Why You’ll Love This Recipe

I keep coming back to this recipe because it combines three of my favorite things in one dessert: cheesecake, apple crisp, and warm cinnamon spice. I like how the almond flour crust adds a subtle nutty base, while the sweetened apples and crisp topping bring texture and contrast. It’s a great option when I want a show-stopping dessert that still fits a lower-sugar lifestyle.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust
1 1/2 cups almond flour
3 tablespoons unsalted butter, melted
2 tablespoons monk fruit sweetener, granulated
1/2 teaspoon cinnamon
1/8 teaspoon salt

Apple Layer
2 medium apples, peeled and diced small
2 tablespoons monk fruit sweetener, brown-style
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon lemon juice

Cheesecake Filling
24 ounces cream cheese, softened
3/4 cup allulose
3 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup heavy cream

Crisp Topping
1/2 cup almond flour
3 tablespoons unsalted butter, softened
3 tablespoons monk fruit sweetener, brown-style
1 teaspoon cinnamon

Directions

I begin by preheating the oven to 350°F and lining and greasing a 9-inch springform pan. For the crust, I mix all the crust ingredients together and press them firmly into the bottom of the pan only. I par-bake the crust for about 12 minutes, then set it aside.

For the apple layer, I cook the diced apples with the monk fruit sweetener, cinnamon, nutmeg, and lemon juice over medium heat until the apples are tender. I remove them from the heat and let them cool slightly.

To make the cheesecake filling, I beat the cream cheese until completely smooth. I add the allulose, then beat in the eggs one at a time. I mix in the vanilla and heavy cream until the filling is thick and creamy. I pour the cheesecake filling over the par-baked crust, then spoon the apple mixture evenly over the top.

For the crisp topping, I mix all the topping ingredients until crumbly and scatter it generously over the apples. I bake the cheesecake until the edges are set and the center still has a gentle jiggle. Once baked, I turn off the oven, crack the door, and let the cheesecake rest before chilling it thoroughly.

Servings and Timing

I usually slice this cheesecake into about 12 servings. Prep time takes roughly 30 minutes, baking time is about 1 hour, and chilling requires at least 6 hours. The total time comes to around 7 1/2 hours, mostly hands-off.

Variations

I sometimes swap the apples for pears when I want a slightly different flavor. For extra warmth, I add a pinch of cloves to the apple mixture. When I want more crunch, I mix chopped nuts into the crisp topping.

Storage/Reheating

I store this cheesecake covered in the refrigerator for up to 5 days. I prefer serving it chilled, but if I want a softer texture, I let a slice sit at room temperature for about 15 minutes before serving.

FAQs

Can I make this cheesecake ahead of time?

Yes, I often make it the day before because chilling overnight gives the best structure and flavor.

What apples work best for this recipe?

I like using firm apples such as Granny Smith or Honeycrisp because they hold their shape well.

Why does the center need to jiggle slightly?

I look for a gentle jiggle so the cheesecake finishes setting as it cools, staying creamy instead of dry.

Can I freeze this cheesecake?

Yes, I freeze individual slices tightly wrapped and thaw them overnight in the refrigerator.

Do I need a springform pan?

I strongly prefer one because it helps create tall, clean slices and makes removal much easier.

Conclusion

This sugar-free apple crisp cheesecake is one of my favorite desserts when I want something comforting, elegant, and satisfying. I love the layers of creamy cheesecake, spiced apples, and crisp topping, and it always feels like a special bakery-style treat made right at home.