Apple Crumble Cheesecake
Apple Crumble Cheesecake is where two dessert worlds collide in the most delicious way. Born from Britain’s cozy apple crumble and New York’s creamy cheesecake, this fusion tells a story of comfort meeting elegance.
The crumble began as a humble post-war treat made with simple pantry ingredients, while cheesecake was a rich symbol of indulgence across the ocean.
When these two classics came together, magic happened—a crunchy, buttery topping over smooth, tangy cheesecake with warm spiced apples beneath.
Each bite feels like a hug from two traditions blending perfectly. It’s history, nostalgia, and modern indulgence all on one plate—and once you taste it, you’ll wonder why no one thought of it sooner.
Instructions
16 stepsMake the Crust:
Gather your required ingredients.
Add almond meal, melted coconut oil, honey, salt, and cinnamon in a bowl.
Mix until combined well.
Press the crust into a lined 22–24 cm springform pan.
Pre-bake at 175°C for 7–10 minutes until lightly golden. Reduce oven temperature to 170°C and bake 10 minutes more. Set aside.
Prepare the Cheesecake Filling:
In a large bowl, mix cream cheese, sour cream, sugar, eggs, cornstarch, and lemon zest.
Mix until smooth and creamy. Set aside.
Caramelize the Apples:
Pile the apples and cut them into cubes.
In a pan over medium heat, cook cubed apples with sugar and cinnamon until soft, golden, and slightly sticky. Let cool slightly.
Make the Crumble Topping:
Mix oats, almond meal, honey, and melted coconut oil until crumbly in texture. Set aside.
Assemble:
Pour the cheesecake filling over the pre-baked crust.
Gently spread caramelized apples over the surface.
Sprinkle the crumble topping evenly on top.
Bake:
Bake at 110°C/230°F for 1 hour 20 minutes. Turn off the oven and leave the cheesecake to cool inside the closed oven for 4–5 hours.
Chill:
Transfer the cooled cheesecake to the fridge. Chill for at least 5 hours or overnight for the best texture and clean slices.
Enjoy the creamy bliss.
