APPLE CRISP CHEESECAKE
Makes 16 servings or 12 generous minis
5-6 Apples, peeled and sliced
1 ¼ C White Sugar divided (1/4 and 1 C)
2 ½ tsp *Pummull Spice divided (1/2 tsp apples, 1 tsp crust, 1 tsp crumble)
*Pummull Spice is the Kitchen’s Bounty unique blend of
Cinnamon, Ginger, Nutmeg, Allspice, Cloves, Mace and Cardamon)
1 C Graham cracker crumbs
¼ Ginger Snaps crushed
¼ Oatmeal (old fashioned)
4 Tbsps (divided) Butter (1 Tbsp Apples, 3 Tbsp Crust)
4 pkgs Cream Cheese softened (8 oz each)
1 tsp vanilla
Cook sliced apples in a sauce pan with ¼ C sugar and ½ tsp Pummull Spice, 1 Tbsp Butter, until
apples are tender, not too soft. Set aside to cool.
Heat oven to 325 degrees.
CRUST: Combine graham crumbs, crushed ginger snap cookies, oatmeal, melted butter, 1 tsp Pummull Spice and 3 Tbsp sugar. Press onto bottom of 9 (or 10”) *spring form pan. Press crumbs onto pan bottom and slightly up the sides. Bake crust only approx 8-10 minutes. This recipe could also be made into individual cheesecakes, in buttered ramekins or Texas sized muffin pans.
CHEESECAKE: Beat cream cheese, remaining white sugar (1 C.) and vanilla in bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each until blended.
Spread half of the cooked apples over the baked crust to approx 1” to sides, spread evenly and cover with the cream cheese mixture. (Reserved remaining cooked apple slices)Bake cheesecake approx 30 minutes in 325 degree oven. (This cheesecake will require an additional 30-40 mins after crumble)
Meanwhile create crumble mixture for the cheesecake top as follows:
1 Cup Oatmeal
½ C Flour
½ C Cold Butter
½ C Brown Sugar
1 tsp Pummull Spice
½ C. chopped pecans optional
Mix all of the ingredients with a fork, or pastry cutter until they are incorporated and crumbly looking!
Remove Cheesecake from oven and gently assemble the remaining cooked apple over cheesecake within inch of sides and finish with the crumble mixture cover the entire top. Return to the oven to continue baking 30-40 minutes. Remove from oven, set on counter to cool for 1 hour. Place in refrigerator for minimum of 4 hours, but it is best to set overnight.
To serve, release from Cheesecake ring, slice in desired pieces, (this will make 16 slices or 12 generous minis) garnish with confectioners’ sugar dusting, option to garnish with maple syrup or caramel sauce and whipped cream! Delicious!