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Serves: 12
Prep time: 45 mins
Total time:
Recipe photograph by Dan Jones
Recipe by Abigail Spooner
Combine two classics in this ultra-indulgent dessert. A cinnamon biscuit base, creamy vanilla filling, spiced apples and a buttery oaty crumble are drizzled generously with salted caramel sauce for a decadent finish
Serves: 12
Prep time: 45 mins
Total time:
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Desserts Cheesecakes Autumn Fruity bakes Bonfire Night Crumble Apple crumble
Nutritional information (per serving)
Calories
569Kcal
Fat
41gr
Saturates
25gr
Carbs
42gr
Sugars
25gr
Protein
8gr
Salt
0.8gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Rate this recipe
Ingredients
For the base
- flavourless oil, to grease
- 200g digestive biscuits
- ½ tsp ground cinnamon
- 75g butter, melted
For the filling
- 500g mascarpone
- 400g full-fat soft cheese
- 150g caster sugar
- 3 tbsp cornflour
- 3 medium eggs
- 1½ tsp vanilla bean paste or extract
For the topping
- 3 Granny Smith apples
- ½ tbsp caster sugar
- ¼ tsp ground cinnamon
- 70g rolled oats
- 50g plain flour
- 40g light brown sugar
- 50g cold butter, diced
- salted caramel sauce, to serve
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Brush a 23cm diameter springform tin with oil and line with baking paper. Blitz the digestives to a crumb in a food processor. Combine with the cinnamon and melted butter, stirring so the crumbs are well coated. Press evenly into the base of the tin; bake for 10 minutes. Leave to cool while you continue. Reduce the oven to 160°C, fan 140°C, gas 3.
- For the filling, put all the ingredients in a large bowl. Beat with an electric whisk until smooth and thick. Set aside.
- For the topping, peel, core and dice the apples into small chunks then toss with the caster sugar and cinnamon. For the crumble, mix the oats, flour, brown sugar and a pinch of salt in a bowl. Rub in the butter until the mixture forms small clumps.
- To assemble, spoon the cheesecake mixture over the baked biscuit base in an even layer and place the tin on a baking tray. Scatter over the apples, followed by the crumble topping.
- Bake for 1 hour 15 minutes to 1 hour 25 minutes until golden brown and with a bit of a wobble in the centre; it will continue to firm up as it cools so take care not to overbake. Turn the oven off and leave the cake to cool inside the oven for at least 2 hours. Remove from the oven, cool to room temperature (if necessary) and chill for at least 4 hours, ideally overnight.
- Release from the tin and drizzle over salted caramel sauce to serve.
