Description
A delightful fusion of creamy cheesecake and warm apple crumble, perfect for satisfying your sweet tooth.
Ingredients
- 200 g digestive or graham crackers
- 1/2 tsp ground nutmeg
- 1.5 tsp ground cinnamon
- 1.5 tbsp dark brown sugar
- 50 g butter (melted)
- 150 g apple (diced small; 1-2 apples)
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
- 100 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter (room temperature)
- 600 g cream cheese (full fat, room temperature)
- 200 g granulated sugar
- 150 g sour cream (14-18%; room temperature)
- 1 tbsp cornstarch
- 2 tsp vanilla extract
- 3 large eggs (room temperature)
Instructions
- Preheat your oven to 180°C (350°F). Crush the digestive or graham crackers into fine crumbs and mix with nutmeg, cinnamon, dark brown sugar, and melted butter. Press into the bottom of a springform pan.
- In a separate bowl, combine diced apples, granulated sugar, and 1 tsp of ground cinnamon. Mix and set aside.
- In another bowl, mix all-purpose flour, dark brown sugar, and cold butter until it resembles coarse crumbs. Set aside.
- In a large mixing bowl, blend cream cheese until smooth. Gradually add granulated sugar, mixing well. Add sour cream, cornstarch, and eggs one at a time, ensuring each is incorporated.
- Pour half of the cheesecake filling over the crust. Scatter half of the apple mixture over this layer, then top with the remaining cheesecake filling and the remaining apple mixture. Sprinkle crumble topping on top.
- Bake for about 60 minutes or until edges are set and center is slightly jiggly. Turn off oven and cool inside for another hour.
- Let cheesecake cool at room temperature. Refrigerate for at least four hours, or preferably overnight.
Notes
For best results, let ingredients reach room temperature before mixing. Customize the type of apples for varying flavors.