Preheat the oven to 160 deg C (325 deg F) – line a standard cake pan with baking paper
Combine the Tennis biscuit {or other} crumbs with the melted Butter – press onto the bottom and up the sides of the prepared pan – keep aside
Beat the Cream Cheese until smooth – add the Sugar, Sour Cream, Vanilla and Eggs – beat together until well combined – pour into the crust – bake 50 – 60 minutes (the cheesecake should be set on the sides but still a little soft in the center)
Remove from the oven and let cool in the pan – once cooled completely place in the refrigerator for at least 4 hours to set properly
TOFFEE APPLE TOPPING:
Melt together the Butter and 1/2 cup Brown Sugar until bubbly – add the Cream and stir through – add the Apple and the Cinnamon – lower heat and simmer covered for 20 – 25 minutes or until the Apples are just tender
Carefully pour off the Sauce from the Apple – keep aside – continue to stir-fry the Apple gently until very sticky and looks almost translucent – remove from the pan and let cool completely until ready to use
Pour the retained Sauce back into the pan – add the remaining 2 TB Brown Sugar and simmer until the sauce has thickened
When ready to serve, scoop the Toffee Apple onto the Cheesecake and scatter with Marshmallow pieces – place under the oven grill for a minute or so, until the Marshmallow has puffed and turned light brown
Remove from the oven – transfer the Cheesecake to a serving dish and drizzle with the Sauce
Nutrition Facts
Toffee Apple Cheesecake
Amount per Serving
Calories
535.6
% Daily Value*
Fat
39.1
g
60
%
Saturated Fat
22.1
g
138
%
Polyunsaturated Fat
12
g
Carbohydrates
42.4
g
14
%
Fiber
2.1
g
9
%
Sugar
20.2
g
22
%
Protein
6.7
g
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.