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–+ servings

Apple Crumble Cheesecake

Apple crumble cheesecake with a cinnamon and nutmeg cookie crust, cheesecake filling and topped with cinnamon sugar apples and crumble.
4.99 fra 68 stemmer
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Prep Time 45 minutes
Cook Time 1 hour 25 minutes
Rest time 6 hours
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 10 people

Equipment

Ingredients
 
 

COOKIE CRUST

  • 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

CHEESECAKE

  • 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

Instructions
 

COOKIE CRUST

  • 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

CHEESECAKE

  • 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

Carbohydrates: 61gProtein: 9gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 120mgSodium: 368mgPotassium: 210mgFiber: 1gSugar: 41gVitamin A: 999IUVitamin C: 1mgCalcium: 121mgIron: 2mg
Keyword apple, apple crumble, cheesecake, cinnamon, crumble
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