Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 1/3 cup (75g) unsalted butter, melted
  • 2 tbsp (25g) light brown sugar
  • 1/2 cup (60g) finely chopped pecans
  • 16 oz (450g) low-fat cream cheese, softened
  • 1/4 cup (60ml) Greek yogurt, plain
  • 1/3 cup (65g) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 2 large eggs, room temperature
  • 2 medium (300g) Granny Smith apples, peeled and diced
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (25g) light brown sugar
  • 1 tsp (2g) ground cinnamon
  • 1/2 cup (60g) chopped pecans

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
  2. Combine graham cracker crumbs, melted butter, 2 tbsp brown sugar, and 60g chopped pecans; press firmly into the bottom of the pan.
  3. Bake the crust for 8-10 minutes until the edges are a deep golden brown, then let it cool slightly.
  4. Beat the softened low-fat cream cheese and Greek yogurt until completely smooth.
  5. Gradually blend in the maple syrup and vanilla extract.
  6. Add eggs one at a time, mixing on low speed just until combined to avoid air bubbles.
  7. Pour the cheesecake batter over the pre-baked crust and smooth with an offset spatula.
  8. In a bowl, toss diced apples with lemon juice, cinnamon, and 2 tbsp brown sugar.
  9. Spoon the apple mixture evenly over the cheesecake batter, then sprinkle the remaining 60g of pecans on top.
  10. Bake for 30-35 minutes until the cheesecake is set at the edges and the apples are tender.
  11. Allow to cool and chill in the refrigerator for 4 hours before slicing into 12 bars.