Apple Crumble Cheesecake
This Apple Crumble Cheesecake is a tasty and indulgent dessert, great for the holiday season. It has a basic biscuit crust, a smooth cinnamon cheesecake filling, and is topped with tender apple chunks and a crispy oat crumble.
Prep Time: 30 minutes
Cook Time: 1hour
Chilling Time: 4hours
Total Time: 5hours 30minutes
Servings: 12
Ingredients
Cookie Crust
- 180 grams (1 3/4 cup -crushed) Digestive Biscuits – crushed
- 90 grams (6 tbsp) Unsalted Butter – melted
Crumble Topping
- 50 grams (1/3 cup) Plain / All-Purpose Flour
- 50 gram (1/2 cup) Rolled Oats
- 45 grams (4 tbsp) Brown Sugar
- 1 tsp Ground Cinnamon
- 45 grams (3 tbsp) Unsalted Butter – melted
Apple Cinnamon Cheesecake Filling
- 2 Small Apples – cubed
- 500 grams (18 oz) Cream Cheese – at room temperature
- 120 grams (1/2 cup) Sour Cream – at room temperature
- 80 grams (1/3 cup) Caster Sugar – or fine white granulated sugar
- 1 tsp Vanilla Paste – or vanilla extract
- 1 tsp Ground Cinnamon
- 2 large Eggs – at room temperature
Instructions
Cookie Crust
- Line the bottom of a 22 cm / 9-inch Springform Pan with Baking Paper and grease the edges.
- Crush the Digestive Biscuits into fine crumbs. You can do this by hand in a small plastic bag or use a food processor.
- Add the melted butter to the crushed Digestive Biscuits and mix until it resembles wet sand.
- Ingredients needed: 90 grams (6 tbsp) of Unsalted Butter, and 180 grams (1 3/4 cups – crushed) of Digestive Biscuits.
- Firmly press the biscuit crumbs onto the bottom of the prepared pan.
- Place the pan in the fridge to set.
Crumble Topping
- Preheat your oven to 140°C/285°F.
- In a large mixing bowl, combine: 50 grams (1/3 cup) Plain/All-Purpose Flour, 50 grams (1/2 cup) Rolled Oats, 45 grams (4 tbsp) Brown Sugar, 1 tsp Ground Cinnamon, Pour 45 grams (3 tbsp) of melted
- Unsalted Butter over the dry ingredients.
- Mix the ingredients with a spatula until you achieve large crumbs. Set aside the crumble mixture for later use.
Apple Cinnamon Cheesecake Filling
- Wash and remove the cores from the apples, then cut them into small pieces. Set aside. You should have 2 small apples.
- In a large bowl or using a stand mixer with the paddle attachment (or a hand mixer), blend the cream cheese and sour cream until completely smooth. This will take a few minutes at medium speed.
- Add sugar, cinnamon, and vanilla to the mixture. Then, add the eggs one at a time, mixing until just combined. The cheesecake batter may seem quite liquid, but that’s okay.
Assembling the Cheesecake
- Remove the chilled crust in the springform pan from the oven. Pour the cinnamon cheesecake mixture over it. Tap the pan on a hard surface a few times to get rid of air bubbles.
- Spread the cubed apples over the cheesecake mixture (refer to note 4) and top them with the crumble.
- Put the apple crumble cheesecake on the lowest oven rack and bake for 60 to 70 minutes. The cheesecake should still jiggle slightly when fully baked.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Afterward, take it out, let it cool at room temperature for another hour, and then refrigerate for at least two to three hours, or preferably overnight.
Notes
- I kept the peel on the apples, but you can take it off if you prefer.
- Both ingredients must be at room temperature. Otherwise, the mixture may not be smooth, and lumps could form in the batter.
- Be careful not to over-mix, as it can introduce too much air into the batter. This might cause the cheesecake to rise and then collapse in the oven.
- Add the apples gradually to avoid putting too much weight on the soft cheesecake batter. This helps prevent the apples from sinking.
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