Description
A delightful dessert that combines creamy cheesecake with warm, spiced apples, all topped off with a crunchy crumble.
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
- In a large bowl, beat the softened cream cheese until smooth and free of lumps.
- Add the sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing on low speed, scraping down the sides of the bowl between additions.
- Fold in the sour cream gently until fully incorporated.
- Pour the cheesecake filling over the pre-baked graham cracker crust and smooth the top.
- To make the apple mixture, combine diced apples, brown sugar, cinnamon, cornstarch, water, and lemon juice in a bowl and toss well.
- Spread the apple mixture over the cheesecake filling.
- In another bowl, mix flour, brown sugar, and cinnamon, then cut in cold butter until crumbly and sprinkle over the apples.
- Bake in a preheated oven until the cheesecake is set and the top is golden brown. Allow to cool before slicing.
Notes
To prevent cracks, avoid overbeating after adding the eggs. Consider using a water bath during baking for even moisture.