Here’s Apple Crumble with a summer cheesecake caramel twist

Apple Crumble Cheesecake with Caramel Crust
170g crumbed Digestive Biscuits
30g brown sugar
75g butter, melted
450g cream cheese softened
¼ cup brown sugar
¼ cup white sugar
2 tablespoons corn flour
1 teaspoon cinnamon
¼ teaspoon ginger
1 teaspoon vanilla essence
2 green apples, peeled and thinly sliced
¼ cup rolled oats
¼ cup flour
¼ cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter, melted caramel sauce (I used Nestle Caramel Dulce de Leche)
Preheat oven to 180c and grease a 20cm spring form pan.
In a bowl, mix the crust ingredients then press into the prepared pan and bake for 5 minutes.
In another bowl mix all the filling ingredients except the apples.
In another bowl mix all the topping ingredients except the caramel.
Spread the filling over the baked crust then layer the apple slices on top.
Sprinkle the topping mix evenly over the apple layer then bake for 30 minutes.
Drizzle on caramel sauce.

Recipe submitted by Debbie Reid, Kyogle CWA Evening Branch

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