Apple Crumble Cheesecake Recipe: A Delectable Dessert Delight
In the realm of heavenly desserts, the fusion of two beloved classics—apple crumble and cheesecake—gives rise to a tantalizing treat that can satisfy even the most discerning sweet tooth. This Apple Crumble Cheesecake Recipe is a delightful blend of creamy cheesecake goodness and the comforting warmth of baked apples, all encased in a crumbly crust. In this article, we’ll guide you through the process of creating this delectable dessert that’s bound to become a family favorite. Let’s dive right in!
Preparing the Ingredients
Before embarking on this culinary adventure, gather all the necessary ingredients. Here’s what you’ll need:
For the Crust:
- 1 ½ cups of graham cracker crumbs
- ¼ cup of granulated sugar
- ½ cup of unsalted butter, melted
For the Cheesecake Filling:
- 3 packages (24 ounces) of cream cheese, softened
- 1 cup of granulated sugar
- 1 teaspoon of pure vanilla extract
- 3 large eggs
For the Apple Crumble Topping:
- 3 cups of peeled, cored, and thinly sliced apples (such as Granny Smith)
- ¼ cup of granulated sugar
- ½ teaspoon of ground cinnamon
- ¼ teaspoon of ground nutmeg
- 1 cup of all-purpose flour
- ½ cup of granulated sugar
- ½ cup of unsalted butter, chilled and cubed
Creating the Crust
The foundation of this decadent dessert is a perfectly crumbly crust that complements the richness of the cheesecake filling and the apple topping.
Step 1: Preheat Your Oven
Preheat your oven to 325°F (163°C) and position the rack in the center.
Step 2: Mix the Crust Ingredients
In a mixing bowl, combine the graham cracker crumbs, ¼ cup of granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
Step 3: Press into Pan
Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Ensure an even layer covering the base.
Step 4: Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove it and set it aside to cool while you prepare the cheesecake filling.
Preparing the Cheesecake Filling
Now, let’s whip up the luscious cheesecake filling that will rest atop our crumbly crust.
Step 5: Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy.
Step 6: Add Sugar and Vanilla
Add in the cup of granulated sugar and the teaspoon of vanilla extract. Beat the mixture until it’s well combined.
Step 7: Incorporate Eggs
One at a time, add the three large eggs to the mixture, ensuring each egg is fully incorporated before adding the next.
Step 8: Pour into the Crust
Pour the cheesecake filling onto the cooled crust, spreading it evenly.
Creating the Apple Crumble Topping
The next layer of our masterpiece is the apple crumble topping that adds a delightful crunch and fruity sweetness.
Step 9: Prepare the Apple Slices
In a bowl, toss the thinly sliced apples with ¼ cup of granulated sugar, ground cinnamon, and ground nutmeg until the apples are well coated.
Step 10: Layer the Apples
Arrange the apple slices evenly over the cheesecake filling.
Step 11: Make the Crumble
In another bowl, combine the flour and ½ cup of granulated sugar. Add the chilled, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Step 12: Sprinkle the Crumble
Evenly sprinkle the crumbly mixture over the apple layer.
Step 13: Bake to Perfection
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
As your kitchen fills with the aroma of baked apples and sweet cheesecake, you’ll know your Apple Crumble Cheesecake is nearly ready. Once it has cooled to room temperature, refrigerate it for at least 4 hours, or overnight for best results. This dessert is perfect for any occasion, whether it’s a family dinner or a special celebration. Enjoy every delightful bite of this scrumptious creation!
Frequently Asked Questions
- Can I use a different type of apple for this recipe?
- Absolutely! While Granny Smith apples are recommended for their tartness, you can experiment with other apple varieties to suit your taste.
- How do I prevent cracks on the surface of the cheesecake?
- To prevent cracks, make sure not to overmix the cheesecake filling and avoid opening the oven door during baking.
- Can I make this cheesecake ahead of time?
- Yes, this cheesecake can be made a day in advance and stored in the refrigerator until serving.
- Can I use store-bought graham cracker crust?
- While a homemade crust adds to the charm, you can use a store-bought crust for convenience.
- Can I add nuts to the crumble topping?
- Of course! Chopped pecans or walnuts make a delightful addition to the crumble topping for extra crunch and flavor.
- 200 g digestive or graham crackers
- ½ teaspoon nutmeg
- 1,5 teaspoon cinnamon
- 1,5 tablespoon brown sugar
- 50 g butter melted
Apples and Crumble:
- 150 g apple diced small (1-2 apples)
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- 100 g all-purpose flour
- 80 g brown sugar
- 70 g butter room temperature
- 600 g cream cheese full fat, room temperature
- 200 g granulated sugar
- 150 g sour cream 18% room temperature
- 1 tablespoon cornstarch
- 2 teaspoon vanilla extract
- 3 large eggs room temperature
- Preheat the oven at 160ºC/325ºF, conventional oven.
- In a food processor, add the cookies, brown sugar, cinnamon and nutmeg and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.200 g digestive or graham crackers,½ teaspoon nutmeg,1,5 teaspoon cinnamon,1,5 tablespoon brown sugar,50 g butter
- In a 22 cm spring cake pan add parchment paper to the bottom. Add the cookie crumble and press the cookie crust down with the bottom of a glass, and up agains the side of the pan, so it’s well packed together and flattened out.
- Bake it for 10 min. Then let it cool down so that it’s cool to touch.
APPLES AND CRUMBLE
- While the crust cools down, prepare the apples and the crumble.
- Dice the apples into small cubes and toss them in granulated sugar and cinnamon. Overtime the sugar will drag out some of the liquid in the apples, avoid adding that to the cheesecake when placing the apples.150 g apple,1 tablespoon granulated sugar,1 teaspoon cinnamon
- Add flour, brown sugar and butter to another bowl. Mix it together by hand or with an electric hand mixer, until it forms a crumble structure. Set aside both toppings while making the cheesecake filling.100 g all-purpose flour,80 g brown sugar,70 g butter
- Preheat the oven at 160ºC.
- With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 min on low speed.600 g cream cheese,200 g granulated sugar
- In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.150 g sour cream 18%,2 teaspoon vanilla extract,3 large eggs,1 tablespoon cornstarch
- Pour the cheesecake batter into the spring pan. Gently divide the cinnamon sugar apples first on top of cheesecake, followed by the crumble.
- Boil up water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. This method will prevent water from getting into the crust.
- Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method.
- Bake for 1 hour and 20-30 min.
- Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
- Then take it out of the oven and remove it from the water bath. Take off the aluminum foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.
- Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.
Nutrition InformationYield 1 Serving Size 10
Amount Per ServingCalories 6882Total Fat 396gSaturated Fat 226gTrans Fat 5gUnsaturated Fat 129gCholesterol 1531mgSodium 3602mgCarbohydrates 781gFiber 34gSugar 580gProtein 85g
The information contained herein is subject to change.