The inspiration: apples dipped in a nice swiiss & gruyere fondue

The hypothesis: apples & cheese go together better than peas & carrots

The experiment:

Apple Pie Cheesecake

 

Crust
2        cups crushed Biscoff
6        TBSP butter, melted

Filling
3        (8 oz) pkgs. gream cheese room temperature
1        cup sugar
2        eggs
1        egg yolk
1/4    cup whipping cream
2        TBSP all-purpose flour
1        tsp vanilla extract
2        medium granny smith apples; peeled, cored & thinkly sliced
1        TBSP packed light brown sugar
1        tsp ground cinnamon

Topping
1/2    cup all-purpose flour
1/2    cup packed light brown sugar
1/4    cup chopped pecans
1/4    cup butter, melted

1    Heat oven to 350°F. Spray bottom of 10-inch springform pan with nonstick cooking spray.

2    Get the cutest kid in the universe to crush the Biscoff

3    In a small bowl, stir together all crust ingredients. Press into bottom and 1/2 inch up sides of pan; wrap outside of pan with foil. Bake 5 – 7 minutes or until set.

4    Meanwhile, in large bowl, beat cream cheese and sugar at medium speed until smooth. Beat in eggs, egg yolk, cream, flour and vanilla extract until set.

5    In medium bowl, toss apples with brown sugar and cinnamon until lightly coated.

6    Pour half of the filling into crust

7    Arrange apples over the filling, overlapping slightly.

8    Pour remaining filling over apples. Bake 40 muntes.

9    Meanwhile, in small bowl, stir together all topping ingredients.

10  Sprinkle over cake.Bake 20 to 25 minutes or until top is golden brown and set 3 inches from edge. Cool on wire rack to room temperature. Refrigerate overnight. Store in refrigerator.

Makes 12 servings.
Per Serving: 555 calories, 36 g total fat,  7.5 g protein, 53 g carbohydrate, 1g fiber

 

* Just for you, nobby ((hugs))