Apple Crumble Cheesecake with Caramel Ingredients CRUMBLE TOPPING 75 g cold unsalted butter (5⅓ tbsp) 75 g granulated sugar (6 tbsp) 150 g all-purpose flour (1¼ cups) COOKIE CRUST 135 g unsalted butter, melted (9½ tbsp) 200 g Maria cookies, finely crushed (about 2 cups crumbs) APPLE FILLING 400 g apples, sliced (about 3 medium apples) 8 g vanilla sugar (replace with 1/2 tsp of vanilla extract) 30 g light brown sugar (2½ tbsp, packed) 5 g ground cinnamon (1⅔ tsp) 50 g caramel sauce, optional (about 2½ tbsp) CHEESECAKE 800 g cream cheese, at room temperature (28 oz / 3½ blocks) 125 g granulated sugar (½ cup + 2 tbsp) 8 g vanilla sugar (replace with 1/2 tsp of vanilla extract) 30 g cornstarch (¼ cup) 3 large eggs SERVE WITH caramel sauce Ingredient notes: Maria cookies are usually found in the international or Hispanic aisle of most grocery stores. Graham crackers or Biscoff cookies make a great substitute. No vanilla sugar? Use granulated sugar plus 1 tsp vanilla extract instead. Equipment: 9-inch (24 cm) springform pan INSTRUCTIONS Gather all your ingredients. Preheat the oven to 320°F (160°C), using conventional bake (not convection). Add the cold butter, sugar and flour to a bowl. Crumble the ingredients using your fingertips. Set the crumble aside. Mix the crushed Maria cookies with the melted butter until fully combined. Line the bottom of the springform pan with parchment paper. Spread the cookie mixture over the bottom and press it down firmly with the back of a spoon. Refrigerate the crust while you prepare the rest of the cheesecake. Add the apple slices, vanilla sugar, light brown sugar and cinnamon to a skillet over medium-high heat. Cook for 6–8 minutes, stirring regularly. The apples should soften but still have a slight bite. Want extra caramel flavor? Stir 50 g (about 2½ tbsp) of caramel into the warm apples. Let the apple mixture cool. Add the cream cheese, sugar, and vanilla sugar to a bowl. Mix briefly until smooth. Sift the cornstarch over the bowl and mix on low speed until well combined. Add the eggs one at a time, gently mixing after each addition until fully incorporated. Do not overmix the batter. Pour the cheesecake mixture over the cooled cookie crust. Spread the apple mixture evenly over the cheesecake and smooth the surface. Sprinkle the cookie crumbs over the top. Place the apple cheesecake in a preheated oven at 160°C (320°F), using conventional top and bottom heat. Bake for 55–65 minutes. Turn off the oven and leave the cheesecake inside with the oven switched off. Remove the cheesecake from the oven and let it cool completely to room temperature. Then refrigerate for at least 4 hours. For the best results, let the apple cheesecake set overnight. If desired, drizzle with extra caramel before serving. #cheesecake #apple #desserts #food #fyp — @kookmutsjesのTikTok