- 2 large apples (use firm green Granny Smith apples if possible)
- 170g apple juice
- 65g brown sugar
- ¼ teaspoon ground cinnamon
- 14g cold butter
- A pinch of salt
Peel, quarter and slice the apple thinly. In a wide and deep pan pour in the apple juice, the brown sugar, the cinnamon and the butter and bring to the boil. Cook the liquid until some of it has evaporated. Add the apples and cook over a low flame until the apples are soft but not mushy and all the excess liquid has evaporated. Add the salt and stir well. Cool the apples before use.
To assemble the cheesecake, unmould the cold cheesecake from the springform pan. Pour about half a cup of caramel sauce on top of the cheesecake and spread over the entire surface with an offset spatula. Pile the spiced apples on top of the cheesecake, add the pumpkin spiced walnuts (some whole and some chopped) and drizzle with more salted caramel sauce. Voila, your cheesy masterpiece is ready to enjoy! Bon appetit!