Fall is very coming at rapid speed so I figured that we’d kick it into gear with a delicious cheesecake recipe. How’s that sound?! I hope it sounds good to all of you because it sounds (and tastes) great to me.
What do we have here? Well let me tell you! This is a date crust and cinnamon cheesecake topped with fresh apples. I feel like it’s something that you need to eat in the middle of a big pile of freshly raked leaves or while watching some scary movie. How fun would that be?!
This is a mini cheesecake. It’s great for those of us who don’t have many adventurous foodies in our lives. Mini cheesecakes equal more cheesecake for us but not too much cheesecake that it’s overwhelming. You could easily double this recipe if you’re serving a larger group though! Just make sure to invite me, please.
I debated on making something apple themed verses something pumpkin themed. It was a tough decision! I figured that we’d start out with an apple recipe to officially kick off Fall because there is so much talk about pumpkin lately from everyone else. There’s nothing wrong with that, of course! I just felt the need to switch it up a bit. It’s all about the apples today. Mmm!
Apple Cinnamon Cheesecake
1 cup dates
1/2 cup oats
Blend together ingredients in blender or food processor. Press crust into a 6 inch parchment paper lines bowl. Set aside.
3/4 cup cashews, soaked for up to 8 hours
1/4 cup almonds, soaked for up to 8 hours
1 tablespoon water
2 teaspoons cinnamon
Blend ingredients together until smooth. Pour evenly into crust. Place cheesecake in freezer for 2-3 hours to set up.
Once cheesecake has set up, make apple topping.
Apple Topping: 1 gala apple
1 tablespoon maple syrup
1/2 teaspoon molasses
1/4 teaspoon cinnamon
Dice apple. In a bowl combine maple syrup, molasses, and cinnamon. Add the apple and coat completely with the syrup mixture. Pour apples on top of cheesecake. Serve, enjoy!