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Healthy Apple, Pecan and Honey Caramel Cheesecake

Servings 12
Author Sonia! The Healthy Foodie

Ingredients

Crust

Filling

  • 500 g 1% cottage cheese
  • 250 g 0% Greek yogurt
  • 2 whole eggs
  • ½ cup egg whites or 4 egg whites
  • ¼ cup liquid honey
  • The zest of 1 lemon
  • 1 tsp cinnamon

Apple / Pecan layer

  • 6 apples peeled and thinly sliced
  • ½ tsp cinnamon
  • 100 g pecans roughly chopped

Honey Caramel

  • 1/3 cup liquid honey
  • 1 cup 2% evaporated milk

Instructions

For the crust

  • Add all the ingredients to food processor and process until well combined.
  • Transfer to a non-stick spring form pan and press to the bottom and sides (all the way to the top) of the pan to form a crust.
  • Set aside

For the filling and apple / pecan layer and honey caramel

  • Preheat oven to 375F
  • Add all the ingredients to the bowl of your food processor and process until smooth and creamy, about one minute.
  • Transfer to the reserved pie crust.
  • Bake in 350F oven for 40-45 minutes, until filling is somewhat set.
  • While cake is baking, cook sliced apple in a skillet over medium heat, until they start to soften up, about 3-5 minutes. Add cinnamon, mix to coat and set aside.
  • Make honey caramel (see instructions below)
  • After the cake has baked for 40-45 minutes, take it out of the oven, spoon cooked apples overtop, sprinkle pecans and pour caramel all over the apples.
  • Put cake back in the oven and cook for an additional 20-25 minutes.
  • Turn off the oven and open the door slightly. Allow cake to cool for a couple of hours, then take it out of the oven and let it cool completely before transferring it to the refrigerator, where you will leave it to cool for at least 4 hours, preferably overnight.
  • Drizzle with a little bit of honey when serving.

For the honey caramel

  • In a heavy saucepan, over medium heat, bring the evaporated milk up to a simmer.
  • In a second saucepan (choose one that is large enough to accomodate at least 8 cups of liquid, bring honey to a boil over high heat.
  • Without stirring, allow honey to boil until it takes a nice dark caramel colour, about 3-4 minutes. Monitor it closely until it reaches the desired color. Don't let it go too dark however, as you don't want it to burn.
  • When honey has reached the desired colour, remove from heat and pour in the evaporated milk A LITTLE AT A TIME, while constantly stirring with a long handled wooden spoon (the steam will be VERY hot!). Be very careful here as this mixture will bubble heavily and might boil over if you go at it too quickly.
  • Once all the milk has been added and completely incorporated, give the caramel another quick boil, then turn off the heat and set aside until ready to use.