Creamy Apple Crumble Cheesecake
This dessert combines a rich, creamy New York-style cheesecake base with cinnamon-spiced sauteed Granny Smith apples and a crisp oat crumble topping on a graham cracker crust. Baked gently in a water bath, it delivers a harmonious balance of creamy, fruity, and crunchy textures in every bite.
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🍳 Cooking Flow
Peel, dice, and cook apples with butter, brown sugar, cinnamon, and lemon juice until softened. → Mix graham cracker crumbs with butter and cinnamon, press into a foil-wrapped springform pan, and prepare the oat crumble topping. → Beat cream cheese, sugar, eggs, vanilla, and cream until smooth to make the filling. → Layer the cheesecake filling, cooked apples, and crumble topping in the pan, then bake in a water bath at 325°F for 1 hour 15 minutes. → Cool, refrigerate for at least 4-5 hours to set, unmold, and slice.
Cooking Steps
Brief Cooking Order
Peel, dice, and cook apples with butter, brown sugar, cinnamon, and lemon juice until softened. → Mix graham cracker crumbs with butter and cinnamon, press into a foil-wrapped springform pan, and prepare the oat crumble topping. → Beat cream cheese, sugar, eggs, vanilla, and cream until smooth to make the filling. → Layer the cheesecake filling, cooked apples, and crumble topping in the pan, then bake in a water bath at 325°F for 1 hour 15 minutes. → Cool, refrigerate for at least 4-5 hours to set, unmold, and slice.
Introduction
This dessert combines a rich, creamy New York-style cheesecake base with cinnamon-spiced sauteed Granny Smith apples and a crisp oat crumble topping on a graham cracker crust. Baked gently in a water bath, it delivers a harmonious balance of creamy, fruity, and crunchy textures in every bite.
Step 1
Peel, core, and dice the Granny Smith apples into small bite-sized pieces.
Step 2
In a skillet over high heat, combine the diced apples, butter, brown sugar, cinnamon, lemon juice, a pinch of salt, and a splash of water. Cook until the apples soften and excess liquid evaporates. Set aside to cool.
Step 3
In a bowl, mix the graham cracker crumbs, cinnamon, and melted butter together until thoroughly combined.
Step 4
Line the base of a springform pan with parchment paper, secure the ring, and wrap the outside of the pan with aluminum foil. Press the graham cracker mixture firmly and evenly across the bottom and slightly up the edges.
Step 5
Prepare the crumble topping by mixing flour, brown sugar, rolled oats, salt, and softened unsalted butter with your hands until crumbly. Set aside.
Ingredients List
Important Notes
Ensure cream cheese is brought to room temperature before mixing to prevent lumps.
Cooking out excess moisture from the apples is crucial so the cheesecake does not become watery during baking.
Tightly wrap the exterior of the springform pan with aluminum foil to prevent water from the water bath seeping into the crust.
Refrigerating the baked cheesecake for at least 4-5 hours (or overnight) is necessary to ensure clean slicing and optimal texture.
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