Description
Creamy cheesecake layered with cinnamon apples and a golden crumble crust — a perfect dessert for fall.
Ingredients
-
200 g digestive crackers
-
½ tsp ground nutmeg
-
1½ tsp ground cinnamon
-
1½ 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 oven to 160°C/325°F.
-
Blend the crust ingredients (crackers, brown sugar, cinnamon, nutmeg, butter) until sand-like. Press into a 9-inch pan.
-
Bake crust for 10 minutes, then cool completely.
-
Toss diced apples with sugar and cinnamon; set aside.
-
Mix flour, brown sugar, and butter by hand to create crumble topping; set aside.
-
Beat cream cheese and sugar on low speed until smooth.
-
In another bowl, mix sour cream, cornstarch, and vanilla, then add to cream cheese.
-
Add eggs one at a time, mixing gently after each.
-
Pour batter into cooled crust.
-
Top with cinnamon apples, then crumble mixture.
-
Place pan in a water bath and bake for 1 hour 20–30 minutes.
-
Cool in oven 1 hour with door slightly open.
-
Let cool to room temperature, then refrigerate 6 hours or overnight.
-
Serve chilled, optionally with caramel drizzle or ice cream.
-
Notes
Use room-temperature ingredients for a smooth texture.
A water bath prevents cracks and gives a creamy consistency.
Add caramel drizzle or crushed pecans for extra flavor.
- Prep Time: 45 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 41 g
- Sodium: 368 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.02 g
- Carbohydrates: 61 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 120 mg