Apple Crumble Cheesecake with Caramel Sauce
Buttery biscuit base, creamy cheesecake filling, spicy apple layer, and crumbly topping drizzled with caramel sauce. You need to make this apple crumble cheesecake!
Servings: 8 people
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!
