Irresistible Apple Crumble Cheesecake (Recipe for Printing)
Layers of creamy cheesecake, tender apples, and buttery crumble for the ultimate dessert delight.
# What You Need:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ Cheesecake Filling
04 -
24 ounces cream cheese, softened
05 -
1 cup granulated sugar
06 -
1 teaspoon vanilla extract
07 -
3 large eggs
08 -
1 cup sour cream
→ Apple Layer
09 -
3 medium apples, peeled and diced
10 -
1/3 cup brown sugar
11 -
1 teaspoon ground cinnamon
12 -
2 tablespoons cornstarch
13 -
2 tablespoons water
14 -
1 tablespoon lemon juice
→ Crumble Topping
15 -
3/4 cup all-purpose flour
16 -
1/2 cup brown sugar
17 -
1/2 cup cold unsalted butter, cubed
# How to Make It:
01 -
Combine graham cracker crumbs with melted butter and granulated sugar. Mix until the mixture is evenly moistened. Press firmly into the base of a 9-inch springform pan. Bake at 350°F for 8 minutes, then cool completely.
02 -
In a large mixing bowl, blend softened cream cheese until smooth. Add granulated sugar and vanilla extract; mix until well combined. Add eggs individually, mixing on low speed and scraping bowl after each addition. Gently fold in sour cream until fully incorporated.
03 -
Pour the cream cheese filling onto the baked crust. Smooth the surface with a spatula and set aside.
04 -
In a medium saucepan, combine diced apples, brown sugar, and cinnamon. In a small bowl, dissolve cornstarch in water and stir into apples. Add lemon juice. Cook over medium heat, stirring, until apples soften and mixture thickens. Cool slightly.
05 -
Evenly spoon the apple mixture over the cream cheese filling in the pan.
06 -
In a bowl, mix flour and brown sugar. Add cubed cold butter and, using fingers or a pastry blender, rub until the mixture forms coarse crumbs.
07 -
Scatter the crumble topping across the apple layer. Place the pan in a larger baking dish and pour in hot water halfway up the sides to create a water bath. Bake at 350°F for 30-45 minutes, or until the center is just set but still slightly wobbly.
08 -
Allow cheesecake to cool to room temperature before refrigerating for at least 4 hours or overnight for best slicing texture.
# Extra Tips:
01 -
To achieve a creamy texture, ensure all dairy ingredients are at room temperature before mixing. Avoid overbeating after adding eggs to minimize the risk of cracks.
02 -
A water bath helps maintain even baking and prevents cheesecake from drying out.