Apple crumble is a classic dessert that is perfect to warm you up on an autumn day, and it turns out there is a simple way to turn this tasty dish into a cheesecake. Madison Eberhardt, a baker and founder of Mmatilda Bakes has shared her apple crumble caramel cheesecake recipe with the Express and said this homebaked good is a “mix of creamy, crunchy, and gooey goodness.” She said: “This cheesecake is the perfect autumn treat because it captures all the classic fall flavours—apples, cinnamon, and caramel.
“The apples add a fruity freshness, while the cinnamon and streusel bring that warm, cosy feeling that’s so comforting in colder weather.” Madison shared that making a cheesecake may seem “intimidating” if you have not tried it before but is “actually quite simple” as long as you follow the instructions carefully. She said: “The key is making sure your ingredients are at the right temperature—like using room temperature cream cheese for a smooth filling.
“While there are a few layers to this recipe , none of them are too complicated, and the end result is so worth it.” How to make an apple crumble caramel cheesecake To make the cheesecake crust base: 180g of digestive biscuits crumbs Six tablespoons of melted unsalted butter 50g of granulated sugar To make the cheesecake filling: 330g of cream cheese (room temperature) 100g of dark brown sugar One egg (room temperature) Three tablespoons of sour cream One and a half teaspoons of vanilla extract .
