Serves: 6/10 | Prep Time: 20 mins | Cook Time: 55 mins (with 2 hr fridge time)
So we all know I, Jessica, am not a stranger of making cheesecakes but all one (which we’ll get into in the end) has been no bake cheesecakes, but today, this recipe is somewhat half baked, half refrigerated.
Combining some of the main ingredients of autumn: cinnamon, apples, crumble and with a sweet touch of caramel, we just knew this had to come out delicious! Perfectly paired with a hot cup of freshly brewed tea, you’ve got yourself what we call a Friday night 😉
So what are you waiting for? Get this in the oven and you’re all set for tonight!
If you’d like to have a little giggle for old times sake, watch one of our first ever videos on YouTube making a baked cheesecake in 2015, at the end of this post.
For the crust:
– 2 cup all-purpose flour
– 1/2 cup firmly packed light brown sugar
– 1/2 tsp ground cinnamon
– pinch of salt
– 1 cup unsalted butter, softened
For the filling
– 110g cream cheese
– 3/4 cup sugar, plus 2 tbsp divided
– 3 large eggs
– 1 tsp vanilla extract
– pinch of salt
– 3 Granny Smith apples, peeled, cored & diced
– 1/2 ground cinnamon
For the topping
– 3/4 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 cup all purpose flour
– 1/2 cup old-fashioned oats
– 1/2 cup butter, softened
– 1/2 tsp cinnamon
– Caramel, for serving
1. Preheat oven to 180. Line a baking pan with parchment paper.
2. Make crust: In a large bowl, whisk together flour, brown sugar, cinnamon and salt. Add butter and use your hands, or a pastry cutter, to cut the butter into the flour mixture until it’s crumbly and moist. Press into prepared pan and set aside.
3. Make filling: In a large bowl, beat cream cheese and 3/4 cup sugar until light and fluff. Add eggs, one at a time, beating well between each addition. Mix in vanilla and salt. Pour over the crust.
4. In a small bowl, toss together apples, 2 tablespoons sugar and cinnamon. Set aside.
5. Make streusel topping: In a medium bowl, whisk together brown sugar, sugar, flour and oats, then cut in butter with a fork or pastry cutter.
6. Scatter apples on top of the cheesecake mixture, then top with oat mixture.
7. Bake until the cheesecake is only slightly jiggly in the centre for about 55 minutes. Let cool completely, then refrigerate for at least 2 hours.
8. Before serving, drizzle with caramel sauce and slice.