RECIPE | My Mum’s Toffee Apple Baked Cheesecake

29th November 2018

This cheesecake is a delicious autumnal pud my mum would make around this time of year….before every dessert gets super Christmassy and booze-soaked. There’s just the right amount of cinnamon to get you excited for the festive season and it’s a great way to use up any autumn apples you can get your hands on!  




300g ginger nut biscuits

100g melted butter


400g full fat soft cheese

250g ricotta cheese

175g caster sugar

2 eggs and 1 extra yolk

2 tsp vanilla extract

2 tbsp plain flour

Apple layer: 

6 medium apples – I used a mixture of large cooking apples and some normal eating apples, for a mix of texture / sweetness

100g butter

4 tbsp caster sugar

2 tsp cinnamon

Top layer: 

Repeat the above without the apples for your top caramel layer

An extra apple sliced thinly and left to dry out in a cool over, for your decoration.

Fry light and cinnamon

Optional other decoration like cinnamon sticks, star anise etc.



A 2lb loaf tin, lined with greaseproof paper

A baking tray for your apple slices



Pre-heat your oven to 180 degrees and line your loaf tin with greaseproof paper (make sure it comes up past the sides of the tin). Melt your butter in the microwave and whizz up the biscuits in a food processor – or bash them up old school style using the plastic bag / rolling pin method! Combine the two then press the mixture into your lined loaf tin. Bake in the oven for 5 minutes then take out to cool.  


Chop your apples into chunks (not too small as they will shrink) and add them to a pan with the butter, sugar and cinnamon. Prepare for amazing smells! Let it all bubble and reduce until the apples are a bit softer, but not mush. Take out and set aside to cool.  


Add the cream cheese, ricotta, sugar, eggs, vanilla and flour in a mixing bowl and use a mixer or hand-held whisk to combine. The mixture will be quite runny! Pop your cooled caramel apple mixture on top of the base, then pour the cheesecake mixture on top. Put the whole thing in the oven and cook until golden brown on top and still slightly wobbly. Check on it after 45 minutes but it might need up to an hour.  


Slice your leftover apple very thinly and spray from fry-light on a baking tray. Sprinkle them with cinnamon and put in the oven with the cheesecake for the last twenty minutes or so. When finished turn off the oven and open the door slightly. Leave the cheesecake to cool in the oven – this will stop the top cracking if cooled too quickly. This will also allow the apple slices to dry out nicely. When cooled pop in the fridge.


Make your caramel as before and leave to cool. Once everything is cold pour the caramel on top of the cheesecake and decorate with the apple slices, cinnamon sticks and star anise.


Best if you take it out of the fridge half an hour before eating – serve with double cream. Enjoy!



Follow Us

Thanks for reading this post, we hope that you enjoyed it. You can follow Girl About Blog Squad by clicking in the links below – keep up to date with Girl About news and Reviews.

Share this Article

Share it on your own social media channels or with friends


Children’s Wellbeing | Kids these days – they’ve got it made – or have they?

I’m a primary school teacher and I’m a mum to a beautiful, bright and bubbly six-year-old. I witness the ups and downs of wellbeing in children every day. Every parent faces the same dilemma – how to ensure the wellbeing of our children – particularly from a mental health perspective in a world that is more pressured than ever in more ways than one.

Wellbeing in Business | Claim Your Day by Business Mentor Emma Stirk

Emma Stirk is a Business Success Coach and Legal strategist for small businesses, she left her corporate career as a high flying solicitor to set up her own business and has never looked back! Emma is passionate about empowering women to identify their purpose and goals, plan and strategise their next career or business move and create a positive, strong and confident mindset with high performance strategies to increase productivity and efficiency so you can work less, achieve more, and make burnout and overwhelm a thing of the past!

WELLBEING IN BUSINESS | Self love & Self Sabotage By PR Coach Jo Swann

Jo Swann has 15 solid years of experience in Public Relations and runs award-winning Leeds-based PR Company – Chocolate PR after working in media, marketing and PR agencies. She has worked with companies of all sizes including the likes of Whistles, NSPCC, Marriot Hotels, Yo! Sushi to name just a few and won many awards along the way but her mission now is to help small businesses, and particularly female entrepreneurs harness the power of PR.

1 Comment

  1. Nichola

    Looks yum….will definately have a go!! 💓


Submit a Comment

Your email address will not be published. Required fields are marked *

Follow us on Instagram @GIRLABOUTBLOGSQUAD


The Girl About Blog Squad is a collective of female bloggers across the UK. One platform made up of lots of localised personal blogs from ladies just like you.

Each blogger has their own personal patch - they are the official Girl About their own little corner of the UK. Their mission is to provide Girl About readers with their recommendations and honest and frank reviews on places to eat, sleep, drink, relax & unwind and have fun in their neck of the woods - with or without the kids.

The Blog Squad and Girl About readers are largely made up woman in their 30s and 40s - multi-tasking fiery females with a lust for life and a level of expectation that comes with being a modern mum, friend, a career woman with responsibilities, commitments and a serious lack of free time - Girl About provides proper honest, down-to-earth, easy to digest and well-written content for your enjoyment, so grab a cuppa and catch up with the Girl About Blog Squad.