apple top for cheesecake

By francesn

Ingredients

• Streusel Topping Ingredients
• ¾ cup brown sugar, packed
• ½ cup all-purpose flour
• ¾ cup rolled oats
• 2 tsp cinnamon
• 1 tsp ginger
• ½ tsp salt
• 1 stick unsalted butter, melted
• Apple Pie Topping
• 3 Granny Smith Apples
• ½ stick unsalted butter
• 2 tbsp lemon juice (approx the juice of ½ a lemon)
• ½ cup brown sugar, packed
• 1 tbsp cinnamon
• Stay Soft Caramel Sauce
• 1 cup granulated sugar
• 3 tbsp water
• 3/4 c heavy cream
• 3 1 unsalted butter cut into 1 tbsp pieces

Details

Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

apple pie filling:
Peel and slice the apples while you melt the butter in a large skillet.
Mix the apples with the sugar, lemon juice, and spices
Add to skillet and stir occasionally until apples are tender.
Set aside and use to top cheesecake just before serving. I like to serve the topping warm.
streusel:
Preheat the oven to 375 F
Mix all streusel ingredients in a bowl and arrange in a thin layer on a cookie sheet lined with parchment paper
Bake 20-30 minutes until crunchy, stirring and checking at the 10 minute, 20 minute, and 25 minute marks to prevent burning.
Top with your favorite caramel sauce or make your own using this recipe.
Caramel Sauce
Combine the sugar and water in a heavy-bottomed stainless steel (or other light-colored) pot.
Set your other prepared ingredients and a whisk within easy reach.
Place the pot over medium heat and stir frequently with a spatula until the sugar has dissolved. If you see sugar crystals forming along the sides of the pot, use a pastry brush wet in a small bowl of water to brush the crystals away.
Once the sugar has fully dissolved, stop stirring! Swirl the entire pot gently if needed, during this next phase of cooking.
Turn the heat up to medium high and watch the sugar for the change in color. This takes 4-5 minutes, but you cannot walk away, because the color changes in an instant. Once the dissolved sugar mixture reaches a medium copper color, quickly turn off the heat, and add the butter and heavy cream, whisking constantly. Continue whisking until the mixture becomes homogeneous and all clumps dissolve. If you need to, place the pot over very low heat while you stir to help the caramel sauce smooth out.
Transfer immediately to a heat-safe container, allow to cool, and store in the refrigerator up to 10 days.