Apple Caramel Crumble Cheesecake


Apple Caramel Crumble Cheesecake
Saw this recipe on facebook but the ingredients were incorrect or misleading. Have redone the recipe. It is delicious. It has a cookie crumb base, the middle a classic cheesecake topped with a caramel cinnamon apple layer then a buttery oat streusel.
Recipe type: Dessert
  • Caramel Apple Layer
  • 4 cored, peeled, cored and diced apples
  • ½ cup sultanas’ raisins
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • Crumb base
  • 14 biscuits digestive (about 1 ½ cups of crumbs)
  • ¼ cup melted butter
  • Streusel Topping
  • ½ cup oats
  • ½ cup softened butter
  • ½ cup dark brown sugar
  • ¾ cup flour
  • Pinch of salt
  • Cream Cheese Filling
  • 3 8 oz packages Philadelphia cream cheese
  • 2 tablespoons sour cream
  • 2 tablespoons whipping cream
  • 3 medium eggs
  • ½ cup sugar
  • 1 teaspoon vanilla
  • Amazing Caramel Sauce
  1. Baked Apple layer
  2. Heat the oven to 350°F
  3. In a baking tray mix apples, sugar, cinnamon and sultanas and bake for 25 minutes.
  4. Remove from oven
  5. Turn the oven down to 320°F.
  6. Crumb base
  7. In a food processor, add digestive cookies and melted butter and pulse until it is a soft, crumbly texture, set aside.
  8. Streusel Topping
  9. In a food processor add oats, butter, brown sugar, flour and salt blend until the butter has mixed in and everything is soft and crumbly then set aside. Can be mixed with fingers also until lumpy.
  10. Cheesecake Filling
  11. In the food processor add the cream cheese, whipping cream, sour cream, sugar and vanilla process add eggs pulse until smooth
  12. In a parchment paper lined springform release tray (sides only) press down the biscuit base until compact, then add the cheesecake filling and smooth down with a spatula. Finally, add the chopped apples in a layer and pour over any caramel juice from the pan then sprinkle the crumble topping on top of the apples.
  13. Bake for 60 to 70 minutes at 320° F or until a toothpick comes out clean when inserted in the center. Remove from oven, Drizzle some amazing caramel sauce over the top and allow to cool and set for at least three hours in the fridge.
If you do not have a food processor--just a bowl and electric beater works just as well

The original recipe called for mascarpone which is hard to find. If you prefer and you can find Mascarpone use a 8 oz. tub of Mascarpone and remove the 1 8 oz. package of cream cheese, the 2 tablespoons whipping cream and the 2 tablespoons of sour cream from the above recipe.

You can use the light cream cheese, no fat sour cream and substitute Splenda for the sugar and the Splenda brown sugar blend. Will save a few calories.

Apple-Caramel-Crumble-CheeseCake-MinisHave also made this as a mini cupcake apple crumble cheesecake cupcake. Instead of the springform pan use the mini cheesecake baking sheets with removable bottoms. To save time use a cookie as the base layer. I used Celebration Caramel Truffle Butter Cookies.

Celebration Caramel Truffle Butter Cookies


This Video has incorrect ingredient amounts ignore and use the above recipe’s amounts instead. Does show you how to put it together correctly.



Hawaiian Cheesecake Bars

Hawaiian Cheesecake Bars
Love Pineapple and coconut these cheesecake bars are sure to be a winner
  • 2 cups flour
  • 1 cup sugar
  • 1 cup butter
  • 16 ounces cream cheese
  • 4 TBS sugar
  • 4 TBS milk
  • 2 eggs
  • 2 tsp vanilla
  • 16 ounces crushed pineapple, drained
  • 2 cups flaked coconut
  • 2 TBS melted butter
  1. Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly.
  2. Mix together cream cheese, 4 TBS sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust.
  3. Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.

Apple Streusel Cheesecake

Apple Streusel Cheesecake
Do you love apple pie and cheesecake? If so, you must try this is a delicious apple streusel cheesecake recipe that beautifully combines both
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • Graham crackers 22 HoneyMaid Graham Wafers crushed
  • ¼ cup melted butter
  • 4 granny smith apples
  • 2 large eggs
  • 1 pound of cream cheese
  • ½ stick of butter
  • ¾ cup sugar substitute (or normal sugar)
  • 1 tablespoon flour
  • 2 tablespoons cornstarch
  • 1 cup light golden raisins
  • ¼ vanilla bean or ½ tsp. of vanilla
  • ½ teaspoon apple spice or ground cinnamon
  • ½ stick unsalted butter, cold, and cut into thin pieces
  • ½ cup ground walnuts
  • ½ cup sugar substitute (or normal sugar)
  • ½ cup all-purpose flour
  1. CRUST
  2. Crush the graham wafers then combine with the melted butter and press into a spring form pan.
  4. Peel and core the apples. Then cut them into about slices ½ inch thick.
  5. In a medium sized pan over medium heat, melt the butter and sauté the apple chunks until they become soft and golden. Once they have become soft put them aside to cool down.
  6. In a medium sized bowl, add the sugar and cream cheese. Using a sharp knife, split open the vanilla bean piece lengthwise. Use your knife to scrap out all of the black seeds into the bowl. Mix everything together until the texture is smooth.
  7. Add an egg, one at a time, mixing after adding each one.
  8. Add the light golden raisins, cornstarch, and flour. Mix.
  9. Add the cream cheese filling and smooth the top out so everything is even.
  10. Apple CheeseCakeStick the softened apple chunks into the filling so that the top ⅓ of the apples chunks still show on the top. Start from the outside and work your way inwards in circles.
  12. In a medium-sized bowl, mix the cinnamon, butter, walnuts, sugar, and flour until the mixture becomes crumbly.
  13. Evenly spread out the topping over the filling Bake at 320 degrees Fahrenheit until the topping becomes golden. This can take anywhere from 40 minutes to 70 minutes. Start checking it at 40 minutes though and then check on it every 5 minutes.
  14. Remove the apple streusel cheesecake tart from oven and allow it to cool on a wire rack. Once it is cool enough to touch the bottom of the pan, you can remove the sides of the pan. You can then slide the Cheesecake off the bottom pan and onto a cake stand. Allow for the cake to cool down for an hour or two before serving. Then immediately refrigerate it. . Drizzle Awesome Caramel Sauce on just before serving.
You could use an 8 inch square pan and place the graham wafers directly on the bottom rather than crushing and making a crust.


Chocolate Mousse Cheese Cake

Chocolate Mousse Cheese Cake
Stand back and listen to the raves. A Great Make Ahead Dessert
Serves: 10-12
  • 1 cup of chocolate wafer crumbs (about 1 Box)
  • chocolate wafers for outside ( about ½ box) plus the rest for crumbs
  • ¼ cup melted butter
  • 250 gm (8 oz.) cream cheese
  • 2 beaten egg yolks
  • ¼ cup sugar
  • 1 cup chocolate chips melted
  • 2 egg whites
  • ¼ sugar
  • 1 pt. (500 ml) whipping cream or 2 cup whipped topping
  1. Crumb crust
  2. Grease well a 9” springform pan.
  3. Melt Butter, mix with crumbs and spread over bottom of pan.
  4. Place wafers standing up around outside edge, pressing them into the crumb base so they will hold
  5. Bake at 350°F for 10 minutes.
  6. Cool.
  7. Filling
  8. Blend cheese, egg yolks, ¼ cup sugar and melted chocolate chips.
  9. Beat egg whites until foamy and add ¼ cup sugar. Beat until glossy. Fold into cream cheese mixture.
  10. Beat cream until stiff. If using cream sweeten with a little sugar. Fold half of whipped cream into chocolate mixture.
  11. Pour half of mixture into prepared pan. Crush rest of wafers into crumbs and sprinkle over top and then add rest of cheese mixture.
  12. Cover with balance of whipped cream.
  13. Cover with foil and freeze.
Defrost 1 ½ to 2 hours before serving. Decorate with a few chocolate curls if you wish. Turn out of pan onto a plate.

German Cheesecake (Käsekuchen)


German Cheesecake (Käsekuchen)
This wonderful and creamy German Cheesecake is very light and each bite melts in your mouth. It is not too sweet. This is a dessert that always gets many wonderful compliments.
Serves: 12
  • For the Crust:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • A pinch of salt
  • 2 teaspoons vanilla-sugar
  • 1 tablespoon finely grated lemon rind
  • 1 egg, beaten
  • ¼ cup granulated sugar
  • ¾ stick (7 tbsp./3 ½ oz./100g) butter
  • For the Filling:
  • 3 egg yolks
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla-sugar
  • ¾ stick (7 tbsp./3 ½ oz./100g) butter, very soft and at room temperature
  • 6 oz. heavy cream
  • 17 oz. (500g) Quark - A light yogurt type cream cheese* (see note below for Quark substitutions, if needed)
  • 1 ½ tbsp. cornstarch
  • 3 egg whites
  • ¾ cup raisins
  • Pinch of salt
  1. For the Crust:
  2. Sift the flour, stir in the baking powder, salt, vanilla-sugar, lemon peel and sugar, then rub in the butter and knead to a smooth consistency with the egg. Place dough in a plastic bag in the refrigerator for 1 hour.
  3. Preheat oven to 300 degrees F (150 C). You will need a 9 or 9½-inch spring form pan.
  4. Roll out the dough on a well-floured work surface, then form it into a ball again and roll it out a second time. (This dough is the worst behaved of any I have ever had to deal with, but the double rolling helps tame it, and the end result IS worth the hassle). Place dough in bottom of a 9 or 9½-inch spring form pan, pressing it up the sides almost to the top. An alternate way to line the pan is to Roll out the dough: Using ⅔ of the dough, roll out a circle big enough to cover the bottom of a 10 inch springform pan. Roll the remaining dough into a rope, flatten with a rolling pin and line the sides of the pan. Where the bottom meets the sides use some water and pressure to seal. Set aside.
  5. For the Filling:
  6. Beat the egg yolks with the sugar and vanilla-sugar until pale and foamy. Add the softened butter and beat well, then add the heavy cream and beat again. Add the quark and stir until the mixture is smooth and thoroughly combined.
  7. Whisk the egg whites with the salt until very stiff, then very gently fold in the quark mixture, also adding the sifted cornstarch a little at a time. Fold in the raisins. Pour the filling into the crust shell and gently wobble the pan back and forth until the surface is smooth. Trim the dough, leaving about 1 inch (2½ cm). Bake in preheated 300 degrees F (150 C) oven for 50 to 60 minutes (longer if necessary) until well risen and golden - it resembles a soufflé at this point (It will sink in the middle quite dramatically - don't worry, it's supposed to do this). Turn the oven off, and let the cheesecake rest in the oven for 15 minutes; then remove it from the oven, cool for an hour or so at room temperature, and refrigerate for several hours before releasing sides of pan and serving. (I make mine the day before I need it). This cheesecake is very nice served with sliced strawberries, or a raspberry sauce. Keep cheesecake stored in the refrigerator, covered.
There are 3 substitutions that can be used for the Quark in this recipe if Quark is not available. One is to use farmer’s cheese, another is to purée cottage cheese in a blender or food processor, and the third is to purée eight parts of ricotta cheese with 1 part of sour cream in a food processor. Tips: Crust should seal so that there is little or no leakage. Use a bit of cold butter between the pan and dough to help it stay upright and build up the sides so that they are thicker on the bottom, thinner at the top.


Cheese Cake with Strawberry Glaze


CheeseCake with Strawberry Glaze
From Welcome Home Blog “it's worth every single second it takes to make it. The texture is smooth and creamy with just a hint of orange and vanilla and of course the strawberries just make it to die for”
  • Crust
  • 1 cup graham-cracker crumbs
  • ¼ cup firmly packed light-brown sugar
  • ¼ cup butter or margarine, melted
  • ¼ teaspoon ground nutmeg
  • Filling
  • 5 pkgs (8-oz. size) cream cheese, softened
  • 1¼ cups sugar
  • 3 tablespoons flour
  • 1½ teaspoons pure vanilla extract
  • 1½ teaspoons grated orange rind
  • ¼ cup milk
  • 6 eggs, room temperature
  • 2 pints fresh strawberries, washed and hulled
  • 1 cup strawberry jelly, melted
  1. Make Crust: Preheat oven to 350 degrees. In medium bowl, toss graham-cracker crumbs, brown sugar, butter and nutmeg together. Press mixture onto bottom of 9-inch spring-form pan. Bake for 10 minutes. Cool in pan on rack.
  2. Make filling: Preheat oven to 450 degrees. In large bowl, with electric mixer at high speed, beat together cream cheese and sugar until light and fluffy. Blend in flour, vanilla, orange rind and milk until mixture is smooth. Beat in eggs, one at a time, and beating thoroughly after each addition.
  3. Pour mixture over baked crumb crust in pan. Bake in preheated hot oven for only 15 minutes and then reduce heat to 250 degrees and bake 1 hour longer. Then leave the cake in the oven with heat turned off and the door shut, about 20 minutes. Remove from oven. Cool on rack until room temperature, then refrigerate cake for about 2 hours or longer.
  4. Prepare strawberry topping: Slice enough dry strawberries to garnish. Arrange sliced and whole strawberries on top of cake.
  5. Glaze: Melt strawberry jelly in saucepan on low heat and cool slightly. Pour a light layer on top of cheesecake and smooth with spatula. Then brush strawberries with glaze and arrange in circular pattern on cake. Refrigerate until ready to serve.©2012 Website by
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