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Apple Crumble Cheesecake


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  • Author: khaoula belabess
  • Total Time: 0 hours
  • Yield: 10 serving 1x
  • Diet: Vegetarian

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 (12 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