Here’s to the start of apple season…prepare for plenty more apple recipes to come. To me, nothing says autumn more than spiced apples on top of everything. This wonderful fruit is very versatile but for today I’ve used it in a simple way. Cubed, spiced and stewed to make this Apple Crumble Cheesecake.
Ok let’s break this cheesecake down.
- A chewy almond base made from a mix of spelt flour and almonds.
- Then a thick layer of baked vanilla cheesecake made using a mix of soaked blanched almonds and silken tofu, sweetened, flavoured and cooked to perfection.
- Next a layer of stewed apples (my favourite layer), flavoured with cinnamon and a little maple syrup.
- Last is the layer of crumble made using oats, coconut and almonds, which is then toasted to go brown and crispy.
This cheesecake is meant to feed a crowd but I’d completely understand if you wanted to eat it all for yourself.
The almond base is the same as this one because it worked so well. It crips up lovely in the oven, while also maintaining a slightly chewy texture. It’s also fuss free, requires only a food processor and there is no need to worry about chilling it before it bakes.
The cheesecake filling is also very easy. Simply blend all the ingredients together in a blender or high powered food processor until it’s thick and creamy. It then goes into the oven to bake and should come out looking golden in colour with a very slight jiggle. As it cools it will continue cooking so it’s important not to over bake it in the oven.
The stewed apples can be made while the cheesecake is cooking. Peel, core and dice the apples then add them to a pot with the rest of the ingredients and leave to stew for 10 minutes. I used Granny Smith apples for their texture and flavour, they’re also very commonly used and can be bought almost everywhere. Other apples that would work are Pink Ladies or Golden Delicious.
The apples are my favourite part of this Apple Crumble Cheesecake so I like to load them up on top of the cheesecake to make sure every mouthful has plenty of cinnamon-y apple flavour.
As with every apple crumble, there must be a crumble. The crumble used on top of this Apple Crumble Cheesecake is very basic and takes all of 2 minutes to make with a 10-15 minute cooking time. It’s a little sweet and tastes similar to an Anzac biscuit because of the oat and coconut combination. When baking this, keep an eye on it. You want it to be lightly golden brown not a dark golden brown. Over baking it will lead to a burnt and bitter taste.
….So what are you waiting for? Let’s get baking!
- - 1 cup (145g) almonds
- - ½ cup (70g) white spelt flour
- - 2 + ½ tablespoons (50mL) maple syrup
- - 3 tablespoons (40g) Niulife coconut oil
- - 1 tablespoons (10mL) cold water
- - ¾ cup (130g) blanched almonds, soaked in water overnight*
- - 160g silken tofu
- - ¼ cup + 2 tablespoons (130mL) maple syrup
- - 2 teaspoons (15mL) vanilla extract
- - 1 tablespoon (10mL) water
- - ½ teaspoon lemon juice
- Stewed Apples
- - 4 Granny Smith apples (300g) after peeling, coring and dicing
- - 2 tablespoons (40mL) maple syrup
- - ½ teaspoon ground cinnamon
- - 1 tablespoon (15mL) lemon juice
- - 2 tablespoons (30mL) water
- - 3 tablespoons (25g) rolled oats
- - 4 tablespoons (15g) Niulife shredded coconut
- - ¼ cup (40g) almonds, roughly chopped
- - 1 tablespoon (20mL) maple syrup
- Preheat the oven to 180°C/355°F fan forced and line and grease a 20cm tart tin with coconut oil.
- Make the crust. Process the almonds and spelt flour together in a food processor until it forms a flour. Add in the rest of the ingredients. Blend to form a dough. Using your fingers, press the dough evenly into the greased tart tin. Bake in the oven for 15-20 mins or until lightly golden. Remove from the oven and place on a wire rack to cool slightly.
- Meanwhile make the cheesecake filling. Add all the ingredients to a high powered food processor or blender and blend until smooth. Evenly pour into the baked crust and lightly tap it onto the bench top to remove any air bubbles. Bake in the oven for 25-30 minutes. (Leave the oven on for the crumble) The outsides should be firm and the middle should be slightly firm to touch but will still leave an imprint if you touch it too hard. It should be lightly golden in colour. Remove from oven and leave to cool completely on a wire rack before transferring to the fridge to set for at least 3 hours.
- Make the apple topping. Combine all the ingredients together in a medium saucepan over medium-low heat. Bring to a simmer, cover and cook for 10 minutes, stirring occasionally to stop any burning. The apples should be tender. Leave to cool.
- Meanwhile make the crumble. Combine all the ingredients in a bowl. Evenly spread over a lined baking tray and bake in the preheated oven for 8-10 minutes. It should be lightly golden in appearance. Remove from oven and leave to cool completely.
- Once the cheesecake has chilled, carefully remove it from the tart tin and top it with the stewed apples and crumble. Slice and enjoy.
Store covered in the fridge for up to 5 days.