Ricotta Cheesecake with Apple Topper

Ricotta Cheesecake with Apple Topper

0 Reviews
From: Diabetic Living Magazine

Light ricotta cheese and reduced-fat cream cheese help make this creamy dessert a smart choice for a diabetic meal plan. The scrumptious cooked apple topping has a touch of sweet honey and apple pie spice.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Ricotta Cheesecake
  • Nonstick cooking spray
  • 1 (15 ounce) container light or part-skim ricotta cheese
  • 1½ (8 ounce) packages reduced-fat cream cheese (Neufchâtel)
  • ⅓ cup sugar or sugar substitute blend equivalent to ⅓ cup sugar (see Tip)
  • ¼ cup honey
  • ¼ cup unsweetened applesauce
  • 2 tablespoons all-purpose flour
  • 2 egg yolks
  • 4 egg whites
  • Apple Topper
  • 3 Jonagold or McIntosh apples (about 6 cups)
  • 1 teaspoon apple pie spice or ground cinnamon
  • ¼ cup water
  • 2 tablespoons honey


  • Prep

  • Ready In

  1. Preheat oven to 325°F. Lightly coat a 9-inch springform pan with nonstick cooking spray; set aside.
  2. Prepare Ricotta Cheesecake: In large mixing bowl, beat ricotta cheese, cream cheese, sugar, honey, applesauce and flour with an electric mixer on medium to high speed until smooth. Add egg yolks all at once. Beat on low speed just until combined. In a clean large mixing bowl with clean beaters, beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Fold about one-fourth of the egg whites into the ricotta mixture. Fold in remaining egg whites.
  3. Spoon filling into prepared pan, spreading evenly. Place in shallow baking pan. Bake 1 hour or until center appears nearly set when gently shaken.
  4. Cool in pan on wire rack for 15 minutes. (Cheesecake will crack.) Using a thin metal spatula, loosen cheesecake from side of pan; cool for 30 minutes more. Remove side of pan; cool completely. Cover and chill for at least 4 hours or up to 24 hours.
  5. Meanwhile, prepare Apple Topper: Core and thinly slice apples. In a large skillet, toss apple slices with apple pie spice. Add water; heat to boiling. Cover and cook over medium-high heat about 5 minutes or until apple slices are just tender, stirring occasionally. Drizzle with honey; toss gently to coat. Cool to room temperature.
  6. To serve, top sliced cheesecake with Apple Topper (see Tip).
  • Tips: If using a sugar substitute, we recommend from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to ⅓ cup sugar. Nutrition Per Serving with Substitute: same as below, except 201 cal., 23 g carb. Carb Choices: 1½.
  • If not serving the whole cheesecake at one time, do not spoon Apple Topper over whole cheesecake, simply spoon some of the topper over individual servings.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 212 calories; 9 g fat(5 g sat); 1 g fiber; 26 g carbohydrates; 8 g protein; 13 mcg folate; 65 mg cholesterol; 22 g sugars; 0 g added sugars; 451 IU vitamin A; 3 mg vitamin C; 90 mg calcium; 0 mg iron; 165 mg sodium; 124 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 medium-fat protein, 1 other carbohydrate, ½ fruit

Reviews 0