Directions

Cheesecake

1. Take cream, Eggs and Cream Cheese out of the fridge and bring up to room temperature.
2. Break down biscuit in food processor and add melted butter.
3. Line Springform Tin with Baking Paper and push down biscuit base in the Tin. Wrap tin in foil to deflect heat in the oven.
4. Bake biscuit base for 10 minutes, take out and let it rest until cool.
5. Mix cream cheese, vanilla, sugar and cream together and mix until smooth. Add flour and Lane’s Apple Pie seasoning and mix.
6. Add eggs to mixture 1 by one. Be sure not to over work eggs as it can cause it to split.
7. Add more Lane’s BBQ Apple Pie to mixture if you want more.
8. Place Cream Cheese Mixture on top of biscuit base and bake/smoke for 45/50 minutes or until set with slight wiggle in the middle.
9. Shut off oven and leave wedge in oven door to let it cool down slowly.
10. Once cake has cooled down, place in the fridge for minimum 4 hours. (recommended overnight)

Oat Crumble

1. Combine all dry ingredients to a bowl and mix together.
2. Chop butter and add to dry mixture, massaging into mixture until it resembles bread crumbs.
3. Bake at 180c for 15-20 minutes or until crumble starts to brown on edges.
4. Allow to cool completely.

Apple Pie Topping

1. Peel apples and chop into bite size pieces.
2. Place in a pan with sugar, water and apple pie seasoning and stew on medium/high heat until  apples are softened and liquid reduced by half.
3. Add butter and shut off heat.
4. Allow to cool completely and put in a jar and place into fridge.
5. Method on decorating:
6. Once cheesecake has rested in the fridge for at least 4 hours, remove from tin and place on a serving board or plate.
7. Apply your apple pie filling generously on top of the cake, allowing for the apple sauce to flow over the sides.
8. Apply crumble generously on top of the apple filling and serve.
9. Amazing on its own or with a scoop of delicious vanilla ice cream.