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Dive into the flavors of fall with this delightful apple crumble cheesecake. This dessert combines the warmth of cinnamon and nutmeg in a cookie crust, a creamy cheesecake filling, and a topping of cinnamon sugar apples with a generous crumble. It's the perfect blend of apple pie and cheesecake, making it an ideal treat for the season.
I first tried this recipe on a chilly autumn evening, and it instantly became a family favorite. The combination of the spiced crust, smooth cheesecake, and tart apples creates a symphony of flavors that's hard to resist.
Essential Ingredients
- Digestive biscuits: These cookies form the base of the crust. If you prefer, you can use graham crackers instead.
- Cream cheese: Full-fat and room temperature cream cheese is crucial for a smooth texture.
- Sour cream: Adds richness and tang to the cheesecake.
- Eggs: Room temperature eggs ensure a smooth batter.
- Apples: Choose your favorite variety, such as Jonagold, Granny Smith, or Pink Lady.
- Cinnamon: A key spice that enhances the fall flavors.
- Nutmeg: Adds warmth and depth to the crust.
Preparing the Crust
- Mixing the Crust
- In a food processor, combine the cookies, brown sugar, cinnamon, and nutmeg. Blend until the mixture resembles fine sand. Melt the butter and add it to the food processor, blending until combined.
- Baking the Crust
- Line a 22 cm springform pan with parchment paper. Press the cookie crumbs into the pan, using the bottom of a glass to ensure it's well-packed and flattened. Bake at 160ºC for 10 minutes, then let it cool.
Preparing Apples and Crumble
- Dicing the Apples
- Dice the apples into small cubes and toss them in granulated sugar and cinnamon. Avoid adding any liquid that the apples release.
- Making the Crumble
- In a bowl, mix flour, brown sugar, and butter until it forms a crumble structure. Set aside both the apples and crumble while preparing the cheesecake filling.
Creating the Cheesecake
- Creaming the Cheese
- Using a hand mixer or stand mixer, cream the cream cheese for 1 minute on low speed. Gradually add granulated sugar, scraping down the sides of the bowl as needed.
- Adding Wet Ingredients
- In a small bowl, mix sour cream and cornstarch until smooth. Add this to the cream cheese mixture along with vanilla extract. Mix on low speed until combined. Add eggs one at a time, mixing well after each addition.
- Assembling the Cheesecake
- Pour the cheesecake batter into the springform pan. Gently layer the cinnamon sugar apples on top, followed by the crumble.
- Baking the Cheesecake
- Boil water in a kettle. Place the springform pan in a larger cake pan, then place this in a baking pan or roasting pan. Fill the larger pan with hot water until it reaches two-thirds up the side of the cake pan. Bake for 1 hour and 20-30 minutes.
- Cooling the Cheesecake
- Once done, gently shake the tray to check for a slight wobble in the center. Turn off the oven and let the cheesecake cool with the door slightly open for 1 hour. Remove from the oven and cool completely on a rack before refrigerating for at least 6 hours.
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Cinnamon is my favorite spice to use in fall baking. Its warm, comforting aroma fills the kitchen and makes the house feel cozy and inviting. My family always looks forward to the scent of cinnamon wafting through the air, signaling that a delicious treat is on the way.
Serving Ideas
Pair this cheesecake with a scoop of vanilla ice cream or a dollop of whipped cream. It's also delightful with a side of caramel sauce for an extra touch of sweetness.
Customize Your Cheesecake
For a gluten-free version, use gluten-free cookies for the crust. You can also experiment with different types of apples or add a pinch of cardamom for a unique flavor twist.
Storing and Reheating
Store the apple crumble cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It will keep for up to 5 days. To reheat, simply let it sit at room temperature for about 30 minutes before serving.
This apple crumble cheesecake is a showstopper that combines the best of both worlds—the comfort of apple pie and the elegance of cheesecake. It's a dessert that's sure to impress and delight everyone who tries it.
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Frequently Asked Questions
- → What kind of apples are best for this recipe?
- Any firm, tart apples like Granny Smith or Honeycrisp work well.
- → Can I use low-fat cream cheese?
- Full-fat cream cheese is recommended for the best texture.
- → How long does the cheesecake need to chill?
- Chill for at least 6 hours, preferably overnight.
- → Can I freeze the cheesecake?
- Yes, wrap it tightly and freeze for up to 1 month.
- → What if I don't have a springform pan?
- You can use a regular cake pan, but it may be harder to remove the cheesecake.