Apple Cheesecake is a traditional British recipe for a classic cheesecake on a biscuit (cookie) crumb base with a cream cheese and egg topping finished with an apple, pecan nut and cinnamon topping. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Cheesecake.
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Ingredients:
140g Graham Cracker (or Digestive Biscuit) Crumbs
3 tbsp sugar
1 tsp ground cinnamon, divided
3 tbsp butter, melted
480g cream cheese, softened (or you can use my home-made cream cheese recipe to prepare your own)
100g sugar
2 eggs
1/2 tsp vanilla extract
550g apple slices; (peel and core the apples then slice thinly)
65g sugar
70g pecan nuts, chopped
Method:
Prepare the base by combining the biscuit (cookie) crumbs, sugar, 1/2 tsp cinnamon and butter in a small bowl. Mix thoroughly then press into the base and partly up the sides of a 22cm pie dish. Place in an oven pre-heated to 170°C and bake for 10 minutes. Remove from the oven and transfer to a wire rack to cool (leave the oven on).
Beat together the cream cheese and 100g sugar in a bowl until smooth and blended. Add the eggs, one at a time, beating thoroughly after each addition, then whisk in the vanilla before pouring the mixture onto the crust. Combine the remaining 65g sugar with the remaining cinnamon in a large bowl. Add the apples and toss gently to coat then spoon the apple mixture over the cream cheese mix. Sprinkle with the pecan nuts then return to the oven and bake for about 65 minutes, or until set.
Allow to cool completely then transfer to the refrigerator and chill over night before removing the sides of the pan, cutting into wedges and serving.
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