This is definitely one of my most favorite foods. When people ask me what dessert they should choose if they have to indulge, I say go for the cheesecake. Not just because it tastes delicious, but because it can be a nutrient dense treat.
The great thing about cheesecake is that there's enough healthy fat to slow down the absorption of all of that sweetness. I took my grandmother's recipe, which I've always thought was the best cheesecake ever, and I modified it a teensy bit to be more nutritious. We don't buy white sugar or processed graham crackers in our house, so this recipe uses a combination of coconut sugar, maple syrup and honey. The crust is an almond flour cookie crust and it all comes together in about an hour.
Almond flour crust recipe is found on my pumpkin pie blog.
I recommend making this the day before serving and storing it overnight in the fridge. It will become more dense and the flavors will deepen. With that said however, my husband and I nearly polished off the cake in the photo within 2 hours of it being baked. If you don't like your desserts too sweet, but love the richness of a cheesecake, this recipe is a must!