Deep Dish Caramel Apple Paleo “Cheesecake”

Creamy deep dish “cheesecake” topped with buttery soft cinnamon laced apples, coconut caramel and a pecan date crumble. Possibly one the best desserts I’ve ever made!?

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Chocolate desserts are what I’m drawn to, they’re what I want to make, eat, photo, share with the world! The exception being cheesecake…of the cheese-less variety!!! Of all the desserts I’ve made I’d be torn to choose between my chocolate truffle tart and this one.

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One of my close friends, a dessert fanatic, awarded this one with the biggest compliment I think anything I’ve ever made has been given…deeming it one of, if not the best desserts he’s EVER eaten! To say I was chuffed would be an understatement.

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I wasn’t too sure about it initially myself. I liked it a lot…but three slices later I was positively smitten and truly saddened that I’d parted with any of it! Though what is the joy of a dessert without delighting in with others. I love nothing more than filling other peoples lives with joy…the wonders of a good dessert, especially one which is pretty darn healthy…heart warming!

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The filling is similar to my white chocolate cheesecake but a little creamier…more luscious and dreamy. Not overly sweet but it doesn’t need to be.

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The caramel sauce provides all the sweetness you’ll need! You don’t even need a whole lot of it; though I would highly recommend giving each slice a generous additional drizzle before serving. It is a dessert after all and sure what’s a dessert without a little indulgence!

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The cheesecake was actually born out of a desire to make something a little seasonal. Namely to create some sort of dessert with apples. It went from apple pie, to apple squares to what you see before you. A whole lot less apple but they play a good part!

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Cooked for a few minutes with clarified butter, cinnamon and honey, allow to cool, placed on top of the creamy base they are the perfect platform for the speedy raw pecan date crumble, sprinkled over the top for a final bit of crunch.

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A dessert to rival the best of the chocolate ones…how could anyone say no to that!?

What’s your favourite non chocolate dessert? Do you generally have a preference; chocolate or non chocolate lover?

Deep Dish Caramel Apple Paleo “Cheesecake”

by Michelle Hunt

Prep Time: 1 hour + Overnight

Keywords: blender raw dessert gluten-free grain free paleo soy-free coconut milk coconut sugar coconut oil apple

Ingredients (8 – 10 servings)

    For the Base

    • 1 cup (100g) pecan nuts
    • 1/2 cup (50g) walnuts
    • 1/4 cup (35g) coconut flour
    • 1/4 cup (60g) pitted Medjool dates
    • 2 tbsp (28g) coconut oil melted
    • Pinch of Pink Himilayan Rock Salt

    For the Filling

    • 2 cups (240g) raw cashew nuts
    • 2/3 cup (160ml) full fat coconut milk
    • 1/4 cup (55g) coconut oil melted
    • 1/4 (55g) raw cacao butter melted
    • 1/3 cup (110g) raw honey
    • 1/2 tsp vanilla extract

    For the Apples

    • 2 medium or 3 small Granny Smith apples peeled, cored and diced
    • 1/2 tsp cinnamon
    • 1 tbsp clarified butter or coconut oil (the butter is better!)
    • 1 tbsp honey

    For the Caramel

    • 1/2 cup (125ml) full fat coconut milk
    • 1/4 cup (55g) coconut sugar
    • 1 tbsp (14g) clarified butter or coconut oil
    • 1/2 tsp vanilla extract
    • Pinch or two of Pink Himilayan Rock Salt

    For the Crumble

    • 1/4 cup (25g) pecans
    • 1 pitted Medjool date
    • 1/2 tbsp raw honey
    • 1/4 tsp cinnamon

    Instructions

    For the Caramel

    Place all ingredients in a pot of a medium heat. Whisk to combine, almost continuously over a medium heat to prevent burning, for 10 minutes. Set aside in the fridge to cool. It will thicken as it chills.

    For the Base

    Blend dates to a smooth paste in your food processor. Remove and set aside.

    Blend nuts to a coarse meal.

    Combine all ingredients in the food processor. Press in to a lined and greased loose bottom 8 inch cake or tart tin. Spread it evenly and pack tight across the bottom and up the sides (I just line the bottom with parchment paper to make it easier to remove from the bottom of the tin before slicing!).

    Place in the fridge while you make the filling!

    For the filling

    Blend cashews and coconut milk in a high speed blender until glossy and smooth! NO LUMPS!

    Combine all ingredients together in the same blender or transfer to a food processor.

    Blend until smooth and pour in to prepared crust.

    Place in the fridge to chill.

    For the Apples

    Combine all ingredients in a pot over a medium heat and cook for 8 -10 minutes, until apples are soft or reach your desired consistency! Set aside to cool. Once cool place apple over the top of the “cheesecake” leaving a rim of white for prettiness sake more than anything else!

    Drizzle over the caramel sauce, reserving about 1/3 – 1/2 of it for serving!

    For the Topping

    Combine all ingredients in your food processor or mini chopper to form a coarse crumble.

    Sprinkle over the top of the crumble. Place in the fridge to set for 4 hours or overnight. Slice and serve with a generous drizzle of caramel sauce!

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    10 Comments

    1. Amazing recipes and glorious photographs. I am on a New Year health kick and I can see I will be spending a lot of time on your blog! (ps: Did we meat at Food Blogger Connect?)