Ingredients
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400g can pie apple slices, chopped
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250g Arnott's Nice biscuits, halved
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125g butter, melted
Filling
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2 x 250g packets cream cheese, chopped, softened
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2/3 cup caster sugar
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3 eggs
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1 teaspoon ground cinnamon
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1 cup rolled oats
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1/4 cup plain flour
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1/4 cup brown sugar
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50g butter, chilled, chopped
Method
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1Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, allowing a 3cm overhang. Drain pie apple on paper towel.
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2Preheat oven to 160°C/140°C fan-forced. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate.
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3Meanwhile, make filling: Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, 1 at a time, beating until combined. Fold apple and sifted cinnamon through mixture. Pour into prepared pan. Place pan on a baking tray.
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4Place oats, flour and sugar in a bowl. Rub in butter until combined. Sprinkle over filling.
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5Bake for 30 to 40 minutes or until just set (cheesecake will wobble slightly in centre). Turn off oven. Cool cheesecake in oven for 3 hours with door ajar. Refrigerate overnight. Serve.
Source: taste.com.au
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