Description
A delightful dessert that combines creamy cheesecake with spiced apples and a crunchy crumble topping.
Ingredients
- 2 cups (200g) graham cracker crumbs
- ½ cup (115g) unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup (240ml) sour cream
- 3 medium apples, peeled and diced
- ⅓ cup (70g) brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
- ¾ cup (95g) all-purpose flour
- ½ cup (100g) brown sugar
- ½ teaspoon cinnamon
- ½ cup (115g) cold unsalted butter, cubed
Instructions
- Preheat your oven to 325°F (160°C).
- In a large bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until it resembles wet sand. Press firmly into the bottom of a springform pan. Bake for about 10 minutes, then let cool.
- In another bowl, beat the softened cream cheese until smooth. Add the granulated sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing on low speed and scraping down the sides. Fold in the sour cream until fully incorporated.
- Pour the cheesecake filling over the cooled crust and smooth the top.
- In a medium bowl, combine diced apples, brown sugar, cinnamon, cornstarch, water, and lemon juice. Mix and pour over the cheesecake layer.
- Combine flour, brown sugar, and cinnamon for the crumble topping. Cut in the cold butter until it resembles coarse crumbs. Sprinkle this over the apple layer.
- Bake for 60-70 minutes or until the center is set but slightly jiggly. Let the cheesecake cool at room temperature for an hour, then refrigerate for at least 4 hours or overnight before serving.
Notes
For best texture, let cream cheese soften at room temperature. Store leftovers in an airtight container in the refrigerator for 3-5 days or freeze for up to 2 months.