Dutch Apple Cheesecake
A pancake inspired cheesecake full of caramel, sautèed apples and cinnamon and sugar baked inside a peanut crumb crust.
Equipment
- 9" Springform pan
Ingredients
Crust
- ¾ cup graham crackers
- ¾ cup finely chopped peanuts
- 6 tablespoons melted butter
- 2 tablespoons sugar
- Pinch of salt
Cheesecake
- 16 oz. cream cheese
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ cup sour cream
- pinch of salt
- 2 tablespoons of cinnamon and sugar
Apple Topping
- 2 medium apples cored and sliced
- 2 tablespoons butter
- ¼ cup karo syrup
- ½ cup brown sugar
Instructions
Crust
- Preheat oven to Fahrenheit 300°
- Mix all ingredients together and press into bottom and sides of lightly buttered 11" springform pan
- Bake at Fahrenheit 300° for 5 minutes
Cheesecake
- Beat cream cheese and sugar together until light and fluffy
- Add eggs, one at a time, beating well after each
- Whisk in vanilla, sour cream and salt
- Pour into baked crust
- Set aside
Apple Topping
- In heavy cast iron pan add all the ingredients
- Sautè apples on medium, stirring occasionally, until apples are browned and mixture has become thick and sticky
Finalè
- Lightly spoon apples and sauce over top of cheesecake batter
- Bake at Fahrenheit 300° for 45 minutes, until set but middle still wobbles
- The apples will likely have fallen into the cake and indented the form of the cake - this is normal
- Pull the cheesecake out of the oven and sprinkle cinnamon and sugar over the top of the cheesecake
- Turn oven off and return the cheesecake to the oven
- Leave cake in oven to cool slightly for an additional 30 minutes
- Transfer to fridge to set completely for a minimum of 6 hours