Hello lovelies,
You guys know I’m an autumn girl through and through and nothing brings me more joy than using autumnal flavours in classic deserts like cheesecake.
The brief for today’s cheesecake was comforting and rich with warm spices and a hint of sweetness!
And if theres one combination which meets that brief perfectly, it’s spiced apples and toffee sauce.
The combination of the two is just an autumn lovers dream and I knew that one desert they’d pair beautifully with was a cheesecake.
Now, you may be thinking that a cheesecake contradicts that brief as it’s a very fresh and light desert, but somehow, with the warm spices running throughout, it becomes rich and glorious. Mouth-watering some will say.
So, if this cheesecake has caught your attention and got you wanting a slice, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert
Servings: 8-10 Slices
Prep Time: 40 Minutes
Chill Time: 6+ Hours
Decorating Time: 10 Minutes
Overall Time: 6+ Hours
Ingredients You Need For The Apple Filling:
- 3 Bramley Apples, Peeled, Cored & Diced
- 30g Of Unsalted Butter
- 25g Of Dark Muscovado Sugar
- 1tsp Of Ground Cinnamon
Ingredients You Need For The Biscuit Base:
- 300g Of Digestive Biscuits
- 2tsp Of Ground Cinnamon
- 159g Of Unsalted Butter, Melted
Ingredients You Need For The Cheesecake:
- 300g Of Double Cream
- 650g Of Full-Fat Philadelphia Cream Cheese
- 100g Of Icing Sugar
- 2tsp Of Ground Cinnamon
Ingredients You Need For The Toffee Sauce:
- 120ml Of Double Cream
- 25g Of Dark Muscovado Sugar
- 1tbsp Of Golden Syrup
Ingredients You Need For The Cinnamon Streusel:
- 98g Of Plain Flour
- 68g Of Light Brown Sugar
- 68g Of Granulated Sugar
- 1tsp Of Ground Cinnamon
- 57g Of Unsalted Butter, Melted
How To Make The Apple Filling:
- Firstly, gather together your equipment and ingredients and line the base of a 9” loose-bottomed, round baking tin with parchment paper.
- Secondly, in a large pan over a medium heat, melt the 30g of unsalted butter.
- Next, stir the 25g of dark muscoavdo sugar and 1tsp of ground cinnamon into the melted butter.
- Now, add the 3 diced bramley apples and continue to cook over a medium-high heat to soften the apples (the apples should still hold their shape but be much softer, I’d recommend cooking for around 4-5 minutes).
- Once the apples have softened, remove from the heat and set to one side to cool completely.
How To Make The Biscuit Base:
- In a food processor, blitz the 300g of digestive biscuits until they resemble crumbs (the biscuits can also be crushed in a sandwich bag with a rolling pin if you don’t have a food processor).
- Next, empty the biscuit crumbs into a large bowl.
- In a microwaveable bowl, place 150g of butter and in 10 second blasts, blast the butter until it has completely melted into liquid.
- Add the melted butter and 2tsp of ground cinnamon into the large bowl with the biscuit crumbs and using a spoon, mix the butter into the crumbs.
- Now, pour the biscuit mixture into your prepared baking tin and using a spatula, press the mixture down firmly into the base of the tin, making sure it is levelled and evenly spread.
- Place the tin into the fridge to chill until needed.
How To Make The Cheesecake Filling:
- Next, in a large bowl, mix together the 650g of full-fat philadelphia cream cheese with the 100g of icing sugar and 2tsp of ground cinnamon until smooth.
- Next, in a separate large bowl, whisk the 300ml of double cream to soft peaks.
- Fold the whipped double cream into the cream cheese mixture until combined.
- Now, add 2/3rds of the cooled apple mixture into the cheesecake filling and fold through carefully.
- Tip the cheesecake mixture onto the chilled biscuit base, spreading out evenly and levelling the top.
- Return the cheesecake back into the fridge for a minimum of 4 hours, ideally overnight.
How To Make The Toffee Sauce:
- In a small saucepan, over a medium heat, add the 120ml of double cream, 25g of dark muscovado sugar and 1tbsp of golden syrup and bring it to boil.
- Once the mixture is bubbling, turn the heat down and simmer the toffee sauce for 5-7 minutes, until it’s darker and has thickened.
- Remove the toffee sauce from the heat and allow to cool completely.
- When the cheesecake has set and the toffee sauce has cooled, top the cheesecake generously with a few spoonfuls of toffee sauce. Spread it evenly across the top of the cheesecake.
- Remove the cheesecake from the tin and place it onto a serving plate. Using an offset spatula, smooth any uneven cheesecake edges.
- Place back into the fridge to chill.
How To Make The Cinnamon Streusel:
- In a small mixing bowl, combine the 98g of plain flour, 68g of light brown sugar, 68g of granulated sugar and 1tsp of ground cinnamon.
- Next, add the 57g of melted butter and mix with a fork until the mixture is fully combined and crumbly.
- Remove the cheesecake from the fridge and sprinkle the cinnamon streusel around the outer edge on the top of the cheesecake.
- Then, sprinkle the remaining 1/3rd of the apple pieces (from the apple filling) around the outer edge on the top of the cheesecake.
- Finally, cut into 8-10 slices and serve!
That’s your Toffee Apple Cheesecake prepared, chilled and decorated, ready for you to enjoy!
Notes:
- Store the cheesecake in the refrigerator for up to 4 days. For freshest taste, I would recommend eating on the day of decorating.
- The apples should be cooked on a medium-high heat as you want the apples to release the juices so that it doesn’t weep into the cheesecake filling.
- If you want a firmer / less crumbly biscuit base, you could bake the base for 8-10 minutes at 180C / 160C Fan / Gas Mark 4. This is optional.
Who knew a desert usually so light and airy, could be so rich and comforting? I’m absolutely obsessed with the outcome of this recipe.
Now I know you may be looking at the ingredients list and the long list of steps to do and thinking that looks expensive & will take forever to make but honestly, this cake is incredibly easy to recreate and is worth every minute of making – I promise!
Let me know in the comments below if you make this cheesecake yourself and if you do, what your thoughts are on it. Are you in agreement that this is the perfect autumnal desert?
Sending you all tons of love & hugs as always,
Elle xo
