Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.
We sure love our cheesecake around here. We have a different flavor for every holiday that uses the same basic cheesecake base... because it's just that amazing. It's so easy to make, too, so there's no reason not to have it around on a regular basis. I can already hear your rebuff: sure, sounds good—except for the part where we'd all gain so much weight!
To this retort, I would point out that this recipe probably has more essential vitamins and minerals than most dishes you are already serving your family. It's full of wonderful ingredients like almonds, cream cheese, eggs, raw honey, natural coconut sugar, and heavy cream. Yum! This is one of my 4-year-old's favorites. He is always asking for more cheese pie, and I'm delighted to give it to him.
That's one of my favorite things about the way we cook around here. All of our dishes are homemade, using natural, wholesome ingredients, devoid of any processed foods. There are no off-limit foods in our house. I simply require a well-balanced diet full of items from every food group for my kids. Sometimes cheesecake fills that requirement for dairy!
You'll definitely want to give this recipe a shot if you like cheesecake. It's creamy, sweet, and good for you. And chopped into little squares, you can swing by the freezer anytime you have a sweet craving and snag a square—or three. Let me show you how easy it is to make!
|Prep time||Cook time||Ready in||Yields|
One 9x13 pan (about 100 bite-sized pieces)
- 1 1/2 cups almonds
- 1/2 cup grass-fed butter
- 16 ounces cream cheese, room temperature
- 2 eggs, room temperature
- 1/3 cup raw honey, melted
- 2 teaspoons vanilla extract, homemade preferred
- 1/2 cup coconut sugar
- 2 tablespoons water
- 1 cup heavy cream, or half and half
- 1 teaspoon vanilla extract, homemade preferred
- Start by preheating your oven to 350 degrees F, and line a 9x13 inch casserole dish with parchment paper.
- In a food processor, process down your almonds until as fine as you can get them, but not so much that they turn into almond butter.
- Then add your butter and blend the two together.
- Dump your almond mixture into your prepared dish and press down evenly into the bottom. There's no need to press it up the sides.
- In a large mixing bowl, add your room temperature cream cheese and eggs. It's important that they are not cold, or your cream cheese will never mix in smoothly.
- Now add your melted honey and vanilla extract. Mix until smooth and creamy.
- Pour this mixture into your dish over your almond crust and smooth out evenly.
- Slide it into the oven and bake for 35 minutes.
- While that is cooking, start dissolving your coconut sugar into your water in a small pot on the stove over medium heat. Whisk frequently.
- When dissolved, turn your heat to simmer and pour in your heavy cream and vanilla. Whisk to combine.
- Let simmer for 10 minutes, stirring periodically, to let it thicken.
- Once it darkens, pull it off of the heat and let it cool, then slide it into the refrigerator to thicken even more.
- Pull your cheesecake out when it's done cooking, and let it cool on the counter.
- When your caramel is just right, and your cheesecake is cool, pour the caramel over the top of the cheesecake and spread evenly.
- Slide the whole thing into the freezer to harden for a couple hours.
- Then you can easily slide it out of the dish using the parchment paper and cut it accordingly.
Honestly, I love all of the flavors of each layer individually, but as we keep ours cut into bite-size pieces in the freezer, the caramel layer tends to separate from the cheesecake. This doesn't bother me at all, but I think next time I'll pour the caramel over the cheesecake and swirl it in before cooking it. That way there's no separation, it's a little cleaner to eat, and it's more of a caramel-flavored cheesecake. Yum! I can't wait to make it again.
I also want to give a cherry cheesecake for Valentine's day a shot. Maybe I'll swirl in the cherry filling like I want to do with my caramel. There are so many wonderful things you can do with this recipe. The sky is the limit. I would, however, refer back to my original clean eating Cheesecake recipe, where I use a delicious yogurt topping, before making any alterations to it. That way you keep the nice flavor while adding in new ingredients. If I swirl in any new flavors, I'm going to make sure to include that yogurt topping because it really adds to the cheesecake.
I would love to know how you liked this recipe, and what kind of changes you made. Please leave me a comment below so I can share in your success. Don't forget to check out some of my other great recipes as well, like my clean eating double fudge brownies, while you're here. Enjoy!
© 2019 Victoria Van Ness