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the best Apple Crumble Cheesecake

Step into fall with this luscious Apple Crumble Cheesecake — a delightful blend of warm autumn flavors and creamy richness. This cheesecake features a spiced cinnamon and nutmeg cookie crust, a smooth cheesecake filling, and a generous topping of cinnamon-sugar apples with plenty of buttery crumble. It’s the best of both worlds: the comforting familiarity of apple pie meets the indulgence of cheesecake.

Why This Recipe Works

  • Cinnamon-Sugar Apples: Fresh diced apples tossed in cinnamon and sugar provide vibrant fall flavor that bursts with every bite.
  • Spiced Cookie Crust: A buttery crust made with digestive or graham crackers, enriched with cinnamon and nutmeg, adds warmth and complexity.
  • Crunchy Crumble Topping: The buttery crumble adds texture and a delicious sweet crunch on top.
  • Creamy Filling: The smooth cream cheese filling binds all these elements together in perfect harmony.

Key Ingredients

  • Digestive or Graham Crackers: Used for the crust; digestive cookies are a great substitute where graham crackers aren’t available.
  • Full-Fat Cream Cheese: At room temperature for the best creamy texture.
  • Sour Cream: Adds tang and moisture; also room temperature before mixing.
  • Apples: Use your favorite variety—Jonagold, Granny Smith, Pink Lady—all work well diced into small cubes.
  • Spices: Cinnamon is used throughout, with nutmeg adding an extra layer of warmth in the crust (optional).

Step-by-Step Instructions

Making the Crust

  1. Preheat your oven to 160°C (325°F). Line a 22 cm (9 in) springform pan with parchment paper.
  2. In a food processor, pulse the cookies, brown sugar, cinnamon, and nutmeg until crumbly like fine sand.
  3. Melt the butter and mix it into the crumbs until fully combined.
  4. Press the crumb mixture firmly into the bottom and up the sides of the pan.
  5. Bake for 10 minutes, then set aside to cool.

Preparing Apples and Crumble

  1. Dice apples into small cubes and toss with granulated sugar and cinnamon. Let sit briefly so excess liquid drains away—avoid adding this liquid to the cheesecake.
  2. In a separate bowl, combine flour, brown sugar, and softened butter. Mix by hand or with a mixer until a crumbly texture forms. Set aside.

Making the Cheesecake Filling

  1. With a mixer, beat the cream cheese on low for 1 minute until smooth. Gradually add sugar, then mix another minute. Scrape the bowl as needed.
  2. Mix sour cream and cornstarch until smooth; add to cream cheese mixture along with vanilla extract and blend until combined.
  3. Add eggs one at a time on low speed, mixing thoroughly after each. Scrape the sides and mix once more for a smooth batter.
  4. Pour batter into the cooled crust.
  5. Gently spread the cinnamon-sugar apples evenly over the batter, then sprinkle the crumble topping on top.

Baking in a Water Bath

  1. Boil water and prepare a water bath: place the springform pan in a larger cake pan, then place both inside a roasting pan. Pour hot water into the roasting pan, filling it about two-thirds up the sides of the cake pan.
  2. Optionally, wrap the springform pan in triple layers of aluminum foil to prevent leaks.
  3. Bake for 1 hour and 20-30 minutes until the cheesecake is mostly set but slightly wobbly in the center.
  4. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  5. Remove from oven and water bath, unwrap foil, and cool completely on a wire rack.
  6. Chill in the refrigerator for at least 6 hours or overnight for best results.

Expert Tips

  • Use a kitchen scale for precise measurements, especially for dry ingredients.
  • Avoid over-mixing the batter — fold gently at the end to maintain a smooth texture.
  • Prefer light-colored aluminum pans over dark pans for more even baking and softer crusts.
  • The water bath prevents cracking and curdling, resulting in a perfectly smooth, creamy cheesecake.

FAQs

How do I know when the cheesecake is done?
It should be just set with a slight wobble in the center when gently shaken.

Can I substitute sour cream?
Yes! Full-fat Greek yogurt works well as a 1:1 substitute.

Can I use other fruits?
Absolutely! Try diced peaches or pears as alternatives.

Can I add caramel sauce?
Yes, a drizzle of caramel on top complements the apple crumble perfectly.

Storage

Keep the cheesecake covered in plastic wrap or stored in an airtight container in the refrigerator. It’s best enjoyed within 5 days for freshness.

Nutritional Info (Per Serving)

  • Calories: approx. 500
  • Carbohydrates: 61g
  • Protein: 9g
  • Fat: 28g (Saturated Fat: 15g)
  • Sugar: 41g
  • Fiber: 1g

Enjoy this warm, cozy Apple Crumble Cheesecake that perfectly captures fall in every bite. It’s an irresistible dessert that will wow guests and satisfy sweet cravings all season long.