Description
Creamy New York cheesecake meets classic apple crumble in this delightful dessert fusion. Sweet cinnamon-spiced apples nestle atop a rich cream cheese base, crowned with a buttery, crisp streusel topping that delights dessert enthusiasts.
Ingredients
Scale
- 600 g (21.2 oz) cream cheese, full fat, room temperature
- 3 large eggs, room temperature
- 200 g (7.1 oz) granulated sugar
- 150 g (5.3 oz) sour cream (18%), room temperature
- 150 g (5.3 oz) apples (1–2 apples), diced small
- 200 g (7.1 oz) digestive or graham crackers
- 120 g (4.2 oz) butter, room temperature and melted
- 100 g (3.5 oz) all-purpose flour
- 80 g (2.8 oz) brown sugar
- 1.5 tbsps brown sugar
- 2 tsps vanilla extract
- 1 tbsp cornstarch
- 1 tbsp granulated sugar
- 1.5 tsps cinnamon
- 0.5 tsp nutmeg
Instructions
- Crust Preparation: Pulverize graham crackers with brown sugar, cinnamon, and nutmeg in a food processor. Mix with melted butter and press firmly into a springform pan, creating an even base with slight sidewall coverage.
- Crust Baking: Toast the crust in a preheated 350°F oven until lightly golden, then cool completely.
- Apple Preparation: Dice apples and toss with granulated sugar and ground cinnamon, allowing excess liquid to drain.
- Crumble Topping: Combine flour, brown sugar, and butter to create a coarse, pebble-like mixture.
- Cheesecake Batter: Whip cream cheese at low speed until smooth, gradually adding granulated sugar. Blend sour cream and cornstarch in a separate bowl, then merge with cream cheese, incorporating vanilla extract.
- Egg Integration: Gently fold eggs into the batter one at a time, minimizing mixing to maintain a silky texture.
- Assembly: Pour cheesecake batter into the prepared crust, evenly distribute cinnamon-coated apple pieces, and sprinkle crumble topping over the surface.
- Baking Process: Place springform pan in a larger roasting pan filled with hot water. Bake at 325°F for approximately 60-75 minutes until the center shows a delicate wobble.
- Cooling Technique: Allow cheesecake to rest in the oven with the door slightly ajar for one hour. Remove from water bath and cool to room temperature.
- Final Setting: Refrigerate for a minimum of six hours, enabling flavors to meld and texture to set perfectly before serving.
Notes
- Master Crust Technique: Pulse graham crackers with spices to create a fragrant, evenly textured base that enhances overall flavor profile.
- Prevent Soggy Apples: Drain excess liquid from apple cubes to maintain crisp texture and prevent watery cheesecake filling.
- Achieve Silky Cheesecake: Mix cream cheese at low speed and add eggs gently to preserve smooth, luxurious consistency without overmixing.
- Water Bath Secret: Use hot water bath to ensure even baking and prevent surface cracking, creating a perfectly creamy cheesecake texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 405
- Sugar: 31 g
- Sodium: 185 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 106 mg