Apple Crumb Cheesecake Made with Chayote

A partially sliced cheesecake with a crumbly topping sits on a metal cake stand, with a light pink cloth underneath.

Apple Crumb Cheesecake Made with Chayote

This apple crumb cheesecake has a cinnamon almond flour crust, creamy cheesecake filling, and a crumbly mock apple topping. The chayote-based topping holds its texture during baking for a familiar apple crumb finish.

Course Dessert, Desserts

Cuisine American, International

Keyword aluminum foil, apple, apple crumble cheesecake, apple pie, brown sugar, caramel apple, caramel sauce, cheesecake, cheesecake filling, cheesecake recipe, cinnamon, cream cheese, crumb, crumble topping, crust, dessert, graham cracker crumbs, graham cracker crust, graham crackers, granny smith, granulated sugar, hand mixer, melted butter, mix together, mixer, one at a time, parchment paper, room temperature, salted caramel, sour cream, stand mixer, top of the cheesecake, topping, water bath

Prep Time 20

Cook Time 1 10

Chill Time 11

Total Time 12 30

Servings Slices

Calories 224kcal

Author Zuzana Paar

Equipment

Ingredients

For the Chayote Topping:

2 Pieces Fresh Chayotes peeled and cored
¼ teaspoon Xanthan Gum
½ Cup Water 120ml
¼ Cup Sweetener of choice
1 Tablespoon Unsalted Butter
¾ teaspoon Ground Cinnamon
1 teaspoon Apple Flavoring

For the Almond Flour Crust:

2 Tablespoons Refined Coconut Oil 30ml
10 Tablespoons Almond Flour
¼ teaspoon Cinnamon
1 Tablespoon Sweetener

For the Cheesecake:

3 Eggs at room temperature
8 Ounces Full-Fat Cream Cheese softened to room temperature
½ Cup Heavy Whipping Cream 120ml
¼ Cup Sweetener powdered
½ teaspoon Cinnamon ground

US Customary - Metric

Instructions

Preheat the oven to 300°F (150°C), prepare the water tray, cook the chayote topping for 10 minutes, then cool and prepare the springform pan.
Mix the crust ingredients, press firmly into the prepared pan, and set aside.
Beat the cream cheese with the sweetener and cinnamon, add the cream, then the eggs, and pour over the crust before adding the cooled chayote topping.
Bake for 60 minutes, cool for 2–3 hours, then refrigerate overnight before serving.

Notes

Wrap the outside of the springform pan in two layers of heavy-duty foil before baking. Water from the bath can seep through some springform bases and wet the almond flour crust from underneath, and the foil barrier keeps the crust dry without affecting the bake.
Taste the chayote topping before adding the xanthan gum, then adjust the apple flavoring from there. Brands vary in concentration, and a few drops too many can tip the flavor from realistic to artificial, so add it incrementally and taste as you go.
The cheesecake is done when the outer 2 inches are completely set, and only the very center has a slight, controlled wobble when you gently nudge the pan. If the entire surface still moves as one liquid sheet, it needs more time, and if the center looks puffed and completely solid, it has gone past the right point.

Nutrition