Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Apple Crumb Cheesecake
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- Level: Intermediate
- Total: 12 hr
- Active: 1 hr
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 832
- Total Fat
- 58 g
- Saturated Fat
- 32 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 3 g
- Sugar
- 49 g
- Protein
- 11 g
- Cholesterol
- 234 mg
- Sodium
- 587 mg
Velvety cheesecake meets the cozy comfort of apple crumb cake in this showstopping dessert. Built over a buttery cracker crust, the rich cream cheese base provides a luxurious backdrop for a topping of tender spiced apples. A crunchy cinnamon crumble is the finishing touch for a perfect contrast in textures. Packed with fall flavors, it's a stunning centerpiece that brings together two iconic desserts in every indulgent bite.
- Level: Intermediate
- Total: 12 hr
- Active: 1 hr
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 832
- Total Fat
- 58 g
- Saturated Fat
- 32 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 3 g
- Sugar
- 49 g
- Protein
- 11 g
- Cholesterol
- 234 mg
- Sodium
- 587 mg
Ingredients
Cracker Crust:
Filling:
Apple Topping:
Crumb Topping:
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Directions
Special equipment:
a 9-inch springform pan- For the cracker crust: Position a rack in the middle of the oven and preheat to 325 degrees F.
- Mix together the butter cracker crumbs, melted butter, sugar and salt in a medium bowl until evenly moistened. Press the crumb mixture into the bottom and up the sides of a 9-inch springform pan. Bake the crust until golden brown, 15 to 18 minutes.
- Place the pan on a cooling rack and cool completely. Wrap the bottom and sides of the pan in aluminum foil and place the pan inside a roasting pan.
- For the filling: Place the cream cheese in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the granulated sugar and beat, scraping the bowl as needed, until smooth. Add the whole eggs and beat on low just until combined. Repeat with the egg yolks (see Cook's Note). Add the vanilla paste, cinnamon and salt and mix until just combined. Scrape the paddle attachment and remove the bowl from the mixer. Fold the sour cream into the batter by hand with a silicone spatula just until combined. Pour the batter over the crust.
- Bring a medium pot of water to a boil. Carefully pour boiling water into the roasting pan (but not in the cheesecake) to come a third of the way up the springform pan. Be sure no water gets inside the cheesecake. Carefully place the roasting pan on the middle rack of the oven. Bake until the top of the cheesecake is lightly browned around the edges but jiggles slightly in the center, about 1 hour and 30 minutes.
- Carefully remove the roasting pan from the oven. Transfer the springform pan to a cooling rack and let cool 15 minutes. Remove the foil around the outside of the pan and let the cheesecake cool to room temperature. Cover and refrigerate at least 8 hours or overnight.
- For the apple topping: Combine the apples, lemon juice, brown sugar, granulated sugar, cornstarch, cinnamon, vanilla paste and salt in a medium saucepan. Toss to coat the apples and let sit for 30 minutes, tossing once or twice throughout, so the apples release some of their juices. Place the pan over high heat and cook, stirring occasionally, until the apples are tender and pliable and the juices have thickened, about 10 minutes. Transfer to a bowl to cool. The apples can be covered and refrigerated until ready to use.
- For the crumb topping: Whisk together the flour, granulated sugar, light brown sugar, cinnamon and salt in a medium bowl. Add the melted butter and work the mixture into a thick, moist dough. Crumble by hand into bean-size chunks. Cover and refrigerate for 20 minutes or overnight.
- Preheat the oven to 425 degrees F. Line a sheet tray with parchment paper. Sprinkle the crumble in an even layer over the parchment and bake until golden and crispy, 10 to 15 minutes. Let cool to room temperature, then break up any pieces that stuck together during baking.
- Thirty minutes before serving, remove the cheesecake from the fridge to take the chill off. When ready to serve, run a knife around the edge to loosen the cake. Unlatch and remove the outer ring. You can run a knife along the bottom of the springform to loosen it. Carefully transfer the cheesecake to a cake stand or platter with 2 metal spatulas. Top with the cooled apples. Sprinkle on the crumb topping and serve.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) When mixing the cheesecake batter, it's important not to overmix it and incorporate too much air, but you do want it smooth, so mix just until fully combined.
