Ooey gooey tunnels of caramel sauce make this such a delicious and unusual cheesecake!  This cheesecake is particularly easy.  Have you ever noticed how well caramel and cooked apples go together?  This dessert makes use of that wonderful synergy.

1 cup ground almonds (250 mL)
2 tbsp regular butter, melted (30 mL)
2 tbsp unsalted butter, melted (30 mL)
Sweetener to equal 1/cup sugar (60 mL)
Apple Filling:
11/cups peeled, chopped apples (375 mL)
2 tbsp water (30 mL)
1 tsp lemon juice (5 mL)
3 tbsp Dulce de Leche  (45 mL)
  (set the rest aside)
Cheesecake Filling:
12 oz regular cream cheese (340 g)
1 cup whipping cream (250 mL)
Liquid sweetener (sucralose or stevia) to equal 3/cup sugar (175 mL)
1 tbsp unflavored gelatin (15 mL)
1 tbsp cold water (15 mL)
1 tbsp boiling water (15 mL)
1 tsp vanilla extract (5 mL)

Crust:  In small bowl, combine ground almonds, melted butters and sweetener.  Press into 9-inch (23 cm) pie dish.  Place in freezer for crust to set up firmly.

Apple Filling:  In casserole dish, place apples.  Sprinkle with water and lemon juice.  Place lid on casserole dish and microwave 2 minutes, or until apples are tender.  Place apples in colander over medium bowl to drain. Pour off or keep the apple juice (refrigerate and sweeten; very good!).  In medium bowl, place drained apples and stir in Dulce de Leche, page___.  Set aside.

Cheesecake Filling:  In food processor, process cream cheese.  Add whipping cream and sweetener; process until smooth.  In small bowl, combine gelatin and cold water.  Stir in boiling water.  Add to cream cheese mixture along with vanilla extract; process.  Place apples mixed with Dulce de Leche on prepared crust.  Pour cream cheese mixture over the apples.  Drop spoonfuls of Dulce de Leche on top of cheesecake and using a knife, swirl to create a pretty pattern.  Refrigerate until set.  

Yield:  12 servings
1 serving
352.4 calories
8.4 g protein
31.8 g fat
1.2 g fiber
8.8 g net carbs

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