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By KeyIngredient

AUTUMN 2013 By: Christopher St. Onge Printer friendly version Topped with a spiced brown sugar caramel with a touch of chili-heat, this cheesecake is perfect cool weather fare. To make the ginger snap cookie

Ingredients

• SPICED CARAMEL
• 1 cup (2r snap cookie crumbs
• 1/2cup1/2 cup (125 mL) butter, softened
• FILLING
• 2pkgs2 pkgs (250 g each) block cream cheese at room temperature
• 1/2cup1/2 cup (125 mL) sugar
• 1tbsp1 tbsp (15 mL) vanilla extract
• 22 eggs
• 1/2cup1/2 cup (125 mL) apple sauce
• APPLE STREUSEL TOPPING
• 1/3cup1/3 cup (80 mL) light brown sugar
• 1/3cup1/3 cup (80 mL) flour
• 1/2cup1/2 cup (125 mL) rolled oats
• 1/4cup1/4 cup (60 mL) chopped, roasted almonds
• 1/4tsp1/4 tsp (1 mL) salt
• 6tbsp6 tbsp (90 mL) unsalted butter, softened, cut into chunks
• 22 Granny Smith apples, peeled, cored and chopped into 1/2 inch (1 cm) dice

Preparation

Step 1

1 For the spiced caramel, combine brown sugar, cream, salt and spices in a medium saucepan over medium heat. Bring to a boil, reduce to low, cover and simmer for 3 minutes. Remove from heat, add butter and stir until melted. Allow to cool, cover and refrigerate until ready to serve. (Caramel will keep for up to a week in refrigerator).

2 Preheat oven to 350°F (180°C).

3 T o prepare crust, combine all ingredients in a food processor; pulse until dough comes together. Line bottom of a 9-inch (23-cm) spring-form pan with parchment. Press dough into bottom of pan, prick with a fork in several places and bake for 25 minutes.

4 Meanwhile, prepare filling. Using an electric mixer, beat cream cheese, sugar and vanilla in a large bowl until blended. Add eggs, 1 at a time, mixing on low speed after each until just blended. Add apple sauce and beat to combine.

5 In a separate bowl, prepare streusel. Combine brown sugar, flour, rolled oats, almonds and salt; stir to blend. Add butter and, using your fingertips, rub butter into flour mixture until it forms clumps.

6 Pour cream cheese mixture over prepared crust; sprinkle evenly with chopped apple. Top with streusel mixture. Bake for 50 to 55 minutes or until just set. Allow to cool to room temperature, cover and refrigerate until chilled, about 2 hours (cake will keep for up to 2 days, covered and refrigerated).

7 Cut cake into wedges and drizzle with a spoonful of the spiced caramel.

Serves 8 to 10