Apple Crumble Cheesecake combines the creamy richness of cheesecake with the warm, comforting flavors of apple crumble. This dessert offers layers of texture and flavor, starting with a buttery crust, a smooth cream cheese filling, a cinnamon-spiced apple layer, and a crumbly topping that brings everything together. It’s a perfect treat for fall gatherings or any time you crave a dessert that feels like a hug on a plate.
The history of cheesecake dates back to ancient Greece, where early forms of this dessert were made with simple ingredients like cheese, honey, and flour. Over the centuries, cheesecake evolved through Roman and European culinary traditions, eventually becoming a creamy, luxurious dessert with the introduction of cream cheese in the 19th century. Apple crumble, on the other hand, originated in Britain during World War II as a simpler alternative to pies due to rationing. Combining these two classics into Apple Crumble Cheesecake is a modern twist that merges the best of both worlds, delivering a dessert that’s both nostalgic and innovative.
Ingredients Breakdown:
- Crust: A base made from crushed graham crackers or digestive biscuits mixed with melted butter provides a sturdy foundation with a slight crunch.
- Filling: The filling is made with cream cheese, sugar, eggs, and vanilla extract, creating a smooth and creamy texture that contrasts beautifully with the other layers.
- Apple Layer: Sliced or diced apples are cooked with sugar, cinnamon, and sometimes nutmeg, delivering a warm and spiced fruit layer that enhances the dessert’s seasonal appeal.
- Crumble Topping: A mixture of flour, sugar, butter, and oats creates a crisp and golden topping that adds texture and sweetness to the cheesecake.
Step-by-Step Recipe:
- Prepare the Crust: Preheat your oven to 350°F (175°C). Combine 1 1/2 cups of crushed graham crackers with 1/3 cup of melted butter and 2 tablespoons of sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- Cook the Apples: In a medium saucepan, combine 4 cups of peeled and sliced apples with 1/4 cup of sugar, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. Cook over medium heat until the apples are tender but not mushy. Let the mixture cool.
- Make the Filling: In a large bowl, beat 24 ounces of cream cheese with 1 cup of sugar until smooth. Add 3 eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
- Prepare the Crumble Topping: In a small bowl, combine 1/2 cup of flour, 1/2 cup of oats, 1/4 cup of brown sugar, and 1/4 cup of melted butter. Mix until the mixture resembles coarse crumbs.
- Assemble the Cheesecake: Pour the cream cheese filling over the baked crust. Spread the cooked apples evenly over the filling. Sprinkle the crumble topping over the apple layer.
- Bake: Place the springform pan in a water bath and bake at 350°F for 55-60 minutes, or until the center is set. Turn off the oven and leave the cheesecake inside with the door slightly open for an additional hour. Refrigerate for at least 4 hours or overnight before serving.
Tips for the Perfect Cheesecake:
- Always use room-temperature ingredients for a smooth batter and even baking.
- Avoid overmixing the filling to prevent cracks. Mix just until the ingredients are combined.
- Use a water bath to ensure even baking and a crack-free surface.
- Let the cheesecake cool gradually to avoid sudden temperature changes that may cause splitting.
Variations and Customizations:
- Add chopped pecans or walnuts to the crumble topping for extra crunch.
- Swap the graham cracker crust for a gingerbread or shortbread crust for a different flavor profile.
- Experiment with different spices like cardamom or allspice in the apple layer.
- Serve with a drizzle of caramel sauce or a dollop of whipped cream for added indulgence.
Health Considerations and Nutritional Value: Apple Crumble Cheesecake is a rich dessert that should be enjoyed in moderation. Each slice typically contains 400-500 calories, depending on portion size and ingredients. For a lighter version, you can use reduced-fat cream cheese, less sugar, and whole wheat flour in the crumble topping. The apples provide a small boost of fiber and vitamin C, offering some nutritional value amidst the indulgence.
FAQ: Can I use a different type of apple? Yes, Granny Smith, Honeycrisp, or Fuji apples work well, depending on your desired balance of sweetness and tartness. What if my cheesecake cracks? Cracks are mostly cosmetic and can be covered with whipped cream or a drizzle of caramel sauce. How long does it keep? Properly stored in the refrigerator, cheesecake lasts up to 5 days. It can also be frozen for up to 3 months.
Apple Crumble Cheesecake
Ingredients
Apple Filling:
- 5 apples cored and peeled
- 2/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 tablespoons lemon juice
- 4 tablespoons water
- 1/2 cup unsalted butter
- 4 teaspoons cornstarch mixed with a small amount of water
Crust:
- 3 cups graham cracker crumbs
- 5.2 oz unsalted butter melted
- 1 tablespoon granulated sugar
- 1/2 teaspoon cinnamon
Cheesecake Filling:
- 28 oz cream cheese at room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups granulated sugar
- 1 cup sour cream
- 4 eggs
- 2 tablespoons cornstarch
Crumble Topping:
- 3/4 cup all-purpose flour
- 1/2 cup oats rolled oats or quick oats will work
- 1 teaspoon cinnamon
- 1/3 teaspoon kosher salt
- 3.1 oz melted butter
- 1/3 cup brown sugar
Instructions
Prepare the Apple Pie Filling:
- Peel, core, and slice the apples into medium-sized slices, ensuring they are not too thin. Using an apple peeler and corer can help speed up this process. In a saucepan over medium heat, combine the butter, water, brown sugar, cinnamon, lemon juice, vanilla extract, nutmeg, and kosher salt. Stir with a wooden spoon until the butter is fully melted. Add the sliced apples and gently mix to avoid breaking them. Reduce the heat to medium-low, cover with a lid, and cook for approximately 10 minutes, or until the apples soften. Stir in the cornstarch mixture (cornstarch dissolved in a small amount of water) and mix until smooth with no visible lumps. Set aside to cool completely.
Prepare the Crust:
- Line a 10-inch springform pan with parchment paper and preheat the oven to 180°C (350°F). Process the graham crackers in a food processor until fine crumbs form. If a food processor is unavailable, place the crackers in a Ziplock bag and crush them into fine crumbs using a cup. In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Stir until the crumbs are evenly coated. Transfer the mixture to the prepared pan and press it firmly and evenly into the bottom. Bake the crust in the preheated oven for 7-8 minutes, watching closely to prevent burning. Remove from the oven and allow it to cool to room temperature.
Prepare the Cheesecake Filling:
- Reduce the oven temperature to 140°C (280°F). In a large mixing bowl, combine the room-temperature cream cheese, granulated sugar, and vanilla extract. Beat with an electric hand mixer until the mixture is smooth and creamy. Add the sour cream and mix until fully combined. In a separate bowl, whisk the eggs, then gradually add them to the cheesecake mixture, blending until smooth. Sift in the cornstarch and mix until fully incorporated, ensuring there are no lumps.
Prepare the Crumble Topping:
- In a medium mixing bowl, combine the flour, oats, brown sugar, kosher salt, cinnamon, and melted butter. Stir until the mixture is evenly combined and forms a crumbly texture.
Assemble the Cheesecake:
- Pour half of the cheesecake mixture over the cooled crust, then gently layer the apple filling on top. Spread the remaining cheesecake mixture over the apple layer, and finish by evenly sprinkling the crumble topping over the surface. Bake the assembled cheesecake in the preheated oven at 140°C (280°F) for approximately one hour, or until the edges are set but the center remains slightly jiggly. Turn off the oven, crack the door open halfway, and allow the cheesecake to cool to room temperature for 1-2 hours. Once cooled, tightly wrap the cheesecake with plastic wrap and refrigerate for at least 5 hours to set completely.
Serve:
- Carefully release the cheesecake from the springform pan. Before serving, drizzle with caramel sauce or dust generously with powdered sugar, if desired.