Cinnamon-Apple Cheesecake

Nicolette Stramara

by | Updated: October 13th, 2020

What’s better than a classic American dessert? Two classics…combined! Cheesecake’s flavor – though always rich – can sometimes be a smidge too tame. That’s why pairing it with a zesty apple-pie filling makes so much sense. This sweet addition not only adds depth to the flavor, but the texture, the structure and the irresistible aroma all get a lift from a fruit as commonplace as the apple.

Apple Cheesecake Recipe with Protein

Cinnamon-Apple Cheesecake

Makes 4 servings
Macros per serving:  144 calories | 11.7 g protein | 8.1 g carbs | 7.5 g fat | 2.9 g fiber | 3 g sugar


¼ cup almond flour
2 Tbsp. coconut flour
1 Tbsp. xylitol
1 ½ Tbsp. unsweetened applesauce


¾ scoop Giant Sports Vanilla Shake Protein Powder
2 Tbsp. xylitol
¼ cup plain Greek yogurt
¼ cup low-fat cream cheese, at room temperature
2 Tbsp. sugar-free maple syrup
½ tsp. ground cinnamon
2 egg whites


½ cup apples, chopped
1 Tbsp. xylitol
½ tsp. ground cinnamon
2 Tbsp. sugar-free maple syrup
½ tsp. butter extract


  1. Preheat oven to 325 degrees F and coat a mini spring form pan with non-stick cooking spray.
  2. In a small bowl, stir together crust ingredients until well-combined and crumbly. Press mixture into the bottom of greased spring form pan and set aside.
  3. In a large bowl, mix cream cheese and yogurt with a hand-held mixer. Beat until smooth and creamy.
  4. Add xylitol and blend until thoroughly incorporated.
  5. Stir in remaining ingredients and mix until smooth and blended.
  6. Pour cream cheese mixture into spring form and bake 15 minutes. Turn down oven temperature to 108 degrees F and bake for another 35-40 minutes. Check the cake often to make sure it doesn’t over-bake. The batter will be slightly jiggly but should not be soupy.
  7. Once done, use a knife to gently separate crust from the pan. Cool cheesecake on a wire rack, and then place in the fridge for 2 hours to set.
  8. Meanwhile, prepare the topping by placing all topping ingredients in a small saucepan and cook over low heat until mixture thickens, about 10-15 minutes.
  9. Pour apple-pie topping over cooled cheesecake and slice into 4 even pieces.
  10. Serve and enjoy!