Maple Cheesecake with Apple Compote
ACTIVE TIME: 30 min. TOTAL TIME: 51⁄2 hrs. SERVES: 16
A food processor makes quick work of prepping this bakeshop-beautiful, from-scratch delicious fall treat
3 cups walnuts
3⁄4 cup almond butter
21⁄2 cups maple syrup, divided
1 Tbs. apple pie spice, divided
4 eggs, at room temp.
16 oz. cream cheese, at room temp. 2 cups apple juice
2 Gala apples, sliced into thin rounds 1⁄2 cup brown sugar
1 Heat oven to 325°F. In food processor, pulse walnuts. Add almond butter, 1⁄2 cup maple syrup and 1⁄2 Tbs. pie spice. Press into parchment-lined 9" springform pan. Bake 15 min. In clean processor, purée eggs, cream cheese and 1 cup maple syrup. Pour over crust. Bake 1 hr. Cool; chill 4 hrs.
2 In saucepan over medium-high heat, simmer apple juice. Add apple slices. Simmer 10 min. Strain apples.
3 In saucepan over high heat, mix remaining maple syrup, remaining pie spice and brown sugar. Bring to a boil; simmer 5 min. Pour over cheesecake. Top with apples. Garnish with walnuts. Per serving: Cal. 513 Pro. 9g Carb. 55g Fiber 3g Sug. 43g Chol. 78mg Sod. 112mg Total fat: 33g Sat. 8g Trans. 0g