APPLE CHEESECAKE PIE – Buttery Crust, Spiced Apples & Creamy Filling

Ingredients

• 200 g Digestive Biscuits (crushed fine; can substitute graham crackers)
• 2 Tbsp Granulated Sugar (for biscuit crust; adjust to taste)
• 80 g Unsalted Butter (melted, for biscuit crust)
• 450 g Cream Cheese (softened to room temperature)
• 100 g Granulated Sugar (for cheesecake filling)
• 0.5 tsp Salt (pinch, enhances flavor)
• 1 Egg (large, room temperature)
• 1 tsp Vanilla Extract (pure extract)
• 3 Golden Delicious Apples (peeled, cored, sliced; reserve one apple for topping)
• 60 g Brown Sugar (for apple compote)
• 2 Tbsp Water (helps soften apples)
• 1/4 tsp Ground Cinnamon (adds warm spice to apple topping and streusel)
• 1 tsp Cornstarch (mixed with water to form slurry for thickening apple compote)
• 50 g Unsalted Butter (cold, cut into cubes for streusel topping)
• 30 g Brown Sugar (for streusel topping)
• 2 Tbsp All‑Purpose Flour (add only if streusel mixture is too wet)
• 100 ml Caramel Sauce (store‑bought or homemade, for drizzling)

Instructions

1. Make Biscuit Crust

   Place the digestive biscuits in a food processor (or zip‑top bag) and pulse until fine crumbs. Transfer to a mixing bowl, add 2 Tbsp granulated sugar and 80 g melted butter, mix until the crumbs are evenly coated.

   Time: PT10M

2. Press and Bake Crust

   Press the crumb mixture firmly into the bottom of a 9‑inch springform pan, creating an even layer. Bake in a pre‑heated oven at 350°F (175°C) for 9 minutes until set and lightly golden.

   Time: PT9M

   Temperature: 350°F

3. Prepare Cheesecake Filling

   In a large bowl, beat the softened cream cheese with 100 g granulated sugar, a pinch of salt, 1 large egg, and 1 tsp vanilla extract until smooth and creamy.

   Time: PT5M

4. Bake Cheesecake Layer

   Pour the cheesecake filling over the baked crust, spreading evenly. Return to the oven and bake at 350°F (175°C) for 13 minutes, or until the edges are set and the center still has a slight wobble.

   Time: PT13M

   Temperature: 350°F

5. Cool Cheesecake Base

   Remove the pan from the oven and let the cheesecake cool on a rack for about 15 minutes, then place it in the refrigerator to chill while you prepare the topping.

   Time: PT15M

6. Prepare Apples

   Peel, core, and slice the Golden Delicious apples. Reserve one apple, diced, for the final streusel topping.

   Time: PT10M

7. Cook Apple Compote

   In a saucepan over medium heat, combine the sliced apples, 60 g brown sugar, 2 Tbsp water, and a pinch of cinnamon. Cook, stirring occasionally, until the apples are tender but not mushy, about 10 minutes.

   Time: PT10M

   Temperature: medium heat

8. Thicken Compote

   Mix 1 tsp cornstarch with 1 Tbsp cold water to form a slurry. Stir the slurry into the apple mixture and cook for 1‑2 minutes until the sauce thickens and coats the apples.

   Time: PT3M

   Temperature: medium heat

9. Cool Apple Topping

   Transfer the apple compote to a bowl and let it cool to room temperature before spreading over the cheesecake.

   Time: PT10M

10. Make Streusel Topping

    In a bowl, combine 30 g brown sugar, a pinch of salt, a pinch of cinnamon, and 50 g cold butter. Using fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs. If too wet, add 2 Tbsp all‑purpose flour.

    Time: PT5M

11. Assemble Pie

    Spread the cooled apple compote evenly over the chilled cheesecake layer. Sprinkle the streusel topping over the apples, pressing lightly to adhere.

    Time: PT5M

12. Final Bake

    Return the assembled pie to the oven and bake at 350°F (175°C) for 22 minutes, or until the streusel is golden brown and the filling is set.

    Time: PT22M

    Temperature: 350°F

13. Cool and Refrigerate

    Allow the pie to cool completely on a rack (about 30 minutes), then refrigerate for at least 3 hours before serving.

    Time: PT30M

14. Add Caramel Drizzle

    Just before serving, drizzle the caramel sauce over each slice for a glossy finish.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g