Apple Crumble Cheesecake with Cooked Apple Layer (Print-Friendly Version)
Cooked, thickened apples sit over a sour-cream cheesecake beneath a flour crumble. Cool the apple layer before placing it over the filling.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 2 cups crushed graham crackers
02 - 1/2 cup melted unsalted butter
03 - 2 tablespoons white sugar
04 - 24 ounces softened cream cheese
05 - 1 cup white sugar
06 - 1 teaspoon vanilla extract
07 - 3 large eggs
08 - 1 cup sour cream
09 - 3 medium apples, peeled and chopped
10 - 1/3 cup packed brown sugar
11 - 1 teaspoon cinnamon powder
12 - 2 tablespoons cornstarch
13 - 2 tablespoons water
14 - 1 tablespoon fresh lemon juice
15 - 3/4 cup plain flour
16 - 1/2 cup packed brown sugar
17 - 1/2 cup cold unsalted butter, cut into small chunks
# How to Make It:
01 - 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.
02 - 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.
03 - 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.
04 - 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.
# Extra Suggestions:
01 - A springform seam can leak even with foil. A solid pan around it keeps bath water away from the crust.
02 - The apples are precooked with starch and the crumble has no oats. Keep this formula separate from the oat-topped version.