the base, topped with layers of smooth cream cheese filling and tender apple slices spiced with cinnamon and nutmeg. Baked to perfection and chilled for hours to set, this cheesecake offers a balance of sweetness and tanginess with hints of warm autumnal spice. Ideal for family gatherings or a cozy night in, this crowd-pleasing treat boasts only 30 minutes of prep time for a dessert that looks and tastes gourmet.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter, melted
- 50 grams granulated sugar
- 680 grams cream cheese, softened
- 400 grams low sodium sweetened condensed milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- 2 medium fresh apples, peeled and thinly sliced
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
Instructions
Preheat the oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix well until the mixture resembles wet sand.
Press the crumb mixture into the bottom of a 9-inch (23 cm) springform pan to form an even crust. Set aside.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the low sodium sweetened condensed milk to the cream cheese and mix until fully incorporated.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon juice.
Pour half of the cheesecake batter over the prepared crust.
Layer the thinly sliced apples over the batter, then sprinkle with ground cinnamon and nutmeg.
Pour the remaining cheesecake batter over the apples, spreading it evenly with a spatula.
Bake in the preheated oven for 60 minutes or until the cheesecake is set but still slightly jiggly in the center.
Turn the oven off and leave the cheesecake inside for about 1 hour to cool gradually.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
Once chilled, remove the cheesecake from the springform pan, slice, and serve.
Nutrition Facts
Calories |
4325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.7 g | 438% | |
| Saturated Fat | 196.7 g | 983% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1496 mg | 499% | |
| Sodium | 3631 mg | 158% | |
| Total Carbohydrate | 250.8 g | 91% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 125.8 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 913 mg | 70% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1269 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
