Apple Crumble Cheesecake
Apple Crumble Cheesecake with a creamy apple filling topped with crunchy crumble topping and tender cinnamon apples. The perfect marriage of cozy apple crumble and decadent rich cheesecake!
Servings: 10
Calories: 730kcal
Equipment
Ingredients
For the crust
- 180 g (6.3 oz) Biscoff cookies or graham crackers etc
- 6 tbsp (85g) unsalted butter , melted
For the filling
- 500 g (18 oz) mascarpone cheese or block cream cheese, full fat
- 395 g ( 14oz) sweetened condensed milk
- 225 g (1 cup) sour cream full fat
- 4 tbsp smooth apple sauce strained
- 2 large eggs room temperature
- 2 tsp vanilla bean paste or extract
- 1 tsp ground cinnamon
- pinch ground cloves
- pinch nutmeg
- pinch salt
Apple Compote
- 2 apples such as Pink Lady
- 1 tbsp lemon juice
- 3 tbsp water
- 2 tbsp granulated sugar
- ½ tsp cinnamon
- 1 tsp cornstarch diluted in a little cold water
For the crumble
- 150 g (1 cup + 2 tbsp) flour , all purpose / plain
- 3 tbsp rolled oats
- ⅓ cup (75g) light brown sugar
- ½ tsp cinnamon
- 2 pinches baking powder
- pinch salt
- ½ cup (115g) cold unsalted butter , cubed
To Decorate
- caramel sauce
Instructions
MAKE THE CRUST
- Mist a 7 inch loose-bottom cake pan (or a springform pan) with cake release. Line the bottom and sides with baking paper. Use a food processor to pulse the cookies until you have fine crumbs. Add the melted butter and stir to combine.180 g (6.3 oz) Biscoff cookies , 6 tbsp (85g) unsalted butter
- Tip the crumbs into the prepared pan and press down firmly to create an even base. Chill in the fridge while you make the filling.
MAKE THE CHEESECAKE FILLING
- Place the mascarpone or block cream cheese into a mixing bowl. Add the condensed milk, sour cream, apple sauce, vanilla bean paste, spices and a pinch of salt. Beat until smooth using a hand mixer, stopping to scrape the bottom and sides of the bowl with a spatula.500 g (18 oz) mascarpone cheese, 395 g ( 14oz) sweetened condensed milk, 225 g (1 cup) sour cream, 4 tbsp smooth apple sauce, 2 tsp vanilla bean paste, 1 tsp ground cinnamon, pinch ground cloves, pinch salt, pinch nutmeg
- Add the eggs and beat them in on a low setting – you don't want to incorporate too much air as this will cause the cheesecake to rise and possibly crack.2 large eggs
- Strain the cheesecake filling through a fine sieve for perfectly smooth filling and pour over the crust. Tap the pan gently to release air bubbles.
BAKE IN THE OVEN
- Preheat the oven to 140°C (285°F). Bake for 45 minutes (or up to an hour) until the cheesecake is set but still has a bit of a jiggle in the center. Allow the cheesecake to cool down gradually in the oven for a couple of hours with the door partially open.
OR BAKE IN AN AIR FRYER
- Place the cheesecake into the basket of your Air Fryer. Bake for 20 minutes at 140°C (285°F) then lower the heat to 120°C (250°F) and continue to bake for a further 30-40 minutes, or until the cheesecake is set with a slight jiggle in the middle. Turn the air fryer off but leave the cheesecake to cool inside the basket with the basket slightly open.
CHILL OVERNIGHT
- Once the cheesecake has cooled down, cover and place in the refrigerator to set for at least 8 hours or overnight.
PREPARE THE APPLES
- Peel and dice the apples into even bite-sized pieces. Place in a saucepan with the lemon juice, water, granulated sugar and spices. Cook over low heat, stirring, for 10 minutes or until the apples have softened.2 apples, 1 tbsp lemon juice, 3 tbsp water, ½ tsp cinnamon, 2 tbsp granulated sugar
- Stir in the cornstarch slurry and heat through until the apple compote has thickened. Transfer the apples to a bowl and cool down completely before using.1 tsp cornstarch
MAKE THE CRUMBLE TOPPING
- Measure the flour, oats, sugar, cinnamon, baking powder and salt to a mixing bowl and briefly stir to combine. Add cold cubed butter and rub between your fingertips until the mixture is crumbly and starts to stick together in small clumps.150 g (1 cup + 2 tbsp) flour, 3 tbsp rolled oats, ⅓ cup (75g) light brown sugar, ½ tsp cinnamon, 2 pinches baking powder, pinch salt, ½ cup (115g) cold unsalted butter
- Spread the crumble on a shallow baking tray and bake at 180°C (350°F) for 10-12 minutes, or until the crumble is golden. Cool before adding to the cheesecake and store in a jar at room temperature if not using straight away.
ASSEMBLE THE APPLE CRUMBLE CHEESECAKE
- Release the cheesecake from the pan and transfer onto a plate or stand. Pile the apple compote in the middle of the cheesecake and sprinkle with the crumble. Add a drizzle of caramel sauce and serve.caramel sauce
Video
Notes
Always use full-fat dairy ingredients in cheesecake recipes for best results. Low-fat cream cheese may curdle and will ruin the creamy texture of the filling.
Baking at a low temperature and cooling gradually helps the cheesecake to cook gently without cracking or the need of a water bath. Avoid opening the oven door as changes in temperature may also contribute to the top cracking.
The apples and crumble can be prepared ahead. Store the apples in the fridge and the crumble in an airtight container.
Nutrition
Calories: 730kcal | Carbohydrates: 59g | Protein: 11g | Fat: 50g | Saturated Fat: 28g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 149mg | Potassium: 260mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1369IU | Vitamin C: 3mg | Calcium: 214mg | Iron: 1mg
