Apple Crumble Cheesecake

Introduction

There’s something incredibly comforting about the combination of creamy cheesecake, sweet apples, and a crunchy crumble topping. When I first made this Apple Crumble Cheesecake, I was immediately transported to my childhood, where apple desserts were a staple at family gatherings. As it baked in the oven, the warm, spiced aroma filled my home, drawing my family into the kitchen like a siren’s call. When it was finally time to slice into the cheesecake, the look of delight on everyone’s faces confirmed what I already knew: this dessert was a hit! It perfectly balances creamy and crunchy, sweet and spiced, making it a must-try for any dessert lover.

Ingredients

For the Cookie Crust:

• 200 g digestive or graham crackers
• ½ teaspoon nutmeg
• 1½ teaspoons cinnamon
• 1½ tablespoons brown sugar
• 50 g butter, melted

For the Apples and Crumble:

• 150 g apples, diced small (1-2 apples)
• 1 tablespoon granulated sugar
• 1 teaspoon cinnamon
• 100 g all-purpose flour
• 80 g brown sugar
• 70 g butter, room temperature

For the Cheesecake Filling:

• 600 g full-fat cream cheese, room temperature
• 200 g granulated sugar
• 150 g sour cream (18%), room temperature
• 1 tablespoon cornstarch
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature

Instructions

Step 1: Make the Cookie Crust

1. Preheat the oven to 160°C (325°F).
2. In a food processor, combine the digestive or graham crackers, brown sugar, cinnamon, and nutmeg. Blend until the mixture reaches a fine crumb texture.
3. Add the melted butter and blend until everything is well combined.
4. Press the crumb mixture into the bottom of a 22 cm (9 in) springform pan lined with parchment paper, pressing slightly up the sides.
5. Bake for 10 minutes, then let cool.

Step 2: Prepare the Apples and Crumble

1. Dice the apples and toss them with granulated sugar and cinnamon. Set aside, allowing them to release some of their juices.
2. For the crumble topping, combine the flour, brown sugar, and butter in a bowl. Mix until a crumbly texture forms. Set aside.

Step 3: Make the Cheesecake Filling

1. Lower the oven temperature to 160°C (325°F).
2. In a mixing bowl, beat the cream cheese on low speed for 1 minute, then gradually add the granulated sugar, mixing until smooth.
3. In a separate bowl, combine sour cream and cornstarch, stirring until smooth. Add this to the cream cheese mixture along with the vanilla extract, mixing on low speed until well combined.
4. Add the eggs one at a time, mixing gently until fully incorporated. Scrape down the sides of the bowl and mix briefly to ensure a smooth batter.

Step 4: Assemble and Bake

1. Pour the cheesecake batter over the cooled cookie crust.
2. Evenly distribute the cinnamon-sugar apples over the cheesecake, followed by the crumble topping.
3. Place the springform pan into a larger cake pan, and then into a roasting pan. Fill the roasting pan with hot water halfway up the sides of the cake pan to create a water bath.
4. Bake for 1 hour 20-30 minutes. The center should still be slightly wobbly. Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for 1 hour.

Step 5: Chill and Serve

1. Remove the cheesecake from the water bath and cool on a wire rack until it reaches room temperature, about 1 hour.
2. Refrigerate for at least 6 hours or overnight.
3. Serve chilled, and enjoy your apple crumble cheesecake!

Nutrition Facts

• Servings: 10
• Calories per serving: Approximately 420 calories

Preparation Time

• Total Time: 2 hours 10 minutes (including rest time)

How to Serve

• Slice into individual pieces and serve chilled.
• Top with whipped cream or a scoop of vanilla ice cream.
• Drizzle with caramel sauce for an added treat.
• Garnish with a sprinkle of cinnamon for a decorative touch.
• Serve alongside a cup of coffee or tea for a perfect dessert pairing.

Additional Tips

1. Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature for a smooth filling.
2. Avoid Overmixing: When adding the eggs, mix just until incorporated to prevent cracking during baking.
3. Water Bath: Using a water bath helps prevent the cheesecake from cracking and ensures even baking.
4. Storage: Keep leftovers covered in the refrigerator to maintain freshness.
5. Flavor Boost: Add a splash of lemon juice or zest to the filling for a hint of brightness.

Recipe Variations

• Nutty Crumble: Add chopped nuts, such as pecans or walnuts, to the crumble topping for extra texture.
• Spiced Apples: Experiment with other spices like ginger or allspice for the apple mixture.
• Pumpkin Spice Cheesecake: Substitute some of the cream cheese with pumpkin puree and add pumpkin pie spices for a seasonal twist.
• Chocolate Drizzle: Drizzle melted chocolate over the top for a rich, decadent touch.
• Mini Cheesecakes: Make individual mini cheesecakes in muffin tins using the same recipe and adjust baking time.

Serving Suggestions

• Festive Gatherings: This cheesecake is perfect for Thanksgiving, Christmas, or any fall gathering.
• Potluck Parties: Bring it to potlucks for a guaranteed crowd-pleaser.
• After-Dinner Dessert: Serve it as a delightful ending to a dinner party.
• Brunch Treat: Slice it up and serve at brunch gatherings alongside coffee and mimosas.
• Sweet Snack: Enjoy a slice as a midday snack with your favorite beverage.

Freezing and Storage

• Freezing: The apple crumble cheesecake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing. Thaw in the refrigerator before serving.
• Storage: Keep covered in the refrigerator for up to a week. The flavors will continue to develop over time, making it even more delicious!

FAQ Section

1. Can I use low-fat cream cheese?

• Yes, but the texture may be slightly different; full-fat yields the creamiest results.

1. What type of apples are best for this recipe?

• Tart apples like Granny Smith or Honeycrisp work well, but you can use your favorite variety.

1. How do I know when the cheesecake is done?

• The edges should be set while the center remains slightly wobbly; it will firm up as it cools.

1. Can I make this ahead of time?

• Absolutely! It can be made a day in advance and stored in the refrigerator.

1. Is it necessary to use a water bath?

• While not strictly necessary, a water bath helps prevent cracking and ensures even cooking.

1. What can I substitute for sour cream?

• You can use Greek yogurt as a substitute for a similar texture and tang.

1. Can I add nuts to the crust?

• Yes, finely chopped nuts can be added to the crust for added flavor and crunch.

1. What’s the best way to slice cheesecake?

• Use a sharp, warm knife for clean slices. Wipe the knife clean between cuts for the best results.

1. Can I make this in a different size pan?

• Yes, but adjust the baking time accordingly; smaller pans may require less time.

1. How do I store leftovers?
   • Cover tightly and refrigerate; it can last up to a week in the fridge.

Conclusion

This Apple Crumble Cheesecake is a delightful blend of flavors and textures, perfect for any dessert lover. Its creamy filling, spiced apple topping, and crunchy crumble make it a standout dish at any gathering. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cheesecake is sure to impress. Give it a try, and enjoy the warm, cozy flavors of fall in every bite!

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