Apple Crumble Cheesecake
Servings 16 slices
This apple crumble cheesecake has a creamy brown sugar filling and an oat-based crumble crust and topping. It's easy to make traditional, whole grain, or gluten-free with the right oats and flour.
Ingredients
Apples:
- 2 1/3 cups (262 grams) firm baking apples peeled, cored and chopped into about 1/3“ chunks, see notes
- 1 tablespoon granulated sugar
- 2 teaspoons ground cinnamon
Crust:
- 1 1/4 cups (156 grams) flour see notes
- 2 cups (180 grams) rolled oats see notes
- 1 cup (200 grams) brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (168 grams) unsalted butter melted and cooled slightly
Filling:
- 24 ounces (680 grams) cream cheese room temperature, see notes
- 1/2 cup (100 grams) brown sugar
- 1/4 cup (50 grams) granulated sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 3/4 cup (173 grams) sour cream room temperature
- 3 large eggs 50 grams each out of shell, room temperature
Topping:
- caramel sauce see notes
Instructions
Prepare the apples:
- Place the peeled, cored and chopped apples in a medium mixing bowl.2 1/3 cups (262 grams) firm baking apples
- Sprinkle the sugar and cinnamon over the top and toss to coat the apples.1 tablespoon granulated sugar, 2 teaspoons ground cinnamon
- Set them aside while you prepare the rest. This helps extract their juices (I had about 2-3 tablespoons) which you DON’T want to add when spooning on the apples.
Make the crust:
- Place a baking sheet or something on the bottom rack of your oven to catch any spillage that may happen when baking.
- Preheat the oven to 350 °F (175 °C).
- Grease just the bottom of a 9” springform pan.
- In a large mixing bowl, stir everything but the butter together until well combined.1 1/4 cups (156 grams) flour, 2 cups (180 grams) rolled oats, 1 cup (200 grams) brown sugar, 1 tablespoon ground cinnamon, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Stir in the butter until combined.3/4 cup (168 grams) unsalted butter
- Remove half, a little less than 1 1/2 cups or 362 grams, and pat onto the bottom of the greased springform pan. If yours has a lip, make sure the crust goes over the lip of the pan.
- Bake for 15 minutes. It’s okay if the crust is bubbling or has holes. If it does, lightly press down the crust with a spoon after taking the crust out of the oven.
- Let the crust cool for 15 minutes on a cooling rack. While the crust is cooling, prepare the filling.
Make the filling:
- In a large mixing bowl, beat the cream cheese, brown sugar, and granulated sugar with an electric hand mixer at medium speed until well combined. Do not overmix!24 ounces (680 grams) cream cheese, 1/2 cup (100 grams) brown sugar, 1/4 cup (50 grams) granulated sugar
- Beat in the vanilla, salt and sour cream on low until combined, and add the eggs one at a time on low JUST until well combined.2 teaspoons vanilla extract, 1/8 teaspoon salt, 3/4 cup (173 grams) sour cream, 3 large eggs
- Pour over the crust that’s cooled for 15+ minutes.
- Using a slotted spoon, evenly spoon the apples over the top of the crust, leaving the juice behind in the bowl.
- Top the apples with the remaining topping. Pat down the topping very lightly to prevent pointy bits from getting burned during baking.
- Bake for 40 minutes. It’ll jiggle a bit when you remove the pan from the oven.
- Cool on a cooling rack for 2 hours and then refrigerate for at least 8 before slicing. When slicing, you might want to remove the whole thing to a serving plate because you need to press down hard to get through the crust, and it might make scratches in your pan.
- Topping with caramel sauce, if desired.caramel sauce
- Cover and refrigerate for up to 4 days or freeze for up to 3 months.
Notes
- This was about 2 medium-sized, firm baking apples. The apples were 357 grams before peeling and coring.
- For flour, you can use all-purpose, white whole wheat, or for gluten-free, use King Arthur Measure for Measure Gluten-free Flour.
- If you're gluten-free, make sure your oats are labeled as gluten-free and use the gluten-free flour option listed.
- If you live outside of the US - you likely have a different type of cream cheese than in the US. US cream cheese is firmer and meant for baking, rather than the kind for toast, like in Europe. For 8 ounces (225 grams) of cream cheese, buy a 300-gram package (the stuff at Aldi, Lidl, etc. works just as well as Philadelphia), put it in the center of a clean tea towel or cheesecloth, and squeeze out the liquid until you have 225 grams of cream cheese. So for this recipe, buy 900 grams of cream cheese and squeeze out the liquid until you have 680 grams of cream cheese left. Also, medium eggs in the EU = large eggs in the US. So if you're in the EU, you need to use medium eggs when making US recipes (they almost always calls for large eggs). If you're not in the EU, you need eggs that are 50 grams without their shell.
- I like this Salted Maple Caramel Sauce.
- The nutrition information does not include the caramel sauce.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 512kcalCarbohydrates: 58gProtein: 9gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 103mgSodium: 226mgPotassium: 252mgFiber: 4gSugar: 28gVitamin A: 961IUVitamin C: 1mgCalcium: 109mgIron: 2mgNet Carbs: 54
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