Description
A rich and creamy cheesecake topped with a warm, spiced apple crumble and a hint of cinnamon. Perfect for autumn.
Ingredients
- 1.5 kg cream cheese, softened
- 200g granulated sugar
- 4 large eggs
- 200ml sour cream
- 1 teaspoon vanilla extract
- For the crumble: 150g all-purpose flour
- 100g brown sugar
- 75g cold unsalted butter, cubed
- 1 teaspoon ground cinnamon
- 2 large apples, peeled, cored, and diced
Instructions
- Preheat oven to 160°C (325°F).
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and vanilla extract.
- Pour batter into a greased 23cm springform pan.
- Combine flour, brown sugar, butter, and cinnamon in a bowl. Rub together until crumbly.
- Stir in diced apples.
- Sprinkle crumble mixture evenly over the cheesecake batter.
- Bake for 60-70 minutes, or until the center is almost set.
- Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
- Remove from oven and cool completely on a wire rack.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- For a richer flavor, use Granny Smith apples.
- Ensure cream cheese is at room temperature for a smooth batter.
- Do not overmix the batter once eggs are added.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American