Apple Crumble Cheesecake
Who doesn’t love cheesecake? This apple crumble cheesecake is quick to make and absolutely irresistible!
Servings: 12 people
Ingredients
Crust
- 240 grams whole wheat digestive biscuits or graham crackers
- 100 grams unsalted butter
- 1 tsp ground cinnamon
Cheesecake Filling
- 600 grams cream cheese such as Philadelphia
- 180 grams granulated sugar
- 4 large eggs
- 125 grams sour cream
- 1 tsp vanilla extract
- 20 grams all-purpose flour
Apple Layer
- 5 apples
- 2 tsp ground cinnamon
- 50 grams granulated sugar
Crumble Topping
- 75 grams unsalted butter
- 100 grams granulated sugar
- 100 grams all-purpose flour
- pinch of salt
Equipment
- Food processor
- 9–10 inch springform pan
- parchment paper
Instructions
- Start by making the crust. Finely crush the digestive biscuits in a food processor. Melt the butter. Mix the cookie crumbs with the cinnamon and stir into the melted butter until you have a crumbly, sticky mixture. Press the mixture firmly into the bottom of a parchment-lined springform pan.
- Next, make the cheesecake batter. In a bowl, beat the cream cheese with the sugar (180 grams/6.35 oz) until smooth and creamy. Add the eggs one at a time, mixing until each egg is fully incorporated.
- Stir the vanilla extract into the sour cream and add it to the mixture. Add the flour and mix until the batter is smooth.
- Peel and dice the apples into small pieces. Add the cinnamon and sugar (50 grams/1.76 oz) and mix well. Fold one-third of the apple mixture into the cheesecake batter.
- Pour the batter over the crust and smooth the top with a spatula. Scatter the remaining apple pieces evenly over the cheesecake layer.
- For the crumble topping, combine the butter, sugar, flour, and salt in a bowl. Rub together with your fingers until it forms a crumbly mixture. Sprinkle the crumble over the apples.
- Bake the apple crumble cheesecake for 60 minutes at 300°F/150°C in a preheated oven (conventional top and bottom heat).
- Turn off the oven and let the cheesecake cool inside the oven with the door slightly open.
- Refrigerate the cheesecake overnight, or at least 6-8 hours, so it can fully set.
- Serve with homemade caramel sauce.
Tips
- For a firm cheesecake filling, use a full-fat cream cheese such as Philadelphia. Make sure the cream cheese is cold and mix as briefly as possible.
- Because of the apples, this cheesecake will be slightly softer than a classic cheesecake. If you prefer a firmer texture, bake it 10 minutes longer.
How to store
Store the cheesecake in the refrigerator for 3-4 days.You can also freeze it. Wrap individual slices well in plastic wrap and store in the freezer for up to 1 month. Thaw overnight in the refrigerator before serving.