APPLE CRISP CHEESECAKE WITH SALTED CARAMEL

Makes: 1 (10-inch/25-cm) cheesecake

Crust:

■ 1 1/2 cups (375 ml) graham cracker crumbs

■ 2 tbsp (30 ml) packed brown sugar

■ 1/4 tsp (1 ml) salt

■ 1/4 tsp (1 ml) ground allspice

■ 1/4 cup (60 ml) melted unsalted butter

Cheesecake:

■ 3 cups (750 ml) cream cheese, room temperature

■ 3/4 cup (180 ml) granulated sugar

■ 1/2 cup (125 ml) full-fat plain Greek yogurt

■ 1/2 cup (125 ml) salted caramel sauce, plus extra for serving, if desired

■ 1 tsp (5 ml) vanilla extract 3 large eggs

Apple filling:

■ 3-4 medium tart apples, such as Elstar, Pink Lady or Granny Smith (4 cups/1 L when chopped) ■ 1/2 tbsp (8 ml) lemon juice

■ 1 tbsp (15 ml) all-purpose flour

■ 3/4 tsp (4 ml) ground cinnamon

Crumb topping:

■ 1/2 cup (125 ml) all-purpose flour

■ 1 tsp (5 ml) baking powder

■ 1/4 tsp (1 ml) salt

■ 1/2 tsp (2.5 ml) ground cinnamon

■ 1/2 cup (125 ml) packed brown sugar

■ 3/4 cup (180 ml) rolled oats

■ 1/4 cup (60 ml) melted unsalted butter

1. Preheat oven to 325 F (160 C). To make the crust, in a medium bowl, stir together the graham cracker crumbs, brown sugar, salt, allspice and melted butter. 2. Press firmly into a 10-inch (25-cm) springform pan and bake for 10-12 minutes or until fragrant. Remove from the oven and set aside to cool.

3. To make the cheesecake, make sure the cream cheese is at room

temperature, or even a bit softer, otherwise you may end up with slightly lumpy batter.

4. In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium-low until completely smooth,

2-3 minutes.

5. Add the yogurt, salted caramel sauce and vanilla extract, and mix on medium until completely combined. With the mixer on low, add the eggs one at a time, until completely incorporated.

6. Use a spatula to scrape down the sides and bottom of the bowl throughout this process. Try not to overmix the batter and stop mixing once it's smooth. Scrape the cheesecake batter onto the crust and set aside.

7. To make the apple filling, peel and chop the apples into 1/4-inch (6-mm) cubes. You should have about 4 cups (1 L) of apple cubes. In a medium bowl, toss the apple pieces with lemon juice, flour and cinnamon. Spread evenly over the cheesecake layer.

8. To make the crumb topping,

in a medium bowl, mix together the flour, baking powder, salt, cinnamon, brown sugar, oats and melted butter until coarse crumbs form. Sprinkle evenly over the apple layer.

9. Bake for 65-75 minutes, or until the apple pieces are easily pierced by a fork. If the crumb layer starts getting too brown while baking, cover with a sheet of aluminum foil.

10. Remove from the oven when done and immediately run a thin knife along the edges to help it release from the pan.

11. Allow to cool for 10-15 minutes, release the springform pan and remove. This helps the cake cool faster.

12. Cool the cake for at least 1 hour, and then move to the fridge for several more hours or overnight before serving.

13. Once chilled, move to an airtight container to store until ready to serve.

14. Drizzle with additional caramel sauce, if desired.

15. Leftovers will keep in the fridge for up to a week or in the freezer for 2-3 months.