Cooking note: (C=0g), (P=0g) and (F=0g) indicate the total carbohydrates, total protein & total fiber in grams for the ingredient listed. This recipe has about 14 grams carbohydrates, 7 grams of protein and 4 grams fiber per serving.
4 tablespoons melted unsalted butter (C=0g)
2 cups pecan pieces (C=8g) (P=12g) (F=12g)
1/2 cup Splenda (C=0g)
2 teaspoons cinnamon (C=4.2g)
1 teaspoon nutmeg (C=1.1g)
Pinch ground cloves (C=.3g)
4 tablespoons unsalted butter (C=0g)
2 red Roma apples, cut into 1/4 -inch-thick slices (C=44g) (F=10g)
2 Granny Smith apples, cut into 1/4 -inch-thick slices (C=44g) (F=10g)
3/4 cup Splenda (C=0g)
1 pound cream cheese (C=16g)
3 eggs (C=3g) (P=21g)
7 ounces sour cream (C=8g)
1 tablespoon vanilla extract (C=.3g)
2 tablespoons Calvados or Apple Brandy, optional (C=0g)
1 bunch of mint for garnish
Preheat oven to 350 degrees. Butter a 10-inch spring form pan and line it with parchment.
To make crust: In a medium bowl, combine the butter, pecans, Splenda and spices mixing well. Press 3/4 of the mixture evenly across the bottom of a spring form pan.
To make filling: Heat a large nonstick skillet over high heat. Add 2 tablespoons of the butter and half of the apples, cooking until slightly browned with 2 tablespoons of Splenda or to your taste. Transfer to a bowl to cool. Repeat with the remaining butter and apples.
In a mixing bowl, cream together the cream cheese and 1/2 cup Splenda or to your taste. Add the eggs one at a time, then sour cream. Stir in the vanilla and Calvados. Fold in the apples. Pour the mixture into the spring form pan.
To bake: Transfer to the bottom rack of the oven atop a cookie sheet, baking for 30 minutes.
Sprinkle the remaining pecan mixture over the top and return to the oven. Continue baking until the filling is done, as identified inserting a skewer which when removed is hot. Remove from the oven and allow to cool on a cake rack. Cover with plastic wrap and refrigerate for up to 3 days.
To serve: Run a paring knife around the inner side of the pan to loosen. Remove the spring form sides. Slide the witch off the base with a spatula to your serving platter. Garnish with mint and serve.
Makes 10 servings.
Per serving: 493 calories; 46 g fat (20 g saturated fat; 84 percent calories from fat); 14 g carbohydrates; 148 mg cholesterol; 165 mg sodium; 7 g protein; 4 g fiber