Apple Butter Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
¾ cup vanilla or graham cookie crumbs (GF if needed)1/3 cup rolled oats1/3 cup shredded unsweetened coconut½ tsp nutmeg1 tsp cinnamon¼ cup butter, melted --16 oz cream cheese2/3 cup brown sugar1 cup apple butter (sweetened)10.5 oz (300 g) silken tofu, pureed 1/2 tbsp cinnamon1/2 tsp allspice1 tsp fresh-grated ginger1 tbsp instant apple cider mix (optional)1/4 tsp salt3 tbsp milk1 tbsp vanilla2 tbsp sweet rice flour (or tapioca flour)
Preheat oven to 350F, grease and line the bottom of a 9” springform pan with parchment.
In a small bowl, combine cookie crumbs, oats, coconut, nutmeg, cinnamon and butter, tossing with a fork to moisten.
Press evenly into the bottom of the pan.
Bake for 15 minutes, remove from oven and wrap the bottom and sides of the pan with a layer of foil. Set aside.
Turn the oven down to 325F.
In a large bowl, beat together cream cheese, brown sugar, apple butter and tofu until well mixed.
Add the cinnamon, allspice, ginger, cider mix and salt and beat well.
In a small dish stir together the milk, vanilla and sweet rice flour until smooth, then add to the cheese mixture and beat in.
Pour into the prepared crust and tap on the counter sharply to dislodge any air pockets.
Place the cake into a deep roasting pan and pour boiling water ½ way up the side of the springform.
Bake for 1 hour, until the centre is mostly set.
Turn the oven off and allow the cake to cool inside for 30 minutes, then remove from the oven and the water bath and cool completely on a wire rack.
Chill overnight before serving.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
In a small bowl, combine cookie crumbs, oats, coconut, nutmeg, cinnamon and butter, tossing with a fork to moisten.
Press evenly into the bottom of the pan.
Bake for 15 minutes, remove from oven and wrap the bottom and sides of the pan with a layer of foil. Set aside.
Turn the oven down to 325F.
In a large bowl, beat together cream cheese, brown sugar, apple butter and tofu until well mixed.
Add the cinnamon, allspice, ginger, cider mix and salt and beat well.
In a small dish stir together the milk, vanilla and sweet rice flour until smooth, then add to the cheese mixture and beat in.
Pour into the prepared crust and tap on the counter sharply to dislodge any air pockets.
Place the cake into a deep roasting pan and pour boiling water ½ way up the side of the springform.
Bake for 1 hour, until the centre is mostly set.
Turn the oven off and allow the cake to cool inside for 30 minutes, then remove from the oven and the water bath and cool completely on a wire rack.
Chill overnight before serving.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 240.2
- Total Fat: 14.4 g
- Cholesterol: 39.0 mg
- Sodium: 153.3 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 0.7 g
- Protein: 3.9 g
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