Description
This Apple Crumble Cheesecake combines a creamy vanilla cheesecake with cinnamon apples and a buttery crumble topping. It has a crisp spiced cookie crust and a rich, bakery-style finish.
Ingredients
- 200 g digestive or graham crackers
- 1/2 tsp ground nutmeg
- 1.5 tsp ground cinnamon
- 1.5 tbsp dark brown sugar
- 50 g butter, melted
- 150 g apple, diced small (1–2 apples)
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
- 100 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter, room temperature
- 600 g cream cheese, full fat, room temperature
- 200 g granulated sugar
- 150 g sour cream 14-18%, room temperature
- 1 tbsp cornstarch
- 2 tsp vanilla extract
- 3 large eggs, room temperature
Instructions
- Preheat the oven to 160ºC/325ºF.
- In a food processor, blend the crackers, brown sugar, cinnamon, and nutmeg into fine crumbs. Add the melted butter and blend until combined.
- Line the bottom of a 22 cm springform pan with parchment paper. Press the crust mixture firmly into the bottom and slightly up the sides of the pan.
- Bake the crust for 10 minutes, then allow it to cool until no longer hot to the touch.
- Prepare the apples by tossing the diced apples with granulated sugar and cinnamon. Set aside.
- In a separate bowl, combine the flour, brown sugar, and room temperature butter until a crumbly texture forms. Set aside.
- Preheat the oven again to 160ºC.
- Beat the cream cheese on low speed for 1 minute. Gradually add the granulated sugar and continue mixing until smooth, scraping down the bowl as needed.
- Mix the sour cream and cornstarch together until smooth. Add to the cream cheese along with the vanilla extract and mix until combined.
- Add the eggs one at a time, mixing on low speed until fully incorporated after each addition.
- Pour the cheesecake batter into the prepared crust.
- Top the batter evenly with the cinnamon apples, avoiding excess liquid, then sprinkle the crumble topping over the apples.
- Place the springform pan into a larger cake pan or wrap the outside with a triple layer of aluminum foil. Set it into a roasting pan and fill the roasting pan with hot water about two-thirds up the side.
- Bake for 1 hour and 20-30 minutes until the center is still slightly wobbly.
- Turn off the oven, crack the oven door slightly open, and let the cheesecake cool inside the oven for 1 hour.
- Remove the cheesecake from the water bath and cool completely at room temperature for about 1 hour.
- Refrigerate for at least 6 hours or overnight before serving.
Notes
- Use tart apples like Granny Smith for extra flavor contrast.
- Allow all dairy ingredients to come to room temperature for a smoother cheesecake batter.
- Store covered in the refrigerator for up to 5 days.
- The cheesecake tastes best after chilling overnight.
- Serve with caramel sauce or whipped cream if desired.
- Prep Time: 40 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 31 g
- Sodium: 320 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 125 mg
