Caramel Apple Crumble Cheesecake

• None None FOR THE CAKE
• 7 tbsp butter, at room temperature
• 1/4 cup plus 1 tsp granulated sugar
• 3 None eggs, separated
• 1 cup flour, sifted
• 1 tsp baking powder
• 5 tbsp milk
• None None FOR THE CHEESECAKE FILLING
• 2 pkg (8 oz each) cream cheese, at room temperature
• 3/4 cup sour cream
• 1/4 cup granulated sugar
• 3 None eggs
• 1/3 cup cornstarch
• 1/3 cup caramel topping
• None None FOR THE APPLE CRUMBLE TOPPING
• 5 tbsp butter, at room temperature
• 1/4 cup granulated sugar
• 1 1/4 cups flour
• 1 None egg
• 2 None apples, peeled, cored and grated
• None None Powdered sugar, to dust

1. Preheat the oven to 350u0b0F. Grease a foil-lined 9-inch square baking pan, with foil extending at 2 opposite sides for handles. For the cake, beat butter and 1/4 cup sugar in a large bowl with an electric mixer until creamy. Beat in egg yolks one at a time. Fold in flour and baking powder. Stir in milk.
2. Beat egg whites in medium bowl with electric mixer until stiff peaks form, adding 1 tsp sugar in a trickle. Gently fold egg whites into cake batter. Spoon into prepared pan. Bake for 12 mins.
3. For the cheesecake filling, beat cream cheese, sour cream, sugar, eggs, cornstarch and caramel topping in large bowl until smooth. Remove cake from oven. Spread with the cheesecake filling. Bake for 15 mins.
4. For the apple crumble topping, mix butter, sugar, flour and egg in a medium bowl. Remove cheesecake from oven. Sprinkle with grated apple and the crumble topping. Bake for 20 mins. Cool cake in pan on a wire rack. Dust with powdered sugar and cut into squares to serve.

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Taken from recipes-plus.com/api/v2.0/recipes/29952 (may not work)