Apple Crumble Cheesecake 🤤🍏💖
Ingredients
Graham Cracker Crust
1 1/2 cups graham cracker crumbs 180 grams, or digestive biscuits
1/4 cup brown sugar 55 grams
6 tbsp unsalted butter melted 85 grams
Apple Crumble Topping
2 cups chopped apples about 3 apples (220 grams)
3/4 cup all-purpose flour 95 grams
1/3 cup brown sugar 73 grams
1 tsp cinnamon
4.5 tbsp unsalted butter room temperature (63 grams)
Cheesecake Batter
907 grams cream cheese softened 4 packages of 8 oz.
1 cup brown sugar 220 grams
1/4 cup granulated sugar 50 grams
1/2 cup sour cream 120 grams
1/3 cup apple sauce 83 grams
3 large eggs room temp
1 large egg yolk
1 tbsp vanilla extract
1/2 tsp salt
1/2 tsp cinnamon powder
INSTRUCTIONS
Graham Cracker Crust
Pre-heat the oven to 325ºF.
Place the graham cracker in a food processor and process to obtain fine crumbs.
Add the brown sugar and mix to combine.
Melt the butter and mix with the crumbs and sugar.
Line the bottom of an 8” or 9” cheesecake pan with parchment paper. If using an 8” springform pan, it must be deep. Press the graham cracker mixture into the pan evenly and going up the sides a little bit.
Bake the crust in the oven for 10 minutes.
Remove it from the oven and let it cool down.
Apple Crumble Topping
Peel and core the apples, chop into small pieces. Place the chopped apples in a bowl, and set aside.
In a separate bowl, mix the flour, brown sugar, and cinnamon together.
Add the butter to the flour and sugar, and use a fork to mix until incorporated.
Add one cup of the crumb mixture to the apples, and stir to combine to form an apple/crumb mixture. Place it in the fridge. Also place the remaining crumbs in the fridge.
Cheesecake Batter
Beat the cream cheese for 2 minutes with a mixer at medium speed, until creamy.
Add the brown sugar and granulated sugar to the cream cheese and beat for another 2 minutes at medium speed.
Scrape the bowl and beat for another 30 seconds.
Add the sour cream and apple sauce, mix to combine.
Make sure to scrape the bowl a few times during the mixing process.
Add the eggs one at a time to the bowl, mixing until incorporated before adding the next one.
Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
Add the final egg yolk with the vanilla, salt, cinnamon and mix until combined.
To Assemble
We will be baking the cheesecake in a water bath. So before you add the cheesecake batter, prepare the springform pan. Wrap the bottom of the pan with a few layers of aluminum foil to prevent water from leaking in. Get water boiling in a kettle.
Pour half of the cheesecake batter in the pan, over the baked and cooled crust.
Spread half of the apple/crumb mixture on top of the cheesecake batter.
Pour the remaining cheesecake batter on top to make another cheesecake layer.
Spread the remaining apple crumb mixture on top.
Top with the remaining crumbs that you reserved that you didn’t mix with the apples. Spread them on an even layer.
Baking the Cheesecake
Place the pan in a larger roasting pan and add the hot water to the bottom of the roasting pan. This creates a water bath, which helps prevent the cheesecake from cracking.
Carefully load the cheesecake in the 325ºF preheated oven for 60 to 75 minutes until the cheesecake is slightly jiggly in the center, but set around the edges.
Turn the oven off, and leave the cheesecake in there for 1 hour.
Remove the cheesecake from the oven and let it cool completely on a wire rack before refrigerating for at least 6 hours or overnight.
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