Ingredients
Scale
- 250g plain biscuits, broken in half
- 100g cold butter, cubed
- 750g cream cheese blocks, cubed
- 120g thickened cream
- 90g sugar
- 1 tsp vanilla extract
- 200g canned and steamed apple pieces
- 1 tsp ground cinnamon
Crumble
- 60g brown sugar
- 45g plain flour
- 70g rolled oats
- 60g slivered almonds
- 1.5 tsp ground cinnamon
- 1 tsp vanilla extract
- 90g butter, softened
Instructions
- Preheat oven to 180C. Line a small baking tray with paper.
- Weigh all crumble ingredients into mixer bowl except butter. Speed 4 / 2 seconds. Empty into a small bowl, add butter and mix well. Pour into baking tray and bake until golden. This will take approximately 10-20 minutes depending on how crunchy and golden you like it. Cool, break up into small pieces if needed and store in an airtight container until just before serving.
- Into the mixer bowl, add roughly broken up plain biscuits. Speed 9 / 10 seconds.
- Add cold butter. Speed 6 / 30-45 seconds until a soft dough forms.
- Press this dough into a 22cm spring form tin. I line my tin with baking paper for easy removal.
- Sprinkle the canned apples with the ground cinnamon. Place half of the apples on the biscuit base. Set aside for a moment.
- Add cream cheese, sugar and vanilla to mixer bowl. Speed 7 / 30 seconds. Scrape down.
- Add cream. Speed 4 / 30 seconds or until creamy and smooth.
- Pour half of the mixture over the apples and base. Top with the remaining apples. Pour remaining cheesecake mixture over the top and smooth out.
- Refrigerate for 6-8 hours; overnight ideally.
- Before serving, sprinkle crumble topping over the cheesecake. Use a warm knife to cut cheesecake. Consume within 3 days.
Notes
But I don’t have a TMX
- 1. Preheat oven to 180C. Line a small baking tray with paper.
- 2. Place all crumble ingredients into a medium sized bowl except butter. Mix to combine well. Add butter and work it through the ingredients with your fingertips. Pour crumble into a baking tray and bake until golden. This will take approximately 10-20 minutes depending on how crunchy and golden you like it. Cool, break up into small pieces if needed and store in an airtight container until just before serving.
- 3. Into a food processor, add roughly broken up plain biscuits. Process on high for 20 seconds or until they resemble crumbs.
- 4. Add cold butter. Process on high until a soft dough forms.
- 5. Press this dough into a 22cm spring form tin. I line my tin with baking paper for easy removal.
- 6. Sprinkle the canned apples with the ground cinnamon. Place half of the apples on the biscuit base. Set aside for a moment.
- 7. Add cream cheese, sugar and vanilla to a food processor or stand mixer. Mix on medium-high speed until combines. Scrape down sides.
- 8. Add cream. Mix on medium-high speed until smooth and creamy.
- 9. Pour half of the mixture over the apples and base. Top with the remaining apples. Pour remaining cheesecake mixture over the top and smooth out.
- 10. Refrigerate for 6-8 hours; overnight ideally.
- 11. Before serving, sprinkle crumble topping over the cheesecake. Use a warm knife to cut cheesecake. Consume within 3 days.
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- Prep Time: 20
Nutrition
- Serving Size: 10