Apple Cinnamon Cheesecake with Hot Brandy Sauce
- Author
- Byron Bay Chili Co
- Prep Time
- 20 minutes
- Cook Time
- 50 minutes
- Servings
- 6 serves
- Category
- Desserts
Ingredients
- 1 cup plain flour
- 1/3 cup sugar
- 1/2 teaspoon vanilla
- 125g butter
- 1 tablespoon Byron Bay Chilli Co Heavenly Habanero Chilli Sauce
- 500g cream cheese
- 1/2 cup sugar
- 2 eggs
- 2 large green apples, peeled and thinly sliced
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1/3 cup coarsely chopped walnuts
- Whipped cream (optional)
- 4 tablespoons butter
- 2 tablespoons brown sugar
- 6 tablespoons caster sugar
- 2 tablespoons Byron Bay Chilli Co Heavenly Habanero Chilli Sauce
- 2 tablespoons apple juice
- 3 tablespoons brandy
- 2 tablespoons cream
Directions
- Combine flour, sugar and vanilla in a processor
- Cut in butter by pulsing until the mixture has the consistency of coarse meal
- Press into bottom and up sides of a 23cm springform pan
- Bake at 180 degrees for 5 minutes
- Cool to room temperature and increase oven to 200 degrees
- Pass the chilli sauce through a sieve and place in processor along with cream cheese and sugar
- Blend until smooth
- Add eggs and process until well combined
- Spoon into crust
- Mix apples with sugar, cinnamon and vanilla
- Spoon over cream cheese layer, spreading evenly, and sprinkle with walnuts
- Bake for 15 minutes
- Lower oven to 180 degrees and continue baking for 45 minutes or until a skewer inserted in the centre comes out clean
- Cool cake to room temperature
- Serve with a drizzle of hot brandy sauce and whipped cream
- BRANDY SAUCE: Melt butter in a saucepan and stir in brown and caster sugars
- Pour the chilli sauce through a sieve into the pan and add remaining ingredients, stirring continuously while mixture comes to a boil
- Reduce heat and cook for 4 minutes
- Remove from heat and serve warm over cheesecake