Description
A luxurious dessert that combines the creamy richness of cheesecake, the spiced sweetness of cinnamon apples, and the irresistible crunch of a buttery crumble topping. Perfect for special occasions or indulgent nights in.
Ingredients
Units
Scale
Cookie Crust
- 200 g digestive or graham crackers
- 1/2 tsp ground nutmeg
- 1 1/2 tsp ground cinnamon
- 1 1/2 tbsp dark brown sugar
- 50 g butter, melted
Apples and Crumble
- 150 g apple, diced small (1-2 apples)
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
- 100 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter, room temperature
Cheesecake
- 600 g cream cheese, full fat, room temperature
- 200 g granulated sugar
- 150 g sour cream (14-18%), room temperature
- 1 tbsp cornstarch
- 2 tsp vanilla extract
- 3 large eggs, room temperature
Instructions
Cookie Crust:
- Preheat the oven to 160°C (325°F).
- In a food processor, blend cookies, brown sugar, cinnamon, and nutmeg into fine crumbs. Add melted butter and mix until combined.
- Press the mixture into a 22 cm springform pan lined with parchment paper. Bake for 10 minutes. Set aside to cool.
Apples and Crumble:
- Toss diced apples with sugar and cinnamon; set aside.
- Combine flour, brown sugar, and butter in a bowl. Mix with your hands until crumbly; set aside.
Cheesecake:
- Preheat the oven to 160°C (325°F).
- Beat cream cheese until smooth. Gradually add sugar, followed by sour cream, cornstarch, and vanilla.
- Incorporate eggs one at a time, mixing until just combined.
- Pour the cheesecake batter over the crust.
- Top with cinnamon apples and sprinkle with crumble topping.
- Place the springform pan in a water bath and bake for 1 hour 20-30 minutes, until the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour. Refrigerate for at least 6 hours before serving.
Notes
- Use room-temperature ingredients for a smooth and creamy batter.
- Wrap the springform pan in foil to prevent water from the bath leaking in.
- For an extra decadent touch, drizzle with caramel sauce before serving.
