Ingredients
COOKIE CRUST
126 g digestive cookie crumbs
118.29 g ground pecans
56.75 g butter (melted)
APPLE FILLING
3 apples (chopped)
1.5 teaspoons cinnamon
75.67 g + 2 tablespoons butter
73.33 g brown sugar (packed)
1.5 teaspoons cornflour
CHEESECAKE FILLING
340.2 g cream cheese (regular room temperature, remove from fridge 30 minutes before)
50.2 g + 1 tablespoon granulated sugar
0.75 teaspoon vanilla
1 egg (large)
MAPLE CARAMEL SAUCE
56.5 g good quality caramel sauce
1 tablespoon real maple syrup
broken pecans for sprinkling
Method
Pre-heat oven to 175°c. Grease and flour a 7 inch spring form cake pan.
COOKIE CRUST
Mix together crumbs, ground pecans and butter and spread evenly on the bottom of prepared cake pan. Bake for 5 minutes.
APPLE FILLING
In medium pot add butter and melt over low heat, add brown sugar, chopped apples and cinnamon, stir to combine and continue cooking on low medium heat for approximately 10-15 minutes, stirring often, then add cornflour, stir to combine and cook for approximately 3 minutes or until the mixture thickens, once it has thickened remove from heat and let cool. Then pour 3/4 of the mixture over the baked crust. (the other 1/4 set aside and refrigerate until needed).
CHEESECAKE FILLING
In a medium bowl whip the cream cheese until light and fluffy, then add the sugar, vanilla and eggs, and beat until smooth. Pour over the apple mixture. Bake in pre-heated oven for approximately 30-35 minutes**. Cool and refrigerate 3 hours before serving or even over night. Top with Maple Caramel Sauce before serving. Enjoy!
MAPLE CARAMEL SAUCE
In a small pot add the 1/4 apple filling, caramel sauce and maple syrup heat just until warm, stirring to combine. Pour over chilled Apple Cheesecake and sprinkle with broken pecans. Serve.