Mmm…this cheesecake is great. Light (in taste, not fat!) and not too sweet. Delicious end to a Sunday dinner 🙂
(I didn’t bother with the crumble on top for the pictured cheesecake, but have done it before and it is yum.)
Apple Cinnamon Crumble Cheesecake
1 packet buttersnap biscuits
1/2 cup pecans
60g butter, melted
2 tsp gelatine
1/4 cup water
2 x 250g packets cream cheese, softened
1/2 cup caster sugar
2 Tbs lemon juice
1 tsp ground cinnamon
1 x 425g can apple pie fruit
1 x 300ml carton thickened cream, whipped.
Process biscuits and nuts until finely crushed. Add butter and mix until just combined. Press two-thirds of the mixture over base of a greased 22cm spring-form tin; reserve remaining crumb mixture. Refrigerate base while preparing filling.
Sprinkle gelatine over water in a small heatproof jug; stand jug in a pan of simmering water. Stir until gelatine is dissolved; cool.
Beat cream cheese, sugar, juice and cinnamon in a medium bowl with an electric mixer until smooth. Stir in gelatine and apple; fold in whipped cream.
Pour filling over biscuit base in tin; sprinkle reserved crumb mixture evenly over top. Cover; refrigerate overnight. Dust lightly with icing sugar before serving.