This delightful dessert combines the goodness of a sweet, spiced biscuit base, creamy vanilla filling, cinnamon sugar apples, and a crunchy crumble for that perfect fall flavor fusion.
(I used all dairy-free ingredients!)
- 10.5 ounces biscuits
- 3.5 ounces melted unsalted butter
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- 17.5 ounces cream cheese
- 9.5 fluid ounces double cream
- 3.5 ounces icing sugar
- 1 teaspoon vanilla extract
- 2 small apples, diced
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 3.5 ounces plain flour
- 2.8 ounces brown sugar
- 2.5 ounces butter
Crush the biscuits until fine, add the spices, then mix in the melted butter. Press this crumb mixture into an 8-inch springform baking tin lined with parchment paper and chill in the fridge.
Toss the diced apples with brown sugar and cinnamon. Spread them on a lined baking tray. Combine the butter with the flour and sugar until it forms a crumbly texture. Sprinkle this over the apples and bake for 12-15 minutes at 180 degrees Celsius (fan oven) or until golden.
Using a stand mixer, whip the double cream until firm, then add the cream cheese and icing sugar. Whisk until combined. Spread this mixture over the biscuit base, and once the apple crumble has cooled, spread it over the cheesecake layer.
Chill the cheesecake in the fridge overnight to set. Enjoy the delicious fusion of flavors!
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