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Easily Customized Caramel-Apple Cheesecake

Funny story about this Easily Customized Caramel-Apple Cheesecake. I made this for Thanksgiving in 2016, and was so proud of this recipe. I spent so much time during a hectic work & school week to put it together. It was glorious. Late at night, Wednesday, the eve of Thanksgiving, I go to pull it out of the oven and I proceed to spill it all over my entire oven. There were tears. There was whining and defeat. But, I was determined and so I persevered and scrounged up the remainder of my ingredients to put another together.

The second try survived to see the dinner table, thank goodness. It was delicious and so rewarding for me. Unfortunately, I never wrote down what I did, so this year I had to try my hand at recreating it. I am so pleased this beauty turned out because, if you know anything about me, you know I just moved to Hudson, New York where I have access to some incredible apple orchards. It has been a delicious few weeks testing it out.

Dairy Free Caramel Apple Cheesecake

My goal was to make a dessert that could fit into many different tables, no matter the dietary needs of who is eating it. So, I made the base of this Easily Customized Caramel-Apple Cheesecake vegan, dairy free and gluten free. You can easily make it paleo with only natural sweeteners. I will soon add a gluten free crust option. Learn more about swapping out ingredients to accommodate your dietary and lifestyle needs.

For the best results, prepare ahead of time. For the easiest time putting this recipe together, prepare the caramel sauce 2 days before serving and bake the day before serving. Refrigerate overnight before decorating with apples.

caramel apple cheesecake roses
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Dairy Free Caramel Apple Cheesecake Filling
Prep Time
5 mins
 

This cheesecake has 2 layers between the crust and the fresh apples: a layer of caramel sauce and a layer of cheesecake.

Course: Dessert
Servings: 8 people
Ingredients
  • 1 1/2 cup raw cashews soaked overnight
  • 3/4 cup dairy free yogurt
  • 1 Tbsp apple cider, fresh OJ, lemon juice, or a mix
  • 1/2 cup maple syrup
  • 1/4 cup raw white honey
  • 1/4 tsp vanilla bean powder OR
  • 1 Tbsp vanilla extract
  • 1 tsp salt
  • 1/4 cup hemp seeds *optional for added nutrition*
Instructions

  1. Blend all ingredients in a high speed blender for 2 minutes on high, until it is completely creamy.

  2. When all other cheesecake pieces are finished and ready for assembly, use a spatula to layer the cheesecake on top of the caramel sauce. Be careful and do not pour directly into the caramel unless you want to swirl it. 

    For best texture and flavor results, gently layer the filling over the sauce. 

  3. Cover the sides of the pie dish with tin foil and bake at 425 degrees F for 15 minutes then finish it at 350 degrees F for 45-60 minutes.

  4. Let cool completely then refrigerate it overnight before decorating with freshly peeled and sliced apples. 

caramel apple cheesecake roses
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Caramel Apple Cheesecake Crust
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

A perfectly crispy crust to withstand a rich, creamy dessert.

Course: Dessert
Servings: 8
Ingredients
  • 1 1/2 cups organic all purpose flour
  • 1/2 cup paleo flour or almond meal (this makes it extra crispy)
  • 4 Tbsp cold ghee, butter, coconut oil or mix (I do 3:1 ghee:coconut oil)
  • 5-8 Tbsp ice cold water
  • 1/2 tsp salt
Instructions

  1. With a fork or your hands, gently crumble up the ghee with the flour until you have only a couple of slightly large clumps.

  2. Begin incorporating the water, one Tbsp at a time until the mixture comes together.

  3. Refrigerate for about 10 minutes.

  4. Preheat oven to 350 degrees F.

  5. Roll out dough and place into a pie pan. With a fork, make small pricks in the dough and bake for about 15 minutes or until it just begins to turn golden brown.

  6. Let it cool for 15-20 minutes and then layer in the caramel and cheesecake to bake.

  7. Once cheesecake is assembled, bake at 425 degrees F. for 15 minutes, then reduce to 350 and bake for another 45-60 minutes. 

caramel apple cheesecake roses
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Caramel Sauce
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

This cheesecake has 2 layers between the crust and the fresh apples: a layer of caramel sauce and a layer of cheesecake.

Course: Dessert
Servings: 8
Ingredients
  • 6 medjool dates pitted
  • 1/4 cup organic cane sugar
  • 1/2 cup maple syrup
  • 1/2 cup raw white honey
  • 1 cup coconut cream/milk (NOT reduced fat, do not include liquid portion of the can)
  • 1/2-1 tsp sea salt flakes
  • 1/2 tsp vanilla bean powder OR
  • 2 tsp vanilla extract
Instructions

  1. In a blender, blend dates, sugar, honey, and maple syrup with coconut milk for 2 minutes on high.

  2. Pour into a small-medium sized saucepan with a candy thermometer.

  3. Turn heat on medium, low and watch the temperature rise to in between soft and hard ball temperature stages. Be careful not to stir often. If you do stir, be very gentle and do not scrape the sides or bottom. 

    If any burning occurs with the sugar, we do not want to stir it into the caramel. 

  4. Once your thermometer reaches desired temperature range, take off the heat and stir in sea salt flakes as well as vanilla. 

  5. Let cool completely in the refrigerator before assembling with the rest of the cheesecake. This is great to make ahead a day or two before, so you can easily assemble the rest of the cheesecake. 

    Do not pour into crust if hot and do not pout into a hot crust as the cheesecake crust will become mushy.

caramel apple cheesecake roses

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Spiced Tricolor Sweet Potato Salad

Spiced Tricolor Sweet Potato Salad
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Spiced Tricolor Sweet Potato Salad
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

A new kind of salad that is bright and cozy. Dress your sweet potatoes in spiced harvest flavors as they cook. 

Course: Side Dish
Servings: 10 people
Ingredients
  • 1 White (red skinned) Japanese Sweet Potato cubed
  • 1 Purple Sweet Potato cubed
  • 1 Jewel Sweet Potato cubed
  • 1 large onion saute sliced
  • 1 tsp freshly ground ginger
  • 1 tsp freshly ground turmeric
  • 1 Tbsp freshly grated orange peel
  • 1 tsp freshly grated lemon peel
  • 1/4 cup freshly squeezed OJ
  • 1-2 Tbsp freshly squeezed lemon juice
  • 3-4 cups homemade vegetable broth
  • 1/2 cup fresh cranberries
  • 5 Kalamata olives chopped
  • 1 Tbsp high heat oil (coconut or avocado)
  • 1 tsp sea salt
  • 2 Tbsp Nutritional Yeast
  • 1/4 tsp black pepper
  • 1/4 tsp ground cumin
  • dash cloves
  • 1/4 cup pistachios chopped
Instructions

  1. Heat a large, deep pan to medium heat.

  2. Slice a medium-large onion or 3-4 shallots in a saute slice. 

  3. Add 1 Tbsp cooking oil. After it has heated for a minute, add onion slices and 1/4 tsp. salt.

  4. Stir occasionally while you prepare the other ingredients.

  5. After the onions begin to brown a little and are nearly transparent, add the potatoes and another 1/4 tsp salt.

  6. Stir occasionally. 

  7. After about 15 minutes, or when potatoes begin to brown slightly, add lemon & orange (zest only!) as well as turmeric, ginger, black pepper, cumin, cranberries and olives.

  8. Stir frequently for 2 minutes. Then when the onions begin to caramelize, add lemon and orange juices.

  9. Continue stirring to deglaze the bottom of the pan. Once you take up all of the browned bits from the pan, turn the temperate to medium-low and add enough stock to just cover all of the potatoes. 

  10. Stir very gently and only occasionally to let it simmer until almost all of the liquid has evaporated and you are left with potatoes & dressing. 

    If you stir too often, you risk mashing the potatoes. The goal is to have them keep their shape. 

  11. Once all the liquid is gone, take off the heat and toss with nutritional yeast, pistachios, additional salt to taste and you can add in basil, sage or thai basil for garnish. Best Served Warm.

Spiced Tricolor Sweet Potato Salad
A bright and cozy salad. A different take on sweet potatoes during the holidays.

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Gluten Free Baked Bacon Cheese Bites

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Gluten Free Baked Bacon Cheese Bites
Prep Time
10 mins
 

The most crowd pleasing appetizer. They are always gone within 10 minutes and are the easiest appetizer to make. Makes about 16 bites.

Course: Appetizer
Servings: 4 people
Ingredients
  • 1 packet bacon- gluten free, free range cut in half down the middle
  • 1 onion* caramelized (see below)
  • 3 tbsp dijon mustard
  • 1/2 cup dates thick slices
  • fresh sage leaves
  • firm cheese (I like goat gouda) cut into cubes
  • 1 tbsp ghee
  • 1/4 tsp. salt
Instructions

  1. Peel and cut your choice of onion in half. Then make sauté slices along the grow lines of the onion and cut away from the end of the bulb. 

  2. *Heat a large frying pan to medium low heat.

  3. *Once pan is heated, add about a tablespoon of your choice of fat- make sure to use a high heat oil like ghee or avocado oil and salt, stir frequently.

  4. *Continue cooking, adding more salt if necessary, until onions are transparent and sweated through. 

  5. *Once onions begin to brown, turn the heat up to medium or medium high (setting can vary depending on how hot your stove runs), and begin to stir less often. Only do so to prevent blackening or sticking to the pan.

  6. *Once onions begin to caramelize, before they burn, add your choice of liquid to deglaze the pan. Set aside to cool.

  7. Cut one package of bacon strips in half, hamburger style. Each bite will be half a strip of bacon.

  8. Set your oven to 425 degrees F to preheat while you assemble.

  9. On a lined baking sheet (preferably with raised sides), place a few strips of bacon to begin assembling.

  10. Smear a dollop of mustard onto the bacon and layer with 1/2 tsp of caramelized onions, 1/2 a date, 1 cube of cheese, 1 medium sized sage leaf.

  11. Fold over the ends of the bacon slice and turn over so the fold side is touching the pan. 

  12. Leave about 1-2 inches of space between each bite.

  13. Bake for 15-25 minutes, checking occasionally. Time can vary depending on your oven and how thick your bacon pieces are. 

  14. Once out of the oven, use a spatula to scoop each bite onto a plate lined with paper towels to catch excess grease. Let cool for 10 minutes. Enjoy!

Recipe Notes

* The caramelized onions are optional. If you are short on time, no need to cook them up. If you do have the time, it is incredible!

Gluten Free Bacon Cheese Bites

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Easy Chicken Fried Rice Recipe

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Fried Rice
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Simple, quick and fool proof steps to making takeout worthy fried rice. This can easily be made into a paleo or whole 30 compliant meal. Substitutions provided.

Ingredients
  • 3 tbsp fat/oil (I recommend duck fat, lard, or high heat avocado or sunflower) separated
  • chopped chicken (about 1 chicken breast)
  • 1/2 onion** diced
  • 1 carrot, cut in rounds
  • 1/2 tsp salt
  • 1-2 cloves garlic** minced
  • 1 hot pepper, diced or your choice hot sauce
  • 1 c broccoli florets (+any other desired vegetables)
  • 2-3 c pre-cooked rice, grain, or cauliflower rice
  • 2 tbsp tamari, soy sauce, coconut aminos
  • 1 tbsp pineapple juice
  • 1-2 drops toasted sesame oil
  • 1 egg
Instructions

  1. Heat large frying pan or wok to medium low temperature for about a minute.

  2. Add 1 tbsp oil and let it heat. 

  3. Add chopped chicken and 1/4 tsp salt. Sautee until cooked through. Remove once finished.

  4. Add onions, carrot, 1/4 tsp salt (do not skip) and stir frequently to allow the vegetables to sweat and become translucent- about 5 minutes. Add more oil if you need.

  5. Add garlic and hot pepper if using.

  6. Once vegetable begin to caramelize, add the remaining vegetables and additional salt or oil if necessary to help it become tender. If you want to speed this up, use a lid to create some steam.

  7. Once the vegetables are tender, add your rice, choice grain or cauliflower rice with 1 Tbsp oil, soy sauce, pineapple juice, toasted sesame oil, dry spices (if using instead of fresh garlic, onion, hot pepper) and stir often to prevent sticking or burning on the pan.

  8. Once the ingredients are well incorporated and the rice has begun to fry (with little sticking), create a well and add an additional tsp of oil and your egg. Let it fry for a minute, then begin to scramble. Do not stir with the other ingredients. 

  9. Once the egg is cooked, stir everything together once again and add your chicken back in to the mix. Add any additional spices, soy sauce or hot sauce before removing from heat.

  10. Serve with green onions, chives, cilantro, hot sauce or more soy sauce if desired. 

Recipe Notes

Pre-cooked rice or grain is important in this recipe to achieve a perfect fried rice. Specifically if the rice is cooked with less water or is a day old, it is dryer and helps to avoid a mushy texture. 

For more tips on including more vegetables into your diet, check out my post on how!

 

Chicken Fried Rice

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