Introduction
Is there anything more comforting than the nostalgic aroma of baked apples and cinnamon? Now, imagine that cozy feeling transformed into the most decadent, creamy dessert you can dream of. This incredible Apple Crumble Cheesecake – Julie Marie Eats is that dream come true, and it’s about to become your new favorite treat for any occasion. It perfectly marries two beloved classics into one unforgettable slice of heaven.
This Apple Crumble Cheesecake – Julie Marie Eats is a spectacular dessert that layers a buttery graham cracker crust with a rich, velvety cheesecake filling, tender spiced apples, and a generous, crunchy oat crumble topping. Its significance lies in that genius combination because you get the smooth, tangy creaminess of cheesecake alongside the warm, spiced texture of a classic apple crumble in every single bite. This dessert absolutely aligns with my philosophy of creating show-stopping recipes that are surprisingly approachable for home bakers. While it looks impressive, the steps are straightforward, especially if you use my guide for the perfect pie crust as a base inspiration for the crust. The result is a uniquely satisfying dessert that feels special enough for a holiday table but cozy enough for a weeknight indulgence. It’s the ultimate fusion dessert that delivers on both flavor and texture, so it will disappear quickly from any dessert table. For another fantastic recipe that uses similar warming spices, you must try my popular pumpkin spice cake next.
Why I Love This Recipe
I adore this Apple Crumble Cheesecake – Julie Marie Eats because it feels like a hug in dessert form. It combines my mom’s famous apple pie with the luxurious richness of New York-style cheesecake, so it always brings back the happiest family memories. I love how the contrasting textures of the smooth filling, soft fruit, and crispy topping create a symphony in every mouthful. It’s my go-to dessert for impressing guests because it never fails to receive the most enthusiastic compliments and recipe requests.
Health and Nutrition
Why it’s good for your body
Indulging in this Apple Crumble Cheesecake – Julie Marie Eats offers more than just incredible flavor because it’s packed with real apples. This dessert provides a solid dose of dietary fiber, which is essential for supporting healthy digestion and promoting a lasting feeling of fullness. Although it’s a treat, you also get beneficial antioxidants from the cinnamon and apples, so these help combat inflammation. You can savor each bite knowing you’re giving your body good things even though it feels indulgent.
Furthermore, the creamy base of Apple Crumble Cheesecake – Julie Marie Eats delivers valuable calcium and protein from the cream cheese. These nutrients are crucial for maintaining strong bones and supporting muscle repair, while the dessert remains delicious. Because it contains these important vitamins, this cheesecake makes a smarter choice for a satisfying sweet craving. Ultimately, Apple Crumble Cheesecake – Julie Marie Eats proves that delicious food can also be nourishing.
How it fits in a healthy lifestyle
Apple Crumble Cheesecake – Julie Marie Eats fits perfectly into a balanced diet when enjoyed mindfully. It embodies the principle that all foods can have a place, so you can enjoy a slice without derailing your goals. For those with specific dietary needs, this recipe is easily adaptable. You can use a gluten-free flour blend for the crumble to make it celiac-friendly. Alternatively, swapping in a sugar substitute can help those managing carbohydrate intake.
Pairing a smaller portion with a protein source, like a scoop of Greek yogurt, makes it a more balanced treat. This approach helps manage blood sugar levels and keeps you satisfied longer. Remember, sustainable healthy eating is about flexibility and enjoyment. For more ideas on incorporating treats into your plan, explore our guide on creating a balanced diet. If you’re looking for other desserts that cater to dietary needs, our gluten-free baking guide is a fantastic resource.
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Apple Crumble Cheesecake
- Total Time: 130 mins
- Yield: 10 people 1x
Description
Apple crumble cheesecake with a cinnamon and nutmeg cookie crust, cheesecake filling and topped with cinnamon sugar apples and crumble.
Ingredients
- 200 g digestive or graham crackers
- 1/2 tsp ground nutmeg
- 1,5 tsp ground cinnamon
- 1,5 tbsp dark brown sugar
- 50 g butter (melted)
- 150 g apple (diced small (1–2 apples))
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
- 100 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter (room temperature)
- 600 g cream cheese (full fat, room temperature)
- 200 g granulated sugar
- 150 g sour cream 14-18% (room temperature)
- 1 tbsp cornstarch
- 2 tsp vanilla extract
- 3 large eggs (room temperature)
Instructions
- Preheat the oven at 160ºC/325ºF, conventional oven.
- In a food processor, add the cookies, brown sugar, cinnamon and nutmeg and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.
- In a 22 cm spring cake pan add parchment paper to the bottom. Add the cookie crumble and press the cookie crust down with the bottom of a glass, and up agains the side of the pan, so it’s well packed together and flattened out.
- Bake it for 10 min. Then let it cool down so that it’s cool to touch.
- While the crust cools down, prepare the apples and the crumble.
- Dice the apples into small cubes and toss them in granulated sugar and cinnamon. Overtime the sugar will drag out some of the liquid in the apples, avoid adding that to the cheesecake when placing the apples.
- Add flour, brown sugar and butter to another bowl. Mix it together by hand or with an electric hand mixer, until it forms a crumble structure. Set aside both toppings while making the cheesecake filling.
- Preheat the oven at 160ºC.
- With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 min on low speed.
- In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
- Pour the cheesecake batter into the spring pan. Gently divide the cinnamon sugar apples first on top of cheesecake, followed by the crumble.
- Boil up water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water 2/3 up the side of the pan. This method will prevent water from getting into the crust.
- Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method.
- Bake for 1 hour and 20-30 min.
- Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
- Then take it out of the oven and remove it from the water bath. Take off the aluminum foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.
- Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.
Notes
For best results, ensure all ingredients are at room temperature. The cheesecake is done when it only slightly jiggles in the center. Full-fat Greek yogurt can be substituted 1:1 for sour cream. Allow to cool completely and refrigerate overnight for proper setting.
- Prep Time: 45 mins
- Cook Time: 85 mins
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 520
- Sugar: 41
- Sodium: 368
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 61
- Fiber: 1
- Protein: 9
- Cholesterol: 120
Steps and time-saving tips
First, preheat your oven and generously grease your springform pan to prevent any sticking later on. Meanwhile, you can quickly pulse your graham crackers in a food processor for a fine, even crumb, or simply place them in a zip-top bag and crush them with a rolling pin. Next, combine the crumbs with melted butter and a touch of sugar, then firmly press this mixture into the bottom of your pan. For a time-saving tip, you can bake this crust while you mix the cheesecake filling, which streamlines the entire process. Now, beat the cream cheese until it becomes perfectly smooth and creamy; this crucial step ensures your final Apple Crumble Cheesecake – Julie Marie Eats has a luxuriously silky texture without any lumps. Gradually add the sugar and then the eggs, one at a time, mixing just until each ingredient incorporates. Finally, gently fold in the sour cream and vanilla. Pour this velvety filling over your warm crust and smoothly spread it into an even layer.
Mistakes I’ve made and learned from
I have absolutely over-mixed the cheesecake batter in the past, which unfortunately incorporated too much air and led to unsightly cracks on the surface during baking. I learned that mixing on a low speed just until each ingredient combines is the ultimate key to a smooth, crack-free top. Another common challenge is dealing with a soggy crust, especially when adding a juicy apple layer. To solve this, I now always pre-bake my crust for a few extra minutes to create a sturdier barrier. For more insights on achieving the perfect bake, check out my guide on avoiding soggy bottoms. Furthermore, I never skip the crucial step of letting the cheesecake cool gradually in the turned-off oven with the door slightly ajar; this prevents the dreaded sudden temperature change that causes sinking. For a deeper dive into perfecting desserts, my common baking mistakes post covers these pitfalls in greater detail.
