Creamy Apple Crumble Cheesecake
A delightful dessert that combines smooth creaminess with a comforting apple filling and a crunchy crumble on top.
Ingredients
Apple Filling
- 5 Apples, cored and peeled soft texture when cooked
- ⅔ cup Brown sugar adds sweetness and moisture
- 1 teaspoon Cinnamon flavor enhancer
- ½ teaspoon Nutmeg warm spice flavor
- 2 tablespoon Lemon juice balances sweetness
- 4 tablespoon Water to assist cooking
- ½ cup Unsalted butter provides richness
- 4 teaspoon Cornstarch, mixed with a little bit of water thickening agent
Crust
- 3 cups Graham cracker crumbs creates a crisp crust
- 5.2 oz Unsalted butter, melted binds crust
- 1 tablespoon Granulated sugar for sweetness in crust
- ½ teaspoon Cinnamon adds warmth to crust
Cheesecake Filling
- 28 oz Cream cheese, room temperature creamy base
- 2 teaspoon Vanilla extract flavor enhancer
- 1 ¼ cups Granulated sugar sweetens filling
- 1 cup Sour cream adds creaminess and tang
- 4 Eggs structural element for filling
- 2 tablespoon Cornstarch stabilizes filling
- ¾ cup All-purpose flour gives texture
Crumble Topping
- ½ cup Oats (rolled or quick oats) adds crunch
- 1 teaspoon Cinnamon for crumble flavor
- ⅓ teaspoon Kosher salt enhances flavors
- 3.1 oz Butter, melted moisture for crumble topping
- ⅓ cup Brown sugar sweetness for crumble
Instructions
Preparation of Apple Filling
- In a medium saucepan, melt the butter over medium heat alongside the water, brown sugar, cinnamon, lemon juice, and nutmeg.
- Add the sliced apples, cooking them for about 10 minutes, stirring occasionally until tender.
- Add the cornstarch slurry, stirring until the mixture thickens slightly, then take it off the heat and let it cool.
Crust Preparation
- Preheat your oven to 350°F.
- In a mixing bowl, combine the graham cracker crumbs with granulated sugar and cinnamon.
- Pour in the melted butter, mixing until the crumbs are evenly coated.
- Transfer this mixture into a springform pan, pressing it firmly into the bottom to create a uniform layer.
- Bake for 7-8 minutes until slightly golden and let cool.
Cheesecake Filling Preparation
- Beat the cream cheese in a mixing bowl until smooth and creamy.
- Gradually add the granulated sugar and vanilla extract, mixing until fully incorporated.
- Stir in sour cream until just combined, then add eggs one at a time at a low speed.
- Sift in cornstarch and gently fold into the mixture until smooth.
Crumble Topping Preparation
- Mix flour, oats, brown sugar, cinnamon, and salt in a bowl.
- Pour in melted butter, stirring until the mixture resembles chunky crumbs.
Assembly and Baking
- Pour half of the cheesecake batter over the cooled crust, spreading evenly.
- Spoon cooled apple filling over the batter, ensuring even distribution.
- Pour the remaining cheesecake batter over the apple filling, smoothing the top.
- Sprinkle the crumble mixture evenly over the entire surface.
- Bake at 300°F for 60-75 minutes until the edges look set and the center jiggles slightly.
- Let the cheesecake cool inside the oven for 1-2 hours, then chill in the refrigerator for at least 5 hours or overnight.
Notes
Ensure your cream cheese is at room temperature for a smoother filling. Let the cheesecake cool gradually in the oven for a better texture and reduce cracks. Use freshly squeezed lemon juice for a brighter flavor. Be patient during chilling for the best results.