Description
Indulgent apple crumble cheesecake marries classic American dessert traditions with creamy cheesecake elegance. Sweet cinnamon-spiced apples nestled over rich cream cheese create a luxurious fusion that promises pure comfort with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 600 g cream cheese, full fat, room temperature
- 3 large eggs, room temperature
- 150 g sour cream (18%), room temperature
- 200 g granulated sugar
Fruit and Spices:
- 150 g apples (1–2 apples), diced small
- 1 tablespoon granulated sugar
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
Cookie Crust and Crumble:
- 200 g digestive or graham crackers
- 100 g all-purpose flour
- 80 g brown sugar
- 1 ½ tablespoons brown sugar
- 120 g butter, room temperature and melted
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch
Instructions
- Craft a fine sandy texture by pulverizing graham crackers with brown sugar, cinnamon, and nutmeg in a food processor.
- Incorporate melted butter into the cracker mixture until thoroughly integrated.
- Press the fragrant crumb mixture firmly into a springform pan, creating an even base and slight sidewall coverage.
- Toast the crust in a preheated oven until lightly golden, then set aside to cool completely.
- Prepare apple cubes and delicately coat them with granulated sugar and ground cinnamon, allowing excess liquid to drain.
- Create a rustic crumble by combining flour, brown sugar, and butter until achieving a coarse, pebble-like consistency.
- Whip cream cheese at low speed until smooth and creamy, gradually introducing granulated sugar.
- Blend sour cream and cornstarch in a separate bowl until perfectly uniform.
- Merge the sour cream mixture with cream cheese, adding vanilla extract and mixing thoroughly.
- Gently incorporate eggs one at a time, ensuring minimal mixing to maintain a silky texture.
- Pour the luxurious cheesecake batter into the prepared crust.
- Distribute cinnamon-kissed apple pieces evenly across the surface.
- Sprinkle the prepared crumble topping over the apples, covering the entire cheesecake.
- Create a protective water bath by nestling the springform pan in a larger roasting pan filled with hot water.
- Bake until the center maintains a delicate wobble, indicating perfect custard-like consistency.
- Allow the cheesecake to rest in the oven with the door slightly ajar, gradually cooling for one hour.
- Remove from the water bath and let it reach room temperature.
- Refrigerate for a minimum of six hours, allowing flavors to meld and texture to set perfectly.
Notes
- Take time to drain apple liquid to prevent a soggy cheesecake base, ensuring a crisp and stable crust.
- Use room temperature ingredients for a smooth, lump-free cheesecake filling that blends perfectly.
- Wrap the springform pan carefully with foil to prevent water from seeping into the delicate cheesecake during the water bath.
- Allow the cheesecake to cool gradually in the oven to prevent cracking and maintain a silky texture.
- Chill the cheesecake overnight for the best flavor development and firm, creamy consistency.
- The water bath method helps create an even, gentle heat that prevents the cheesecake from becoming dry or cracked.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 423
- Sugar: 29 g
- Sodium: 250 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 100 mg