Description
This Apple Crumble Cheesecake combines a fragrant cinnamon and nutmeg cookie crust with a creamy cheesecake filling, topped with cinnamon-sugar-coated diced apples and a buttery crumble. Baked in a water bath for a smooth, perfectly set texture, this dessert is a delightful blend of classic cheesecake and autumnal flavors, perfect for any occasion.
Ingredients
Cookie Crust
- 200 g digestive or graham crackers
- ½ teaspoon ground nutmeg
- 1.5 teaspoon ground cinnamon
- 1.5 tablespoon dark brown sugar
- 50 g butter, melted
Apples and Crumble
- 150 g apples, diced small (about 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 your oven to 160ºC (325ºF) conventional. In a food processor, combine the crackers, brown sugar, cinnamon, and nutmeg, blending until a fine sand-like texture is achieved. Melt the butter and add it to the mixture, blending again until fully incorporated. Line a 22 cm springform pan with parchment paper on the bottom. Press the cookie mixture firmly into the bottom and up the sides of the pan to create an even crust. Bake the crust for 10 minutes and then let it cool completely.
- Prepare Apples and Crumble: While the crust cools, dice the apples into small cubes. Toss them with the granulated sugar and cinnamon, allowing the sugar to draw out some liquid but avoid adding the liquid to the cheesecake to prevent sogginess. In a separate bowl, mix the flour, dark brown sugar, and room temperature butter by hand or mixer until crumbly. Set both the apple topping and crumble aside until ready to use.
- Make Cheesecake Filling: Preheat the oven again to 160ºC. Using a hand or stand mixer with paddle attachment, beat the cream cheese on low speed for 1 minute to soften it. Gradually add the granulated sugar and continue mixing on low speed, scraping down the bowl sides halfway through. In a small bowl, combine the sour cream and cornstarch until smooth, then mix it into the cream cheese along with vanilla extract. Add eggs one at a time, mixing on low speed after each until fully incorporated. Scrape down the bowl sides and give the mixture a final gentle mix to ensure all ingredients are combined.
- Assemble and Bake: Pour the cheesecake batter over the cooled cookie crust. Evenly distribute the cinnamon sugar apples over the batter, then sprinkle the crumble topping on top. Boil water in a kettle. Place the springform pan inside a larger 25 cm cake pan and then place that pan inside a larger roasting or baking pan. Carefully pour boiling water into the outer pan until it comes about two-thirds up the side of the cake pan, creating a water bath to gently bake the cheesecake. Alternatively, wrap the springform pan with triple layers of aluminum foil to prevent water leakage if you choose to place it directly in the water bath. Bake for 1 hour and 20 to 30 minutes until the cheesecake is mostly set but slightly wobbly in the center.
- Cool and Chill: After baking, gently shake the cheesecake pan to check for slight wobble in the center, indicating doneness. Turn off the oven and slightly open the door, leaving the cheesecake inside for 1 hour to cool gradually. Remove it from the oven and water bath, take off any foil, and place the cheesecake on a wire rack to cool to room temperature, about another hour. Finally, refrigerate the cheesecake for at least 6 hours or preferably overnight to allow it to fully set and develop flavors.
Notes
- Using a water bath prevents cracks and ensures a smooth texture.
- Make sure apples are diced small and excess liquid is avoided to prevent sogginess.
- Room temperature ingredients help achieve a creamy batter without lumps.
- Triple wrapping the springform pan with foil is crucial if placing directly in water to avoid leaks.
- Letting the cheesecake cool gradually in the oven helps prevent cracking.
- Best served chilled after at least 6 hours of refrigeration.
- Prep Time: 45 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
