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Cooked, thickened apples sit over a sour-cream cheesecake beneath a flour crumble. Cool the apple layer before placing it over the filling.
Ingredients and measurements
- 2 cups crushed graham crackers
- 1/2 cup melted unsalted butter
- 2 tablespoons white sugar
- 24 ounces softened cream cheese
- 1 cup white sugar; 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 3 medium apples, peeled and chopped
- 1/3 cup packed brown sugar
- 1 teaspoon cinnamon powder; 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 3/4 cup plain flour
- 1/2 cup packed brown sugar; 1/2 cup cold unsalted butter, cut into small chunks
Preparation and cooking
- Stage 1
Heat oven to 350°F. Press mixed crust ingredients into a 9-inch springform and bake eight minutes, then cool. Beat cream cheese, filling sugar and vanilla; add eggs gently and fold in sour cream.
- Stage 2
Cook apples with their brown sugar and cinnamon. Mix cornstarch with water, add with lemon juice and simmer until apples soften and sauce thickens. Cool before spreading over the cheesecake filling.
- Stage 3
Rub cold butter into the crumble flour and brown sugar and scatter on top. Place the springform inside a larger solid cake pan, then set that pan in a hot-water bath so water cannot enter the springform seam.
- Stage 4
Bake until the cheesecake center reaches 160°F and moves with a slight wobble; begin checks around forty-five minutes and allow longer as needed. Cool gradually and refrigerate within two hours. Chill at least four hours before slicing.
A springform seam can leak even with foil. A solid pan around it keeps bath water away from the crust.
Why a protective outer pan?
The apples are precooked with starch and the crumble has no oats. Keep this formula separate from the oat-topped version.
How is this different from apple crisp cheesecake?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Storage and serving
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Why a protective outer pan?
A springform seam can leak even with foil. A solid pan around it keeps bath water away from the crust.
- How is this different from apple crisp cheesecake?
The apples are precooked with starch and the crumble has no oats. Keep this formula separate from the oat-topped version.