Name: Apple Crumble Cheesecake
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 8
Ingredients: 250g packet Butternut Snap Cookie; 2 tsps ground cinnamon; 75g unsalted butter, melted; 1/3 cup traditional rolled oats; 2 tblsps flaked almonds; 2 tblsps shredded coconuts; The Filling; 1 tblsp powdered gelatine; 2 x 250g blocks cream cheese, chopped, at room temperature; 3/4 cup caster sugar; 1 tsp vanilla extract; 1 tsp ground cinnamon; 400g can Apples Sliced Pie Fruit; 300ml tub thickened cream

Elevate your next cheesecake with this delicious apple crumble add-on!

TIP: Cheesecakes can be made up to two days ahead. Keep covered in the fridge. For a change, replace the almonds with pecan.

Ingredients

250g packet Butternut Snap Cookie

2 tsps ground cinnamon

75g unsalted butter, melted

1/3 cup traditional rolled oats

2 tblsps flaked almonds

2 tblsps shredded coconuts

The Filling

1 tblsp powdered gelatine

2 x 250g blocks cream cheese, chopped, at room temperature

3/4 cup caster sugar

1 tsp vanilla extract

1 tsp ground cinnamon

400g can Apples Sliced Pie Fruit

300ml tub thickened cream

Method

Invert the base of a 23cm springform pan (base measures 22cm). Grease and line the base and side with baking paper.

Process cookies and cinnamon in a food processor until finely crushed. Add butter. Process until combined. Transfer 1/2 cup to a bowl. Press the remaining over the base of the prepared pan. Refrigerate.

Add oats, almonds, and coconut to cookies in a bowl. Mix well. Spread over an oven tray lined with baking paper.

Cook in a moderate oven (190C) for about 8 to 10 minutes, or until golden brown. Remove. Cool on tray.

To make the filling, sprinkle gelatine over 1/4 cup water in a small heatproof jug. Stand jug in a small saucepan of simmering water. Stir until dissolved. Remove the jug from the pan. Cool to room temperature (15 minutes). Do not allow to set.

Process cream cheese, sugar, vanilla, and cinnamon in the same, clean food processor until smooth. With the motor operating, add the cooled gelatine mixture, processing until smooth.

Spoon the remaining undrained apple over the base of the pan. Spoon filling over apple. Spread evenly. Sprinkle crumble mixture over top of the filling. Cover, and refrigerate overnight.

Just before serving, remove side of pan. Slide the cheesecake onto a serving plate. Cut into wedges.

New Idea team