This Apple Crumble Cheesecake is a deliciously decadent dessert that is perfect for the Holidays Season. It combines a simple Biscuit Crust, Apple Cinnamon Cheesecake Filling and an Oat Crumble Topping.
180gr (1 3/4 cup -crushed)Digestive Biscuitscrushed
90gr (6 tablespoons)Unsalted Buttermelted
Crumble Topping
50gr (1/3 cup)Plain / All-Purpose Flour
50gr (1/2 cup)Rolled Oats
45gr (4 tablespoons)Brown Sugar
1teaspoonGround Cinnamon
45gr (3 tablespoons)Unsalted Buttermelted
Apple Cinnamon Cheesecake Filling
2Small Applescubed
500gr (18 oz)Cream Cheeseat room temperature
120gr (1/2 cup)Sour Creamat room temperature
80gr (1/3 cup)Caster Sugaror fine white granulated sugar
1teaspoonVanilla Pasteor vanilla extract
1teaspoonGround Cinnamon
2largeEggsat room temperature
Instructions
Cookie Crust
Line the bottom of a 22 cm / 9 inch Springform Pan with Baking Paper and grease the edges.
Crush the Digestive Biscuits into fine crumbs, either by hands in a small plastic bag or in the food processor. Add the melted Butter and mix until it looks like wet sand.
90 gr (6 tablespoons) Unsalted Butter, 180 gr (1 3/4 cup -crushed) Digestive Biscuits
Firmly press the biscuit crumbs on the bottom of the prepared pan then place in the fridge.
Crumble Topping
Preheat your oven on 140°C/285°F.
In a large mixing bowl, mix together the Flour, Rolled Oats, Brown Sugar and Ground Cinnamon. Pour over the Melted Butter then mix with a spatula until you get large crumbs. Set aside.
50 gr (1/3 cup) Plain / All-Purpose Flour, 50 gr (1/2 cup) Rolled Oats, 45 gr (4 tablespoons) Brown Sugar, 1 teaspoon Ground Cinnamon, 45 gr (3 tablespoons) Unsalted Butter
Apple Cinnamon Cheesecake Filling
Wash and core the apples, then cut into small cubes (see note 1). Set aside.
2 Small Apples
In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), mix together the Cream Cheese and Sour Cream for a few minutes on medium speed until completely smooth (see note 2).
500 gr (18 oz) Cream Cheese, 120 gr (1/2 cup) Sour Cream
Mix in the Sugar, Cinnamon and Vanilla then the Eggs one at the time. Mix until just combined (see note 3). The cheesecake batter will be quite liquid - that's normal.
80 gr (1/3 cup) Caster Sugar, 1 teaspoon Vanilla Paste, 1 teaspoon Ground Cinnamon, 2 large Eggs
Assembling the Cheesecake
Take the springform pan with the chilled crust out of the oven and pour the cinnamon cheesecake mixture over it. Tap the pan over a hard surface a few times to remove any air bubbles.
Place the cubed apples over the cheesecake mixture (see note 4), then top them with the crumble.
Place the apple crumble cheesecake on the lowest rack of your oven and bake for 60 to 70 minutes. The cheesecake should still jiggle a little bit when fully baked.
Turn off the oven and leave the cheesecake to cool down inside it with the door opened slightly for 1 hour. Take it out of the oven and leave to cool down at room temperature for 1 other hour, then in the fridge for at least two to three hour, or preferably overnight.
Notes
I kept the peel but you can remove it if preferred.
It is really important for the two ingredients to be at room temperature or you won't get a smooth mixture and get lumps in the batter.
You want to avoid over-mixing at this point or you risk adding a lot of air into the batter, which will make the cheesecake rise then collapse in the oven.
Add the apples a little bit at the time as you don't want to put too much weight on the soft cheesecake batter, which might make the apples sink.