Apple Crumble Cheesecake: A Perfect Blend of Comfort and Elegance
If you’re looking for a dessert that combines the rich creaminess of cheesecake with the warmth of apple crumble, look no further than this Apple Crumble Cheesecake. The buttery cookie crust, creamy cheesecake filling, spiced apples, and crumbly topping come together to create a dessert that’s both comforting and sophisticated. Whether it’s for a holiday gathering or just a cozy night in, this cheesecake is sure to impress with its perfect balance of flavors and textures.
Ingredients:
For the Cookie Crust:
- 200 g digestive or graham crackers
- ½ teaspoon nutmeg
- 1 ½ teaspoons cinnamon
- 1 ½ tablespoons brown sugar
- 50 g butter, melted
For the Apples and Crumble:
- 150 g apples (1-2 apples), diced small
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- 100 g all-purpose flour
- 80 g brown sugar
- 70 g butter, room temperature
For the Cheesecake:
- 600 g cream cheese, full fat, 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
Directions:
1. Prepare the Cookie Crust:
- Preheat your oven to 160ºC (325ºF).
- In a food processor, blend the digestive or graham crackers with nutmeg, cinnamon, and brown sugar until fine crumbs form.
- Add melted butter and pulse until the mixture is evenly combined.
- Press the crumb mixture firmly into the bottom of a 22 cm (9-inch) springform pan, pushing it slightly up the sides.
- Bake for 10 minutes, then set aside to cool completely.
2. Prepare the Apples and Crumble:
- Dice the apples and toss them with granulated sugar and cinnamon. Set them aside and drain any excess liquid before using.
- In a separate bowl, combine the flour, brown sugar, and room-temperature butter. Mix until the mixture forms coarse crumbs, and set aside.
3. Make the Cheesecake Filling:
- In a large bowl or stand mixer, beat the room-temperature cream cheese on low speed for 1 minute, until smooth.
- Gradually add granulated sugar and continue mixing until fully incorporated.
- In a separate bowl, whisk together sour cream and cornstarch until smooth. Add this to the cream cheese mixture along with vanilla extract, and mix until combined.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
4. Assemble the Cheesecake:
- Pour the cheesecake batter into the cooled cookie crust.
- Evenly scatter the cinnamon-coated apple cubes over the cheesecake batter.
- Sprinkle the crumble topping evenly over the apples.
5. Prepare the Water Bath and Bake:
- To prevent leaks, wrap the springform pan in triple layers of aluminum foil and place it inside a larger roasting pan.
- Pour hot water into the roasting pan until it reaches about two-thirds up the side of the springform pan.
- Bake for 1 hour 20-30 minutes, or until the cheesecake has a slight wobble in the center.
6. Cooling and Refrigeration:
- Once baked, turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and allow it to cool at room temperature for another hour.
- Once fully cooled, refrigerate the cheesecake for at least 6 hours, preferably overnight, before serving.
Recipe Summary:
- Prep Time: 30 minutes
- Cooking Time: 1 hour 30 minutes
- Cooling Time: 8 hours (including refrigeration)
- Servings: 10-12 slices
- Calories per Serving: 400 kcal
Tips for Perfect Cheesecake:
- Room Temperature Ingredients: Ensure that all ingredients (especially cream cheese, sour cream, and eggs) are at room temperature to achieve a smooth, creamy filling.
- Water Bath: Wrapping the pan in foil and using a water bath helps to prevent cracks in the cheesecake as it bakes.
- Patience is Key: Letting the cheesecake cool slowly in the oven and then chilling it thoroughly is essential for the best texture and flavor.
Apple Crumble Cheesecake is the ultimate autumn dessert, combining the tartness of apples with the creamy richness of cheesecake, all topped with a sweet, buttery crumble. This recipe is ideal for gatherings or any time you want to treat yourself to a slice of heaven!
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Apple Crumble Cheesecake
- Total Time: 8 hours (including refrigeration)
- Yield: 10-12 1x
Description
This Apple Crumble Cheesecake is the perfect marriage of a classic cheesecake and a warm apple crumble. The buttery cookie crust provides a solid base for the creamy, rich cheesecake filling. Layered with cinnamon-sugar apples and a crumbly, buttery topping, this dessert has all the flavors of a comforting fall treat. Every bite combines the smooth creaminess of cheesecake with the slight tartness of apples and the crunch of the topping.
Ingredients
For the Cookie Crust:
200 g digestive or graham crackers
½ teaspoon nutmeg
1 ½ teaspoons cinnamon
1 ½ tablespoons brown sugar
50 g butter, melted
For the Apples and Crumble:
150 g apples (1–2 apples), diced small
1 tablespoon granulated sugar
1 teaspoon cinnamon
100 g all-purpose flour
80 g brown sugar
70 g butter, room temperature
For the Cheesecake:
600 g cream cheese, full fat, 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
For the Cookie Crust:
Preheat the oven to 160ºC (325ºF).
In a food processor, blend the digestive or graham crackers, brown sugar, cinnamon, and nutmeg until it resembles fine crumbs. Add the melted butter and blend again until combined.
Press the cookie mixture firmly into the bottom of a 22 cm (9-inch) springform pan, pushing it up the sides slightly.
Bake the crust for 10 minutes, then set aside to cool.
For the Apples and Crumble:
While the crust cools, dice the apples and toss them with granulated sugar and cinnamon. Set aside, draining any excess liquid before using.
In a separate bowl, mix together the flour, brown sugar, and butter until the mixture forms coarse crumbs. Set aside.
For the Cheesecake Filling:
Preheat the oven again to 160ºC (325ºF).
In a large bowl or stand mixer, beat the cream cheese on low speed for 1 minute. Gradually add the granulated sugar, mixing on low speed until smooth.
In a separate bowl, whisk together the sour cream and cornstarch until smooth. Add this to the cream cheese mixture along with the vanilla extract, mixing until combined.
Add the eggs one at a time, mixing on low speed after each addition until just combined.
Assembly and Baking:
Pour the cheesecake batter into the cooled cookie crust.
Gently scatter the cinnamon-coated apple cubes over the cheesecake, followed by an even layer of the crumble topping.
Prepare a water bath by placing the springform pan into a larger pan or wrapping the springform pan with triple layers of aluminum foil to prevent leaks. Place this in a larger roasting pan and fill it with hot water until it reaches about ⅔ up the side of the pan.
Bake for 1 hour 20-30 minutes. The cheesecake should still have a slight wobble in the center.
Cooling:
Once baked, turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
Afterward, remove it from the water bath and allow it to cool to room temperature for another hour.
Once completely cool, refrigerate the cheesecake for at least 6 hours, preferably overnight, before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Calories: 400