You’ve heard of cheesecake with a crumble apple topping and a slick caramel sauce drizzle. How about a sticky caramel glaze instead of the trademark salted caramel sauce? We are talking about a dreamy and sweet caramel glaze over the apples, featuring our very own Chocolairs, the caramel candy, a feature in many a birthday party celebration, especially in school. This Apple Crumble Cheesecake with Choclairs will also be a big hit for your next potluck, picnic, brunch or any get together and wow your guests.
You can also bake this Apple Crumble Cheesecake with Choclairs, sans a water bath, at a relatively average oven temperature and serve to your family or guests who come over. Give it a try and share your happiness with your loved ones.
Apple Crumble Cheesecake with Choclairs Glaze
(Serves 8)
Ingredients
Cookie Crust
- ¾ cup Digestive cookies, crumbs
- 3 tbsp unsalted butter, melted
- ⅛ tsp cinnamon
- 1 tbsp brown sugar
Cheesecake Filling
- 1⅓ cups cream cheese, room temperature
- ⅓ cup granulated sugar
- 2½ tbsp fresh lemon juice
- 2 medium eggs, room temperature
- ½ tsp vanilla extract
Apple Crumble Topping
- 2 medium green apples, peeled and diced
- 2½ tbsp granulated sugar
- A pinch of nutmeg
- ¼ tsp cinnamon
- ⅓ cup all-purpose flour
- ⅓ cup rolled oats
- ¼ cup unsalted butter, room temperature
- ⅓ cup brown sugar
Choclairs Sticky Caramel Glaze
- 6-8 Cadbury Choclairs toffees, chopped
- ¼ cup brown sugar
- 2 tbsp unsalted butter
- 3 tbsp heavy cream
- ¼ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven. For a fan oven, set the temperature to 150°C. For a non-fan oven, set it at 165°C if you're not using a fan oven.
- Take a 7-inch springform pan and line the bottom and sides with parchment paper. Set it aside.
- Seal digestive cookies or biscuits in a ziplock pouch with a narrow opening at one side. Use a rolling pin to smash them into fine crumbs.
- Transfer the biscuit crumbs into a bowl and add the melted butter, cinnamon, and granulated sugar using a spoon.
- Make sure to press the cookie mix into the bottom of the pan. Then bake the crust for 5-6 minutes. Set aside to cool.
- Take a big bowl and plug in a hand mixer. Add cream cheese, sugar, vanilla extract, and lemon juice into the bowl and mix until all is smooth.
- Add the eggs next, one at a time, and mix. Make sure to scrape down the sides of the bowl and run the mixer until all is thoroughly combined. Set aside for later.
- Wash and peel the apples. Discard the core and dice the apples into small pieces, to roughly yield around half a cup of apples. You need this exact amount; any more than this, the delicate filling might get squished.
- Take a small bowl, mix these apples with sugar, cinnamon and nutmeg. Set aside.
- Next, make the streusel topping. Start by mixing all-purpose flour, rolled oats, unsalted butter, and sugar in a bowl with your hands. Squeeze until you can form small clumps, then scatter them over the apples.
- Scrape the filling into the cooled cookie crust. Use an offset spatula to smooth it out.
- Sprinkle the top with prepared apples, and then follow with the freshly made streusel topping. You might have some leftovers, set them aside for something else.
- Bake the cheesecake for 25-30 minutes in a preheated oven at a low temperature.
- Once baked, remove the cheesecake from the oven and place on a cooling rack. Leave the pan there until it is at room temperature.
- Once completely cool, pop the cheesecake in the fridge to cool completely, for at least 4 hours.
- For the Choclairs Sticky Caramel Glaze: Take a small saucepan, add butter and brown sugar, and melt both over medium heat. Stir constantly until the sugar dissolves; it takes about 2-3 minutes.
- Add the whole or chopped Choclairs and stir until they begin to melt.
- Then immediately pour in the heavy cream and continue stirring. Watch for it to turn smooth and thicken, which takes about 3-4 minutes.
- Remove the saucepan from heat and stir in the vanilla extract and salt.
- Let the sticky concoction cool slightly until it reaches a thick but pourable consistency.
- Drizzle the Choclairs Sticky Caramel Glaze generously over the chilled cheesecake right before serving.
Note: The glaze will thicken as it cools. If it becomes too thick to pour, reheat on low flame for a few seconds before using.