Ingredients
250g packet Butternut Snap Cookie
2 tsps ground cinnamon
75g unsalted butter, melted
1/3 cup traditional rolled oats
2 tblsps flaked almonds
2 tblsps shredded coconuts
The Filling
1 tblsp powdered gelatine
2 x 250g blocks cream cheese, chopped, at room temperature
3/4 cup caster sugar
1 tsp vanilla extract
1 tsp ground cinnamon
400g can Apples Sliced Pie Fruit
300ml tub thickened cream
Method
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Invert the base of a 23cm springform pan (base measures 22cm). Grease and line the base and side with baking paper.
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Process cookies and cinnamon in a food processor until finely crushed. Add butter. Process until combined. Transfer 1/2 cup to a bowl. Press the remaining over the base of the prepared pan. Refrigerate.
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Add oats, almonds, and coconut to cookies in a bowl. Mix well. Spread over an oven tray lined with baking paper.
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Cook in a moderate oven (190C) for about 8 to 10 minutes, or until golden brown. Remove. Cool on tray.
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To make the filling, sprinkle gelatine over 1/4 cup water in a small heatproof jug. Stand jug in a small saucepan of simmering water. Stir until dissolved. Remove the jug from the pan. Cool to room temperature (15 minutes). Do not allow to set.
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Process cream cheese, sugar, vanilla, and cinnamon in the same, clean food processor until smooth. With the motor operating, add the cooled gelatine mixture, processing until smooth.
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Spoon the remaining undrained apple over the base of the pan. Spoon filling over apple. Spread evenly. Sprinkle crumble mixture over top of the filling. Cover, and refrigerate overnight.
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Just before serving, remove side of pan. Slide the cheesecake onto a serving plate. Cut into wedges.