Healthy Apple Pie Cheesecake Bars with Maple-Nutmeg Drizzle
I’ve been trying to make a cheesecake for… well, let’s just say, too long! Every cheesecake I’ve made in the past was quite the failure. The first was not cooked all the way through, plus, it wasn’t flavorful at all. The second didn’t have the proper texture (it was a little too dense) and didn’t possess that tangy flavor associated with real cheesecakes. The third not only sunk in the center, it formed a hard surface in the oven! Yeah, I’m pretty much a failure in the kitchen sometimes.
But this. This is what I call delicious! It’s creamy and smooth, airy, tangy and sweet. A perfect description of the word, “decadent.” Unlike the ordinary Cheesecake Factory cheesecake, this cheesecake contains no refined sugar and no eggs (trust me, it works), yet it is still surprisingly rich!
This Healthy Apple Pie Cheesecake recipe was inspired by The Healthy Foodie’s apple pie cheesecake (what a great combination right?). I never would’ve thought to mix the two together. Not only do the apples add presentation points, but they cover up the cracks that form on the cheesecake’s surface during the baking process. Which is not a problem, no one can see it anyways 😉
Back then, whenever my family and I went to dinner my parents always ordered cheesecake for dessert. I was never a fan of its tangy flavor and super creamy texture, but I’m definitely starting to appreciate the flavor more nowadays.
But now that my parents are watching their cholesterol levels, restaurant cheesecake is a no-no. When I gave a bar of my healthified cheesecake to my mom, all she exclaimed was, “Oh my gosh!” and shoved another forkful into her mouth. She even said it tasted like a classic restaurant cheesecake, and I trust her (very) knowledgable critique! This yolkless cheesecake was an answer to their cheesecake-involved prayers.