Today was my turn to host Bookclub (we do lunch) and I decided that I wanted to try something a little different to what I normally do. For lunch I made Chicken Parmegiani with Roasted Veg, and this is what I settled on for dessert – Caramel Apple Cheescake Pie.
It was YUMMY. And very moreish. Very. And not too difficult to put together either. The biggest challenge is that it requires refrigerating for at least 4 hrs prior to serving, so i would suggest making it the day before you need it.
I have included the recipe below. I have modified it slightly to SA ingredients, but the original recipe is available at Annies Eats (the Chicken one also).
Caramel Apple Cheesecake Pie
For the crust:
1½ cups digestive biscuit crumbs
3 tbsp. sugar
½ tsp. cinnamon
5 1/3 tbsp. unsalted butter, melted
¾ cup caramel
1 cup chopped pecans
For the apple filling:
5 tbsp. unsalted butter
½ cup light brown sugar, tightly packed
¼ tsp. salt
1 tsp. cinnamon
5-6 Granny Smith (I used Pink Lady) apples, peeled, cored and thinly sliced
For the cheesecake:
240g cream cheese
¼ cup sugar
1 tsp. vanilla extract
1 large egg
1 tbsp. freshly squeezed lemon juice
For the topping:
¾ cup heavy cream
3-4 tbsp. castor sugar
¼ cup caramel
To make the crust, preheat the oven to 375°F (190°C) . Line the bottom of a 9-inch round spring form pan with parchment paper. In a medium mixing bowl, combine the digestive biscuit crumbs, sugar, cinnamon and melted butter. Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed. Transfer the mixture to the prepared spring form pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan. Bake for 6-8 minutes, until golden in colour. Let cool for about 10 minutes. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans. Refrigerate the crust while you prepare the filling.
To make the apple filling, melt the butter in a large skillet over medium heat. Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling. Mix in the apple slices and toss well to coat. Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes. Let cool for a few minutes and pour into the prepared pie shell. Set aside.
Reduce the heat of the oven to 350° F(175°C). To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute. Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust. Bake until a knife inserted in the centre comes out clean, about 30 minutes. Remove from the oven, transfer to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours (I did overnight).
To serve, carefully remove the sides of the spring form pan. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form (being careful not to over beat.) Spread gently over the top of the chilled cheesecake layer. Top with dollops of caramel sauce and swirl with a knife to create a marbled effect. Sprinkle with a handful of chopped pecans if desired.