Introduction to Apple Crumble Cheesecake
If you're on a quest for the ultimate dessert that brings together creamy, sweet, and a hint of tart, look no further than apple crumble cheesecake. This delightful treat marries the rich, velvety texture of cheesecake with the comforting flavors of baked apples and buttery crumble. The result is a dessert that's not only visually appealing but also packed with layers of flavor.
Why Apples and Cheesecake Make a Perfect Pair
The beauty of apples lies in their versatility. When combined with cheesecake, their natural sweetness and slight tartness create a balanced and mouthwatering experience. This combination also taps into the nostalgia of fall, making it a go-to choice for gatherings or cozy nights at home.
Plus, who can resist that buttery crumb topping? It adds a delightful crunch that contrasts perfectly with the smooth cheesecake.
For a deeper dive into the myriad types of apples you can use, you may find resources like The Kitchn helpful. You’ll discover the best varieties to enhance your apple crumble cheesecake masterpiece! Baking enthusiasts and foodies alike will appreciate the harmony these two components bring to the table, making every slice a moment to be savored.
Ingredients for Apple Crumble Cheesecake
Creating a delicious apple crumble cheesecake starts with selecting the right ingredients. Let’s break them down!
Breakdown of the Apple Topping Ingredients
For that luscious apple topping, you'll need:
- 800 g of apples (about 4 Granny Smith apples)
- 1 tablespoon of freshly squeezed lemon juice
- 110 g (½ cup) of brown sugar for that rich sweetness
- 1 tablespoon of cinnamon to warm up the flavor
- 1 tablespoon of corn starch to thicken the topping
List of Crumble Components
The topping won't be complete without a tasty crumble! Here’s what you’ll need:
- 110 g (½ cup) of unsalted butter, room temperature for easy mixing
- 100 g (½ cup) of granulated sugar
- 50 g (¼ cup) of brown sugar for extra depth
- 150 g (1¼ cups) of all-purpose flour
- A pinch of salt and ¼ teaspoon of cinnamon for a hint of spice
Essentials for the Crust
The crust is foundational to your apple crumble cheesecake. Gather these ingredients:
- 200 g (1⅔ cups) of graham cracker crumbs
- 80 g (⅓ cup) of unsalted butter
- A pinch of salt and optional ½ teaspoon of cinnamon
Essential Cheesecake Batter Elements
Finally, for the cheesecake batter, you’ll need:
- 680 g (3 cups) of full-fat cream cheese, at room temperature for the best texture
- 200 g (1 cup) of granulated sugar for sweetness
- 170 g (¾ cup) of full-fat sour cream, also at room temperature
- 1 tablespoon of freshly squeezed lemon juice
- 2 teaspoons of vanilla extract for that irresistible flavor
- A pinch of salt and 3 lightly whisked eggs
As you gather these ingredients, imagine the delightful aromas of cinnamon and baked apples filling your kitchen! Check out Spatula Desserts for more tips on using these ingredients effectively. Happy baking!
Step-by-step Preparation of Apple Crumble Cheesecake
Prepare the apples
Start by peeling, coring, and slicing about 800 g of apples, like Granny Smith, into even pieces. Toss them with a splash of freshly squeezed lemon juice to prevent browning. Next, cook the sliced apples with 110 g of brown sugar and a tablespoon of cinnamon in a pan over medium heat for about 3-5 minutes. You want them slightly softened but still crisp! Once done, set the apple mixture aside and combine a few tablespoons of the hot apple mixture with 1 tablespoon of cornstarch in a small bowl until smooth. Stir this back into the pan and cook for just another minute until thickened. This will be your delicious caramel-like topping.
Make the crumble
For the crumble, cut 110 g of room temperature unsalted butter into small chunks. In a bowl, whisk together 150 g of all-purpose flour, 100 g granulated sugar, 50 g brown sugar, and a pinch of salt. Add the butter chunks and mix until the dry ingredients are coated—two textures are ideal: sand-like crumbs and larger clumps. Let this mix chill in the fridge while you prepare the other elements of this apple crumble cheesecake.
Craft the crust
Melt 80 g of unsalted butter (make sure it doesn’t get too hot!), then crush 200 g of graham crackers into fine crumbs either in a food processor or using a zip bag and a rolling pin. Mix the crumbs with the melted butter, a pinch of salt, and ½ teaspoon cinnamon. Press this mixture evenly into an ungreased 8- or 9-inch springform pan. Chill it for a bit before baking at 350°F (175°C) for about 8-10 minutes, or until it’s lightly golden.
Create the cheesecake batter
Now onto the cheesecake batter! Using a stand mixer with the paddle attachment, cream 680 g of room temperature cream cheese on medium-low speed for about 2 minutes until smooth. Add 200 g of granulated sugar and mix for another 2 minutes until silky. Then, incorporate 170 g of sour cream, a tablespoon of lemon juice, and 2 teaspoons of vanilla extract, mixing just until combined. Gently mix in 3 lightly whisked eggs until incorporated. Overmixing could lead to cracks, so keep it smooth but not overdone!
Assemble and bake the cheesecake
Pour about half of the cheesecake batter into your cooled crust, followed by half of the apple mixture, then the remaining cheesecake batter, and top with the rest of the apples. Sprinkle the crumble on top and press it slightly. Prepare a water bath by wrapping your springform pan in heavy-duty aluminum foil and placing it in a larger roasting pan. Fill the roasting pan with hot water and bake everything at 325°F (165°C) for 75-85 minutes until the edges are set but the center is radially jiggly. Once finished, let it cool in the oven to avoid cracks, then chill in the fridge for at least 6 hours before serving.
This apple crumble cheesecake is not just a dessert; it’s an experience! Enjoy it with the apple caramel drizzled on top, and savor every bite.
Variations on Apple Crumble Cheesecake
Gluten-free options
If you're looking for a gluten-free version of this apple crumble cheesecake, simply swap out the graham cracker crust with gluten-free cookies or ground nuts. Almond flour can also work beautifully for both the crust and crumble, maintaining that delightful texture while accommodating dietary needs. Don’t forget to check each ingredient for gluten-free labeling to keep your dessert safe and delicious!
Spiced pumpkin addition
For a seasonal twist, why not add a touch of spiced pumpkin to your apple crumble cheesecake? Simply mix in about 1 cup of canned pumpkin and a teaspoon of pumpkin spice into your cheesecake batter. This not only complements the apple topping but also gives it a warm, autumnal flavor that’s perfect for fall gatherings! The combination of flavors is sure to impress your guests.
Feel free to experiment and make this dessert your own — who doesn't love a personalized cake?
Cooking Tips and Notes for Apple Crumble Cheesecake
Importance of Ingredient Temperature
When crafting the perfect apple crumble cheesecake, using ingredients at room temperature is crucial. Room temperature cream cheese and eggs blend smoothly, preventing lumps and ensuring a creamy texture. Cold ingredients can lead to a dense and uneven batter, affecting the final outcome.
Avoiding Cheesecake Cracks
To keep your apple crumble cheesecake looking flawless, don’t rush the mixing process! Incorporate eggs gently and avoid overmixing, as this can introduce excess air, leading to unsightly cracks. Moreover, consider using a water bath. This technique moderates the baking temperature and provides moisture, resulting in a beautifully smooth cheesecake. Remember, slow cooling in the oven after baking can further help prevent cracks—patience is key!
For more tips on baking techniques, check out Serious Eats.
Serving Suggestions for Apple Crumble Cheesecake
Pairing with whipped cream
One of the best ways to enhance your apple crumble cheesecake is by serving it with a generous dollop of freshly whipped cream. The creamy texture complements the cheesecake's richness and adds a light, airy contrast to the dense layers. You can flavor the whipped cream with a hint of vanilla or a sprinkle of cinnamon for an elegant twist.
Suggested garnishes for presentation
For a stunning presentation, consider adding some thoughtful garnishes. Sliced apples or a drizzle of homemade caramel sauce not only look beautiful but also echo the flavors within the cheesecake. A sprinkle of crushed nuts or a few fresh mint leaves can provide a refreshing finish. Feel free to get creative—make your cheesecake the star of the dessert table! Use quality ingredients such as organic apples or artisanal caramel for a gourmet touch.
Time Breakdown for Apple Crumble Cheesecake
Preparation time
Get ready for about 30 minutes to prepare your apple crumble cheesecake. This includes peeling and cooking the apples, mixing your crust, and prepping the cheesecake filling.
Baking time
Once assembled, bake the cheesecake for 75-85 minutes. The gentle heat helps achieve that smooth, creamy texture we all love.
Total time
In total, you’ll need approximately 8 hours, including chilling time. Make it a fun project for the weekend and enjoy every delicious bite!
Nutritional Facts for Apple Crumble Cheesecake
Calories per Slice
Each delectable slice of apple crumble cheesecake packs approximately 922 calories. This rich dessert is perfect for a special occasion or a treat when you want to indulge.
Key Nutritional Components
This cheesecake offers a variety of nutrients, ensuring every bite is delicious and satisfying:
- Carbohydrates: 98g, providing energy for your day.
- Protein: 10g, essential for muscle health.
- Fat: 57g, contributing to its creamy texture.
- Sugar: 77g, complementing the sweetness of the apples.
Packed with flavors and nutrition, this dessert can be enjoyed in moderation. For a healthier twist, consider swapping in some low-fat cream cheese or using less sugar in the topping. If you’re eager to dive deeper into healthy dessert options, check out these healthy dessert substitutes.
FAQs about Apple Crumble Cheesecake
Can I use different types of apples?
Absolutely! While Granny Smith apples are a favorite for their tartness, feel free to experiment with other varieties like Honeycrisp or Fuji for added sweetness. Just keep in mind that different apples may yield varying textures and flavors. Let your personal taste guide you!
How long can I store the cheesecake?
Once your apple crumble cheesecake has set, it can be stored in the fridge for about 3 to 4 days. To maintain freshness, cover any leftovers tightly with plastic wrap or aluminum foil. If you plan to keep it longer, consider freezing it (more on that below!).
What’s the best way to reheat cheesecake slices?
To reheat your cheesecake slices without compromising their texture, place them in a 300°F (150°C) oven for about 10-15 minutes. Alternatively, you can use the microwave on low power in 10-15 second intervals, checking frequently. Enjoy your slice warm, perhaps with a drizzle of extra apple caramel on top! For more tips on storage, you can check out this guide.
Conclusion on Apple Crumble Cheesecake
In conclusion, the apple crumble cheesecake is a delightful dessert that beautifully combines creamy cheesecake with the warm flavors of spiced apples and a crunchy crumble topping. It's perfect for gatherings or cozy nights in. Try this recipe, and you won't be disappointed! Enjoy every delicious bite.
Apple Crumble Cheesecake
Equipment
- 8 or 9-inch springform pan
- mixing bowl
- Stand Mixer
- paddle attachment
- food processor
- roasting pan
Ingredients
Apple topping
- 800 g Apples e.g. Granny Smith About 4 apples depending on size
- 1 tablespoon Lemon juice Freshly squeezed
- 110 g Brown sugar
- 1 tablespoon Cinnamon
- 1 tablespoon Corn starch
Crumble
- 110 g Unsalted butter Room temperature
- 100 g Granulated sugar
- 50 g Brown sugar
- 150 g All purpose flour
- 0.25 teaspoon Cinnamon Optional
- Pinch Salt
Crust
- 200 g Graham Cracker Crumbs 200 g = 7 oz = approx. 13 sleeves
- 80 g Unsalted butter
- Pinch Salt
- 0.5 teaspoon Cinnamon Optional
Cheesecake batter
- 680 g Cream cheese Full fat, Philadelphia at room temperature
- 200 g Granulated sugar
- 170 g Sour cream Full-fat at room temperature
- 1 tablespoon Lemon juice Freshly squeezed
- 2 teaspoon Vanilla extract
- Pinch Salt
- 3 Eggs Lightly whisked at room temperature
Instructions
Start with the apples
- Peel, core, and slice the apples into even pieces. Toss them with lemon juice while cutting to prevent browning.
- Then, cook the apples with the sugar and cinnamon in a pan on the stove for 3–5 minutes until slightly softened but not fully cooked. Remove the apples and set aside.
- Mix a few tablespoons of the hot apple sauce with cornstarch until smooth, then stir it back into the pan. Cook for about 1 minute until thickened.
- Let both the apple mixture and the apple sauce cool to room temperature.
Crumble
- Cut butter into small chunks and let it come to room temperature.
- Whisk together the flour, salt, granulated sugar, brown sugar, and cinnamon, then add the room temperature butter chunks to the mixture.
- You can make sand-like crumbs or larger crumbs. Place the crumble into the fridge to chill.
Crust
- Melt the butter gently and crush the graham crackers into fine crumbs.
- Stir in a pinch of salt and cinnamon, then add melted butter and mix until the texture resembles wet sand.
- Press the mixture evenly into the bottom and sides of the springform pan and chill.
- Bake the crust at 350°F (175°C) for 8–10 minutes until lightly golden.
Water bath preparation
- Preheat the oven to 325°F (165°C) and prepare a roasting pan for the water bath.
- Wrap the outside of the springform pan with aluminum foil.
Cheesecake batter
- Place room temperature cream cheese into a mixing bowl and cream on medium-low speed for 2 minutes.
- Add the granulated sugar and continue creaming for another 2 minutes.
- Add sour cream, lemon juice, vanilla, and salt. Mix until combined.
- Lightly whisk the eggs, then add to the mixer while running on low speed until fully incorporated.
Assemble the cheesecake
- Layer the cheesecake in the crust: ½ of the cheesecake batter, ½ of the apple compote, rest of the cheesecake batter, rest of the apple compote, and all the crumble.
- Press the crumble layer gently on top, then place in the roasting pan filled with hot water.
- Bake the cheesecake at 325°F (165°C) for 75-85 minutes.
- After baking, let cheesecake cool in the oven for 60 minutes.
- Cool at room temperature for about 1 hour, then refrigerate for at least 6 hours.
- Remove, let sit at room temperature for about 20–30 minutes before slicing.
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