It seems it’s near impossible to tire of cheesecake. At least, that’s the consensus in our house. I suppose you could tire of the same one all the time all though, I never tire of coffee, bananas, peanut butter, chocolate and almonds… so it’s not likely.
I suppose if i ate the entire tray of cheesecake I may never want to look at it again… like the time I ate WAY too much carrot cake cheesecake from The Cheesecake Factory, felt sick for hours after and then never wanted to touch their cheesecake again. But again, since I don’t do these things, it isn’t likely.
I can say with absolute certainty, however, that this will be the last form of cheesecake I share until my mom and I’s birthday (if you haven’t been around since last year, we share the same birthday). Most years we make cheesecake for our birthday cake because it’s not only our favorite, but everyone else’s as well. Usually it’s of the eggnog variety which, so far, it will be again this year.
So if YOU’RE tired of it, you have a 2 month break from cheesecake posts.
For those that aren’t, and for those that are 100% on the fall baking train, we have brown butter hemp apple crumb cheesecake. The title is a bit of a mouthful since I don’t excel at naming things, but it really is excellent.
I combined my favorite things to make one (healthy-ish???) dessert so that I could knock out all of my cravings all at once. For the crust we have a hemp crumb which I use for my strawberry crisp, apple crisp, and any other crisp I make, we have a ‘skinny’ vanilla cheesecake (aka half of it is greek yogurt but it doesn’t taste like it) and we have brown butter, cinnamon and brown sugar caramelized apple on top. Basically it’s a dream.
Admittedly, it doesn’t cover my nightly ice cream craving since ice cream on cheesecake might be weird… and I do adore warm apple crisp with vanilla ice cream… but we can’t really have everything we want all at once all the time.
Next week I’ll satisfy the warm crisp and ice cream craving. This week we have cheesecake. Brown butter hemp apple crumb cheesecake.
- ½ C quick oats
- 6 tbsp all purpose flour
- ⅛ tsp salt
- 4 tbsp melted butter
- ¼ C hemp seeds
- 6 tbsp coconut sugar or brown sugar
- 1 8oz package full fat cream cheese, room temperature
- ¾ C 2% plain greek yogurt
- 2 tbsp all purpose flour
- ½ C cane sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- pinch of salt
- 2 large firm apples like granny smith, fuji, pink lady, etc. Your preference.
- 2 tbsp butter
- 1-2 tbsp brown sugar
- pinch of salt
- ¼ tsp ground cinnamon
- Preheat oven to 325F
- Combine all ingredients for crust until it resembles coarse crumbs. Press gently in to 8x8 inch baking pan lined with parchment paper. Bake for 10 minutes.
- Meanwhile, in the bowl of a mixer, combine cream cheese and sugar. Beat until light and creamy. Scrape the sides of the bowl and add the green yogurt and flour. Beat well until completely combined.
- Add the eggs, vanilla and salt and beat on high for 2 minutes, stopping to scrape the sides of the bowl as necessary. Pour filling on to the hot crust and bake on the center rack for 35-40 minutes or until the center is only slightly jiggly. Remove and allow to cool to room temperature.
- While the cheesecake bakes, peel and chop your apples in to thin slices. In a medium skillet, heat butter over high heat. Allow to cook, swirling the pan often until it begins to brown and smells nutty. Add the apples (Carefully, it will likely splatter), a pinch of salt and the cinnamon. Stir to coat in the butter and reduce heat to medium.
- Continue to cook, stirring every now and then for 10 minutes. Add the sugar and continue to cook, stirring often to prevent burning, until the slices are soft but not mushy. It took 18 minutes total for me but it will depend on the thickness of your apple slices.
- Once done, set aside to cool.
- Once the cheesecake is just barely warm or room temperature, top with the apple mixture and sprinkle additional hemp seeds, if desired.
- Wrap tightly and chill in the fridge for at least 4 hours but preferably overnight.
- Slice and serve cold.
Cheesecake will store in the fridge for up to 7 days but it's best for 4-5.
You can use gluten free flour to make gluten free, of course.