Decadent Apple Crumble Cheesecake

September 21, 2020

Decadent Apple Crumble Cheesecake

Prep time: 30 minutes

Baking time: 45 minutes

Cool fully before chilling in the refrigerator for a minimum of 2hours (best overnight)

Ingredients: (8 inch springform pan size cake)

For the Crust:

* 1/4cup Brown Sugar

* 1cup Graham cracker crumbs

* 3/4cup Rolled oats

* 1/2cup Butter Melted

For the Cheesecake:

* 2 + 1/2pkgs of Cream cheese (each 8oz package)

* 2tbsp Cornstarch

* 1/4cup Brown Sugar

* 1/4cup White Sugar

* 2tsp Vanilla extract

* 1tsp Cinnamon powder

For the Topping:

* 1/4cup All purpose Flour

* 1/4cup Rolled Oats

* 1/4cup Brown Sugar

* 1/2tsp Cinnamon powder

* 4tbsp Melted Butter

* 1 + 1/2 Granny Smith Apples (peeled and sliced into fine strips)

For the Caramel Sauce:

* 1cup Brown Sugar

* 1/2cup Butter

* 1/4cup Milk

* 1/2tsp Salt

* 1tsp Vanilla extract

Putting it together:

1. Preheat oven to 350degrees. Grease and line an 8inch Springform pan, with parchment paper.

2. In a mixing bowl, combine the graham cracker crumbs, the oats, butter and brown sugar. Once combined well, press it into the bottom of the springform pan. Bake for 8 minutes. Leave to cool on a wire rack.

3. In the bowl of a standmixer (with paddle attachment) or a large bowl (using an electric hand whisk), beat the cream cheese for a minute or two. Add the brown sugar, white sugar, cinnamon, and cornstarch, and continue beating on medium-low, for a few more minutes. Scrape the sides and bottom of the bowl with a rubber spatula as needed to ensure the mixture combines well. Add the vanilla and beat on medium-high for 1 minute.

4. Pour the cream cheese mixture into the springform pan, spreading evenly.

5. Spread the sliced apples over the cream cheese mixture. At this point wrap the bottom of the springform pan in foil, and place the pan on a cookie sheet (a little deep as it must hold water). Boil some water.

6. In another bowl, combine the flour, oats, brown sugar, cinnamon and melted butter. Combine well, and spread evenly over the sliced apples.

7. Place the springform pan on the cookie sheet, and place it in the oven. Pour the hot water around the pan on to cookie sheet (water bath), gradually, taking care not to overfill the cookie sheet. Bake for 40-43 minutes at 350degrees. Once oven is turned off, leave the oven door adjar, and let the cheesecake cool in the oven for 15 minutes. Then leave the cheesecake on a wire rack to cool fully, before placing it in the refrigerator. Refrigerate for approximately 2-4hours, or overnight.

8. To make the caramel sauce, combine the brown sugar, butter and milk in pan and bring to boil, whisking well as it heats and comes to boil. Add in the salt, reduce the heat to low and whisk for an additional 10-15 seconds. Take the sauce off the heat and add in vanilla, whisk to combine. The sauce will thicken as it sits. Should you want the sauce thinner, as you serve it, just heat it again slightly and stir well.

9. The salted caramel sauce can be poured over the crumble or individually over each slice as it's served.