Low Carb Cheesecake with Mock Apple Crumb

A slice of apple streusel cheesecake on a decorative white plate with a fork.

Low Carb Cheesecake with Mock Apple Crumb

This low carb cheesecake combines a buttery almond flour crust with a smooth cinnamon cheesecake filling and warm mock apple crumb topping. Chayote creates the apple-style layer with sweet cinnamon flavor for a comforting dessert made to share.

Course Cake, Cakes, Cheesecakes, Dessert, Desserts

Cuisine American, International

Keyword almond flour, bake cheesecake, berry, carbs, cheesecake, cheesecake filling, cream cheese, crust, dessert, erythritol, fresh berries, keto, keto cheesecake recipe, keto diet, lemon juice, low carb, low carb cheesecake, net carbs, parchment paper, powdered, powdered sweetener, sour cream, spring form, springform pan, stand mixer, stevia, sweetener, topping, traditional cheesecake, vanilla extract, water bath, whipped cream

Prep Time 20

Cook Time 1 10

Chill Time 11

Total Time 12 30

Servings Servings

Calories 233kcal

Author Zuzana Paar

Equipment

Ingredients

For the Mock Apple Topping:

2 Pieces Chayotes peeled and thinly sliced
1 Tablespoon Butter
½ Cup Water 120ml
¼ Cup Sweetener
1 teaspoon Apple Flavoring
¾ teaspoon Cinnamon
¼ teaspoon Xanthan Gum

For the Crust:

10 Tablespoons Almond Flour
2 Tablespoons Coconut Oil 30ml
1 Tablespoon Sweetener
¼ teaspoon Cinnamon ground

For the Cheesecake Filling:

8 Ounces Cream Cheese softened
¼ Cup Sweetener powdered
½ teaspoon Cinnamon powder
½ Cup Heavy Cream 120ml
3 Large Eggs

US Customary - Metric

Instructions

Preheat the oven to 300°Fahrenheit (150 °Celsius), prepare the water tray and lined springform pan, then slice the chayote.
Cook the chayote topping for 10 minutes until tender and syrupy, then cool completely.
Mix the crust ingredients and press firmly into the prepared pan.
Beat the cream cheese with the sweetener, cinnamon, cream, and eggs, then pour over the crust and top with the cooled chayote.
Bake for 60 minutes, cool for 2–3 hours, then refrigerate overnight before serving.

Notes

The cream cheese must be at room temperature before you start the hand mixer. Cold cream cheese will not beat smooth no matter how long you run the mixer, and the lumps that remain will show up as uneven patches in every slice of the finished cheesecake.
Wrap the outside of the springform pan in two layers of heavy-duty foil before putting it in the oven. Some springform pans let water from the bottom tray seep through the base, and a foil barrier keeps the almond flour crust from getting wet during the 60-minute bake.
The cheesecake is done when the outer 2 inches are fully set, and only the very center still has a slight, controlled wobble when you gently shake the pan. If the whole surface still moves as one liquid mass, it needs more time; if the center looks puffed and completely solid, it's gone too far.
Apple flavoring varies significantly in concentration between brands. Taste the topping before adding the xanthan gum, and adjust by a few drops at a time rather than adding more all at once, since apple flavoring can quickly shift from realistic to artificial-tasting once you use too much.

Nutrition