Apple Crumble Cheesecake

Apple Crumble Cheesecake combines the creamy richness of a classic cheesecake with the cozy, warm flavors of apple crumble. Imagine sinking your fork into a soft, velvety filling, topped with perfectly baked cinnamon-sugar apples and a crunchy crumble topping that adds just the right amount of texture. Trust me, once you explore this recipe, you’ll find yourself making it for every special occasion or just a regular Tuesday night—because who needs an occasion to enjoy dessert?

This dessert is a lovely blend of nostalgia and indulgence, reminding us of warm, family-centered moments while bringing a gourmet touch to the table. Plus, it’s surprisingly straightforward to make! Let’s take a journey together into baking this Apple Crumble Cheesecake that will have your friends and family asking for your secret recipe.

Why This Recipe Works

This Apple Crumble Cheesecake seamlessly marries the creamy decadence of cheesecake with the comforting flavors of apple crumble. By using a cookie crust that adds crunch and spice, along with a rich cream cheese filling topped with cinnamon-sugar apples, this dessert delivers a taste experience that feels both gourmet and homey. The water bath method ensures a silky-smooth texture while preventing cracks, making the cheesecake not just delicious but visually appealing as well.

Why You’ll Love This Apple Crumble Cheesecake

You’ll adore this Apple Crumble Cheesecake for its perfect balance of flavors and textures. The contrast between the velvety cheesecake, the spiced apples, and the crumbly topping creates a delightful mouthfeel that’ll leave you coming back for seconds. Plus, this dessert is versatile enough for any occasion—from holiday gatherings to cozy weeknight treats.

Ingredients

• 200 g digestive or graham crackers
• ½ teaspoon ground nutmeg
• 1.5 teaspoons ground cinnamon
• 1.5 tablespoons dark brown sugar
• 50 g melted butter
• 150 g diced apples (approximately 1-2 medium apples)
• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• 100 g all-purpose flour
• 80 g dark brown sugar
• 70 g room temperature butter
• 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 teaspoons vanilla extract
• 3 large eggs, room temperature

Preparing the Cookie Crust

Create the Cookie Base

Preheat your oven to 325ºF (160ºC). In a food processor, combine the digestive or graham crackers, dark brown sugar, ground cinnamon, and nutmeg. Blend until you achieve a fine, sand-like texture. Melt the butter, then add it to the mixture and blend again until fully combined.

Form the Crust

Line the bottom of a 22 cm springform pan with parchment paper. Firmly press the cookie mixture into the bottom and sides of the pan, ensuring it’s packed tightly. Bake for 10 minutes, then allow it to cool completely.

Preparing the Apples and Crumble Topping

Dice and Season the Apples

While the crust cools, peel and dice the apples into small cubes. In a mixing bowl, toss them with granulated sugar and ground cinnamon. Set aside to allow the mixture to draw out some of the apple juices.

Make the Crumble

In another bowl, combine the all-purpose flour, dark brown sugar, and room temperature butter. Mix by hand or with an electric mixer until you achieve a crumbly texture. Set aside both the seasoned apples and the crumble topping for later.

Making the Cheesecake Filling

Mix the Cream Cheese

Preheat your oven again to 325ºF (160ºC). In a large mixing bowl, use a hand mixer or a stand mixer fitted with a paddle attachment to cream the full-fat cream cheese on low speed for about a minute. Gradually add in the granulated sugar while mixing. Scrape down the bowl sides and continue mixing for an additional minute.

Combine Remaining Ingredients

In a separate small bowl, whisk together the sour cream and cornstarch until smooth. Add this mixture to the cream cheese along with the vanilla extract. Mix until combined. Add the eggs one at a time, mixing on low speed until each is fully incorporated. Scrape down the sides and mix again until smooth.

Assembling the Cheesecake

Layer the Ingredients

Pour the cheesecake batter into the cooled springform pan. Evenly distribute the seasoned cinnamon-sugar apples over the top, followed by the crumble topping.

Create the Water Bath

Boil water in a kettle. Place the springform pan inside a larger cake pan. Fill the outer pan with hot water, coming about two-thirds of the way up the sides of the springform pan. This creates a gentle cooking environment, preventing cracks in your cheesecake.

Baking the Cheesecake

Bake to Perfection

Bake for 1 hour and 20-30 minutes. The cheesecake should still be slightly wobbly in the center when done. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for another hour.

Cool and Chill

Remove the cheesecake from the oven and the water bath. Remove any aluminum foil and transfer the cheesecake to a cooling rack. Cool to room temperature for about an hour, then refrigerate for at least 6 hours, preferably overnight, to allow it to set properly.

Serving Suggestions

Serve your Apple Crumble Cheesecake with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon or a drizzle of caramel sauce on top adds an extra touch of decadence.

Tips for Success

• Ensure all ingredients are at room temperature for a smoother batter.
• Avoid over-mixing the batter to prevent air bubbles, which can cause cracks.
• Use a sharp knife to slice for clean edges after chilling.

Variations

• Swap the apples for pears or berries for a different fruity twist.
• Add a layer of caramel sauce between the cheesecake layer and the apple topping for additional sweetness.

Pairing Ideas

Enjoy alongside a warm cup of spiced chai or a glass of dessert wine for a comforting dessert experience.

FAQs

1. Can I use other fruits in this recipe?
Yes, you can substitute apples with pears or mixed berries for a different flavor.

2. How long will the cheesecake last in the fridge?
It will last for about 4-5 days when stored properly in the fridge.

3. Can I freeze the cheesecake?
Yes, this cheesecake can be frozen. Wrap tightly in plastic wrap and store in an airtight container for up to 3 months.

4. What’s the best way to serve this cheesecake?
Serve chilled, with whipped cream, caramel sauce, or a side of ice cream for the best experience.

5. How do I know when the cheesecake is done?
The cheesecake should be set with a slight jiggle in the center. It will firm up as it cools.

This Apple Crumble Cheesecake is sure to be a hit with anyone who appreciates the classic flavors of cheesecake and apple crumble. Perfect for gatherings or a sweet ending to a family meal, it satisfies both the sweet tooth and the soul. Indulge in each creamy, crunchy bite, and share the love of this delightful dessert!

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