Monochrome cake with apple and cinnamon

Name: monochrome cake with apple and cinnamon
Cook time: 30 min
Total time: 270 min
Yield: 16
Ingredients: 125 g butter extra to grease; 200 g country cookies chocolate; 115 g salted pecans; 4 freshly sweet apple; 60 g dark brown sugar; 2 tl ground cinnamon; 100 g fine cristalsugar; 600 g fresh cream cheese fresh cream cheese; 3 el rinse apple syrup

The classic monochrome cake, but with a base of chocolate cookies and a filling of pecans, apple, cinnamon and apple syrup.

Ingredients

Kitchen Stuff

1 spring form (∅ 24 cm)
1 baking paper
1 food processor

Directions

Grease the spring form and coat the bottom with parchment paper.
Melt the butter in a saucepan and finely crush the country cookies and salted pecans in the food processor.
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.
Peel the apples, remove the cores and cut the flesh into thin segments.
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.
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.
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.
Divide the pecans just before serving, along the edge of the cheesecake and serve.