• 16servings
  • 85minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Digestive biscuit base:

  2. 225g (8 oz) digestive crumbs

  3. 65g (2 1/2 oz) melted butter

  4. 2 tablespoons brown soft sugar

  5. Filling

  6. 3 (300g) tubs cream cheese, softened

  7. 225g (8 oz) brown soft sugar

  8. 1 teaspoon vanilla extract

  9. 225ml (8 fl oz) soured cream

  10. 4 eggs

  11. Topping

  12. 500g (1 1/4 lb) apples (about 3) - peeled, cored, and chopped

  13. 115g (4 oz) brown soft sugar

  14. 90g (3 1/2 oz) chopped pecans

  15. 1 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. Preheat oven to 160 C / Gas 3. Line a 30x20cm baking dish with aluminium foil, extending the foil sheets over the side of the dish.

  2. To make the base, mix the digestive crumbs, butter and 2 tablespoons brown sugar together in a bowl until evenly blended. Press evenly over the bottom of the prepared baking dish.

  3. To make the filling, beat the cream cheese, 225g brown sugar and vanilla together in a mixing bowl until evenly blended. Beat in the soured cream. On low speed, add the eggs, one at a time, just until blended. Pour the mixture over the base.

  4. To make the topping, place the apples in a bowl, and toss with 115g brown sugar, pecans and cinnamon until evenly blended.

  5. Bake in preheated oven until centre is almost set, about 55 minutes (centre will still be wobbly). Cool and refrigerate 4 hours, or overnight.

  6. Before cutting, allow the cheesecake to sit 30 minutes at room temperature, then lift from the baking dish using the extended aluminium foil sheets, and place on a cutting board or serving plate. Remove the aluminium foil, and cut into 16 squares.


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