About this recipe:Nickie, my boss, made this cheesecake and brought it to work. Everyone raved about it and it is to die for! I know of no one who does not like it, although it may not be so beautiful to look at.
For the base
225g (8 oz) digestive crumbs
65g (2 1/2 oz) melted butter
2 tablespoons brown soft sugar
For the filling
3 (300g) tubs cream cheese, softened
225g (8 oz) brown soft sugar
1 teaspoon vanilla extract
225ml (8 fl oz) soured cream
For the topping
500g (1 1/4 lb) apples (about 3) - peeled, cored and chopped
115g (4 oz) brown soft sugar
90g (3 1/2 oz) chopped pecans
1 teaspoon ground cinnamon
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Preheat oven to 160 C / Gas 3. Line a 30x20cm baking dish with aluminium foil, extending the foil sheets over the side of the dish.
To make the base, mix the digestive crumbs, butter and 2 tablespoons brown sugar together in a bowl until evenly blended. Press evenly over the bottom of the prepared baking dish.
To make the filling, beat the cream cheese, 225g brown sugar and vanilla together in a mixing bowl until evenly blended. Beat in the soured cream. On low speed, add the eggs, one at a time, just until blended. Pour the mixture over the base.
To make the topping, place the apples in a bowl, and toss with 115g brown sugar, pecans and cinnamon until evenly blended.
Bake in preheated oven until centre is almost set, about 55 minutes (centre will still be wobbly). Cool and refrigerate 4 hours, or overnight.
Before cutting, allow the cheesecake to sit 30 minutes at room temperature, then lift from the baking dish using the extended aluminium foil sheets, and place on a cutting board or serving plate. Remove the aluminium foil, and cut into 16 squares.