Ingredients

The following ingredients have 8 Servings
  • 1 cup pecans
  • 3/4 cup dry pitted dates
  • 1 teaspoon cinnamon
  • pinch of salt
  • 8 oz. cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 1 egg
  • 1/3 cup maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • 2 cups diced Granny Smith apples
  • 2 tablespoons unsalted butter
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons maple syrup
  • 1/4 cup roughly chopped pecans

Instruction

  • Bake at 350 degrees F.
  • Prepare an 8×8 baking dish by placing parchment paper on the bottom and up the sides for easy removal. Or thinly spread coconut oil along the sides and bottom.
  • To a food processor, add pecans, dates, 1 teaspoon of cinnamon and a pinch of salt. Blend or pulse until the mixture is finely chopped. (It should be like crumbs but when you pick it up, it will stick together.)
  • Evenly press pecan mixture on the bottom of prepared baking sheet.
  • In a medium bowl, add cream cheese, Greek yogurt, egg, 1/3 cup maple syrup, vanilla extract and lemon juice. Using a hand mixer, mix until everything is smooth, creamy and there are no lumps. Pour the mixture over the pecan crust. Evenly spread using a spatula.
  • Place 8×8 baking dish in oven and bake for 30 minutes.
  • Remove from oven and let sit.
  • In the meantime, heat a medium skillet to medium high heat. Add butter and Granny Smith apples. Sauté until the apples are tender, about 5 minutes. Next add the 1 teaspoon of cinnamon, nutmeg, 2 tablespoons of maple syrup, and 1/4 cup of chopped pecans. Cook for about 3 minutes, stirring the entire time. Remove from heat and let apple mixture cool. (I put it in the freezer to speed up the process)
  • Once apples are cooled pour on top of the cooled cheesecake bars.
  • Now place the finished cheesecake bars in the refrigerator for 1 hour to let settle.
  • Serve!