We’ve spoken about dessert mash-ups before (in my Lemon Meringue Fudge recipe). Only good things can happen when you merge the best elements of two desserts into one sensational combo. Take the spiced apples and crunchy crumble topping of an apple crumble. Now add in the rich creaminess of a vanilla cheesecake. The result is a spectacular showstopper of a dessert. Crunchy, creamy, fruity and cinnamony.
As if eating two desserts in one go wasn’t decadent enough, the addition of a salted caramel sauce takes this Apple Crumble Cheesecake to the next level of indulgence.
This dessert requires a little effort, but your hard work will be rewarded by the wave of compliments you recieve!
200g packet of Tennis Biscuits
30ml brown sugar
100g butter, melted
500g full fat cream cheese, softened
125ml white sugar
45ml sour cream
5ml vanilla extract
2 large eggs
2 large Granny Smith apples
2ml mixed spice
125ml instant oats
125ml brown sugar
115g butter, melted
Salted Caramel Sauce:
300g white sugar
50g unsalted butter
- Preheat the oven to 180°C.
- Start with the crumble topping. Combine the flour, oats and brown sugar in a bowl. Add the melted butter and mix well. Refrigerate until needed.
- To make the base, place the biscuits into a food processor with the sugar and cinnamon and process until you have fine crumbs. Add the melted butter and process until combined.
- Press the mixture into the base of a greased 23cm springform tin and refrigerate until needed.
- For the cheesecake layer, beat the cream cheese until smooth. Add the sugar, sour cream and vanilla extract and beat well.
- Add in the eggs, one at a time and mix until smooth. Pour this mixture over the base.
- Peel the apples and slice into thin slices. Arrange the slices over the cheesecake layer so that it is completely covered. Work quickly as the apples will start to go brown. Sprinkle the apples with the mixed spice and cinnamon.
- Take the crumble topping out of the fridge and sprinkle evenly over the top of the apples. You may not need all of it.
- Bake for 50 minutes, then allow to cool to room temperature. Refrigerate for 6 hours or overnight.
- To make the salted caramel sauce, place the sugar and water in a heavy bottomed saucepan over medium-high heat. Cook without stirring until sugar dissolves and gets a caramel colour (this requires some patience, but keep watching it – after ages of no change in colour it all of a sudden turns!).
- Remove the pan from the heat and add the cream. It will bubble up a little bit.
- Cook for another 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth.
- Allow to cool for 10 minutes. The sauce can be refrigerated in a jar and gently warmed in a bowl of warm water before serving with a generous slice of cheesecake.
PS. If you like salted caramel, you’ll love this Chocolate Salted Caramel tart. Apple Crumble lovers will enjoy this Apple Crumble Granola. Cheesecake fans, take a look at this Lemon and Ginger Cheesecake and these Mini Berry Swirl Cheesecakes.