Apple pie cheesecakes
5
Points®
Total time: 2 hr 20 min • Prep: 25 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
Apple pie is an ol’ favourite and mixed with a cheesecake base is even more memorable. Top with apple for added crunch.
Ingredients
Biscuits, jam tartlet
12 individual
Green apple, unpeeled
2 large, thinly sliced, plus 1/2 unpeeled, in matchsticks
Ground cinnamon
½ tsp
Brown sugar
1 tbs
97% fat-free cottage cheese
250 g
Greek yoghurt, plain, low-fat, no added sugar
¾ cup(s), (180g)
Caster sugar
¼ cup(s), (55g)
Plain flour
1 tbs
Vanilla bean extract
½ tsp
Egg(s)
1 medium
Instructions
1
Preheat oven to 160°C or 140°C fan-forced. Line a 12-hole, ⅓-cup (80ml) capacity muffin tin with foil cases. Place biscuits, jam-side up, in base of cases.
2
Place apple, half the cinnamon and 1½ tablespoons water in a small saucepan over medium heat. Cook, covered, stirring occasionally, for 6–8 minutes or until apple is just tender. Gently stir in brown sugar. Remove from heat and cool. Spoon apple mixture into prepared cases.
3
Process cheese, yoghurt, caster sugar, flour and vanilla in a food processor until smooth. Add egg and beat until combined. Spoon yoghurt mixture over apple mixture and sprinkle with remaining cinnamon.
4
Bake for 15–18 minutes or until just set. Turn off oven. Cool cheesecakes in oven for 30 minutes with door ajar. Place in fridge for 1 hour or until chilled. Serve.
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