Apple Crumble Cheesecake
A delightful dessert that combines tart baked apples with a creamy cheesecake filling and a crunchy crumble topping, perfect for any gathering.
Ingredients
Crust and Topping
- 2 1/3 cups firm baking apples, peeled, cored, and chopped Use Granny Smith or Honeycrisp for best results.
- 1 tablespoon granulated sugar
- 2 teaspoons ground cinnamon Used in both apple mixture and crust.
- 1 1/4 cups flour
- 2 cups rolled oats
- 1 cup brown sugar Used in both filling and topping.
- 1 tablespoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, melted and cooled slightly Make sure it cools before mixing.
Filling
- 24 ounces cream cheese, at room temperature Ensures a smooth filling.
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 3/4 cup sour cream, at room temperature Also helps to achieve a creamy texture.
- 3 large eggs Add into mixture one at a time.
For serving
- to taste Caramel sauce, for topping Drizzle over each slice before serving.
Instructions
Preparation
- Peel, core, and chop the firm baking apples. Toss with 1 tablespoon of sugar and 2 teaspoons of ground cinnamon. Set aside.
Make the Crust
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the flour, rolled oats, 1 cup of brown sugar, 1 tablespoon of cinnamon, baking powder, and salt. Stir in the melted butter.
- Press half of the mixture firmly into the bottom of a greased 9-inch springform pan. Bake for about 15 minutes until light golden. Let it cool.
Make the Filling
- In a large mixing bowl, beat the cream cheese, 1/2 cup of brown sugar, and 1/4 cup of granulated sugar until smooth.
- Add in the vanilla extract, 1/8 teaspoon of salt, and sour cream, mixing until combined.
- Incorporate the eggs one at a time, ensuring each is blended before adding the next.
Assemble the Cheesecake
- Pour the creamy filling over the cooled crust and spread evenly.
- Spoon the prepared apple mixture over the filling and evenly distribute.
- Sprinkle the reserved crumb mixture over the apples.
Bake the Cheesecake
- Bake the cheesecake for about 40 minutes, until the center is set yet slightly jiggly.
- Allow to cool at room temperature for at least 2 hours, then refrigerate for a minimum of 8 hours, or overnight, before serving.
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Notes
For best results, make the cheesecake a day ahead. To prevent cracks, avoid rapid temperature changes and don’t overmix.