Apple Butter Cheesecake
From jo_jo_ba 13 years agoIngredients
Crust
- ¾ cup vanilla or graham cookie crumbs (GF if needed) shopping list
- 1/3 cup rolled oats shopping list
- 1/3 cup shredded unsweetened coconut shopping list
- ½ tsp nutmeg shopping list
- 1 tsp cinnamon shopping list
- ¼ cup butter, melted shopping list
Cheesecake
- 16 oz cream cheese shopping list
- 2/3 cup brown sugar shopping list
- 1 cup apple butter (sweetened) shopping list
- 10.5 oz (300 g) silken tofu, pureed shopping list
- 1/2 tbsp cinnamon shopping list
- 1/2 tsp allspice shopping list
- 1 tsp fresh-grated ginger shopping list
- 1 tbsp instant apple cider mix (optional) shopping list
- 1/4 tsp salt shopping list
- 3 tbsp milk shopping list
- 1 tbsp vanilla shopping list
- 2 tbsp sweet rice flour (or tapioca flour) shopping list
How to make it
Crust
- 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 See Photo. Set aside.
Cheesecake
- 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.
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