Introduction
Apple Crumble Cheesecake
Indulge in this decadent Apple Crumble Cheesecake, featuring a creamy cheesecake filled with luscious apple pie filling, topped with a crunchy crumble and drizzled with caramel sauce. This delightful dessert is perfect for gatherings or a cozy night in!
Detailed Ingredients with Measures
For the Apple Filling:
5 apples, cored and peeled
1 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons lemon juice
4 tablespoons water
4 tablespoons unsalted butter
4 teaspoons cornstarch, mixed with a little water
For the Crust:
3 cups graham cracker crumbs
5.2 oz unsalted butter, melted
1 tablespoon granulated sugar
1 teaspoon cinnamon
For the Cheesecake Filling:
28 oz cream cheese, room temperature
2 teaspoons vanilla extract
1 cup granulated sugar
1 cup sour cream
4 eggs
2 tablespoons cornstarch
For the Crumble Topping:
1 cup all-purpose flour
1 cup rolled oats (quick oats will work too)
1 teaspoon cinnamon
1/2 teaspoon kosher salt
3.1 oz unsalted butter, melted
1/2 cup brown sugar
Prep Time
Prep Time: 40 minutes
Cook Time, Total Time, Yield
Cook Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 40 minutes
Yield: 14 slices
This Apple Crumble Cheesecake is a delightful fusion of flavors and textures, combining creamy cheesecake with the comforting taste of apple pie. It’s sure to be a hit at any gathering! Enjoy!
Detailed Directions and Instructions
1 Prepare the Apple Filling:
Peel, core, and slice the apples into medium-sized slices, ensuring they are not too thin.
In a saucepan over medium heat, combine the butter, water, brown sugar, cinnamon, lemon juice, nutmeg, and kosher salt. Stir until the butter has melted.
Add the sliced apples, mixing gently, then cover and cook for about 10 minutes until the apples soften.
Stir in the cornstarch mixed with water until there are no lumps, and set aside to cool completely.
2 Make the Crust:
Preheat the oven to 350F (180C) and prepare a 10-inch springform pan with parchment paper.
Pulse the graham crackers in a food processor until fine crumbs form, or place the crackers in a Ziplock bag and crush them.
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Mix until well combined.
Press the crumb mixture evenly into the bottom of the prepared pan, and bake for 7-8 minutes. Let cool to room temperature.
3 Make the Cheesecake Filling:
Lower the oven temperature to 280F (140C).
In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until creamy.
Add the sour cream and mix until well combined.
In a small bowl, whisk the eggs and then gradually add them to the cheesecake mixture, mixing until smooth.
Sift in the cornstarch and mix until combined with no lumps.
4 Make the Crumble Topping:
In a medium mixing bowl, combine the flour, oats, brown sugar, kosher salt, cinnamon, and melted butter. Mix until well combined.
5 Assembly:
Pour half of the cheesecake mixture onto the crust, then top with the apple filling.
Pour the remaining cheesecake mixture over the apples and top with the crumble topping.
Bake for about 1 hour or until the edges are set and the center is slightly jiggly.
Open the oven door halfway and let the cheesecake cool to room temperature for 1-2 hours.
6 Chill and Serve:
Wrap the cooled cheesecake tightly in plastic wrap and refrigerate for at least 5 hours.
Carefully release the cheesecake from the pan, and drizzle with caramel sauce or dust with powdered sugar before serving.
Notes
Preparation Tips:
– Ensure the cream cheese is at room temperature for easier mixing.
– Prevent cracking by baking at a low temperature and avoiding direct heat.
Serving Suggestions:
– Serve with whipped cream or ice cream for an extra indulgent treat.
– Fresh apple slices or additional caramel sauce can enhance presentation.
Storage:
– The cheesecake can be stored in the refrigerator for up to one week.
– It can also be frozen for up to three months; wrap tightly to prevent freezer burn.
