Cinnamon Swirl Cheesecake with Caramel Apple Topping

Phew. That title is a mouthful, yes. But I baked this cheesecake because

1.) Cheesecake is my FAVOURITE, to go cake even though it is technically a custard. 

2.) It is autumn SOMEWHERE IN THE WORLD, where the leaves turn all shades of beautiful golden red hues. These autumn spiced cheesecakes seemed perfect to comfort myself for missing out on Mother Nature's fall splendour, heh heh heh. 

3.) I love browsing baking blogs, and this stunner caught my eye. On a side note, doesn't The Candid Appetite's Bourbon Banana Cheesecake looking TO DIE FOR? 

Cinnamon Swirled Cheesecake (Serves 5)

Recipe by The Bakerlily

For Crust

• 80g crushed oat cookies ( I used Quaker Oats )
• 40g unsalted butter, melted
• 1 tablespoon sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger

Preheat oven to 350°F (175c).

Blend all ingredients in bowl. Press mixture over bottom of baking pan. Bake until golden, about 12 minutes. (My muffin tins took 6 minutes)

Transfer to rack to cool. Reduce oven temperature to 325°F. (160c)

For Cheesecake Filling

• 2 8-ounce (225g) package cream cheese, room temperature
• 3/4 cup sugar
• 1 teaspoon of vanilla extract
• 2 medium eggs
• Zest + Juice of 1 lemon
• 90g cup sour cream

Using an electric mixer, beat cream cheese in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time. Mix in sour cream, vanilla extract, lemon juice and zest.

Transfer filling to cooled crust. Dollop on cinnamon mixture and swirl with a toothpick. 

Bake cake until top is dry-looking and the middle jiggles slightly when tapped (20 minutes in giant muffin moulds, 1 hour in springform pan).

Let cool and refrigerate at least 6 hours before serving.

Cinnamon swirl filling

• 3/8 cup light brown sugar
• 1.5 teaspoons ground cinnamon
• ¼ cup unsalted butter, melted and cooled

In a small bowl, combine the brown sugar, cinnamon and melted butter. The mixture should be grainy but spoonable. 

Gooey Apple Filling

• 2 green medium apples (chopped / sliced)
• 40g packed light brown sugar
• Pinch of salt
• ½ teaspoon ground cinnamon
• 1 tablespoon lemon juice

On medium heat, Cook apples with lemon juice and sugar for until soft but not mushy. About five minutes. Stir in vanilla, cinnamon and salt until combined. Optional : Mix in caramel sauce and spoon apples onto each individual cheesecake. TA - DAH! 

Baker's Notes

1.) I prefer to bake my cheesecakes in giant muffin pans, makes for easier serving. It is an extra hassle because I have to line and butter each tray with parchment paper for easy removal.

2.) Caramel is super easy to make once you get the hang of it, plus you can freeze extras! I mixed my apple filling with leftover caramel sauce and it was diviiiine.

3.) My top cheesecake tip - jiggle the pan when the done time is near. It's done when it jiggles in the centre, it will continue to cook when you take it out of the oven.