Description
This Apple Crumble Cheesecake combines a buttery cookie crust with a creamy full-fat cream cheese filling, topped with tender cinnamon-sugar apples and a crumbly streusel topping. Baked in a water bath for a smooth, luscious texture, this dessert is perfect for apple and cheesecake lovers who crave a warmly spiced fall treat.
Ingredients
Cookie Crust
- 200 g digestive or graham crackers
- 1/2 tsp ground nutmeg
- 1.5 tsp ground cinnamon
- 1.5 tbsp dark brown sugar
- 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
- Prepare the Cookie Crust: Preheat the oven to 160ºC (325ºF) conventional. In a food processor, blend the cookies, dark brown sugar, cinnamon, and nutmeg until you get a fine sand-like texture. Add melted butter and blend until combined. Line a 22 cm springform pan with parchment paper at the bottom, then press the cookie mixture firmly into the bottom and up the sides of the pan using the bottom of a glass to create an even crust.
- Bake the Crust: Bake the crust for 10 minutes at 160ºC to set it, then remove from oven and allow it to cool until it’s cool to the touch.
- Prepare Apples and Crumble Topping: Dice the apples into small cubes and toss with granulated sugar and cinnamon. This helps draw out excess moisture—discard any liquid that accumulates to avoid sogginess. In a separate bowl, combine the flour, dark brown sugar, and room temperature butter, mixing by hand or with an electric mixer until a crumble texture forms. Set both aside while preparing the cheesecake filling.
- Make Cheesecake Filling: Preheat oven to 160ºC if not already done. Using a hand mixer or stand mixer with paddle attachment, cream the full-fat cream cheese on low speed for 1 minute. Gradually add granulated sugar, scraping the bowl sides down as needed, and mix for an additional minute on low speed. In a small bowl, mix sour cream and cornstarch until smooth, then add to the cream cheese mixture along with vanilla extract and mix on low speed until combined. Add eggs one at a time, mixing each until incorporated. Scrape bowl sides and mix once more to ensure a smooth batter.
- Assemble the Cheesecake: Pour the cheesecake batter into the prepared springform pan. Evenly spread the cinnamon-sugared apple pieces over the top, followed by the crumble topping.
- Prepare Water Bath: Boil water in a kettle. Place the springform pan inside a larger 25 cm cake pan. Then place the cake pan inside a larger roasting pan or baking pan and carefully pour the hot water to come two-thirds up the sides of the cake pan to create a water bath, which helps the cheesecake bake evenly without cracking. Alternatively, wrap the springform pan in a triple layer of aluminum foil to prevent water seepage, but ensure coverage is secure.
- Bake the Cheesecake: Bake for 1 hour and 20-30 minutes until the edges are set but the center remains slightly wobbly. Gently shake the pan to check for wobble.
- Cool Gradually: Turn off the oven and open the door slightly. Let the cheesecake cool slowly inside the oven for 1 hour to prevent cracking.
- Final Cooling and Setting: Remove the cheesecake from the oven and water bath. Take off any aluminum foil and place it on a cooling rack to cool completely to room temperature, about 1 hour.
- Refrigerate: Once cooled, refrigerate the cheesecake for at least 6 hours or preferably overnight to allow it to fully set and develop flavor.
Notes
- Make sure all dairy ingredients are at room temperature to achieve a smooth cheesecake batter.
- When tossing apples with sugar, discard excess liquid to keep crust and filling from becoming soggy.
- Be cautious when creating the water bath to avoid leaks; wrapping the pan in foil helps prevent water from entering the crust.
- Slow cooling inside the oven prevents cracking by reducing temperature shocks.
- This cheesecake is best served cold and can be stored in the refrigerator up to 3 days.
- Full-fat cream cheese and sour cream contribute to a rich and creamy texture; substitutions may affect results.
