Fall Apple Crumble Cheesecake

With its warm spices and cozy flavors, this cheese cake captures the essence of the Fall season. The blend of the crunchy crust with the creamy filling studded with sweet apple slices and the crumbly topping yield an exquisite dessert that is the perfect treat for your autumn gatherings.

Fall Apple Crumble Cheesecake

Yield: 12
Author: Fida Milki

Ingredients

For the crust:
  • 1 1/2 cups Digestive biscuits
  • 1/4 cup brown sugar
  • 6 tbsp unsalted butter melted
For the apple crumble topping:
  • 2 cups chopped apples
  • 3/4 cup flour
  • 1/3 cup brown sugar
  • 1 tsp cinnamon powder
  • 4.5 tbsp unsalted butter at room temperature
For the cheesecake batter:
  • Four 8 oz cream cheese softened at room temperature
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup sour cream
  • 1/3 cup apple sauce
  • 3 eggs at room temperature
  • 1 large egg yolk
  • 1 tbsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp cinnamon powder

Instructions

To start:
  1. Preheat the oven to 325 degrees F ( 162 C).
  2. Line an 8- inch round springform cake pan with parchment paper.
Make the crust:
  1. Place the biscuits in a food processor and blitz until you get fine crumbs.
  2. Add the brown sugar then the melted butter and process until everything is well incorporated.
  3. Press the mixture into the bottom and up the edges of the pan.
  4. Place the pan in the heated oven and bake for 10 minutes.
  5. Remove and let cool slightly.
Prepare the crumble topping:
  1. In a bowl, mix the chopped apples with the flour, the brown sugar and the cinnamon powder.
  2. Add the softened butter and mix with a fork until you get a crumb- like mixture.
Make the filling:
  1. In the bowl of an electric mixer, beat the cream cheese for 2 minutes until creamy then mix in the brown sugar and granulated sugar.
  2. Scrape off the sides of the bowl then add the sour cream and the apple sauce and whisk until incorporated.
  3. Add the eggs and the egg yolk one at a time beating after each addition.
  4. Mix in the vanilla, salt and cinnamon powder.
Bring it together:
  1. Pour half the batter into the pan over the baked crust. Top with half the apple crumble then follow by the remaining batter. Finally, spread the remaining apple crumble evenly over the top.
  2. Wrap the bottom of the pan with foil paper and place the pan in a larger roasting pan. Pour warm water in the bottom of the roasting pan (this will create a water bath that will prevent the top of the cake from cracking).
  3. Bake in the still heated oven for 60 to 75 minutes or until the cake is still a bit jiggly from the center but set around the edges.
  4. Turn the oven off and leave the cheese cake inside for 1 hour.
  5. Remove and let cool completely at room temperature.
  6. Place in the fridge and let chill for at least 6 hours before serving.
  7. Drizzle the cake with caramel sauce or honey.
  8. Slice, serve and enjoy!
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Chocolate Pistachio Knefe Cake