Apple Crisp Cheesecake Squares
Apple crisp cheesecake squares Delightful sweet treats blend apple crisp cheesecake into easy squares Perfect dessert recipe baking tech
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 16
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 150g digestive biscuits, crushed
- 75g unsalted butter, melted
- 25g light brown sugar
- 3 medium apples, peeled, cored, and diced (Granny Smith or Braeburn)
- 50g rolled oats
- 50g plain flour
- 50g light brown sugar
- 50g unsalted butter, cold and cubed
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 300g full-fat cream cheese, softened
- 100g caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp double cream
Instructions
- Prepare the Crust: In a medium bowl, combine the crushed digestive biscuits, melted butter, and brown sugar. Press the mixture firmly into the bottom of a lined 20cm (8-inch) square baking tin.
- Make the Apple Crisp Topping: In another bowl, combine the diced apples, rolled oats, flour, brown sugar, cinnamon, and nutmeg. Add the cold, cubed butter and use your fingertips (or a pastry blender) to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and caster sugar together until smooth and creamy. Add the egg and vanilla extract and mix until just combined. Stir in the double cream.
- Assemble and Bake: Pour the cheesecake filling over the biscuit base. Sprinkle the apple crisp topping evenly over the cheesecake filling. Bake in a preheated oven at 180°C (160°C fan/Gas Mark 4) for 30-35 minutes, or until the topping is golden brown and the cheesecake filling is set but still has a slight wobble in the centre.
- Cool and Chill: Remove the baking tin from the oven and let it cool completely at room temperature. Once cooled, cover and chill in the fridge for at least 4 hours, or preferably overnight.
- Cut and Serve: Once chilled, carefully lift the cheesecake from the baking tin using the parchment paper lining. Cut into squares and serve.