Apple Crumble Cheesecake
With this apple crumble cheesecake there is no need to choose between apple crumble or apple cheesecake because with this cheesecake recipe you get the best of both worlds. The apple crumble topping is absolutely delicious on top of this cheesecake batter and graham cracker crust. All you need is caramel drizzle to take this cheesecake over the top.
Graham Cracker Crust
- 400 g graham crumbs
- ½ cups butter melted
- 3 tbsp sugar
Heat oven to 350°F. If you are going to substitute a cup of graham crumbs with a cup of chopped walnuts, do so at this point. Take the walnuts and use a mini food processor to chop them. The walnuts should be still coarse, remember you are not making nut butter.
Place the graham cracker crumbs, and chopped walnuts if you are using them, sugar and melted butter in a bowl. Use a fork to mix everything together. Place the graham cracker crumbs in an 9" spring form pan and press them down with a spoon.
Bake for 20 minutes or until the crust is golden and slightly crisp to the touch. Remove from oven and let sit until completely cool.
Cream Cheese Filling
In a bowl fitted with a mixing attachment, soften the cream cheese. Add the sugar, flour, and the eggs, one at a time. Remember to scrape the bowl.
Add the sour cream and the vanilla extract. Mix well. Scrape bowl and beat the mixture again to ensure that there are no lumps. Pour mixture over cooled graham cracker crust. Set aside for now until all other components are ready. Heat oven to 450°F while you prepare other components.
In a medium bowl, combine flour, rolled oats, brown sugar, cinnamon, baking powder and melted butter. Set aside.
In a small bowl, combine flour, brown sugar, cinnamon and salt. (Dry ingredients) In another small bowl combine lemon juice, and vanilla extract. (Wet Ingredients)
Peel and cut the apples into cubes. and place them in a medium bowl. Pour the wet ingredients on the apples and toss. Pour the dry ingredients on the apples and combine well. Set aside
Assembly and Baking
Bake cheesecake for 10 minutes at 450°F. Remove cheesecake from oven. Reduce oven to 350°F. Carefully spoon the apples in the center of the cheesecake - you can press the apples down a little. Continue spooning the apples onto the cheesecake working your way around in a circle, leave half to one inch diameter free of apples around the edges of the pan. Return the cake to the oven for 30 minutes.
Remove the cheesecake from the oven and this time using your hands sprinkle the apple crumble topping over the center working your way around the pan leave about a half inch of apples free of the topping. Return the cheesecake to the oven and bake for about 30 minutes. Test the done-ness as you approach 20 minutes of baking. Do this by pushing a skewer close to the middle of the cheesecake.
Let cool and refrigerate for 3 hours.
Serve with caramel drizzle (optional)
Remember that the apples are going to let out moisture, so don't insert the skewer directly in the middle, but maybe 1 inch from the middle. If it comes out and it's not sticky or really wet, it's done! If it is sticky and very wet, let bake for another 10 minutes and test again.
Do not peel and dice the apples until the last possible moment and work quickly. Otherwise, your apples will turn brown.
Let your cheesecake bake for 10 minutes before pouring the apples and the apple crumb topping on top. This will prevent the apple crumble from sinking into your cheesecake.
The star of this Apple Crumble Cheesecake were the granny smith apples. I'm so glad that I had my Starfrit apple peeler to help quickly peel apples, like the ones on the page here. Getting an apple peeler was the best investment I ever made.
Serving: 1/12 of Cake | Calories: 654kcal | Carbohydrates: 69g | Protein: 9g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 568mg | Fiber: 2g | Sugar: 42g