Apple Pie Cheesecake (Gluten Free, Made with Farmer Cheese)

Apple pie meets cheesecake… and honestly, it’s a match made in holiday-dessert heaven 🍎✨

This Apple Pie Cheesecake is made with Lifeway Kefir Farmer Cheese, which gives it that ultra-creamy, slightly tangy richness without feeling too heavy. 

It’s made with live & active probiotic cultures — perfect for a lighter, protein-boosted twist on a classic dessert.

Soft baked apples, a cinnamon-spiked cheesecake base, a buttery crumb topping… this one disappears fast.

Contents

Apple Pie Cheesecake

You don't have to choose between pie or cheesecake when you can have them both! A cinnamon-spiked cheesecake it topped with apple pie filling and a decadent crumble topping.

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Course: Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 12 slices

Calories: 356kcal

Author: Michelle Miller

Ingredients

Crust

• ▢ 300 grams graham crackers gluten free, if necessary
• ▢ 5 tablespoons butter melted

Cheesecake

• ▢ 32 ounces Lifeway Farmer Cheese 2 packages
• ▢ 1 cup kefir labneh (or Greek yogurt)
• ▢ 1/2 cup maple syrup
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon cinnamon
• ▢ 4 eggs large

Apple Topping

• ▢ 3 apples large, peeled and sliced thinly
• ▢ 3 tablespoons maple syrup
• ▢ 2 tablespoons lemon juice
• ▢ 1/2 teaspoon cinnamon
• ▢ 1 tablespoon arrowroot

Crumb Topping

• ▢ 150 grams graham crackers gluten free, if necessary
• ▢ 1/2 cup almond flour
• ▢ 1 tablespoon maple syrup
• ▢ 1/2 teaspoon cinnamon
• ▢ 3 tablespoons butter chilled

Instructions

Crust

• Add graham crackers to a food processor bowl and process until a fine crumb. Drizzle in melted butter and pulse to combine.
• Press the crumbs into a 9” springform pan, using wet hands to press the crust into an even packed layer. Set aside.

Cheescake

• Add the farmer cheese, kefir labneh, maple syrup, vanilla, and cinnamon to a food processor bowl and process until very smooth and creamy. Add the eggs 1 at a time, processing to fully incorporate.
• Preheat oven to 350º F.
• Pour the cheesecake filling into the pan with the prepared crust and smooth the top. Add to a water bath, and bake for 55-65 minutes, until the edges pull away from the pan.
• Allow the cheesecake to cool to room temperature, and then fully chill in the refrigerator.

Apple Filling

• Add peeled and sliced apples to a shallow pan, and heat with lemon juice, maple syrup, and cinnamon over medium low heat for about 30 minutes, until the apples are very soft and saucy. Add water and stir occasionally to reach a thick but saucy texture.
• Add arrowroot to the apples, and stir to fully mix, allow it to thicken the mixture.
• Add apples to the top of the cheesecake in an even layer.

Crumb Topping

• For the crumb topping, process the graham crackers into a crumb. Into the mixture, add the almond flour, maple syrup, and cinnamon. Process to mix well. Add the chilled butter, and pulse until a crumble texture is reached and no large chunks of butter remain.
• Top the apple layer with the crumb layer.
• Use a knife dipped in hot water to cut the cheesecake into 12 slices.

Nutrition

Calories: 356kcal | Carbohydrates: 51g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 330mg | Potassium: 187mg | Fiber: 3g | Sugar: 26g | Vitamin A: 338IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 2mg

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