Ingredients
- 200 g (1 2/3 cups) graham cracker crumbs
- 60 g (1/4 cup) unsalted butter, melted
- 2 tablespoons granulated sugar
- 450 g (16 oz) cream cheese, softened
- 150 g (3/4 cup) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) sour cream
- 2 medium apples (about 240 g), peeled, cored, and diced
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 50 g (1/4 cup) all-purpose flour
- 50 g (1/4 cup) brown sugar
- 30 g (2 tablespoons) unsalted butter, cold and cubed
- 1/2 teaspoon ground cinnamon
Directions
Preheat oven to 175°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the pan to form the crust.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla and sour cream. Mix in diced apples, cinnamon, and nutmeg.
Pour the cheesecake filling over the crust.
For the crumble topping, combine flour, brown sugar, cinnamon, and cold butter. Use a fork or pastry cutter to mix until crumbly. Sprinkle over the cheesecake filling.
Bake for 45–50 minutes, or until the center is set but slightly jiggly. Allow to cool at room temperature, then refrigerate for at least 4 hours or overnight.
Slice and serve, optionally drizzling extra caramel sauce on top.
Frequently Asked Questions
How do I properly store leftover Apple Crumble Cheesecake?
To maintain the best texture, store your Apple Crumble Cheesecake tightly covered in the refrigerator for up to 4 days. Allow it to come to room temperature for about 30 minutes before serving for the creamiest texture. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap.
Can I substitute the graham cracker crust ingredients in this recipe?
Yes, you can substitute the 200g of graham cracker crumbs with an equal amount of digestive biscuits or vanilla wafer crumbs for a similar base. Ensure you still use the 60g of melted unsalted butter and 2 tablespoons of sugar to bind the alternative crumbs together firmly before pressing into the 9-inch springform pan.
What is the best way to prevent my cheesecake from cracking after baking at 175°C (350°F)?
A common cause of cracking is rapid temperature change; after the 50-minute bake time, turn off the oven and prop the door open slightly for one hour. This slow cooling process helps the 450g cream cheese filling settle gently before you remove the cheesecake entirely to cool.
