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Apple Crumble Cheesecake Recipe

Apple Crumble Cheesecake Recipe
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★★★★★

5.1 from 8 reviews

This Apple Crumble Cheesecake combines the creamy richness of classic cheesecake with a spiced apple topping and a crunchy crumble layer. Featuring a buttery cookie crust, tender cinnamon-sugared apples, and a soft crumble topping, this dessert is perfect for fall or any occasion craving a comforting, flavorful treat.

Ingredients

Scale

Cookie Crust

  • 200 g digestive or graham crackers
  • 1.5 tbsp dark brown sugar
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 50 g butter (melted)

Apple Topping

  • 150 g apple (diced small, about 1–2 apples)
  • 1 tbsp granulated sugar
  • 1 tsp ground cinnamon

Crumble Topping

  • 100 g all-purpose flour
  • 80 g dark brown sugar
  • 70 g butter (room temperature)

Cheesecake Filling

  • 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

  1. Preheat Oven and Prepare Crust: Preheat the oven to 160ºC (325ºF) conventional. In a food processor, combine the digestive or graham crackers, brown sugar, cinnamon, and nutmeg, blending until it forms a fine sand-like texture. Melt the butter and add it to the cracker mixture; pulse again until combined.
  2. Press Cookie Crust: Line a 22 cm springform pan with parchment paper at the bottom. Press the cookie crumble evenly into the bottom and up the sides of the pan using the bottom of a glass to create a packed, flat crust.
  3. Bake and Cool Crust: Bake the crust for 10 minutes, then remove from the oven and let it cool until cool to the touch.
  4. Prepare Apples: While the crust cools, dice the apples into small cubes. Toss them with the granulated sugar and ground cinnamon. Let them sit to draw out liquid but do not add the liquid to the cheesecake to avoid sogginess.
  5. Make Crumble Topping: In a bowl, mix the flour, dark brown sugar, and room temperature butter by hand or with a mixer until a crumbly texture forms. Set aside.
  6. Mix Cheesecake Filling: Lower oven temperature to 160ºC. Using a hand mixer or stand mixer with paddle attachment, beat the cream cheese on low speed for 1 minute until smooth. Gradually add granulated sugar, scrape the bowl, and mix again for 1 minute on low speed.
  7. Add Sour Cream and Eggs: In a small bowl, combine sour cream with cornstarch until smooth. Add this mixture with vanilla extract to the cream cheese and blend on low speed until combined. Add the eggs one at a time, mixing on low speed after each addition. Scrape the bowl and give a final mix to fully incorporate ingredients.
  8. Assemble Cheesecake: Pour the cheesecake batter into the prepared springform pan over the cooled crust. Evenly distribute the cinnamon sugar-coated apples over the batter, then sprinkle the crumble topping on top of the apples.
  9. Prepare Water Bath: Boil water in a kettle. Place the springform pan inside a 25 cm (10 inch) cake pan. Set this cake pan inside a larger baking or roasting pan. Pour hot water to reach two-thirds up the side of the cake pan, ensuring no water seeps into the crust.
  10. Alternative Foil Method: Alternatively, tightly wrap a triple layer of aluminum foil around the springform pan to seal it from water. Ensure it’s sealed well to prevent leaks.
  11. Bake Cheesecake: Bake in the preheated oven for 1 hour and 20-30 minutes until the edges are set but the center still slightly wobbly.
  12. Cool in Oven: After baking, gently shake the pan to check wobble. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour.
  13. Remove from Water Bath and Cool: Remove cheesecake from the oven and water bath. Take off any foil and transfer to a cooling rack. Cool completely at room temperature for about 1 hour.
  14. Chill to Set: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to fully set before serving.

Notes

  • Use room temperature ingredients to ensure smooth batter and even baking.
  • Be careful not to add apple juices to the filling to prevent soggy cheesecake.
  • A water bath prevents cracking and helps achieve a creamy texture.
  • If using foil method for water bath, ensure the seal is tight to prevent water leaks.
  • Letting the cheesecake cool slowly in the oven helps prevent cracking.
  • For best flavor, chill overnight before serving.

Nutrition

Keywords: apple crumble cheesecake, cheesecake recipe, apple dessert, crumble topping, autumn dessert, baked cheesecake

Find it online: https://reemcook.com/apple-crumble-cheesecake-recipe/