Irresistible Apple Cinnamon Cheesecake Crumble Delight (Print version)
Buttery crust, creamy cheesecake, cinnamon apples, and a golden crumb topping in one irresistible bar.
# Ingredients:
For the crust and crumble
01 -
1/2 cup (115 g) unsalted butter, melted
02 -
1/3 cup (65 g) granulated sugar
03 -
1/3 cup (75 g) packed light brown sugar
04 -
1 1/2 cups (190 g) all-purpose flour
05 -
1 teaspoon ground cinnamon
06 -
1/2 teaspoon ground ginger
07 -
1/4 teaspoon ground nutmeg
08 -
1/2 teaspoon salt
For the cheesecake
09 -
16 oz (450 g) cream cheese, room temperature
10 -
1/4 cup (60 g) sour cream, room temperature
11 -
1/2 cup (100 g) granulated sugar
12 -
2 large eggs, room temperature
13 -
1 tablespoon vanilla extract
14 -
1/4 teaspoon salt
For the apple layer
15 -
1 medium apple (about 6 oz / 170 g), peeled, cored, and diced small
16 -
1 tablespoon packed light brown sugar
17 -
2 teaspoons ground cinnamon
# Instructions:
01 -
Stir melted butter with both sugars, flour, cinnamon, ginger, nutmeg, and salt until the mixture resembles wet sand. Press about half firmly into the bottom of a parchment-lined 9x9-inch pan. Reserve the rest for the topping.
02 -
Beat cream cheese, sour cream, and sugar on medium-low speed until smooth. Scrape the bowl, then add eggs, vanilla, and salt. Beat just until combined and lump-free.
03 -
Pour the batter over the crust and smooth into an even layer. Toss diced apple with brown sugar and cinnamon, drain any liquid, then scatter the apples over the batter and press gently.
04 -
Squeeze the reserved dough in your hands to create ragged clumps of various sizes. Scatter them over the apples to cover most of the surface.
05 -
Bake at 325°F for 35 to 40 minutes, until the edges are set and the center has a slight wobble. Turn off the oven, crack the door, and let the bars cool inside for 30 minutes.
06 -
Refrigerate the pan for at least 2 hours or overnight. Use the parchment sling to lift the slab out, then slice into squares with a hot clean knife.
# Good to know:
01 -
Chill at least 2 hours for clean slices.
02 -
Store refrigerated in an airtight container for up to 4 days.