Description
This Apple Crumble Cheesecake features a spiced cookie crust, a rich and creamy cheesecake filling, and a delightful topping of cinnamon-sugar apples with a buttery crumble. Perfectly baked in a water bath for a smooth texture, this dessert is a comforting American classic ideal for gatherings or special occasions.
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 apple, 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 Filling
- 600 g full fat cream cheese, room temperature
- 200 g granulated sugar
- 150 g sour cream (14-18% fat), room temperature
- 1 tablespoon cornstarch
- 2 teaspoon vanilla extract
- 3 large eggs, room temperature
Instructions
- Prepare the Cookie Crust: Preheat the oven to 160ºC (325ºF) conventional oven. In a food processor, blend the crackers, brown sugar, cinnamon, and nutmeg until fine and sand-like. Melt the butter and pour it into the processor with the crumb mixture; blend until combined. Line a 22 cm springform pan with parchment paper at the bottom. Press the cookie crumb mixture evenly at the bottom and up the sides of the pan, compacting with the bottom of a glass. Bake for 10 minutes, then remove and let cool until cool to touch.
- Prepare Apples and Crumble: While the crust cools, dice the apples into small cubes and toss with granulated sugar and cinnamon. Avoid using any liquid that seeps out. In a separate bowl, mix the flour, brown sugar, and softened butter together by hand or with a mixer until crumbly. Set both aside.
- Make the Cheesecake Filling: Preheat the oven again to 160ºC. Using a hand or stand mixer with a paddle, cream the cream cheese on low speed for 1 minute. Gradually add granulated sugar, scrape down sides, and mix another minute on low. In a small bowl, blend sour cream and cornstarch until smooth. Add to the cream cheese mixture along with vanilla extract and mix on low until incorporated. Add eggs one at a time, mixing after each addition until fully combined. Scrape sides and mix once more.
- Assemble the Cheesecake: Pour the cheesecake batter into the cooled cookie crust. Evenly distribute the cinnamon sugar apples over the batter, then sprinkle the crumble topping on the apples.
- Set Up Water Bath and Bake: Boil water in a kettle. Place the springform pan into a 25 cm cake pan. Place this cake pan in a larger roasting or baking pan, then fill the outer pan with boiling water about two-thirds up the side to create a water bath. Alternatively, wrap the springform pan in a triple layer of aluminum foil to seal against leaks if the water bath is used without the cake pan. Bake for 1 hour 20 to 30 minutes until the cheesecake is set with a slightly wobbly center.
- Cool the Cheesecake: Turn off the oven and leave the door slightly open; let the cheesecake cool in the oven for 1 hour. Remove from the oven, carefully take out from the water bath, remove foil if used, and place on a cooling rack. Cool to room temperature for about 1 hour.
- Chill before Serving: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to set completely before serving.
Notes
- Using full-fat cream cheese and sour cream ensures a rich and creamy texture.
- The water bath helps prevent cracks and ensures an even bake.
- Make sure to seal the springform pan well with foil if using the water bath directly to avoid water leakage.
- Allow the cheesecake to cool gradually to prevent cracking.
- Chill overnight for best results and easier slicing.
- Remove any liquid released from apples before adding to the cheesecake to avoid sogginess.
- Prep Time: 45 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
