Apple Crumble Cheesecake
This apple crumble cheesecake has a creamy cheesecake layer stuffed with warm apple pie filling, topped with a crumble and caramel sauce.
Ingredients
Apple filling
- 5 Apples cored and peeled
- ⅔ cup Brown sugar
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- 2 tablespoon Lemon juice
- 4 tablespoon Water
- ½ cup Butter unsalted
- 4 teaspoon Cornstarch mixed with a little bit of water
Crust
- 3 cups Graham crackers crumbs
- 5.2 oz Butter melted, unsalted
- 1 tablespoon Granulated sugar
- ½ teaspoon Cinnamon
Cheesecake filling
- 28 oz Cream cheese room temp
- 2 teaspoon Vanilla extract
- 1 ¼ cups Granulated sugar
- 1 cup Sour cream
- 4 Eggs
- 2 tablespoon Cornstarch
Crumble topping
- ¾ cup Flour AP
- ½ cup Oats rolled oats or quick oats will work
- 1 teaspoon Cinnamon
- ⅓ teaspoon Kosher salt
- 3.1 oz Butter melted
- ⅓ cup Brown sugar
Instructions
Make the apple pie filling
- Peel, core, and slice your apples into medium-thick slices. (Tip: an apple peeler/corer makes this quick!)
- In a saucepan over medium heat, melt the butter with water, brown sugar, cinnamon, lemon juice, vanilla extract, nutmeg, and a pinch of salt. Stir until the sugar dissolves.
- Add the sliced apples and gently stir to coat without breaking them. Cover and cook on medium-low heat for 10 minutes until the apples are fork-tender.
- Stir in your cornstarch slurry (cornstarch mixed with a splash of water) and cook for another minute until the juices thicken. Remove from the heat and let the filling cool completely.
Make the crust
- Preheat your oven to 180°C (350°F) and line the bottom of a 10-inch springform pan with parchment paper.
- Mix the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl until it looks like wet sand.
- Press the mixture firmly into the bottom of the pan. Bake for 7 to 8 minutes, then remove and let it cool to room temperature.
Make the cheesecake filling
- Reduce your oven temperature to 150°C (300°F). In a large bowl, beat the room-temperature cream cheese, sugar, and vanilla with a hand mixer on medium speed until smooth and free of lumps.
- Mix in the sour cream until fully incorporated.
- Whisk the eggs lightly in a separate bowl, then pour them into the batter. Mix on low speed just until combined to avoid trapping too much air.
- Sift in the cornstarch and fold it in gently with a spatula until smooth.
Make the crumble topping
- In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until chunky crumbs form.
Assembly
- Pour half of the cheesecake batter over your cooled crust. Spoon the cooled apple slices evenly over the batter.
- Gently pour the remaining cheesecake batter on top and smooth the surface. Sprinkle the crumble topping generously over the top.
- Bake at 150°C (300°F) for 60-75 minutes, or until the edges are set and the center still has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 to 2 hours. This slow cooling prevents cracks.
- Before serving, remove from the springform pan and top with caramel sauce or powdered sugar. Once at room temperature, refrigerate the cheesecake for at least 5 hours (preferably overnight) to set. Extra flavor.
- Run a thin knife around the edges of the pan, release the springform sides, and drizzle with caramel sauce before slicing.
Notes
- Room Temperature Ingredients: Make sure your cream cheese, sour cream, and eggs are completely at room temperature before you begin. This is the secret to a perfectly smooth, lump-free cheesecake batter.
- Cool the Apple Filling: Let the cooked apple slices cool completely to room temperature before layering them. If you add hot apples to the batter, it will melt the fats in the cream cheese and ruin the texture.
- Don't Overmix the Eggs: When adding the eggs, mix on low speed just until they are incorporated. Overmixing traps air in the batter, which causes the cheesecake to puff up in the oven and then sink and crack as it cools.
- Prevent Cracks (The Slow Cool): Do not skip the oven-cooling step. Leaving the cheesecake in the turned-off oven with the door cracked for 1 to 2 hours cools the cake down gently, preventing cracks without the hassle of a water bath.
- Chill to Set: I know it is hard to wait, but the cheesecake must chill in the fridge for at least 5 hours (preferably overnight) before slicing. This allows the filling to fully set and gives you beautiful, clean slices.
- Easy Pan Release: Run a thin knife or offset spatula around the edges of the cake before releasing the springform pan. This prevents the delicate crust and crumble from sticking and tearing.
Nutrition
Calories: 720kcalCarbohydrates: 71gProtein: 8gFat: 46gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 167mgSodium: 550mgPotassium: 267mgFiber: 3gSugar: 48gVitamin A: 1591IUVitamin C: 4mgCalcium: 124mgIron: 2mg
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