Caramel Apple Cheesecake

Ingredients

Crust

• 1 cup almond flour
• 1 tablespoon coconut flour
• 1/2 teaspoon cinnamon
• 1/2 cup butter

Middle

• 5 (8 ounce) packages of cream cheese
• 1 1/2 cup confectioner swerve
• 3/4 cup unsweetened vanilla almond milk
• 3 eggs
• 2 teaspoon vanilla extract

Topping (2 part)

• 5 small tart apples
• 2 tablespoon butter
• 1 tablespoon cinnamon
• 1/2 tablespoon brown sugar substitute (swerve) 
• 1/2 cup heavy whipping cream
• 1/2 cup butter
• 1/2 cup confectioner swerve
• 1/2 teaspoon maple extract
• 1/2 teaspoon vanilla extract 

Instructions

Crust

1. Combine almond flour, coconut flour, and cinnamon together in bowl.
2. Mix dry ingredients with melted butter.
3. Grease 9 inch Springform pan, pat crust into bottom evenly. 
4. Bake at 350 for 5 minutes.

Middle

1. In large bowl, mix cream cheese with sweetener until smooth.
2. Blend in almond milk.
3. Mix in eggs, one at a time, mix just enough to incorporate. 
4. Mix in vanilla extract until smooth.
5. Pour the batter into springform pan on top of crust.
6. Bake at 325 degress for 55 minutes, or until center is almost set. Let cake cool in oven with door closed for 4-5 hours (helps prevent cracking). 
7. Refrigerate 4 hours or overnight (BEST overnight). 

Topping (2 part)

1. Part One: Peel and chop apples, saute in pan with butter. 
2. Continue to saute with cinnamon and brown sugar substitute. 
3. Set aside.
4. Part Two: Heat 1/2 cup butter on high heat in heavy-bottomed saucepan. As soon as it comes to boil, immediately add the 1/2 cup confectioner sweetener and 1/2 cup heavy whipping cream, 1/2 tsp maple and vanilla extract.
5. Whisk until caramel sauce is smooth. Let cool in pan for couple minutes. 
6. Combine cinnamon apples with caramel sauce and let cool to room temperature. Store in refrigerator until cheesecake ready to serve. 

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