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Low-Calorie Apple Cinnamon Cheesecake - Light, Creamy, and Comforting

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Crust: 1 1/4 cups graham cracker crumbs (or light digestive biscuit crumbs)
  • 2 tablespoons granulated sweetener or sugar (your choice)
  • 3 tablespoons light butter or buttery spread, melted
  • 1 tablespoon unsweetened applesauce (optional, for moisture)
  • Pinch of salt
  • Cheesecake Filling: 16 ounces (450 g) light cream cheese, softened
  • 1 cup nonfat or low-fat plain Greek yogurt
  • 2 large eggs
  • 1/2 cup granulated sugar or zero-calorie sweetener (adjust to taste)
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch
  • Apple Topping: 2 medium apples (Honeycrisp, Gala, or Pink Lady), peeled and thinly sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup or 1–2 teaspoons sweetener
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cornstarch
  • 2 teaspoons water
  • Pinch of salt
  • To Finish: Nonstick spray
  • 8- or 9-inch springform pan

Method
 

  1. Prep the pan and oven. Heat the oven to 325°F (165°C). Lightly coat an 8- or 9-inch springform pan with nonstick spray. Line the bottom with parchment if you have it to help the crust release cleanly.
  2. Make the crust. In a bowl, mix graham crumbs, sweetener, melted light butter, applesauce, and a pinch of salt until it resembles damp sand. Press evenly into the bottom of the pan, packing it with the bottom of a measuring cup. Bake for 8–10 minutes until set and lightly golden. Cool while you make the filling.
  3. Soften the cream cheese. Ensure it’s truly room temperature. This prevents lumps and keeps the filling smooth with minimal mixing.
  4. Blend the filling. In a large bowl, beat cream cheese until smooth. Add Greek yogurt, sugar or sweetener, vanilla, cinnamon, nutmeg, and salt. Beat on low until combined. Sprinkle in cornstarch and mix briefly. Add eggs one at a time, mixing on low just until incorporated. Do not overmix; too much air can cause cracks.
  5. Fill and smooth. Pour the batter over the cooled crust. Tap the pan gently on the counter a few times to release any large air bubbles. Smooth the top with a spatula.
  6. Pre-bake the cheesecake. Bake at 325°F for 35–45 minutes, depending on pan size. The edges should look set, and the center should have a slight jiggle—like soft gelatin. Avoid opening the oven door often.
  7. Make the apple topping while it bakes. Toss sliced apples with lemon juice, cinnamon, maple syrup or sweetener, and a pinch of salt. Cook in a nonstick skillet over medium heat for 5–7 minutes until tender-crisp. Stir cornstarch with water to make a slurry, then add to the pan. Cook 1–2 minutes until glossy and lightly thickened. Remove from heat.
  8. Add the apple layer (optional timing). For a baked-in look, carefully spoon the apples over the cheesecake at the 30-minute mark and finish baking. For a fresher finish, wait and add the apples after the cheesecake has cooled. Both work well; the second keeps the apples brighter.
  9. Cool slowly. Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Then transfer to a rack to cool to room temperature. Don’t rush this step; gradual cooling helps prevent cracks.
  10. Chill to set. Cover and refrigerate for at least 4 hours, preferably overnight. Top with the apples if you didn’t bake them on. Slice with a warm, thin knife, wiping between cuts for clean edges.