Apple Crumble Cheesecake: 5 Steps to Pure Bliss

Oh, let me tell you about my absolute favorite dessert: the Apple Crumble Cheesecake! It’s this heavenly creation that takes creamy cheesecake to the next level with a crunchy crumble and the sweetest apples. Seriously, every bite feels like a warm hug. The idea of combining two of my favorite treats was a lightbulb moment in my kitchen, and since then, I’ve been obsessed with perfecting this recipe.

It all started during a cozy fall gathering with friends. I wanted to bring something special, something that screamed comfort and joy. I thought, why not blend the classic apple crumble with a rich cheesecake? The moment I pulled it from the oven and saw that golden crumble topping, I knew I had struck gold! The smell of cinnamon and baked apples filled the air, and everyone couldn’t wait to dig in. The look on their faces when they took the first bite—priceless!

With a bit of baking experience under my belt, I’ve learned that the secret to a great cheesecake lies in the details. I love experimenting in the kitchen, but I always come back to this recipe because it brings people together. It’s the kind of dessert that can turn an ordinary day into something special. Trust me, once you make this Apple Crumble Cheesecake, it’ll become your go-to for any gathering!

Ingredients List

Here’s what you’ll need to create this delightful Apple Crumble Cheesecake. I promise, these ingredients come together beautifully, so make sure you have everything on hand before starting!

• 200 g digestive or graham crackers – they give the crust that perfect crunch.
• 1½ tsp ground cinnamon – because cinnamon and apples are a match made in heaven!
• ½ tsp ground nutmeg – just a pinch adds warmth and depth to the flavor.
• 1½ tbsp dark brown sugar – this adds a lovely caramel note to the crumble.
• 50 g butter, melted – it helps bind the crust together and adds richness.
• 150 g apple, diced small (about 1–2 apples) – I like to use sweet varieties for a burst of flavor.
• 1 tbsp granulated sugar – to sprinkle over the apples and enhance their sweetness.
• 1 tsp ground cinnamon – yes, more cinnamon because you can never have enough!
• 100 g all-purpose flour – this is for the crumble topping; it gives it that lovely texture.
• 80 g dark brown sugar – we’re layering that flavor in the crumble too!
• 70 g butter, room temperature – for a rich, creamy cheesecake filling.
• 600 g full-fat cream cheese, room temp – trust me, full-fat is the way to go for that creamy texture.
• 200 g granulated sugar – to sweeten the cheesecake without overpowering it.
• 150 g sour cream (14–18%), room temp – it adds tanginess and creaminess to the filling.
• 1 tbsp cornstarch – this helps stabilize the cheesecake and keep it from cracking.
• 2 tsp vanilla extract – because every great dessert needs a touch of vanilla magic!
• 3 large eggs, room temp – these help create that luscious texture we all love.

Gather these ingredients, and you’ll be well on your way to baking a cheesecake that will impress everyone around your table. Let’s get cooking!

How to Prepare Apple Crumble Cheesecake

Now, let’s dive into the steps for creating this scrumptious Apple Crumble Cheesecake. I’ll guide you through each part of the process, so grab your apron and let’s get started!

Step 1: Prepare the Crust

First things first, you’ll want to preheat your oven to 160°C (325°F). This ensures that your crust bakes evenly. In a food processor, combine the digestive or graham crackers, 1½ tablespoons of dark brown sugar, and your 1½ teaspoons of ground cinnamon and ½ teaspoon of nutmeg. Pulse until you have fine crumbs that resemble sand. Next, pour in the melted butter and blend until everything is moistened. You should be able to clump it together when you squeeze it in your hand!

Line a 22 cm springform pan with parchment paper to make sure everything comes out smoothly. Then, press the crumb mixture firmly across the bottom and slightly up the sides of the pan. I like to use the bottom of a measuring cup to really pack it down. Pop it in the oven for about 10 minutes, then let it cool completely while we work on the filling.

Step 2: Prepare the Apple Filling

While your crust is cooling, it’s time to prep those lovely apples! Take your 150 g of diced apples and toss them in a bowl with 1 tablespoon of granulated sugar and 1 teaspoon of ground cinnamon. This step is crucial because it brings out the natural sweetness of the apples. Let them sit for a few minutes, but don’t forget to drain any excess juices before we add them to the cheesecake later. Trust me, we don’t want a soggy cheesecake!

Step 3: Make the Cheesecake Filling

Now onto the creamy goodness! In a large mixing bowl, beat 600 g of full-fat cream cheese on low speed for about a minute until it’s nice and smooth. Gradually add in 200 g of granulated sugar and mix for another minute. This process is important to avoid lumps in your cheesecake.

In a separate small bowl, whisk together 150 g of sour cream and 1 tablespoon of cornstarch until smooth. Add this mixture along with 2 teaspoons of vanilla extract to the cream cheese mixture and mix until everything is well combined. Now, here’s the key: add the 3 large eggs one at a time, mixing on low speed after each addition. Scrape down the sides of the bowl and give it a final quick mix until it’s velvety and smooth. You’ll love how it looks!

Step 4: Assemble the Cheesecake

Now we’re ready to bring it all together! Pour the cheesecake batter into your cooled crust, spreading it evenly. Next, gently scatter the drained apple mixture over the top, making sure it’s evenly distributed. Finally, sprinkle the crumble topping you made earlier over the apples. This will create a delightful crunchy layer that contrasts beautifully with the creamy filling.

To bake the cheesecake evenly, we’ll use a water bath technique. Place your springform pan into a larger roasting pan and pour hot water into the roasting pan until it comes about two-thirds up the sides of the cheesecake pan. This keeps the cheesecake moist and helps prevent cracks.

Step 5: Baking Instructions

It’s time to bake! Slide the whole setup into the oven and let it bake for about 1 hour and 20 to 30 minutes. You’ll know it’s done when the edges are set, but the center still has a slight wobble—it’ll firm up as it cools. Once it’s done baking, turn off the oven, crack the door slightly, and let it cool in there for about an hour. This gradual cooling helps prevent cracking. After that, carefully remove it from the water bath and let it cool at room temperature for another hour before popping it in the fridge to chill for at least 6 hours, preferably overnight. Patience is key here, but I promise it’ll be worth the wait!

Why You’ll Love This Recipe

Let me tell you why this Apple Crumble Cheesecake is going to become a favorite in your home. Trust me, it checks all the boxes for a perfect dessert!

• Irresistibly Creamy Texture: The rich, creamy filling made with full-fat cream cheese and sour cream creates a luscious texture that melts in your mouth. It’s pure bliss!
• Perfect Flavor Combination: The balance of sweet apples, warm spices, and crunchy crumble is nothing short of magical. Each bite feels like a celebration of fall!
• Visual Appeal: Just imagine pulling this beauty from the oven with its golden crumble topping. It’s a show-stopper that’s sure to impress your guests!
• Versatile for Any Occasion: Whether it’s a family dinner, a holiday gathering, or a simple treat for yourself, this cheesecake fits the bill perfectly. It’s the kind of dessert that brings people together!
• Make-Ahead Delight: You can easily prepare it a day in advance, making it a stress-free option for busy occasions. Just slice and serve—easy peasy!

Once you try this Apple Crumble Cheesecake, I promise you’ll keep coming back for seconds. It’s comfort food at its finest!

Tips for Success

Now that you’re all set to create your Apple Crumble Cheesecake, let me share some pro tips that will ensure your dessert turns out perfectly every time. Trust me, these little secrets can make a big difference!

• Wrap That Pan: To prevent any leaks during baking, wrap the outside of your springform pan in aluminum foil. This extra layer of protection will keep your cheesecake safe and sound in the water bath.
• Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature. This helps them blend smoothly without lumps. I usually take them out of the fridge about an hour before I start baking.
• Don’t Overmix: When you’re adding the eggs, remember to mix on low and just until combined. Overmixing can introduce too much air, which might cause cracks in your cheesecake as it bakes and cools.
• Check for Doneness: Keep an eye on your cheesecake as it bakes. The edges should be set, but the center should still have a gentle wobble. It’ll firm up as it cools, so don’t panic if it looks a bit underdone!
• Cool Gradually: After baking, let your cheesecake cool in the oven with the door cracked open. This slow cooling helps prevent those dreaded cracks on the surface. I know it’s tempting to rush the process, but patience here pays off!
• Chill Before Slicing: Refrigerate your cheesecake for at least 6 hours, but overnight is even better! This allows the flavors to meld beautifully and makes slicing much easier.
• Serving Tip: When it’s time to serve, use a hot knife to slice through the cheesecake. Just dip it in hot water, wipe it dry, and slice. This helps get those clean, perfect slices that look Instagram-worthy!

With these tips in your back pocket, you’ll be well on your way to mastering this Apple Crumble Cheesecake. Happy baking, and get ready for compliments!

Storage & Reheating Instructions

Once you’ve made this delightful Apple Crumble Cheesecake, you might find yourself with some leftovers—if you’re lucky! Storing it properly is key to keeping that creamy texture and delicious flavor intact. Here’s how I do it:

First, let the cheesecake cool completely at room temperature after you take it out of the fridge. This helps prevent condensation from forming when you cover it. Once it’s cool, cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container if you have one big enough. This will keep it fresh for up to five days in the refrigerator.

When it comes to reheating, I recommend slicing the cheesecake into individual pieces for easy serving. You can warm them up in the microwave for about 10-15 seconds, just until they’re slightly warm. But be careful—not too long, or you’ll lose that wonderful creamy texture!

If you prefer, you can also pop a slice in the oven at a low temperature (around 150°C or 300°F) for about 10 minutes. This method gently warms the cheesecake and helps maintain its structure without drying it out.

Whether you enjoy it chilled or warm, this Apple Crumble Cheesecake is sure to bring joy to your taste buds! Trust me, it’s just as delicious the next day, if not better as those flavors meld beautifully. Happy indulging!

Nutritional Information Disclaimer

As much as I’d love to provide you with exact nutritional values for this Apple Crumble Cheesecake, the truth is that they can vary quite a bit depending on the ingredients and brands you choose. Different types of cream cheese, butter, or even apples can change things up significantly. So while I can share typical values, remember that they’re just estimates!

For reference, a standard serving (one slice) generally contains around 430 calories, with a good amount of sugar and fat. If you’re counting macros or watching your sugar intake, I recommend checking the specific nutritional information on the products you use to get a clearer picture.

In the end, this cheesecake is all about enjoying the moment and sharing a delightful dessert with loved ones. So don’t stress too much about the numbers—just focus on the joy it brings to your table!

FAQ Section

Got questions about the Apple Crumble Cheesecake? Don’t worry! I’ve got you covered with some of the most common inquiries that pop up when making this delightful dessert. Let’s dive in!

Can I use different types of apples for this cheesecake?

Absolutely! I love using sweet varieties like Honeycrisp or Fuji for that perfect balance of flavor. However, you can also mix in tart apples like Granny Smith if you prefer a bit of zing. Just remember to adjust the sugar a little if your apples are on the tart side!

What can I substitute for sour cream?

If you’re not a fan of sour cream or don’t have any on hand, you can use Greek yogurt as a great substitute. It offers a similar tangy flavor and creamy texture. Just stick with plain varieties to keep the flavors in check!

Can I make this cheesecake gluten-free?

Definitely! To make a gluten-free Apple Crumble Cheesecake, simply use gluten-free graham crackers or digestive biscuits for the crust. Check the labels to ensure they’re certified gluten-free. The rest of the ingredients are typically gluten-free, so you’re good to go!

How do I know when the cheesecake is done baking?

Great question! You want to look for the edges to be set while the center still has a slight wobble. It’s a delicate balance, but trust me—it’ll firm up as it cools. Just remember, a little wobble is perfectly normal!

Can I freeze the Apple Crumble Cheesecake?

You can! If you want to make it ahead of time, freeze the cheesecake before adding the crumble topping. Just wrap it tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy it, let it thaw in the fridge overnight and then add the crumble before serving.

What’s the best way to serve this cheesecake?

When it’s time to serve, I like to top each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat! A drizzle of caramel sauce also pairs beautifully with the flavors. Just slice it up and watch everyone’s eyes light up!

If you have more questions or need help with this Apple Crumble Cheesecake, feel free to reach out. I’m always here to help you make the best dessert possible!

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