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Ingredients
Scale
- 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
Instructions
- Preheat oven to 325ºF (160ºC) and prepare the cookie crust by blending crackers, sugar, cinnamon, and nutmeg.
- Press the crust mixture into a springform pan and bake for 10 minutes. Allow to cool.
- Dice apples and toss with sugar and cinnamon.
- Make the crumble topping by mixing flour, dark brown sugar, and room temperature butter.
- Cream the cream cheese, then add sugar, sour cream, cornstarch, and vanilla. Mix in eggs one at a time.
- Layer cheesecake batter, seasoned apples, and crumble topping in the pan.
- Create a water bath and bake for 1 hour and 20-30 minutes. Cool in the oven.
- Refrigerate for at least 6 hours before serving.
Notes
Use room temperature ingredients for a smoother batter.
Avoid over-mixing to prevent cracks in the cheesecake.
Slice the cheesecake with a sharp knife for clean edges.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25
- Sodium: 400
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 7
- Cholesterol: 115