Apple Pie Cheesecake
 

Apple Pie Cheesecake
The best of both worlds!

This is a variation on Angela's cheesecake recipe.

1st Preheat oven to 375 degrees

Crust:
1 and 1/2 cups finely chopped pecan = 20 grams
2 Tbsp melted butter
1 package Splenda = 1 gram

Mixt together and press into the bottom of a 10" springform pan.

Filling:

2Lbs softened cream cheese = 24 grams
3/4 cup heavy cream = 4 grams
3 eggs = 3 grams
1/2 cup Splenda = 12 grams
2 Pkgs Sugar free apple cider mix = 2 grams
2 Tsp cinnamon = 2 grams

Blend cream cheese till smooth. Add eggs one at a time until well incorporated. Add cream, mix well. Add Splenda and Apple Cider Mix and cinnamon. Blend at high speed till mixture is light and fluffy. Pour into prpared springform pan. Place Springform pan into larger pan and fill larger pan with water to about halfway up the springform pan, if yours leaks like mine, cover the bottom and up the sides with aluminum foil. Place on center rack of oven and bake 40 to 60 mins till golden brown and not jiggly. Remove from oven and set aside while you prepare the topping.

Topping

2 large Zuccini, peeled, seeded and chopped small about 1/4 by 1/4 by 1/8. These should look like tiny apple slivers = about 10 grams
2 Tbsp lemon juice = 4 grams
4 Pks. Splenda = 3 grams
1/2 Tsp Sugar free apple cider mix .2 grams
1 tsp cinnamon = .5 grams
Water
Guar Gum

Put the zuccini, lemon juice and cinnamon in a med saucepan, cover with water and bring to a boil. Add Splenda. Now for the tricky part. Grab a large pinch of Guar gum in your left hand, if you are right handed, vice versa if you are left handed. While the zuccini mixture is boiling stir and slowly sprinkle the Guar gum into the boiling mixture. Let boil a couple of minutes, if still not thick add another pinch. This is a slow process because if you get too much or let it go in in globs, that's what you get globs so be sure to sprinke and only a bit at a time. In the end mine required 2 tsp. Reduce heat and simmer 5 or 10 mins to let the guar kind of incorporate. Now pour that mixture and spread over the top of the cheesecake. Cool completely in the refrigeratore overnight.

Cut into 16 slices.

Total recipe 85.7 grams about 5.5 grams per serving.

Hi, TracyP.

Very nice recipe. Just thought I'd let you know I had the easist mixing with guar gum (or Xanthan or Methylcellulose or not/Starch, matter of fact ANY lowcarb soluble fiber-based thickeners) if I mixed all the dry bits together and then gently whisked them into either a cold mixture (and then brought it up to heat) or a mixture taken off the boil while adding.

So, just mix these together thoroughly first, then do the cooking, and your lump problems will pretty well be gone :lol: