Cheesecake with Apple and Caramel

Finely grind the amarettini and place in a bowl. Melt the butter in a saucepan, add the vanilla flavor to the ground amarettinis and mix well. Now spread on the bottom of the springform pan. Place the mold in the oven preheated to 180 degrees (convection) and bake for ten minutes. After the baking time, take it out of the oven and let it cool down.

Peel, halve and quarter the apples and remove the core. Now cut the quarters into wedges again. Melt the butter in a large pan. When the butter starts to foam add the sugar and stir with a wooden spoon until the sugar is amber in color. Remove the pan from the heat and place the apple slices in a circle. Now cook everything over high heat for about ten minutes, use a large spoon to repeatedly pour any liquid over the apples and then set aside.

Whip cream cheese and sugar in a mixing bowl. Add the eggs and the vanilla flavor and stir everything for half a minute. Now distribute the mixture on the cold floor. Spread the apple wedges over the mass. Leave the caramel juice in the pan, you will need it later.

Turn the oven back to 175 degrees and bake the cake for another 25 minutes. After the baking time, take it out of the oven, let it cool down for 20 minutes, remove the edge of the springform pan and let the cake cool down.

Place the cooled cake on a cake plate. Heat the caramel juice in the pan and spread it over the apples. Let the cake cool down again and put it in the fridge overnight.