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Apple crumble cheesecake

  • 3:30 Prep
  • 0:40 Cook
  • Makes 24 pieces
  • Advanced

Ingredients

  • 400g can pie apple slices, chopped
  • 250g Arnott's Nice biscuits, halved
  • 125g butter, melted

Filling

  • 2 x 250g packets cream cheese, chopped, softened
  • 2/3 cup caster sugar
  • 3 eggs
  • 1 teaspoon ground cinnamon
  • 1 cup rolled oats
  • 1/4 cup plain flour
  • 1/4 cup brown sugar
  • 50g butter, chilled, chopped

Method

  • 1
    Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, allowing a 3cm overhang. Drain pie apple on paper towel.
  • 2
    Preheat 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.
  • 3
    Meanwhile, 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.
  • 4
    Place oats, flour and sugar in a bowl. Rub in butter until combined. Sprinkle over filling.
  • 5
    Bake 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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