Apple Crumble Cheesecake

A decadent autumn-inspired cheesecake complete with creamy cashew and cinnamon-spiced apple filling, and a coconutty crumble that serves as both a topping and a crust. This dessert by Heather Pace is pretty much guaranteed to be a hit no matter who you share it with. Enjoy!

Ingredients

Crust

• 2/3 cup Almonds
  1/2 cup shredded coconut
  1/2 cup chopped, dried apples
  1/2 cup dates
  1 1/2 teaspoons water

Filling

• 2 cups peeled, diced apples
  3/4 cup cashews
  3 tablespoons maple syrup
  1 teaspoon lemon juice
  1 teaspoon vanilla
  2 tablespoons melted coconut butter
  4 tablespoons melted coconut oil
  Pinch of salt

Apple Filling

• 2 large apples, peeled and quartered
  2 dates, chopped
  1 teaspoon lemon juice
  1 teaspoon cinnamon

Instructions

Crust

1. Process the almonds, coconut, and apples down to flour in a food processor.

2. Add the dates and process until they are completely broken down.

3. Add the water and pulse until the mixture is moist and crumbly. Set aside a lightly packed 2/3 cup of the mixture and press the rest into a 6″ spring form pan.

Filling

1. Blend the first 5 ingredients until completely smooth.

2. Add the coconut butter and oil. Blend again to incorporate. Pour over the crust.

3. Chill in the freezer for 2-3 hours and then transfer to the fridge for at least 8 hours.

Apple Filling

1. Process all ingredients down to small pieces in a food processor. DO NOT over process or it will turn to applesauce. Spread this over the chilled cheesecake.

2. Sprinkle the rest of the crumble on the top.