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. 

Back in the Day Bakery - Donut Muffins

I confess, I'm not a breakfast person. Even with the rabid brunch / breakfast trends going on now, I find it impossible to get myself up before noon to consume those hefty plates that have been trending on Instagram.  Since primary school, I would happily forsake minutes of brekkie for extra sleep, and slake my hunger with full meals at the school tuckshop - Fish Ball Soup, Fried Rice, Lor Mai Kai. The savoury options were forever my go tos (back in the day). As I grew older though, and my lifestyle grew more hectic, the need for portable meals became necessary. So begin my love / hate affair for breads, cupcakes and muffins - delicious, cakey and the perfect vehicle to stuff frosting in my face ^^

Cheryl and Griffith Day weave a beautiful book full of traditional Southern treats, handed down from Cheryl's grandmother to Griffith's personal brainstorms. There were a few that stood out - Donut Muffins, Bourbon Bread Pudding and 'Nana Puddin. 

These are my spin of their donut muffins -  Plain Muffins stuffed with a Nutella peanut mix, and then rolled in cinnamon sugar. Mmm Mmm MMM - Cakey, with a lovely crunchy exterior and interior thanks to the tumble with cinnamon sugar and peanuts. Paired with a steaming cup of coffee, the perfect accompaniment whilst marking my scripts. 

Back in the Day Bakery’s Cinnamon Sugar Doughnut Muffins (Makes 12)

3 cups of unbleached all-purpose flour

¼ teaspoon baking soda

2 ½ teaspoons baking powder, preferably aluminum-free

¾ teaspoon fine sea salt

¼ teaspoon freshly grated nutmeg    

¼ teaspoon ground cardamom  

¾ cup plus 2 tablespoons whole milk

2 tablespoons buttermilk

8 tablespoons (1 stick) unsalted butter, at room temperature

¾ cup sugar

2 large eggs

12 teaspoons Nutella 

1/4 cup chopped peanuts 

For the coating:

8 tablespoons (1 stick) unsalted butter, melted

1 cup sugar mixed with 1 tablespoon ground cinnamon

1.  Position a rack in the lower third of the oven and preheat the oven to 175◦C. Lightly spray 12 large muffin cups with vegetable oil spray.

2. Sift together the flour, baking powder, baking soda, salt, nutmeg, and cardamom. In a medium bowl, combine the milk and buttermilk.

3. In a large mixing bowl, using a handheld mixer on medium speed, cream the butter for 2 to 3 minutes.  Turn the speed to low and gradually add the sugar. Continue to mix until the mixture lightens in color. Add the eggs one at a time, beating just until combined. Add the dry ingredients in thirds, alternating with the milk mixture, mixing just until smooth; do not overmix- or they will be dense.

4. With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, 1/3 way through. Top the batter with a teaspoon of Nutella and a sprinkle of peanuts. Top with more batter till about 2/3s full.  Bake for 15 to 20 minutes, until the tops are firm to the touch and lightly golden.

5. While the muffins bake, set up two bowls to dunk them in. In one bowl you will have the melted butter, and in the other bowl you will have the cinnamon sugar.

6. Let the doughnuts cool completely on a wire rack. Dunk them in the melted butter, then coat them with the cinnamon sugar. The muffins can be stored in an airtight container for up to 2 days.

Baker Notes

1. These muffins are surprisingly not very sweet, the addition of Nutella and outer coating of cinnamon sugar made it just nice.