Description
Indulge in the perfect combination of creamy cheesecake and sweet apple crumble with this delicious recipe. Learn how to make Apple Crumble Cheesecake today!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (180 g), or digestive biscuits
- 1/4 cup brown sugar (55 g)
- 6 tbsp vegetable oil, melted (85 g)
- 2 cups chopped apples, about 3 apples (220 g)
- 3/4 cup all-purpose flour (95 g)
- 1/3 cup brown sugar (73 g)
- 1 tsp (5 ml) cinnamon
- 4 1/2 tbsp vegetable oil, room temperature (63 g)
- 907 g cream cheese, softened (4 packages of 8 oz.)
- 1 cup brown sugar (220 g)
- 1/4 cup granulated sugar (50 g)
- 1/2 cup plain yogurt (120 g)
- 1/3 cup apple sauce (83 g)
- 3 large eggs, room temperature
- 1 large egg yolk
- 1 tbsp (15 ml) vanilla extract
- 1/2 tsp (3 ml) salt
- 1/2 tsp (3 ml) cinnamon powder
Instructions
- Preheat the oven to 325ºF.
- Crush the graham crackers into fine crumbs using a food processor.
- Combine the crushed crumbs with brown sugar in a bowl.
- Stir in the melted vegetable oil until everything is blended.
- Cover the bottom of an 8-inch or 9-inch cheesecake tin with parchment paper. If using an 8-inch springform tin, ensure it’s deep. Press the crumb mixture evenly across the base and slightly up the sides.
- Bake the crust for 10 minutes, then allow it to cool.
- Slice, peel, and core the apples, then chop them into small chunks and set aside in a bowl.
- In another bowl, whisk together flour, brown sugar, and cinnamon.
- Mix in the vegetable oil with a fork until it’s all combined.
- Take one cup of the crumb mixture and mix it with the apples. Chill this apple mixture in the fridge along with the remaining crumbs.
- Beat the softened cream cheese with a mixer on medium speed for 2 minutes until smooth.
- Blend in the brown sugar and granulated sugar, beating for another 2 minutes on medium.
- Scrape the sides of the bowl and mix for an additional 30 seconds.
- Mix in the plain yogurt and apple sauce, ensuring the mixture is well combined.
- Incorporate the eggs one by one, mixing thoroughly after each addition.
- Once the eggs are mixed in, be cautious not to over-mix to prevent cracking.
- Add the final egg yolk along with vanilla, salt, and cinnamon, mixing until just combined.
- Prepare the springform pan for a water bath by wrapping its bottom with several aluminum foil layers to avoid water seepage. Boil water in a kettle.
- Pour half of the cheesecake mixture over the baked crust.
- Sprinkle half of the apple crumb mixture over the cheesecake layer.
- Pour the remaining cheesecake mixture to form another layer.
- Top with the remaining apple crumb mixture.
- Finally, sprinkle the leftover crumbs that weren’t mixed with apples over the top in an even layer.
- Position the cheesecake pan inside a larger roasting pan and pour hot water into the roasting pan to create a water bath.
- Carefully place the cheesecake in the preheated oven and bake for 60 to 75 minutes until the center is slightly wobbly but the edges are set.
- Turn off the oven and let the cheesecake sit inside for 1 hour.
- Take the cheesecake out and let it cool on a wire rack before placing it in the fridge for at least 6 hours or overnight.
Notes
- Bake the crust separately before adding the cheesecake mixture to avoid a soggy crust.nEnsure a smooth and creamy texture by using room temperature ingredients for the cheesecake batter.nAvoid cracking by being careful not to over-mix the batter after adding the eggs.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 400
- Fat: 10g
- Protein: 15g
Keywords: apple cheesecake, creamy dessert, baked crust, delicious treat, water bath, graham cracker
