Apple Crumble Cheesecake

Prep Time: 50 minutes  
Cook Time: 1 hour  25 minutes    
Resting Time: 6 hours  
Servings: 10 people

Apple crumble cheesecake with a cinnamon and nutmeg cookie crust, cheesecake filling and topped with cinnamon sugar apples and crumble.

This apple crumble cheesecake is such a great dessert for the Fall. The warming and cozy flavours of apple, cinnamon, and biscoff are perfect for the season. This cheesecake is all about textures from the crisp biscoff crust to creamy cheesecake to the crunchy streusel topping. It has a little bit of everything which makes it so good!

Cheesecakes are great for entertaining because all the work is done at least a day in advance. Since cheesecake needs to chill in the fridge overnight, all you need to do when you're ready to serve it is take it out of the fridge. Not being able to eat it right away might actually be a blessing in disguise in some cases!


Why you'll love this recipe:
Biscoff cookie crust. The warm, caramelized flavour of biscoff pairs perfectly with the apples and spices in this cheesecake.
Rich, creamy, and perfectly spiced cheesecake.
Tender cooked apples. The cinnamon-spiced apples are soft, tender, and cozy.
Crunchy crumble topping. It adds texture and dimension to this cheesecake.
No need to worry about cracks! Since the top of the cheesecake is baked with the apple crumble on top, the top of the cheesecake is hidden.

Ingredients:

COOKIE CRUST

  • 200 g digestive or graham crackers
  • ½ teaspoon ground nutmeg
  • 1,5 teaspoon ground cinnamon
  • 1,5 tablespoon dark brown sugar
  • 50 g butter melted

APPLES AND CRUMBLE

  • 150 g apple diced small (1-2 apples)
  • 1 tablespoon granulated sugar
  • 1 teaspoon 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 tablespoon cornstarch
  • 2 teaspoon vanilla extract
  • 3 large eggs room temperature

Directions:

COOKIE CRUST

  1. Preheat the oven at 160ºC/325ºF, conventional oven.
  2. In a food processor, add the cookies, brown sugar, cinnamon and nutmeg and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.
  3. 200 g digestive or graham crackers,½ teaspoon ground nutmeg,1,5 teaspoon ground cinnamon,1,5 tablespoon dark brown sugar,50 g butter
  4. In a 22 cm spring cake pan add parchment paper to the bottom. Add the cookie crumble and press the cookie crust down with the bottom of a glass, and up agains the side of the pan, so it’s well packed together and flattened out.
  5. Bake it for 10 min. Then let it cool down so that it’s cool to touch.

APPLES AND CRUMBLE

  1. While the crust cools down, prepare the apples and the crumble.
  2. Dice the apples into small cubes and toss them in granulated sugar and cinnamon. Overtime the sugar will drag out some of the liquid in the apples, avoid adding that to the cheesecake when placing the apples.
  3. 150 g apple,1 tablespoon granulated sugar,1 teaspoon ground cinnamon
  4. Add flour, brown sugar and butter to another bowl. Mix it together by hand or with an electric hand mixer, until it forms a crumble structure. Set aside both toppings while making the cheesecake filling.
  5. 100 g all-purpose flour,80 g dark brown sugar,70 g butter

CHEESECAKE

  1. Preheat the oven at 160ºC.
  2. With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 min on low speed.
  3. 600 g cream cheese,200 g granulated sugar
  4. In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
  5. 150 g sour cream 14-18%,2 teaspoon vanilla extract,3 large eggs,1 tablespoon cornstarch
  6. Pour the cheesecake batter into the spring pan. Gently divide the cinnamon sugar apples first on top of cheesecake, followed by the crumble.
  7. Boil up water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. This method will prevent water from getting into the crust.
  8. Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method.
  9. Bake for 1 hour and 20-30 min.
  10. Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
  11. Then take it out of the oven and remove it from the water bath. Take off the aluminum foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.
  12. Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.

Tips & Notes:

  • Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
  • Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
  • Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

Nutrition:

Per serving: 1  | Calories: 690kcal | Carbohydrates: 62g | Protein: 10g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 426mg | Potassium: 276mg | Fiber: 3g | Sugar: 35g | Vitamin A: 1542IU | Vitamin C: 3mg | Calcium: 134mg | Iron: 2mg

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