Creamy Apple Crumble (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
1 1/2 cups of graham cracker crumbs (180 grams) or use crushed digestive biscuits
02 -
1/4 cup brown sugar (55 grams)
03 -
6 tablespoons melted unsalted butter (85 grams)
→ Apple Crumble Topping
04 -
About 3 apples peeled, cored, and chopped (220 grams)
05 -
3/4 cup all-purpose flour (95 grams)
06 -
1/3 cup brown sugar (73 grams)
07 -
1 tsp ground cinnamon
08 -
4 1/2 tbsp softened unsalted butter (63 grams)
→ Cheesecake Batter
09 -
4 (8 oz) packs of softened cream cheese (907 grams total)
10 -
1 cup brown sugar (220 grams)
11 -
1/4 cup white sugar (50 grams)
12 -
1/2 cup sour cream (120 grams)
13 -
1/3 cup apple sauce (83 grams)
14 -
3 eggs, large, at room temperature
15 -
1 yolk from a large egg
16 -
1 tbsp vanilla
17 -
1/2 tsp salt
18 -
1/2 tsp ground cinnamon
# Instructions:
01 -
Set your oven to 325°F (165°C). Use a food processor to grind graham crackers into crumbs. Stir in the brown sugar, then pour in melted butter and fully mix. Use parchment paper to line the base of an 8- or 9-inch cheesecake pan. Firmly press the crumb mix into the pan and up the sides slightly. Bake for 10 minutes, then set it aside to cool completely.
02 -
Dice your peeled and cored apples into small chunks and leave them in a bowl. Mix flour, brown sugar, and cinnamon in another bowl. Add butter (softened) and use a fork to mash it all together until it's crumbly. Stir half the crumble mix into the apple chunks and keep the rest aside. Refrigerate both separately.
03 -
Using medium speed, beat the cream cheese until smooth for about 2 minutes. Add white and brown sugars and beat another 2 minutes. Scrape the bowl clean, and mix 30 seconds more. Blend in the sour cream and apple sauce until just combined. One by one, add the eggs. Be gentle and don’t overbeat. Lastly, beat in the extra yolk, vanilla, cinnamon, and salt.
04 -
Take foil and tightly wrap the base of your pan to keep out water. Spoon half the cheesecake filling onto the cooled crust. Spread half the apple topping on that. Pour the rest of the cheesecake mix, then finish with both the remaining apples and plain crumble.
05 -
Put the wrapped cheesecake pan inside a bigger pan. Pour hot water into the big pan to create a water bath. Carefully slide everything into the oven, baking at 325°F (165°C) for 60-75 minutes. The edges should look firm, and the middle can still jiggle a bit. Turn the oven off and let it sit inside there for 1 hour.
06 -
Cool the cheesecake completely on a rack. Then pop it in the fridge for at least 6 hours or leave it overnight before slicing and enjoying.
# Notes:
01 -
Make sure all your cold ingredients warm up to room temperature before starting for smoother mixing.
02 -
The water bath prevents cracks from forming on top of your cheesecake.
03 -
If using an 8-inch pan, double-check that it's deep enough for all the layers.