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Apple Crumble Cheesecake

Apple Crumble Cheesecake
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Apple Crumble Cheesecake is a cozy fall dessert combining a cinnamon-nutmeg spiced cookie crust, creamy cheesecake filling, cinnamon-sugar apples, and a buttery crumble topping. It’s the perfect hybrid of apple pie and cheesecake, ideal for gatherings or seasonal indulgence.

Ingredients

  • 200g digestive or graham crackers
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 tablespoons dark brown sugar
  • 50g butter, melted
  • 150g apples, diced into small cubes
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon (for apples)
  • 100g all-purpose flour
  • 80g dark brown sugar (for crumble)
  • 70g butter, room temperature (for crumble)
  • 600g full-fat cream cheese, room temperature
  • 200g granulated sugar (for filling)
  • 150g sour cream, room temperature
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature

Instructions

  1. Preheat the oven to 325°F (160°C) and line the bottom of a 9-inch springform pan with parchment paper.
  2. In a food processor, blend digestive biscuits, nutmeg, cinnamon, and dark brown sugar into a fine crumb. Mix with melted butter.
  3. Press the crust mixture into the springform pan base and slightly up the sides. Bake for 10 minutes, then let it cool.
  4. Dice apples and toss with granulated sugar and cinnamon. Let them sit while you make the crumble.
  5. Combine flour, dark brown sugar, and butter by hand or with a mixer until a crumble texture forms. Set aside.
  6. In a mixing bowl, beat cream cheese on low speed for 1 minute. Gradually add granulated sugar and mix until smooth.
  7. In a separate bowl, stir sour cream, cornstarch, and vanilla until smooth. Add to the cream cheese mixture and mix until combined.
  8. Add eggs one at a time, mixing gently after each addition. Scrape down the sides and give a final stir by hand.
  9. Pour the filling into the cooled crust. Evenly scatter the apple mixture on top, followed by the crumble.
  10. Place the springform pan into a larger baking dish. Fill the outer dish with hot water until it reaches 2/3 up the sides of the springform pan.
  11. Bake for 1 hour and 30 minutes. The edges should be set and the center slightly jiggly.
  12. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  13. Remove from the oven and water bath, then cool at room temperature for another hour.
  14. Chill the cheesecake in the fridge for at least 6 hours or overnight before serving.

Notes

  • Use a kitchen scale for accurate measurements.
  • Do not overmix the batter to avoid cracks.
  • Greek yogurt can be used in place of sour cream.
  • Try pears or peaches as an alternative to apples.
  • Add caramel sauce on top for extra richness.

Find it online: https://www.recipebyelena.com/apple-crumble-cheesecake/