This quick, crustless cheesecake is soft and dreamy, and you can serve it up with a spoon. No fussing with a crust, and cinnamon-sugared apples on top prevent any cracks from forming, too.
2 8 oz (250 g) pkgs. cream cheese, at room temperature
3/4 cup (185 mL) sugar
3 large eggs
1/2 cup (125 ml) heavy (whipping) cream
1 tsp. (5 ml) vanilla
1 apple, thinly sliced
1/4 cup (60 ml) sugar
1/2 tsp (2 ml) cinnamon
Preheat the oven to 375˚F.
In a medium bowl, beat the cream cheese and sugar until smooth and lump-free; add the eggs one at a time, beating after each, then beat in the cream and vanilla. Pour into a buttered baking dish.
In a small bowl, toss the apple, sugar and cinnamon to combine and coat the apples well. Scatter over top of the cheesecake. Set the baking dish into a 9×13-inch pan and add water to come about halfway up the side. Bake for 30–35 minutes, until puffed and golden around the edges but slightly jiggly in the middle. It will firm up as it cools. Let cool in the pan, then refrigerate for a few hours, or overnight.
Serve by the spoonful.
Per serving: 375 calories, 23 g fat (15 g saturated fat, 7 g monounsaturated fat, 1.4 g polyunsaturated fat), 151 mg cholesterol, 30.4 g carbohydrate, 6 g protein, 0.5 g fibre
Originally published in ParentsCanada magazine, August/September 2016.