Description
A rich and creamy cheesecake layered with sweet cinnamon apples, finished with a crunchy crumble topping and a drizzle of caramel.
Ingredients
Scale
- Crust
- 180 g graham cracker crumbs
- 28 g light brown sugar, packed
- 0.5 g ground cinnamon
- 70 g unsalted butter, melted
- Cheesecake Filling
- 900 g cream cheese, softened
- 100 g granulated sugar
- 110 g light brown sugar, packed
- 0.5 g ground cinnamon
- 25 g all-purpose flour
- 10 ml vanilla extract
- 180 ml heavy whipping cream
- 3 large eggs
- Cinnamon Apples
- 2 large granny smith apples, sliced
- 28 g light brown sugar, packed
- 2 g ground cinnamon
- 2 g ground cardamom
- 5 ml vanilla extract
- Crumble
- 60 g all-purpose flour
- 90 g light brown sugar, packed
- 2 g ground cinnamon
- 50 g quick oats
- 60 g salted butter, melted
- Finishing
- Caramel sauce for drizzling
Instructions
- Preheat oven to 175°C and spray a 23 cm springform pan with non-stick spray; line the base with parchment paper if desired.
- Combine graham cracker crumbs, brown sugar, and cinnamon in a food processor. Blend with melted butter until evenly moistened. Press mixture firmly into the base and 2.5 cm up the sides of the pan. Bake for 10 minutes or until golden. Cool on a wire rack.
- In a stand mixer fitted with a paddle, cream softened cream cheese for 5–6 minutes until light and smooth. Scrape down the bowl as needed.
- With mixer on low speed, gradually add granulated sugar, brown sugar, and flour. Increase to medium and beat for 1–2 minutes until well combined.
- Add vanilla extract and heavy cream, mixing until just blended.
- Reduce speed to low and add eggs one at a time, mixing gently until fully incorporated. Avoid overmixing.
- Pour filling over baked crust and tap gently to release air bubbles. Bake at 175°C for 15 minutes. Without opening the oven, reduce heat to 95°C and bake an additional 40 minutes.
- While cheesecake bakes, heat sliced apples, brown sugar, cinnamon, and cardamom in a saucepan over medium heat until sugar is melted and apples are tender. Remove from heat and stir in vanilla extract.
- Mix flour, brown sugar, cinnamon, oats, and melted butter in a bowl using a fork until the consistency resembles damp sand.
- After the initial bake, carefully remove cheesecake from the oven. Distribute cooked apples evenly over cheesecake layer. Sprinkle crumble topping in an even layer over apples.
- Return to the oven and bake for 15–20 minutes or until the crumble is golden brown.
- Turn off the oven and crack the door open. Allow cheesecake to cool inside for 15–20 minutes to prevent cracking. Remove to wire rack and cool completely at room temperature.
- Once fully cooled, refrigerate for at least 6 hours (overnight preferred) to allow structure to set.
- Before serving, drizzle with caramel sauce. Refrigerate any leftovers for up to three days.
Notes
- Use fresh apples for the best flavor.
- Let the cheesecake cool completely before refrigerating.
- It’s best to chill overnight for better texture.
- Prep Time: 2 hours
- Cook Time: 5 hours 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg