Ultimate Apple Crumble Cheesecake: Your Perfect Fall Dessert Guide
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As autumn leaves begin to fall and the air turns crisp, there’s nothing quite like a dessert that encapsulates the comforting essence of the season. This Apple Crumble Cheesecake is precisely that – a celebration of fall flavors, beautifully blended into a single, irresistible treat. Imagine the rich, creamy texture of a classic cheesecake meeting the warm, spiced goodness of an apple crumble. This recipe brings together the best of both worlds, offering a unique twist on two beloved desserts, making it the star of any fall gathering.
Every bite of this extraordinary apple crumble cheesecake is an experience. It starts with a perfectly spiced cookie crust, infused with aromatic cinnamon and warm nutmeg, creating a delightful base that complements the creamy filling. Layered above is a luscious, smooth cheesecake filling, providing that signature tangy sweetness we all adore. But the magic doesn’t stop there. The cheesecake is generously crowned with tender, cinnamon-sugar coated apples and a generous helping of buttery, crunchy streusel crumble. This exquisite combination of textures and flavors makes it the quintessential fall dessert, ideal for holiday gatherings, cozy evenings, or simply to satisfy your seasonal cravings. It’s truly a harmonious marriage of the traditional apple pie and a decadent cheesecake, guaranteed to impress.
If you’re a cheesecake enthusiast looking for more delightful variations, be sure to explore other recipes like our refreshing Aperol Spritz Cheesecake, the rich and indulgent Espresso Chocolate Cheesecake, or the bright and fruity Raspberry Cheesecake. Each offers a unique flavor profile to explore!
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WHY THIS APPLE CRUMBLE CHEESECAKE RECIPE WORKS
This Apple Crumble Cheesecake isn’t just another dessert; it’s a carefully crafted symphony of flavors and textures designed to deliver an unforgettable experience. Here’s why this recipe stands out and guarantees a show-stopping result:
- Bursting with Cinnamon-Sugar Apples: This cheesecake truly highlights the star of the show – fresh, juicy apples. We don’t just add apples; we infuse them with warmth by dicing them into small, tender cubes and tossing them in a fragrant blend of cinnamon and granulated sugar. This process not only sweetens the apples but also allows them to gently soften during baking, releasing their natural juices and intensifying their flavor. The result is a vibrant, fruity layer that delivers a delightful burst of apple goodness in every single bite, perfectly balancing the richness of the cheesecake.
- Aromatic Cinnamon and Nutmeg Crust: Forget plain cookie crusts! Our base is a masterpiece of flavor, featuring crushed digestive biscuits (or graham crackers) generously spiced with earthy cinnamon and fragrant nutmeg. This warming, aromatic foundation doesn’t just hold the cheesecake together; it elevates the entire dessert, adding a depth of cozy, fall-inspired flavor that perfectly complements the creamy filling and fruity topping. It’s the secret weapon that takes this cheesecake from delicious to truly unforgettable, providing a sturdy and flavorful contrast.
- Irresistibly Crunchy Streusel Crumble: The crumble topping is far more than just a garnish; it’s the “cherry on top” that provides an essential textural contrast. Made with a perfect blend of flour, dark brown sugar, and softened butter, this streusel bakes into a golden, buttery, and wonderfully crisp layer. It adds a delightful crunch that contrasts beautifully with the smooth cheesecake and soft apples, creating a multi-sensory experience in every forkful. This topping is what truly makes it an “apple crumble” cheesecake!
- Luxuriously Creamy Cheesecake Filling: At the heart of this dessert lies a cheesecake filling that is nothing short of perfection. Crafted from full-fat cream cheese, tangy sour cream, and fresh eggs, it’s meticulously mixed to achieve a velvety smooth, dense, yet melt-in-your-mouth texture. This creamy canvas expertly binds all the vibrant fall flavors together, providing a cool, rich counterpoint to the warm spices and crisp apples. It’s the element that brings harmony and balance to this spectacular dessert, ensuring a satisfyingly decadent experience with every slice.
ESSENTIAL INGREDIENT NOTES FOR YOUR APPLE CRUMBLE CHEESECAKE
Understanding the role of each ingredient is key to mastering this apple crumble cheesecake. Below are some crucial notes on the main components. For a complete list with exact measurements, please refer to the detailed recipe card at the bottom of this post.
- Digestive Biscuits or Graham Crackers: For the crust, I typically use Digestive biscuits here in Denmark, as traditional graham crackers are not as readily available. However, if you’re in a region where graham crackers are common, feel free to use them interchangeably. Both options provide that wonderfully crumbly, slightly sweet, and firm base that is essential for a great cheesecake crust. Aim for about 200 grams of finely crushed biscuits for a perfect texture that holds its shape.
- Full-Fat Cream Cheese: This is the cornerstone of any truly great cheesecake. It is absolutely crucial to use full-fat cream cheese for the richest, creamiest, and most decadent texture. Low-fat or whipped alternatives contain too much water and can result in a watery, grainy, or unstable filling. Equally important is ensuring your cream cheese is at room temperature. This allows it to cream smoothly with the sugar and other ingredients, preventing lumps and creating that desirable silky consistency in your cheesecake. Remember to take it out of the fridge at least 1-2 hours before you plan to start baking.
- Room Temperature Sour Cream: Just like the cream cheese, sour cream should also be at room temperature before you begin mixing. This helps it emulsify properly and seamlessly with the other ingredients, ensuring a smooth, uniform batter. Sour cream adds a lovely, subtle tanginess and essential moisture to the cheesecake, contributing significantly to its signature creamy texture without making it too heavy. Measure it out and let it sit on the counter alongside your cream cheese and eggs.
- Room Temperature Eggs: Eggs act as a vital binder, giving the cheesecake its structure and helping it set. Using room temperature eggs is paramount to ensure they incorporate seamlessly and evenly into the cream cheese mixture. Cold eggs can cause the batter to curdle or become lumpy, leading to a less desirable texture in the final product. Remove them from the refrigerator at least an hour or two before you begin your baking adventure to allow them to warm up.
- Your Favorite Apples: The beauty of this recipe is its flexibility when it comes to apple varieties. While you’ll need to dice them into small, uniform cubes for even cooking and distribution, you can choose any apple variety you personally love. Tart apples like Granny Smith can provide a refreshing contrast to the sweetness of the cheesecake, while sweeter varieties like Jonagold, Honeycrisp, or Pink Lady will offer a more mellow, sugary profile. Feel free to mix and match different types for a more complex and nuanced apple flavor!
- Ground Cinnamon: A true autumn staple and the star spice of this dessert! Cinnamon is featured prominently in this recipe – both lending its warm, earthy notes to the cookie crust and generously coating the diced apples. Its comforting, spicy notes are absolutely essential for evoking those classic fall flavors and creating an irresistible aroma that will fill your kitchen as the cheesecake bakes. Don’t skimp on this foundational spice!
- Ground Nutmeg: For an additional layer of traditional fall flavor and a touch of sophistication, a hint of nutmeg is added to the cookie crust. It provides a subtle, sweet, and slightly woody aroma that perfectly complements the robust cinnamon. If nutmeg isn’t to your personal taste, or if you don’t have it on hand, it can easily be replaced by simply increasing the amount of cinnamon in the crust to maintain that spiced warmth. For the most potent and freshest flavor, freshly grated nutmeg is always recommended if available.
STEP-BY-STEP INSTRUCTIONS: CRAFTING THE SPICED COOKIE CRUST
Creating the perfect base for your Apple Crumble Cheesecake is the first step towards dessert nirvana. This recipe requires a few essential tools: a reliable stand mixer or an electric hand mixer for a smooth filling, and a 22 cm/9 inch springform pan. To ensure a clean release and prevent sticking, make sure to properly line the bottom of your pan with parchment paper. Detailed instructions for all components can be found in the comprehensive recipe card below.
Preparation is key! Before you begin, preheat your oven to 160ºC/ 325ºF (conventional oven setting). Take a moment to prepare your 22 cm/9 inch springform tin by lining its base with parchment paper. This simple step will make unmolding your baked cheesecake much easier later on.
STEP 1: Crafting the Spiced Cookie Base. Begin by gathering your dry crust ingredients. In the bowl of a food processor, add the digestive biscuits (or graham crackers), dark brown sugar, ground cinnamon, and ground nutmeg. Pulse the mixture until it transforms into a fine, uniform, sand-like texture, ensuring no large pieces remain. Next, melt the butter until it’s fully liquid but not boiling hot. Pour the melted butter evenly into the food processor with the cookie mixture and pulse again until everything is well combined and the crumbs appear moist and cohesive. This ensures a sturdy yet flavorful crust that won’t fall apart.
STEP 2: Forming and Baking the Crust. Place a circle of parchment paper on the bottom of your prepared 22 cm springform pan, making sure it fits snugly without wrinkles. Carefully transfer the moist cookie crumbs into the pan. Using the bottom of a flat glass or a measuring cup, firmly press the crumbs down to create an even, compact layer across the bottom of the pan. Then, gently press some of the mixture up the sides of the pan, forming a small, even rim (about 1.5-2 cm high). This tightly packed crust will prevent any cheesecake filling from seeping underneath and give your cheesecake a professional, clean finish. Bake the crust in your preheated oven for 10 minutes. After baking, remove it from the oven and set it aside to cool completely on a wire rack until it’s cool to the touch. This cooling step is crucial to prevent the cheesecake filling from over-baking near the crust.
STEP-BY-STEP INSTRUCTIONS: PREPARING THE APPLES AND CRUMBLE
While your aromatic cookie crust is cooling, it’s the perfect opportunity to prepare the delicious apple topping and the irresistible streusel crumble. Getting these ready beforehand ensures a smooth and efficient assembly process for your cheesecake.
STEP 1: Preparing the Cinnamon-Sugar Apples. Begin by washing and peeling your chosen apples. Core them carefully and then dice them into small, uniform cubes, aiming for roughly ½ inch (1-1.5 cm) in size. Consistency in size ensures that the apples will cook evenly and have a pleasant texture in the final cheesecake. In a medium bowl, combine the diced apples with granulated sugar and ground cinnamon. Toss gently but thoroughly until the apples are completely coated in the spiced sugar mixture. As the mixture sits, the sugar will naturally draw out some of the liquid from the apples. This is normal and creates a lovely syrup; however, when you layer the apples onto the cheesecake filling, try to avoid adding any excessive liquid, as too much moisture can potentially affect the cheesecake’s delicate texture.
STEP 2: Creating the Buttery Streusel Crumble Topping. In a separate mixing bowl, measure out your all-purpose flour, dark brown sugar, and softened, room-temperature butter. Using your fingertips (for a more rustic crumble), a pastry blender, or an electric hand mixer on low speed, work the ingredients together. Mix until the butter is fully incorporated into the dry ingredients and the mixture forms a coarse, crumbly texture, resembling wet sand or small pebbles. The key here is to avoid overmixing; you want distinct crumbles, not a smooth dough, to achieve that delightful crunch. Once prepared, set both the cinnamon-sugar apples and the buttery streusel crumble aside. They will be perfectly ready to sprinkle over the cheesecake filling later in the process.
STEP-BY-STEP INSTRUCTIONS: PREPARING AND BAKING THE CHEESECAKE FILLING
Maintain the oven temperature at 160ºC/ 325ºF (conventional oven setting) as you prepare the cheesecake filling. Precision and gentle mixing are crucial for achieving that perfectly smooth and crack-free cheesecake result.
STEP 1: Creaming the Base. In a large mixing bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, begin by creaming the room temperature full-fat cream cheese on low speed for about 1 minute. You want it smooth, light, and free of any lumps. Gradually add the granulated sugar, a little at a time, allowing it to fully incorporate into the cream cheese. Once all the sugar is added, stop the mixer, scrape down the sides of the bowl with a rubber spatula to ensure everything is thoroughly mixed, and then continue mixing on low speed for another minute. Remember, avoid overmixing at this stage, as it can incorporate too much air, which can lead to cracks in your baked cheesecake.
STEP 2: Adding Wet Ingredients and Eggs. In a separate small bowl, whisk together the room temperature sour cream and cornstarch until the mixture is completely smooth, with absolutely no cornstarch lumps visible. Add this smooth sour cream mixture along with the vanilla extract to the cream cheese mixture. Mix on low speed just until they are barely combined. Next, incorporate the eggs, adding them one at a time. After each egg, mix on low speed just until it’s barely combined with the batter before adding the next. This controlled mixing prevents over-aeration. Once all eggs have been added and mixed in, give the bowl a final scrape-down with your spatula and a very brief, gentle mix to ensure all ingredients are fully incorporated without overdoing it. The batter should be smooth and homogenous.
STEP 3: Assembling the Cheesecake. Carefully pour the prepared cheesecake batter over the cooled cookie crust in the springform pan. Gently spread the batter evenly with an offset spatula or the back of a spoon, ensuring it’s level. Now, it’s time to add your delicious toppings. Evenly distribute the cinnamon-sugar apples over the cheesecake batter, trying to keep them somewhat separated rather than clumped together. Finally, sprinkle the buttery streusel crumble generously over the apples, distributing it as evenly as possible across the entire surface for a consistent crunch in every slice.
STEP 4: The Essential Water Bath for Baking. To prevent cracks and ensure a silky-smooth texture, baking your cheesecake in a water bath (bain-marie) is highly recommended. Boil water in a kettle until it’s hot. Carefully place your springform pan (with the cheesecake) into a larger 25 cm/10 inch cake pan. Then, place this larger cake pan into an even bigger baking pan or roasting pan. Carefully fill the outermost pan with hot water, ensuring it comes about two-thirds of the way up the sides of the larger cake pan, but not so high that it can spill into the springform. This indirect heat and steam will protect your cheesecake from drying out and cracking. As an alternative to the larger cake pan, you can wrap a triple layer of heavy-duty aluminum foil tightly around the bottom and sides of your springform pan to create a waterproof seal before placing it directly into a larger water bath. Ensure it’s sealed extremely well to prevent any water seepage. Bake for approximately 1 hour and 20 to 30 minutes. Baking time may vary slightly depending on your oven.
STEP 5: Cooling in the Oven. Once the baking time has passed, carefully open the oven door and give the baking tray a very gentle shake. The cheesecake should appear mostly set around the edges (about 2-3 inches from the rim) but still have a slight, gentle wobble in the very center, much like a firm Jell-O. This indicates it’s perfectly cooked. Turn off your oven, but leave the cheesecake inside. Prop the oven door slightly ajar using a wooden spoon or an oven mitt and let the cheesecake cool down gradually in the cooling oven for exactly 1 hour. This slow cooling process is absolutely vital for preventing cracks that can occur due to sudden temperature changes.
STEP 6: Final Cooling and Chilling. After the 1 hour cooling period in the oven, carefully remove the cheesecake from the oven and lift it out of the water bath. If you used aluminum foil, carefully remove it. Place the springform pan, still containing the cheesecake, onto a wire cooling rack. Allow the cheesecake to cool down completely to room temperature, which will take about another 1-2 hours depending on your kitchen’s temperature. Finally, once it has reached room temperature, the most crucial step for perfect cheesecake texture is chilling. Transfer the cheesecake, still in its pan, to the refrigerator and let it set for a minimum of 6 hours. However, for the absolute best results, chilling it overnight (12+ hours) is always preferable. This extended chilling time ensures the cheesecake fully firms up, making it easier to slice and enhancing its rich, creamy texture and depth of flavor.
EXPERT BAKING TIPS FOR A FLAWLESS APPLE CRUMBLE CHEESECAKE
- Embrace the Kitchen Scale for Precision: For consistently perfect baking results, a kitchen scale is your best friend. My recipes are typically developed using grams for ingredient measurements because weighing your ingredients (especially flour, sugar, and butter) provides far greater accuracy than volume measurements (cups), which can vary significantly due to packing density. Precision in baking ensures the right balance of ingredients, leading to the desired texture and flavor every time. Investing in a good digital kitchen scale will undoubtedly elevate your baking game.
- The Golden Rule: Do Not Overmix Your Batter! This is perhaps the most critical tip for achieving a smooth, crack-free cheesecake. Once the cream cheese and sugar are well combined, and especially after adding the eggs, mix only until the ingredients are just incorporated. Overmixing introduces too much air into the batter, which causes the cheesecake to puff up excessively in the oven and then inevitably crack as it cools. After all ingredients are added and lightly mixed, I always perform a final gentle fold with a rubber spatula. This ensures that any ingredients clinging to the bottom or sides of the mixing bowl are fully incorporated without over-aerating the batter.
- Choose Your Baking Pans Wisely: Light vs. Dark. The type of baking pan you use can significantly impact your cheesecake’s crust and overall texture. For optimal results with cheesecakes, I highly recommend using a light-colored aluminum baking pan. Aluminum pans, being lighter in color, reflect heat more effectively, leading to a gentler, more even bake. This results in a softer, perfectly cooked crust and a cheesecake that sets beautifully without over-browning. Darker baking pans, on the other hand, absorb more heat, which can lead to a darker, potentially tougher, or drier crust and a cheesecake that bakes too quickly around the edges. Always grease your pan and line the bottom with parchment paper, regardless of color.
- Room Temperature Ingredients are Non-Negotiable: As emphasized in the ingredient notes, ensuring your cream cheese, sour cream, and eggs are at room temperature is fundamental to achieving a velvety smooth cheesecake. Cold ingredients don’t emulsify properly with each other, leading to a lumpy batter and a cheesecake with a less-than-silky texture. Plan ahead and take these ingredients out of the fridge at least 1-2 hours before you start mixing to ensure they are perfectly tempered and ready to blend seamlessly.
FREQUENTLY ASKED QUESTIONS ABOUT APPLE CRUMBLE CHEESECAKE
The “jiggle test” is your best indicator. After the recommended baking time, gently shake the pan. The cheesecake should look mostly set around the edges (about 2-3 inches from the rim) but still have a slight, soft wobble in the very center, much like a firm Jell-O. If the entire cheesecake jiggles like liquid, it needs more time. If it’s completely firm, it’s likely overbaked, which can lead to a dry texture or cracks. Remember to finish by cooling in the oven as instructed, as this is crucial for its final texture.
Absolutely! If you don’t have sour cream on hand or prefer an alternative, full-fat Greek yogurt makes an excellent 1:1 substitute. It offers a similar tangy flavor and creamy consistency, contributing beautifully to the cheesecake’s rich texture. Ensure it’s full-fat for the best results, as low-fat options contain more water and can alter the final consistency and setting of your cheesecake.
Yes, this recipe is wonderfully versatile! While apples are a classic for fall, you can certainly experiment with other fruits to suit your taste or the season. Peaches or pears are fantastic alternatives that pair beautifully with cinnamon and the buttery crumble. Just ensure they are ripe but still firm, and diced to a similar size as the apples for even baking. You might also consider seasonal berries or other stone fruits for a different seasonal twist, adjusting sugar levels as needed for their inherent sweetness.
Without a doubt! Drizzling a rich, homemade or high-quality store-bought caramel sauce over a slice of this Apple Crumble Cheesecake would be an absolutely decadent and highly recommended addition. The buttery, sweet notes of caramel perfectly harmonize with the spiced apples, crunchy crumble, and creamy cheesecake, taking this dessert to an even more luxurious level. For the best presentation and ultimate flavor, add it just before serving.
Cracks are a common concern and are often caused by sudden temperature changes or overbaking. Key strategies to prevent them include using all room temperature ingredients, avoiding overmixing the batter (which incorporates too much air), baking the cheesecake in a water bath for gentle, even heat distribution, and allowing the cheesecake to cool very slowly in the oven with the door slightly ajar. Following these steps precisely will significantly reduce the risk of cracks and result in a beautiful, smooth top.
Absolutely, and it’s highly recommended! Cheesecakes benefit immensely from chilling time. You can prepare this Apple Crumble Cheesecake 1-2 days in advance. Once it has fully cooled to room temperature, cover it loosely with plastic wrap and refrigerate. The flavors will have ample time to meld and deepen, and the texture will firm up perfectly, making it even more delicious. This also makes it a fantastic dessert for entertaining, as you can do most of the work beforehand and simply slice and serve when guests arrive.
THE SECRET TO PERFECTION: WHY A WATER BATH IS ESSENTIAL FOR CHEESECAKES
You might wonder why so many cheesecake recipes, including this one, strongly insist on using a water bath (also known as a bain-marie). This isn’t just a fancy, optional technique; it’s a crucial step that guarantees a professional-quality cheesecake with a perfectly smooth, creamy texture and a crack-free surface. The water bath works by providing a moist, gentle, and consistent heat environment for your cheesecake as it bakes in the oven.
When a cheesecake is baked without a water bath, it’s exposed to direct, dry heat. This causes the edges to cook and set much faster than the center, often leading to over-baking around the perimeter. The rapid and uneven baking can result in several common cheesecake woes: a rubbery, grainy, or curdled texture, an unsightly cracked top (due to the outer edges setting and pulling away from the still-jiggly center), or an uneven, lopsided surface. The dry heat also makes the cheesecake batter rise too quickly and then collapse as it cools, which is a major contributor to cracking.
The hot water in the water bath acts as a buffer, regulating the temperature around the delicate cheesecake batter. The steam generated from the hot water adds much-needed humidity to the oven, preventing the cheesecake’s surface from drying out too quickly and ensuring even moisture retention. This slow, even cooking ensures that the cheesecake sets gradually and uniformly from the edges to the center, resulting in that coveted silky-smooth, dense, yet delicate consistency throughout. It protects your delicate cheesecake mixture, ensuring it emerges from the oven looking as flawless as it tastes – smooth, creamy, and utterly irresistible. Don’t skip this critical step for the best possible results!
STORAGE AND SERVING TIPS FOR YOUR APPLE CRUMBLE CHEESECAKE
Proper storage is essential to maintain the freshness, incredible flavor, and ideal texture of your Apple Crumble Cheesecake. Once the cheesecake has fully chilled and set according to the recipe instructions, it’s ready for storage. For the best preservation, remove it from the springform pan. Transfer the entire cheesecake to an airtight container. If you don’t have a container large enough, you can cover the entire cheesecake tightly with several layers of plastic wrap, ensuring no air can get in. Always store the cheesecake in the refrigerator. It’s best enjoyed within 5 days of baking, with flavors often deepening on the second day. For optimal flavor and texture, I recommend letting a sliced piece come to room temperature for about 15-20 minutes before serving. This allows the subtle nuances of the cream cheese, spiced apples, and crumble to truly shine.
If you wish to freeze portions of the apple crumble cheesecake, you can do so for up to 2-3 months without significant loss of quality. To freeze, first allow the cheesecake to cool and chill completely. Then, cut the cheesecake into individual slices. Wrap each slice tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place the wrapped slices in a freezer-safe bag or rigid container. When you’re ready to enjoy a slice, simply thaw it overnight in the refrigerator, or for a quicker thaw, at room temperature for a couple of hours. While the crumble topping might lose a little bit of its initial crunch after freezing and thawing, the creamy filling and spiced apples will remain wonderfully delicious.
Other Irresistible Cheesecake Recipes To Try
- Creamy Cinnamon Cheesecake
- Pumpkin Cheesecake with Maple Whipped Cream
- Chocolate Cheesecake
- 25 Best Summer Dessert Ideas
We hope you adore this indulgent Apple Crumble Cheesecake as much as we do! If you’ve tried this recipe and savored every delicious bite, please make sure to leave a STAR REVIEW below. Your feedback helps other bakers discover and enjoy this wonderful fall dessert. Don’t forget to share your beautiful creations with us on Instagram – tag @juliemarieeats so we can see your amazing results! For more inspiring baking ideas and seasonal recipes, be sure to follow us on Pinterest. Happy baking, and enjoy the taste of autumn!
Apple Crumble Cheesecake
Pin Recipe
Equipment
- 22 cm/ 9 in spring pan
- 9 in baking paper
- 25 cm /10 inch cake pan optional, for water bath
Ingredients
COOKIE CRUST
- 200 g digestive or graham crackers
- ½ teaspoon ground nutmeg
- 1,5 teaspoon ground cinnamon
- 1,5 tablespoon dark brown sugar
- 50 g butter melted
APPLES AND CRUMBLE
- 150 g apple diced small (1-2 apples, your favorite variety)
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 100 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter room temperature, unsalted
CHEESECAKE
- 600 g cream cheese full fat, room temperature
- 200 g granulated sugar
- 150 g sour cream 14-18% full fat, room temperature
- 1 tablespoon cornstarch
- 2 teaspoon vanilla extract
- 3 large eggs room temperature
Instructions
COOKIE CRUST
- Preheat the oven to 160ºC/325ºF (conventional oven setting). Prepare your 22 cm/9 inch springform pan by lining the bottom with parchment paper.
- In a food processor, add the crushed digestive biscuits (or graham crackers), dark brown sugar, ground cinnamon, and ground nutmeg. Pulse until it forms a fine, sand-like texture. Melt the butter and add it to the food processor with the cookie mixture. Blend again until the crumbs are moist and cohesive.200 g digestive or graham crackers, ½ teaspoon ground nutmeg, 1,5 teaspoon ground cinnamon, 1,5 tablespoon dark brown sugar, 50 g butter
- Transfer the cookie crumbs into the prepared springform pan. Press the cookie crust firmly down with the bottom of a glass or measuring cup to create an even layer, and press some up against the sides of the pan to form a small rim. Ensure it’s well packed and flattened out.
- Bake the crust for 10 minutes. Then, remove it from the oven and set it aside on a wire rack to cool down completely until it’s cool to touch.
APPLES AND CRUMBLE
- While the crust cools down, use this time to prepare the apples and the crumble topping.
- Dice the apples into small, uniform cubes. In a medium bowl, toss them in granulated sugar and ground cinnamon until fully coated. As the apples sit, the sugar will draw out some liquid; try to avoid adding this excess liquid to the cheesecake when placing the apples.150 g apple, 1 tablespoon granulated sugar, 1 teaspoon ground cinnamon
- In another bowl, add the all-purpose flour, dark brown sugar, and room temperature butter. Mix it together by hand or with an electric hand mixer until it forms a coarse crumble structure. Set both the apples and the crumble aside while you prepare the cheesecake filling.100 g all-purpose flour, 80 g dark brown sugar, 70 g butter
CHEESECAKE
- Keep the oven temperature at 160ºC/325ºF (conventional oven setting).
- With a hand mixer or in a stand mixer using the paddle attachment, cream the room temperature cream cheese for 1 minute on low speed until smooth. Then, gradually add the granulated sugar, mixing until fully incorporated. Once all the sugar is added, scrape down the sides of the bowl and mix for another 1 minute on low speed. Avoid overmixing.600 g cream cheese, 200 g granulated sugar
- In a small bowl, mix together the room temperature sour cream and cornstarch until completely smooth. Add this mixture to the cream cheese along with the vanilla extract and mix on low speed just until combined. Then, add the large eggs one at a time, mixing on low speed just until each egg is incorporated before adding the next. Once all eggs are mixed in, scrape down the sides of the bowl and give it a final, very gentle mix to ensure all ingredients have incorporated without over-aerating the batter.150 g sour cream 14-18%, 2 teaspoon vanilla extract, 3 large eggs, 1 tablespoon cornstarch
- Pour the cheesecake batter into the cooled springform pan over the cookie crust. Gently and evenly divide the cinnamon-sugar apples first on top of the cheesecake batter, followed by a generous layer of the streusel crumble.
- Boil water in a kettle. Place the springform pan (with the cheesecake) into a larger 25 cm/10 inch cake pan. Then, place this larger cake pan into another deep baking or roasting pan. Carefully fill the outermost pan with hot water, ensuring it comes approximately two-thirds up the side of the larger cake pan. This method will effectively prevent water from getting into the crust.
- Alternatively, if not using the extra cake pan, add a triple layer of heavy-duty aluminum foil tightly around the bottom and sides of your springform pan to safely seal it from water before placing it in the water bath. There might be a possibility of water leaking in with this method, so ensure it’s covered extremely well.
- Bake for 1 hour and 20-30 minutes, or until the edges are set but the center still has a slight wobble.
- Once the baking time has passed, gently jiggle the baking tray. The cheesecake should appear mostly set around the edges but still have a slight, gentle wobble in the very center. Turn off the oven, prop the oven door slightly open, and let the cheesecake cool down gradually in the oven for 1 hour.
- After 1 hour in the oven, carefully take the cheesecake out and remove it from the water bath. Take off any aluminum foil. Place the springform pan (with the cheesecake) on a wire cooling rack and let it cool down fully to room temperature, which will take about another 1-2 hours.
- Finally, once at room temperature, transfer the cheesecake to the fridge (still in its pan) and let it set for at least 6 hours. For the best possible texture and flavor, chilling it overnight (12+ hours) is always preferable.