Apple Crumble Cheesecake
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Apple Crumble Cheesecake
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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!
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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.
- 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.
- 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.
- 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.
- 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.
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.
- 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.
Equipments used:
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 Information
Show Details
Calories
730kcal
(37%)
Carbohydrates
59g
(20%)
Protein
11g
(22%)
Fat
50g
(77%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
139mg
(46%)
Sodium
149mg
(6%)
Potassium
260mg
(7%)
Fiber
2g
(8%)
Sugar
40g
(80%)
Vitamin A
1369IU
(27%)
Vitamin C
3mg
(3%)
Calcium
214mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 730 kcal
% Daily Value*
| Calories | 730kcal | 37% |
| Carbohydrates | 59g | 20% |
| Protein | 11g | 22% |
| Fat | 50g | 77% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 149mg | 6% |
| Potassium | 260mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 1369IU | 27% |
| Vitamin C | 3mg | 3% |
| Calcium | 214mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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