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Stephanie Dodson
Monochrome cake with apple and cinnamon
The classic monochrome cake, but with a base of chocolate cookies and a filling of pecans, apple, cinnamon and apple syrup.
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Ingredients
Directions
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Grease the spring form and coat the bottom with parchment paper.
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Melt the butter in a saucepan and finely crush the country cookies and salted pecans in the food processor.
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Mix the cake with the butter and spread evenly over the bottom of the spring form. Press with the convex side of a spoon and put in the refrigerator.
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Peel the apples, remove the cores and cut the flesh into thin segments.
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Melt the butter with the soft sugar in a large frying pan with non-stick coating. Add the apple and cinnamon when the sugar has melted.
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Bake for 5 minutes on low heat. Change regularly. Remove the pan from the heat and let cool for 5 minutes. Spread the apple-cinnamon mixture over the cookie base.
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Mix the granulated sugar, cream cheese and apple syrup in the food processor. Divide over the apple slices. Leave stuck in the refrigerator for at least 4 hours.
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Divide the pecans just before serving, along the edge of the cheesecake and serve.
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Nutrition
360Calories
Sodium3% DV75mg
Fat40% DV26g
Protein10% DV5g
Carbs8% DV25g
Fiber8% DV2g
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