Description
Smooth Apple Cinnamon Cheesecake Crumble brings comfort straight from your kitchen, melding creamy cheesecake with sweet cinnamon-spiced apple goodness. Warm, buttery crumble topping adds the perfect crunch to make your dessert dreams come true.
Ingredients
Scale
Main Ingredients:
- 3 large apples
- 680 grams cream cheese
- 190 grams graham cracker crumbs
Filling and Flavor Ingredients:
- 200 grams granulated sugar
- 110 grams brown sugar
- 110 grams brown sugar
- 95 grams all purpose flour
- 45 grams old fashioned oats
Supporting and Binding Ingredients:
- 70 grams unsalted butter, melted
- 28 grams unsalted butter
- 60 grams unsalted butter, cold and cubed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 50 grams granulated sugar
Instructions
- Mix 190 grams graham cracker crumbs, 70 grams melted butter, and 50 grams granulated sugar into a cohesive mixture. Press firmly into the bottom of a 23-centimetre springform pan.
- Melt 28 grams unsalted butter in a skillet over medium heat. Add sliced apples, 110 grams brown sugar, 1 teaspoon ground cinnamon, and ¼ teaspoon nutmeg. Sauté for 5-7 minutes until apples slightly soften. Cool completely.
- Beat 680 grams cream cheese, 200 grams granulated sugar, and 1 teaspoon vanilla extract until silky smooth. Add 3 large eggs individually, mixing gently after each addition.
- Pour half the cheesecake mixture over the prepared crust. Distribute half the cooled apple mixture evenly across the surface.
- Layer remaining cheesecake mixture and apple mixture in the pan, creating alternating sections.
- Combine 95 grams all-purpose flour, 45 grams old-fashioned oats, 110 grams brown sugar, and ½ teaspoon ground cinnamon. Cut in 60 grams cold cubed butter until the mixture resembles rough crumbs.
- Sprinkle crumble topping evenly across the layered cheesecake.
- Bake at 175°C for 50-60 minutes, ensuring the center remains slightly jiggly but set.
- Remove from oven and cool completely on a wire rack without removing from pan.
- Refrigerate for at least 4 hours before serving to achieve optimal texture and flavor.
Notes
- Let the apples cool completely before adding to the cheesecake to prevent excess moisture from seeping into the crust.
- Softening cream cheese at room temperature helps create a smoother, lump-free filling that blends easily.
- Work quickly when incorporating butter into the crumble to keep it cold, which creates a flakier, more tender topping.
- Baking this cheesecake in a water bath can help prevent cracking and ensure a silky smooth texture.
- Prep Time: 20-25 minutes
- Cook Time: 50 minutes - 1 hour
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 442 kcal
- Sugar: 34 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 93 mg