Sugar Free Apple Cream Cheese Cake Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large saute pan over medium heat. Toss in the apples and stir to coat them with the butter. Add the lemon juice and the apple cider. Cook until the apples have softened and the cider has reduced by half. Transfer the mixture to a food processor and pulse into a coarse paste. Reserve.
• In a large mixing bowl combine the flour, cinnamon, baking soda, nutmeg, both of the sugars and a pinch of salt. Make a well in the dry ingredients and add the pureed apples, the egg and vanilla. Stir to combine. Toss in the walnuts and raisins.
• Butter and flour a loaf pan. Pour the batter into the prepared pan and put it in the preheated oven. Bake until a toothpick, inserted in the center comes out clean, about 40 to 45 minutes.
• Remove the pan from the oven and let cool for 10 minutes. Remove the cake from the pan and cool completely.
• Cut the cake in half equatorially and spread half of the icing on the bottom layer. Replace the top half and ice the top of the cake, leave the sides bare. Slice and serve.
• Beat together all of the ingredients in a stand mixer or with a hand mixer until light and fluffy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tub pan.
• Beat cream cheese and confectioners' sugar in a bowl until smooth; set aside. Beat 1 cup white sugar and butter in a bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in apples and vanilla extract.
• Combine flour, baking soda, and baking powder in another bowl; stir into apple mixture. Add sour cream, stirring until batter is just combined. Pour half the batter in prepared tube pan. Spread cream cheese mixture over batter in tube pan; cover with remaining batter.
• Mix walnuts, 2 1/2 tablespoons white sugar, and cinnamon in a small bowl; sprinkle over batter.
• Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
• Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
• Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.

Steps:

• In a medium mixing bowl beat the 1/3 cup sugar, margarine or butter, shortening, and 1/4 teaspoon vanilla on medium speed until combined.
• Blend in flour and salt until crumbly.
• Pat onto the bottom of a 9-inch springform pan.
• Set aside.
• Place apple slices in a single layer in a shallow baking pan.
• Cover with foil.
• Bake in a 400 degree F.
• oven for 15 minutes.
• Meanwhile, for filling, in a large mixing bowl beat the cream cheese, the 1/2 cup sugar, and the 1/2 teaspoon vanilla until fluffy.
• Add the eggs, beating on low speed just until combined.
• Pour into dough-lined pan.
• Arrange warm apple slices atop filling.
• Combine the 1/3 cup sugar and the cinnamon.
• Sprinkle filling with sugar mixture and the almonds.
• Bake in a 400 degree F oven for 40 minutes or until golden and filling is set; cool.
• Remove sides and place cheesecake on a serving plate.
• Cover; chill 4 to 24 hours before serving.

Steps:

• Preheat oven to 400°F In medium bowl, mix crust ingredients together and then press into a 10 inch spring form pan.
• Bake in oven for 10 minutes and then remove and cool to room temperature.
• Reset oven to 325°F
• In large bowl, beat cream cheese, sugar substitute and flour together until well mixed and smooth.
• Add vanilla (and lemon extract or peel if desired).
• Mix.
• Add one egg at a time, beating well after each addition.
• Add milk and mix until smooth.
• Pour filling over crust and bake 45-55 minutes or until slightly firm to the touch.
• Turn off oven, open oven door slightly and allow to cool in oven (this helps prevent cracking).
• After it had cooled for about 35- 40 minutes cover and refrigerate 4-6 hours.

Steps:

• Grease 9" springform pan.
• Preheat oven to 350 deg. F.
• Cream butter with sugar, then add cream cheese and beat until smooth and creamy. Stir in eggs and vanilla.
• In small bowl, mix flour bakng powder and salt.
• Peel and slice apples.
• In small bowl, mix 1/4 cup sugar with cinnamon.
• Beat flour mixture into cream cheese mixture.
• Add cinnamon mixture to apples and stir until coated.
• Stir apples into batter.
• Pour all ingredients into greased pan and bake 1 hour.

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
• Beat cream cheese, 1 cup brown sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Combine apples, nuts, cinnamon and remaining sugar; spoon over cream cheese batter.
• Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.