Description
This Apple Crumble Cheesecake combines the rich creaminess of full-fat cream cheese with a crunchy digestive cookie crust, spiced apples, and a buttery crumble topping. Baked in a water bath to ensure a smooth, velvety texture, this indulgent dessert is perfect for fall or any cozy occasion.
Ingredients
Units
Scale
Cookie Crust
- 200 g digestive or graham crackers
- 1/2 teaspoon ground nutmeg
- 1.5 teaspoon ground cinnamon
- 1.5 tablespoon dark brown sugar
- 50 g butter, melted
Apples and Crumble
- 150 g apple, diced small (1-2 apples)
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 100 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter, room temperature
Cheesecake
- 600 g cream cheese, full fat, room temperature
- 200 g granulated sugar
- 150 g sour cream (14-18%), room temperature
- 1 tablespoon cornstarch
- 2 teaspoon vanilla extract
- 3 large eggs, room temperature
Instructions
- Prepare Cookie Crust: Preheat the oven to 160ºC (325ºF) conventional. In a food processor, combine the digestive or graham crackers, dark brown sugar, ground cinnamon, and ground nutmeg and pulse until the mixture resembles fine sand. Melt the butter and slowly add it to the processor, blending until the crumbs are evenly coated. Line a 22 cm springform pan with parchment paper on the bottom. Press the cookie mixture firmly and evenly into the bottom and up the sides of the pan using the bottom of a glass for an even layer. Bake for 10 minutes, then let it cool completely to room temperature.
- Prepare Apples and Crumble: While the crust cools, dice the apples finely and toss them with the granulated sugar and cinnamon. Set aside and allow the sugar to draw out some moisture – avoid adding this liquid to the cheesecake later. In a separate bowl, combine the flour, dark brown sugar, and room-temperature butter, mixing by hand or with a mixer until a crumbly texture forms. Set this crumble mixture aside for later use on top of the cheesecake.
- Make Cheesecake Filling: Preheat the oven again to 160ºC (325ºF). Using a hand mixer or stand mixer with a paddle attachment, beat the cream cheese on low speed for 1 minute until smooth. Gradually add the granulated sugar and mix well, scraping down sides as needed. In a small bowl, mix sour cream and cornstarch until smooth, then add this mixture along with vanilla extract to the cream cheese. Mix on low speed until combined. Add eggs one at a time, blending each thoroughly before adding the next. Scrape the bowl to ensure all ingredients are fully incorporated.
- Assemble and Bake: Pour the cheesecake batter into the prepared springform pan over the cooled crust. Evenly distribute the cinnamon-sugar coated apples on top of the batter, then sprinkle the crumble topping over the apples. Prepare a water bath by bringing water to a boil in a kettle. Place the springform pan inside a larger 25 cm cake pan, then place the cake pan inside an even larger roasting pan. Carefully pour the hot water into the roasting pan until it comes two-thirds up the sides of the cake pan, ensuring no water spills into the cheesecake pan. Alternatively, wrap the springform pan securely in a triple layer of aluminum foil to prevent leaks if using a single baking pan method. Bake for 1 hour and 20-30 minutes until the center is still slightly wobbly when gently shaken.
- Cool and Chill: Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour. Remove from the oven and water bath, unwrap the foil if used, and transfer the cheesecake to a cooling rack. Allow it to cool to room temperature, about 1 hour. Finally, refrigerate the cheesecake for at least 6 hours, preferably overnight, to fully set and develop flavors before serving.
Notes
- Make sure all dairy ingredients (cream cheese, sour cream, eggs) are at room temperature to ensure a smooth, lump-free batter.
- Press the crust firmly and evenly for a sturdy base that holds the filling well.
- When tossing apples with sugar, do not add the liquid that collects to the batter to avoid a soggy texture.
- The water bath prevents the cheesecake from cracking and ensures a creamy texture.
- If you don’t have a roasting pan, carefully double wrap the springform pan with heavy-duty foil to avoid water leakage during the water bath bake.
- Allow the cheesecake to chill fully for best slicing and flavor.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of cheesecake)
- Calories: 450 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
