Ingredients
200 g digestive or graham crackers
½ teaspoon ground nutmeg
1 ½ teaspoon ground cinnamon
1 ½ tablespoon dark brown sugar
50 g butter, melted
150 g apple, diced small (1–2 apples)
1 tablespoon granulated sugar
1 teaspoon 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% fat, room temperature)
1 tablespoon cornstarch
2 teaspoon vanilla extract
3 large eggs, room temperature
Instructions
- Preheat the oven to 160ºC (325ºF).
- In a food processor, combine the digestive or graham crackers, brown sugar, cinnamon, and nutmeg. Blend until it forms a fine sand-like texture.
- Melt the butter and add it to the food processor, mixing until well combined.
- Line a 22 cm (9-inch) springform pan with parchment paper at the bottom. Press the cookie mixture into the bottom of the pan and up the sides using the bottom of a glass to compact it.
- Bake the crust for 10 minutes, then let it cool to touch.
- Dice the apples into small cubes, then toss them with granulated sugar and cinnamon. Let the sugar draw out the liquid from the apples and avoid adding the liquid when topping the cheesecake.
- In a separate bowl, combine the flour, brown sugar, and butter. Use your hands or an electric mixer to mix until the ingredients form a crumble. Set aside.
- Preheat the oven to 160ºC (325ºF) again.
- Beat the cream cheese for 1 minute on low speed using a hand mixer or stand mixer. Gradually add the granulated sugar, then mix for an additional minute.
- In a small bowl, mix the sour cream and cornstarch until smooth, then add to the cream cheese mixture along with vanilla extract. Mix on low until well combined.
- Add the eggs one at a time, mixing after each addition, until fully incorporated.
- Pour the cheesecake batter into the prepared springform pan.
- Gently layer the cinnamon-sugar apples on top of the cheesecake, followed by the crumble mixture.
- Boil water in a kettle and place the springform pan in a 25 cm (10-inch) cake pan. Fill the larger pan with hot water, about ⅔ up the side of the springform pan, creating a water bath.
- Bake for 1 hour 20 minutes to 1 hour 30 minutes. The cheesecake should be slightly wobbly in the center.
- Turn off the oven and leave the door slightly ajar, letting the cheesecake cool in the oven for 1 hour.
- Afterward, remove the cheesecake from the oven and the water bath. Let it cool on a rack for 1 hour at room temperature.
- Once cooled, transfer the cheesecake to the refrigerator and let it set for at least 6 hours, preferably overnight, before serving.
Notes
- For added crunch, sprinkle chopped pecans or walnuts on top of the crumble.
- You can substitute apples with pears or berries for a different flavor profile.
- To make it gluten-free, use gluten-free graham crackers or digestive biscuits for the crust.
- Store the cheesecake in an airtight container in the refrigerator for up to 4-5 days.
- For reheating, place the cheesecake in a preheated oven at 160ºC (325ºF) for 10-15 minutes.
- If using store-bought apple pie filling, you can skip the step of cooking the apples yourself.
- Prep Time: 45 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 250mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 105mg
