**sorry about the spacing and formatting, it won’t seem to correct! I’ve tried everything I know!**
This one is a little late. I made this Apple Crisp Cheesecake at Christmas….10 months ago! Better late than never, right?
I am trying to get caught up on some of the baking I’ve done over the last while. Honestly, I can’t say why I haven’t been posting. I miss it!
Waaaay back in December, I was asked to bring dessert to Christmas Eve dinner. I knew I was not going to be having any, so I made an extra effort to make something that would not tempt me, even a little.
I found this cheesecake that had rave reviews from Kraft Canada’s What’s Cooking.
Usually I make a cheesecake and an apple crisp for dessert, this year I put them together!
Apple Crisp Cheesecake
Adapted from Kraft Canada, What’s Cooking
2 Granny Smith apples, peeled, chopped
1/2 tsp. ground cinnamon
3/4 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup flour
1/2 cup packed brown sugar
1/3 cup large flake rolled oats
1/2 cup butter, melted, divided
1-1/4 cups graham crumbs
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 tsp. vanilla
2 Tbsp. caramel sauce
1. Heat oven to 350ºF. and start boiling water for water bath (if using)
2. Cook apples, cinnamon and 2 Tbsp. granulated sugar in saucepan on medium heat 6 min. or until apples are tender, stirring frequently. Remove from heat.
* again out of practice – forgot most of the pictures…
3. Mix flour, brown sugar, oats and half the butter until blended; spread onto rimmed baking sheet. Bake 8 min. or until lightly browned.
4. Meanwhile, mix graham crumbs and remaining butter; press onto bottom of 9-inch springform pan. – also a good time to double wrap your pan with foil if you are using a water bath
5. Top with apple mixture, spreading to within 1/2 inch of edge.
6. Beat cream cheese and remaining granulated sugar with mixer until blended.
7. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add cream and vanilla (these were my additions as I used my cheesecake recipe.
8. Pour over apple mixture.
9. Bake 35 to 40 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with streusel and caramel sauce just before serving.
This was an absolute out of the ball park home run! Everyone loved it! I have not had many complaints about my cheesecakes, but they seemed to really go on about this one. The crunch of the topping with the creamy texture of the cheesecake and filling was perfect. Apparently, wasn’t too sweet. All I can say was…. it smelt amazing!