Nut-Free Apple Cheesecake
Treat yourself to the velvety elegance of Nut-Free Apple Cheesecake, a luscious dessert that combines the creamy richness of classic cheesecake with the warm, spiced sweetness of cinnamon-dusted apples. Perfect for those with nut allergies, this recipe skips allergens without compromising on flavor. A buttery graham cracker crust serves as the ideal base for the silky cream cheese filling, which features delicate hints of vanilla and sour cream. Diced apples, tossed with a touch of zesty lemon juice and cinnamon, add bursts of fruity goodness to every bite. With its simple preparation process and stunning presentation, this nut-free dessert is an irresistible centerpiece for any holiday table or cozy gathering. Top it off with fresh apple slices for a show-stopping finish!
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Recipe Information
Ingredients
- 200 grams graham crackers
- 2 tablespoons granulated sugar
- 100 grams unsalted butter
- 680 grams cream cheese, softened
- 200 grams granulated sugar
- 240 ml sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 2 tablespoons all-purpose flour
- 2 medium apples, peeled and diced
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
Instructions
Preheat the oven to 175°C (350°F) and grease a 9-inch springform pan with butter.
In a blender or food processor, crush the graham crackers into fine crumbs. Transfer the crumbs to a mixing bowl.
Add 2 tablespoons of sugar and melted unsalted butter to the crumbs. Mix until well combined.
Press the crumb mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large bowl, beat the softened cream cheese and 200 grams of sugar together until smooth and creamy.
Add in the sour cream and vanilla extract, and continue mixing until fully incorporated.
Add the eggs one at a time, mixing between each addition until just combined.
Stir in the all-purpose flour until smooth, ensuring no lumps remain.
In a separate bowl, toss the diced apples with lemon juice and ground cinnamon.
Gently fold the apple mixture into the cheesecake batter, distributing evenly.
Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
Bake in the preheated oven for about 60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan. Let it cool to room temperature.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.
Before serving, optionally garnish with fresh apple slices or a dusting of cinnamon if desired.
Nutrition Facts
Calories |
5792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 426.4 g | 547% | |
| Saturated Fat | 235.9 g | 1180% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 1652 mg | 551% | |
| Sodium | 3376 mg | 147% | |
| Total Carbohydrate | 454.8 g | 165% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 356.0 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1195 mg | 92% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1258 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.
