Apple Cheesecake Cinnamon Crumble (Print Version)

Classic cheesecake filled with spiced apples and a crisp oat crumble topping for layered indulgence.

# Ingredients:

→ Base

01 - 190 grams graham cracker crumbs
02 - 70 grams unsalted butter, melted
03 - 50 grams granulated sugar

→ Apple Filling

04 - 3 large apples, peeled, cored, thinly sliced
05 - 28 grams unsalted butter
06 - 110 grams brown sugar
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg

→ Cheesecake Filling

09 - 680 grams cream cheese, softened
10 - 200 grams granulated sugar
11 - 1 teaspoon vanilla extract
12 - 3 large eggs

→ Crumble Topping

13 - 95 grams all purpose flour
14 - 45 grams old fashioned oats
15 - 110 grams brown sugar
16 - 1/2 teaspoon ground cinnamon
17 - 60 grams unsalted butter, cold and cubed

# Instructions:

01 - Preheat oven to 175°C. In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until incorporated. Firmly press the mixture onto the bottom of a 23 centimetre springform pan to form a uniform layer. Set aside.
02 - Melt unsalted butter in a skillet over medium heat. Add sliced apples, brown sugar, ground cinnamon, and nutmeg. Sauté until the apples are just softened, approximately 5 to 7 minutes. Remove from heat and allow to cool.
03 - In a large bowl, beat softened cream cheese, granulated sugar, and vanilla extract until creamy and smooth. Add the eggs one at a time, mixing just until each is incorporated to avoid overbeating.
04 - Pour half of the cheesecake mixture over the prepared crust. Distribute half of the cooled apple filling evenly on top. Repeat with the remaining cheesecake mixture and apple filling, creating alternating layers.
05 - Combine all purpose flour, old fashioned oats, brown sugar, and ground cinnamon in a bowl. Incorporate cold, cubed butter, working it in with fingers or a pastry cutter until the mixture resembles coarse crumbs. Evenly sprinkle the crumble mixture over the layered cheesecake.
06 - Bake in the preheated oven for 50 to 60 minutes, until the centre is set but retains a slight jiggle. Cool completely on a wire rack without unmolding. Refrigerate for at least 4 hours before serving for optimal texture.

# Notes:

01 - Avoid over-mixing the cheesecake batter to preserve a creamy texture and prevent cracking during baking.

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