Apple Cheesecake Slice Recipes

APPLE CRUMBLE CHEESECAKE

Steps:

• Preheat oven to 350ºF. Line the bottom of an 8-inch springform pan with parchment paper.
• In a medium bowl, mix graham, oats, cinnamon and butter until combined. Press mixture evenly on the bottom of prepared pan. Bake for 10 minutes. Cool. Leave oven on.
• In the bowl of an electric mixture, beat cream cheese, sour cream, sugar and vanilla until mixture is even and smooth. Beat in eggs one at a time, mixing until fully integrated. Pour mixture over graham base. Reserve.
• In a large bowl, mix apples, brown sugar, cornstarch, lemon zest, lemon juice and cinnamon to combine. Reserve.
• In a medium bowl, combine oats, flour, brown sugar, almonds, cinnamon and salt. Cut in butter until mixture is crumbly with visible clumps.
• Gently scatter apple mixture over cream cheese mixture. If some apple slices sink, that's okay. Next, gently and evenly spoon topping over apples.
• Bake assembled cheesecake in the centre rack of oven until filling is set, about 80 minutes.
• Remove from oven and let stand for minimum 1 hour before running a knife around the perimeter of the cheesecake and unhinging the springform pan. Slice and serve warm or chilled (to serve chilled, refrigerate cheesecake in pan, unhinge springform pan, slice and serve).

CINNAMON APPLE CHEESECAKE

Steps:

• Preheat oven to 325°. In a bowl, beat butter, brown sugar and cinnamon until blended. Beat in flour, oats and walnuts until well blended. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Place on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until fluffy. Gradually beat in milk and juice concentrate until smooth. Add eggs; beat on low speed just until blended (mixture will be thin). Pour into crust. Return pan to baking sheet. , Bake until center is almost set, 40-45 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., To serve, in a large skillet, melt butter over medium heat; saute apples until crisp-tender, about 5 minutes. Cool slightly., For glaze, in a small saucepan, mix cornstarch, cinnamon and juice concentrate until smooth; bring to a boil. Reduce heat; cook and stir until thickened, about 1 minute. Add 1 tablespoon glaze to sauteed apples; toss to coat., Remove rim from springform pan. Top cheesecake with apples. Drizzle with glaze. Serve immediately or refrigerate until serving.

CARAMEL APPLE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside. , In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans., Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.,

SPICED APPLE CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. In a large bowl, combine the apples, sugar, cinnamon and nutmeg; spoon over cream cheese mixture. Return pan to baking sheet., Bake at 350° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Loosen edges of cheesecake from pan with a knife. Cool 1 hour longer. Refrigerate overnight. , In a small saucepan, combine sauce ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened; cool completely., Remove rim from pan. Drizzle sauce over cheesecake.

SPICED APPLE CHEESECAKE

Steps:

• Butter and line the base of a 23cm loose-bottomed cake tin. Whizz the biscuits to a rough crumb in a food processor, or put them in a sandwich bag and crush with a rolling pin. Tip the crumbs into a bowl with the melted butter, stem ginger and spices, and stir well. Press the mixture into the tin, pushing up the sides a little (putting your hand in a food bag makes this easier). Leave the base to set for 30 mins in the fridge.
• For the cheese layer, whisk all the ingredients together until smooth, then pour over the base. Chill in the fridge overnight.
• The next day, make the topping. Mix the cinnamon, ginger and mixed spice in a large bowl. Cut each apple into 12 wedges, then toss the wedges in the spice mixture. Heat the sugar and 4 tbsp water in a saucepan and bubble to a caramel. As soon as the sugar becomes a dark caramel, take off the heat and carefully toss through the apples. Pour in the brandy, and the whole lot will bubble and seize. Return the pan to the heat and simmer gently to re-dissolve the caramel and cook the apples in the syrup. Remove from the heat and set the apples aside to cool in the syrup.
• Ease the cheesecake out of the tin. Spoon the apples over the top with a slotted spoon. Serve the sticky brandy syrup on the side as a sauce.

APPLE CHEESECAKE SLICE

Steps:

• Combine the rice crumbs, sugar and spice. Stir through butter and press into a lined 30 x 20cm pan. Bake at 180ºC for 10 minutes.
• Beat the cream cheese, then cream, sugar and egg until well combined. Fold the mix through the apple. Spoon mixture over the base and sprinkle with sugar and coconut.
• Bake at 180ºC for 30 ? 35 minutes until base is crisp, and top is golden. Cool and cut into squares.