Description
This Apple Crumble Cheesecake combines the creamy richness of cheesecake with spiced apples and a crunchy crumble topping, making it a perfect dessert for any fall gathering or special occasion.
Ingredients
Scale
Cookie Crust
- 200 g digestive or graham crackers
- ½ teaspoon nutmeg
- 1½ teaspoons cinnamon
- 1½ tablespoons brown sugar
- 50 g butter, melted
Apples and Crumble
- 150 g apple, 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
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
- Make the Cookie Crust:
- Preheat oven to 160°C (325°F).
- In a food processor, combine cookies, brown sugar, cinnamon, and nutmeg; blend to a fine crumb texture. Add melted butter and blend until combined.
- Press the mixture into the bottom of a 22 cm (9 in) springform pan lined with parchment paper, pressing up the sides slightly. Bake for 10 minutes, then let cool.
- Prepare the Apples and Crumble:
- Dice the apples and toss with granulated sugar and cinnamon; set aside, avoiding excess liquid.
- For the crumble, combine flour, brown sugar, and butter in a bowl; mix until crumbly and set aside.
- Make the Cheesecake Filling:
- Lower oven temperature to 160°C (325°F).
- Using a mixer, beat cream cheese on low speed for 1 minute, gradually adding sugar until smooth.
- In a separate bowl, combine sour cream and cornstarch; add to cream cheese mixture with vanilla extract, mixing until combined.
- Add eggs one at a time, mixing gently until fully incorporated. Scrape down the sides and mix briefly to ensure a smooth batter.
- Assemble and Bake:
- Pour cheesecake batter over the cooled crust.
- Distribute cinnamon-sugar apples over the cheesecake, then top with crumble.
- Place the springform pan into a larger cake pan and place in a roasting pan. Fill with hot water halfway up the side of the cake pan to create a water bath.
- Bake for 1 hour 20-30 minutes. The center should still be slightly wobbly. Turn off the oven, crack the door, and allow cheesecake to cool for 1 hour.
- Chill and Serve:
- Remove from water bath and cool on a wire rack to room temperature (about 1 hour). Refrigerate for at least 6 hours or overnight.
- Serve chilled.
Notes
This cheesecake is best enjoyed after being refrigerated overnight, allowing the flavors to meld beautifully.
- Prep Time: 45 mins
- Cook Time: 1 hr 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg