Ingredients for the crust:

250g Biscuits (Haferkekse)
100g Butter

Ingredients for the Crumble:

60g Butter
100g Flour
100g Sugar
1Tsp. Cinnamon powder

Ingredients for the filling:

800g Philadelphia Cream cheese (never take a light version for a Cheesecake)
120g brown Sugar
3 eggs
100g small soft caramel pieces
5 medium apples
1-2 Tbsp. Lime juice
2 Tbsp. Brown Sugar
1 cinnamon stick
1 Tsp. Butter

(Or you make your own caramel and break it into small pieces – for that you can use my butter scotch recipes from my butter scotch Cheesecake)

Peel and cut the center out from the apples, then dice them. Cook them for 2 minutes with the cinnamon stick, 2 tbsp. of Sugar and the Lime juice in just a few Tbsp. of Water. Then poor off the water and add the tsp. of Butter. Stir and cook for an other minute. Then set aside.

For the crumble topping:

Tip the Flour, Cinnamon and Sugar into a bowl . Rub in the butter with your fingertips until the mixture resembles breadcrumbs. And set it aside (Best in the fridge).

Prepare the springform pan by rapping the outside with aluminum foil, so that no water leaks into it while baking. Then grease the spring form, so the cheesecake doesn’t stick to the edge.

Preheat the oven to 320F (160°C)

Prepare the crust by either putting the biscuits in a plastic bag and crush them to little crumbs or put them into a food processor. Then you melt down the butter and mix the biscuit crumbs with the butter. Press the crust equally on the bottom of the spring form.
Put the springform with the crust in the fridge for at least 20 minutes.

In the main time you can prepare the filling:

Mix the cream cheese, sugar and  eggs well. Then add the caramel pieces and mix it.

Poor in 2/3 of the Mixture into the spring form. Layer the apple pieces and poor the rest of the Cream Cheese Mix on top.

Then put the springform in a high tin and fill the tin with water. I do it so the top of the cake won’t be dry and crack. And put the tin with the springform in the middle of the oven.

Bake the cheesecake for 30 minutes. Take it out and sprinkle the crumble on top. Bake for an other 30 minutes.

After baking take the form out of the tin and let it cool on room temperature.
When it cooled down, cover it with plastic wrap and put it in the fridge for a few hours or over night.

Enjoy!

Blog Post – An Apple in a Cheesecake and a Bun in the Oven:
In Switzerland we actually don’t have such thing as baby shower (or bridal shower, just the normal showers you take every morning). My best friend is pregnant since 8 months. And while seeing this miracle growing I got aware that we do not at all celebrate our Mothers-to-be enough in this country. As I love hosting parties and didn’t have to reinvent the wheel, this was the perfect moment to throw my Anna and her little Baby Boy a Baby Shower. Time to shower her with love! And of course shower everyone with delicious food, what else!
One of the desserts was my Caramel Apple Cheesecake with Crumble.
An other oldie but goldie I made, were my Marzipan Poppy Seed Cupcakes. Click Here for the Recipe.
For the Salty Flavors I made a Pumpkin-Carrot Quiche and the Spinach-Feta Muffins with Cream Cheese Frosting I make for almost every Party.
And my newest little fun creation were my Potato Skewers. All you do is you bake the halved Potatoes with some oil and Salt, cool them off and then layer delicious toppings on them.
My Creations were: spicy Guacamole and Shrimp / Garlic Salami and Herbal Cream Cheese / Green Olive Paste and Cherry Tomatoes
It’s also a lovely glutenfree option or if you don’t eat bread for any other reason.
For the Non- alcoholic drink I made a Ginger – Apple Lemonde. All you do is grade fresh Ginger and cut some more in to slices. Poor some hot Water over it, mix it with Lime Juice and Honey and but it aside. Then you mix it with organic Apple Juice and some bubbly Water. You can serve this Beverage cold or also warm like a Punch.
It was a wonderful afternoon with all these great woman and I can’t wait to finally meet him!
I wish you all a great weekend!
Emily