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Apple Crumble Cheesecake Slice
This delicious slice combines two of my favourite desserts in to one heavenly bite, cheesecake and apple crumble.
Although it is not a combination of flavours you see a lot, the two work so well together and this slice is the perfect treat for afternoon tea.
The buttery base combined with the creamy filling (with soft, cinnamon apple pieces) and sweet crumble topping is perfection. Totally worth making and loved by many.
: 30 minutes
: 30-40 minutes
: 18 servings
250g Arnott’s Nice biscuits or other plain biscuits
125g butter, melted
3 large granny smith apples, peeled, cored and diced in to cubes
2 x 250g packets cream cheese, chopped, softened
2/3 cup of caster sugar
1 tsp of ground cinnamon
1 cup of rolled oats
1/4 cup of plain flour
1/4 cup of brown sugar
50g butter, chilled, chopped
Grease a large rectangle baking tin. Line base and sides with baking paper.
Put apple in a saucepan, cover with water and simmer on medium heat until soft. Drain well.
Preheat oven to 160°C/140°C fan-forced. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate.
Meanwhile, make the filling: Beat cream cheese and sugar in a mixer until smooth. Add eggs, one at a time, beating until combined. Fold apple and sifted cinnamon through mixture.
Pour mixture over biscuit base and smooth out.
Place oats, flour and sugar in a bowl. Rub in butter until combined. Sprinkle over filling.
Bake for 30 to 40 minutes or until just set (cheesecake will wobble slightly in centre). Turn off oven. Cool cheesecake in oven for 3 hours with door ajar. Refrigerate overnight. Serve.
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