Apple Crumble Cheesecake (Print Version)
# Ingredients:
01 -
5 large fresh apples, peeled and cored.
02 -
2/3 cup packed brown sugar for filling.
03 -
1 teaspoon ground cinnamon for filling.
04 -
1/2 teaspoon nutmeg.
05 -
2 tablespoons fresh lemon juice.
06 -
4 tablespoons water.
07 -
1/2 cup unsalted butter for filling.
08 -
4 teaspoons cornstarch mixed with water.
09 -
3 cups graham cracker crumbs.
10 -
5.2 ounces melted unsalted butter for crust.
11 -
1 tablespoon white sugar.
12 -
1/2 teaspoon cinnamon for crust.
13 -
28 ounces cream cheese, softened.
14 -
2 teaspoons vanilla extract.
15 -
1 1/4 cups white sugar for filling.
16 -
1 cup sour cream.
17 -
4 large eggs, room temperature.
18 -
2 tablespoons cornstarch.
19 -
3/4 cup all-purpose flour.
20 -
1/2 cup rolled oats.
21 -
1 teaspoon cinnamon for topping.
22 -
1/3 teaspoon kosher salt.
23 -
3.1 ounces melted butter for topping.
24 -
1/3 cup brown sugar for topping.
# Instructions:
01 -
Cut peeled apples into medium slices. Melt butter in a pan with sugar, spices, and lemon juice. Cook apples until soft, about 10 minutes. Thicken with cornstarch mixture. Cool completely.
02 -
Mix graham crumbs with butter, sugar and cinnamon. Press into lined 10-inch springform pan. Bake at 350°F for 8 minutes until set. Cool fully.
03 -
Beat soft cream cheese with sugar and vanilla until smooth. Mix in sour cream. Add eggs one at a time. Fold in cornstarch gently.
04 -
Combine flour, oats, brown sugar, salt, cinnamon and melted butter until crumbly.
05 -
Pour half the cheesecake mix over crust. Layer with cooled apples. Add remaining filling. Top with crumble.
06 -
Bake at 280°F for 1 hour until edges are set but center jiggles. Cool in oven, then chill 5 hours or overnight. Add caramel topping before serving.
# Notes:
01 -
Use room temperature ingredients for smoothest texture.
02 -
Don't overmix after adding eggs to prevent cracks.
03 -
Cool slowly to prevent surface cracks.
04 -
Can be made 1-2 days ahead and stored in fridge.