My taste tester, who has tried all of my cheesecakes, called this “hands down my best cheesecake ever.” I promise not to disappoint.
By the way, I have an exciting offer/gift for all EpicureanBB readers at the bottom of this post. Bon appetite!
This caramel apple cheesecake is a bite of Fall! Spiced apples, drizzled caramel, cheesecake and a cinnamon toast crunch crust makes a perfect dessert or post workout snack.
Macros for whole cheesecake: Protein 137g/Fat 81g/ Carbs 254g/Fiber 15g/Calories 2282
Per slice (If cut into 8 equal slices): P 17g/ F 10g/ C 32g/ Fiber 2/ Cal 285
Cinnamon Toast Crunch Crust:
3 cups Cinnamon toast crunch cereal
1/4 cup melted butter
2 medium granny smith apples, peeled and sliced
1 tablespoon unsalted butter
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 tablespoon Smuckers Caramel topping (reserved for later)
12oz (340g)- Fat Free Philadelphia Cream Cheese
10oz (280g) Fage 0% Fat Free Greek Yogurt
2 whole eggs
1/2 Cup (100g) - Granulated Splenda
1/4 Cup (60 mL) - non fat milk
1.5 scoop (32 grams) - Optimum Nutrition Creamy Vanilla Casein Powder
2 teaspoon (5 mL)- Vanilla Extract
2 teaspoon (5 mL) ground cinnamon
pinch of Kosher salt
For the crust:
1. Preheat the oven to 350 degrees F (176 C), and line or spray a 6 in round springform pan.
2. With a food processor or blender, grind cereal until it becomes crumb like. Take crumbs out and put into springform pan
3. Evenly mix melted butter with cereal crumbs. Press it evenly on the bottom of the springform pan. Bake for about 10 minutes. Let the crust cool before putting the cheesecake filling in.
For the apple topping:
1. In a large pan, melt butter over medium high heat. Add apples, brown sugar, and cinnamon and incorporate it with the butter. Cook apples until it’s soft (about 10 min). Refrigerate until you are ready to serve it with the cheesecake.
For the cheesecake:
1. Lower heat to 325 degree F (162 C)
2. Using a stand or hand mixer, mix cream cheese on medium until creamy. Add Splenda and continue mixing until incorporated. Scrape sides of bowl.
3. Add the rest of the ingredients (except for eggs ) - mix on medium for 3 minutes.
4.Add eggs, one a time until it’s mixed (don’t over mix it or you’ll get large cracks and the cheesecake will flatten)
5. Bake cheesecake at 325 degrees F (162 C) for 30 minutes. Lower heat to 200 degrees F (93 C) and bake for 50 minutes-1 hour. The center should be kind of wobbly (but still firm). Remove and cool to room temperature. Wrap cheesecake and refrigerate overnight. When you are ready to serve, add apple topping to the top of cheesecake and drizzle caramel over it.
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Adapted from Mario Batali
This recipe is the perfect weekend project for you rest day meal. It’s a slow-cooked aromatic recipe that yields a tender pork. It’s sure to impress and improve over time. P.S It’s great for leftovers too!
Macros for pork (split pork recipe into 4 equal servings) per serving: Protein 65g/ Fat 46g/Carbs 10g/ Calories 780
1 cup cooked spagetti squash: P 1g/Fat 3g/ Carbs 10g
Recipe Roundup featuring Coffee!
Macros for whole recipe: Protein 190g/Fat 45g/Carbs 8g/ Fiber 0g/ Calories 1236
Macros: Protein 44g/ Fat 0g/Carbs 29g/Calories 292
Macros for whole recipe (about 6 pancakes): Protein 67g/Fat 17g/Carbs 46g/Fiber 5g/Calories 590
Makes 4 giant muffins or approximately 8 regular sized muffins
Macros for entire recipe: P 80g/ Fat 30g/Carbs 306g/Fiber 21g/Cal 1776
If made into 4 muffins, each: Protein 20g/Fat 8g/ Carbs 77g/ Fiber 5g/Calories 444
Macros: Protein 65g/Fat 15g/ Carbs 43g Calories 560
Macros: 123g Protein, 63g Carbs, 10g Fat, 834 calories
Macros for whole cake: Protein 181g/Fat 26g/ Carbs 174g/Fiber 9g/ Calories 1766
If you choose to omit the cake crust: P172g/F 11g/C 78g/ Fiber6g/ Calories 1204
Oreo Chocolate Pumpkin Bars
Makes 30 bars: Macros per bar= Protein 2g/ F 3g/ C 17g/ Calories 103
A light, moist cake with the rich flavors of pumpkin and cinnamon. Decadent crushed Oreos and chocolate chips are baked in to impart a sweet flavor is simply a magical addition to the simple pumpkin cake.
My new pizza crust is made from nothing more than quinoa, water, and salt. The quinoa makes the crust slightly nutty and also gives it a good crunch.
*Note* You’ll have to soak the grains for at least 8 hours before baking
Total macros for crust: Protein 17g/ Carbs 88g/ F 7g/Fiber 8g/ Calories 477
Peruvian Roasted Chicken or Pollo ala Brasa incredibly flavorful chicken. The spice rub includes white vinegar, paprika, cumin, lots of garlic and lime and usually marinaded over night. The dish traditionally also includes roasted onions but I tweaked it to include chickpeas!
Macros for whole recipe:
Breast: Protein 122g/Fat 37g/Carbs 73g/ Fiber 25g/ Cal 1048
Thighs: Protein 138g/F 53g/ Carbs 73g/ Fiber 25g/ Cal 1173
You’ll get the best of both worlds with this sweet and spicy marinade (this will also be tasty with flank steak or pork!). Let the meat marinade in this mixture for at least 12-24 hours in the fridge.
Macros for whole recipe:
If using Chicken thighs: Protein 117g/Fat 32/Carbs 32g/Cal 1079
Breasts: Protein 128g/Fat 16/Carbs 32/Cal 866
Macros for whole recipe: Protein 60g/Fat 14g/Carbs 48g/ Fiber 10g/Cal 544
A hearty chicken salad paired with nutty quinoa, fresh strawberries, and creamy avocado. Paired with a thick and sweet Greek yogurt poppy seed dressing, this salad will be your go-to this summer season!
It is not difficult to make your own beef jerky! All you need is a lean cut of beef, an oven, and some time because it takes about 30 hours from start to finish.
Adapted from Michael Symon’s Carnivore
Makes about 30 jerky pieces
Macros for the whole recipe: 534g Protein/Fat 128g/Carbs 17/Calories 3516
Per jerky: 18g Protein/ Fat 4g/Carbs 1g/Calories 117
Makes 8 Scotch eggs
Macros per Scotch Egg: Protein 20g/Fat 11g/Carbs 6g /Cal 208
If you aren’t familiar with it, a Scotch egg is a hard-boiled egg that is coated in ground sausage and then deep-fried. Rather than deep frying, this recipe relies on a hot oven. The end result is a crunchy and savory meaty ball.