Spiced apples, buttery biscuit base, creamy cheesecake filling, crumbly topping, and a silky caramel sauce. That is the best way to describe this apple crumble cheesecake with caramel sauce. It combines all of the best things in one slice of absolute indulgence.
How to Make an Easy Apple Cheesecake
There are a few components that need to be made before you can assemble this apple crumble cheesecake. These are,
- Cheesecake base
- Cheesecake filling
- Spiced apples
- Crumble topping
- Caramel sauce
The first is the cheesecake base. I have used Tennis biscuits with melted butter. The next component to make is the cheesecake filling, for the filling I have used Lancewood's Piece O' Cake Cheesecake Mix. This makes getting this layered cheesecake together so much easier! Then comes the cooked apples that are made on a stovetop and then spread over the chilled cheesecake. Next is the crumble topping, which is baked in the oven and sprinkled over the apples. Lastly, and completely optional is the silky caramel sauce.
There is a fair amount to get right before you can actually eat this cheesecake, however, the effort will be completely worth it.
Lancewood Cheesecake Recipe
Lancewood's Piece O' Cake Cheesecake Mix makes cheesecake baking so simple. And that means you can get really creative with the toppings. Simple cheesecake topped with berries? Sure. Swirl through some Nutella and sprinkle with hazelnuts? Why not. Keep it tropical with granadilla pulp and sliced mangoes? Please.
There really are endless options when deciding what flavour cheesecake, you'd like to make. But for me, combining a creamy cheesecake and a spiced apple crumble topping was the best way to enjoy Lancewood's Piece O' Cake Cheesecake Mix.
Can You Overmix a Cheesecake?
To ensure that you bake the best possible cheesecake using Lancewood's Piece O' Cake Cheesecake Mix, follow the instructions. The instructions on the tub instruct you to mix the cheesecake mixture at a low speed for only a minute. It seems short, but trust me it works!
The second point to note is, to watch your temperature! If you aren't using an oven thermometer you could easily be baking the cheesecake at far too high a temperature. And if this is the case, the cheesecake could rise too quickly, flop down, and be a little toasty on the top! So my advice, use an oven thermometer.
What Types of Cheesecake are there?
While there are many different types of cheesecake, the most important difference is whether the cheesecake is baked or fridge set. This recipe is a baked cheesecake. baked cheesecakes include eggs and are baked in the oven. While no-bake cheesecakes are set in the fridge usually with the aid of gelatin.
What is the best tin to Use for an Apple Crumble Cheesecake?
The best tin to use for a cheesecake, whether baked or fridges set is a loose bottom cake tin. The reason that loose bottom tins are best is that they make removing the cheesecake easy. There is no need to tip the cheesecake over and hope for the best! Rather the sides can be clipped off and the bottom can be slid out after placing the cheesecake on a cake plate.
Also, consider the diameter of the tin when choosing an appropriate tin. If the diameter is too large, the cheesecake will be too flat and if the tin is too small then each slice will have a lot of cheesecake filling. This is especially important to consider in this recipe because of the apple and crumble topping which adds to the height of the cake. For this recipe, I chose a large cake tin, with a diameter of 28cm so that after the toppings were added each slice still looked polite!
How to Prepare a Cheesecake Tin
After you have chosen the right loose bottom cheesecake tin, you need to prepare it properly. I use a pastry brush and sunflower oil to coat the bottom and sides of the tin. I then cut a strip of baking paper for the sides and a circle for the base of the tin. Ensuring that none of the cheesecake mixes is in contact with the actual tin. This makes removing the cheesecake from the tin even easier!
My Tips for Baking the Perfect Apple Crumble Cheesecake
With experience in the kitchen comes the wisdom on how to do things better! And below are my tips for making sure that you have all the information you need to bake the perfect apple crumble cheesecake.
- Use an oven thermometer to accurately set your oven temperature, cheesecakes are sensitive to high heat!
- Choose a loose bottom cheesecake tin
- Prepare your tin with sunflower oil and baking paper
- Press the biscuit base firmly into the cake tin
- Allow your cheesecake to cool in the oven and then refrigerate it overnight
- Cool your apple mixture before pouring it onto the cheesecake
- Allow the apple mixture to set in the fridge before cutting
- Have all the ingredients close by before starting your caramel
- Store both the caramel and the cheesecake in the fridge, for up to 3 days
So, the next time you're doing your grocery shopping, throw in a tub of ready-mix cheesecake mix and give this recipe a try. Also, I apologize in advance if either apple crumble or cheesecakes never have the same appeal again. Because together, they are so much better!
I'd love to know if you decide to give this recipe a try, so comment below with your feedback. Or tag me in your creations on Instagram!
Happy Baking
With Love,
Kitty
📖 Recipe
Apple Crumble Cheesecake with Caramel Sauce
Ingredients
Cheesecake
- 1 tub Lancewood Piece O' Cake Cheesecake Mix
- 1 packet Tennis biscuits
- 80 ml butter
Apple Layer
- 6 green apples, peeled and cubed
- 50 grams unsalted butter
- 110 grams brown sugar
- 1 lemon, juiced
- ¼ tsp ground cloves
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 2 tbsp cornflour
- 2 tablespoon chilled water
Crumble
- 1 cup cake flour
- ½ cup oats
- 90 grams unsalted butter , cubed
- ½ cup brown sugar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
Caramel Sauce
- 1 cup granulated sugar
- ½ cup whipping cream
- 85 grams unsalted butter
- 1 teaspoon sea salt flakes
Instructions
Cheesecake
- Follow the instructions on the tub of the cheesecake mix to make the crust and the filling for the cheesecake. Bake the cheesecake for the suggested time and allow the cheesecake to cool in the oven.
- Refrigerate overnight.
Apple Layer
- In a medium saucepan set over medium heat, add the apples, butter, sugar, cinnamon, cloves, and salt. Stir occasionally with a wooden spoon until the sugar and butter have melted.
- Continue cooking the apples over medium heat, until softened.
- Combine the water and cornflour in a small cup and mix to remove any lumps.
- Pour the cornflour and water mixture into the apple mixture and stir with a wooden spoon for about 5 minutes until the mixture has thickened.
- Remove from the heat and allow the apples to cool to room temperature. Pour the apple mixture over the cooled cheesecake and allow it to set in the fridge for about an hour.
Crumble
- Preheat the oven to 180°C and line an oven tray with baking paper.
- Add the butter, flour, oats, sugar, cinnamon and salt to a medium bowl and stir to combine. Using your fingertips gently rub the ingredients together until they form coarse bread crumbs.
- Pour the crumble mixture onto the prepared baking tray and bake in a preheated oven for 12 to 15 minutes or until golden. Allow cooling.
Caramel Sauce
- In a medium saucepan set over medium heat, add the sugar. Using a whisk, whisk the sugar until melted. Once melted allow the sugar to turn slightly golden brown.
- Once the sugar is an amber colour, add the cream. The caramel will bubble so be careful. Once the cream has been mixed in, add the cubed butter and whisk the caramel until it is well combined. Whisk through the sea salt.
- Pour the caramel into a glass jar and allow the caramel to cool. Keep for serving.
Assembly
- Remove the cheesecake with the apple layer from the fridge, and remove the cheesecake from the tin. Place on a cake plate.
- Top the cheesecake with the cooled crumble topping, and drizzle with the caramel sauce. Serve and enjoy!
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