Apple Pie Stuffed Cheesecake 🍎 🥧 🍰
constituents
• 1 package Chips Ahoy Thins Cinnamon Sugar eyefuls, crumbed
• 4 TBSP adulation, melted
• 2 packages( 8 oz) cream rubbish, room temperature
•1/2 mug sugar
•1/2 mug brown sugar
• 1 tsp vanilla
• 1 tsp apple pie spice blend
•1/4 mug sour cream
•1/4 mug heavy cream
• 3 eggs, room temperature
•1/2 mug toffee incinerating chips
• 2 TBSP adulation
• 2 apples, hulled, cored and diced( I use Braeburn)
• splash of bomb juice
• 2 TBSP brown sugar
•1/2 tsp cinnamon
• 1 tsp honey
•1/4 mug caramel sauce
Directions
Grease a 9 inch springform visage. On the outside of the visage, wrap a distance of drum antipode around the bottom and incompletely up the sides of the visage. Preheat roaster to 325 degrees.
Mix together the melted adulation and cookie motes. Press into the bottom of the springform visage. Set away.
Beat the cream rubbish, sugar, brown sugar, vanilla and apple pie spice blend until smooth. Beat in the sour cream and heavy cream, also the eggs, one at a time. Mix in the toffee chips.
Pour into set crust and singe for about 60 – 75 twinkles, until the center is just set.
Remove from roaster and allow to cool. Chill for at least 2 hours. Meanwhile, in a saute visage, melt the adulation over medium heat. Add the diced apples and bomb juice.
Cook and stir until they soften. Mix in the brown sugar and cinnamon. Cook and stir one further nanosecond also remove from heat and stir in the honey and caramel sauce. Cool fully to room temperature.
Gently run a cutter around the cheesecake before removing the side of the springform visage. ladle the cooled apple admixture over the cheesecake and serve. Store leavings, covered, in refrigerat
