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APPLE CRUMBLE CHEESECAKE RECIPE



Apple Crumble Cheesecake


Crust:

2.5 cups graham crumbs

¼ cup butter

1 teaspoon ground cinnamon

½ cup rolled oats


Filling:

1.5 kilograms of cream cheese

1 tablespoon vanilla extract

2 tablespoon cornstarch

4 whole eggs

4 egg yolks

1.5 cups granulated sugar

2 teaspoon ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon ground allspice

5 firm, sweet apples, such as Honeycrisp or Pink Lady

½ teaspoon ground cinnamon

¼ cup brown sugar


Whipped Cream:

500mL whipping cream

1 teaspoon vanilla extract

1 tablespoon icing sugar

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg


Topping:

1 cup rolled oats

2 tablespoons brown sugar

1 teaspoon ground cinnamon


  1. Peel 3 of the apples, then cut all 5 apples into 12 pieces each. Toss them in ½ teaspoon of ground cinnamon and ¼ cup of brown sugar until evenly coated. Spread in a single layer on a parchment-lined baking sheet.

  2. Melt the butter, then mix with the graham crumbs and 1 teaspoon of ground cinnamon, and ½ cup of oats.

  3. Line a 10” springform pan bottom with parchment or wax paper and spray the base of the pan with nonstick spray.

  4. Pack the graham crumb mix in an even layer. Bake both the crust and the cinnamon sugar apples at 350F for 12 minutes, until the graham crumb base has a sandy texture and is slightly darker but isn’t dark brown, and the sugar on the apples is melted, but the apples aren’t mush. Cool to room temperature.

  5. Put the cream cheese and sugar into a food processor or a mixer and mix for 1 minute until smooth. Add in the spices and cornstarch and mix for a few more seconds, then add the eggs one at a time and mix until everything is completely smooth.

  6. Spray the sides of the pan with nonstick spray. Take the apples peeled before baking and fill an even layer on the crust. Gently pour the filling over the crust and scrape it out of the mixer with a spatula.

  7. Preheat the oven to 325F with an ovenproof container filled with hot water so the oven is humid. Bake for 30-35 minutes. You can tell the cheesecake is finished cooking when you give it a gentle shake, and it only jiggles in the very center of the pan, but the edges are firm.

  8. Cool the cheesecake to room temperature and chill in a fridge for at least 4 hours before cutting.

  9. For the topping, mix the 1 cup oats, ¼ cup brown sugar, 1 teaspoon cinnamon in a bowl and bake for 10 minutes at 325 until the oats are just toasted, and the sugar starts to melt. Separately, mix the whipping cream with the sugar, vanilla, and spices and whisk vigorously until it is nice and fluffy.

If your springform pan is new and you sprayed it thoroughly, you can skip this step:

  1. If your pan is older and may have some scratches on it, you will need to wet a paring knife or a thin butter knife with hot water and run it around the edge of the cake between it and the springform pan to ensure none of it sticks and rips the cake apart when you go to remove it from the pan. Then gently pop open the brace on the springform pan and slowly expand the ring to loosen it, be aware of whether any of the cake is stuck to the pan and dislodge it if you need to. Gently lift the ring away from the cake and then tug at the edges of the parchment below the cake to slide it off of the pan base and onto a cutting board.

  2. Fill a container deep enough to fit a knife into with hot water. Cut the cake into as many pieces as you like; this cake will get 12-16 good-sized pieces. Between each cut, rinse the blade off with the hot water to keep it clean and wet, that way, each slice of cheesecake is clean and doesn’t have crumbs run through the sides.

  3. Serve the cheesecake with the spiced whipped cream and a dusting of icing sugar.

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