Apple Crumble Cheesecake (Print Version)
Smooth cheesecake meets spiced apples and crunchy crumble, drizzled with caramel. A sweet treat you can’t resist.
# Ingredients:
01 -
Peel and core 5 big apples.
02 -
2/3 cup packed brown sugar, for apples.
03 -
1 teaspoon cinnamon, for apple mixture.
04 -
1/2 teaspoon ground nutmeg.
05 -
2 tablespoons of lemon juice, freshly squeezed.
06 -
4 tablespoons of plain water.
07 -
1/2 cup butter, unsalted, for apples.
08 -
4 teaspoons cornstarch blended with a little water.
09 -
3 cups of crushed graham crackers.
10 -
5.2 ounces of melted unsalted butter, for crust.
11 -
1 tablespoon white sugar.
12 -
1/2 teaspoon cinnamon, for the crust.
13 -
28 ounces of softened cream cheese.
14 -
2 teaspoons of vanilla extract.
15 -
1 1/4 cups white sugar, for filling.
16 -
1 cup of sour cream.
17 -
4 large eggs, at room temperature.
18 -
2 tablespoons of cornstarch powder.
19 -
3/4 cup regular flour.
20 -
1/2 cup rolled oats.
21 -
1 teaspoon cinnamon, for the topping.
22 -
1/3 teaspoon salt, kosher.
23 -
3.1 ounces of melted butter, for topping.
24 -
1/3 cup packed brown sugar, for topping.
# Directions:
01 -
Chop the peeled apples into slices. Heat butter in a pan with the sugar, spices, and lemon juice added. Let it cook for about 10 minutes or until the apples soften. Stir in cornstarch mixture to thicken. Fully cool before using.
02 -
Blend the graham crumbs with melted butter, cinnamon, and white sugar. Firmly press it into a springform pan (10 inches) lined with parchment. Bake at 350°F for eight minutes, then cool it completely.
03 -
Whisk softened cream cheese together with sugar and vanilla extract until silky smooth. Stir in the sour cream. Add eggs one at a time, mixing slowly. Gently fold in cornstarch last.
04 -
Mix oats, flour, spices, salt, brown sugar, and melted butter until the texture is crumbly and holds together slightly.
05 -
Pour half the cheese mixture over the crust, followed by a layer of cooled apples. Add the rest of the filling on top and finish with the crumble mixture.
06 -
Bake it at 280°F for about an hour, just until the edges look firm but the center stays wobbly. Let it cool in the oven, then refrigerate for at least 5 hours or overnight. Spread some caramel over before serving.
# Notes:
01 -
Let all your ingredients come to room temp for a smoother mix.
02 -
To stop cracks, mix carefully after adding the eggs in.
03 -
Cool the cake slowly to keep the surface intact.
04 -
Best if made 1-2 days ahead and kept in the fridge.