The apple cheesecake is a delicious autumn dessert, spicy, creamy, and crunchy thanks to the crumble on its surface. A cheesecake with the taste of apple pie! That’s right, this dessert combines the typical creaminess of cheesecake with the taste and aroma of apple pie. Thus, a delicate and irresistible cake is born, made even more delicious by the delicious crunchy crumb topping that gives it both a creamy and crunchy texture that will appeal to everyone! The secret to achieving a smooth cheesecake without cracks is bain-marie cooking: just wrap the pan well with aluminum to prevent water from entering the pan, place the springform pan in a larger one in which we have poured boiling water, and cook the cheesecake in this water bath. This simple cooking method will allow us to achieve a smooth cheesecake that won’t crack after baking and won’t form cracks on the surface.
The preparation is very simple: mix the crushed cookies with cinnamon, nutmeg, and melted butter and pour the mix into a springform pan lined with parchment paper. Bake for 10 minutes at 320°F. Cut the apples into cubes and mix them with cinnamon and sugar. Prepare a crumble with butter, flour, and brown sugar. Prepare the cream cheese by mixing the cheese with sugar, Greek yogurt, cornstarch, vanilla, cinnamon, and eggs incorporated one at a time. Pour the cream cheese into the pan over the cookies, distribute the apples on top, and finally the crumble. Bake the apple cheesecake in a bain-marie in the preheated oven at 320°F for one hour and 30 minutes. Let it cool in the semi-open oven for an hour, then leave it at room temperature for another hour, and finally in the fridge.
If you can’t choose between cheesecake and apple pie, this apple cheesecake is the right compromise to prepare this fall and all year round, perfect as a dessert for a family lunch, with guests, or for dinner, or to enjoy at any other time of the day!
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 25 Minutes
- Cooking methods: Oven, Bain-marie
- Cuisine: American
- Seasonality: Autumn, Winter
Ingredients to make Apple Cheesecake
- 7 oz Digestive biscuits
- 3.5 oz butter
- cinnamon powder
- nutmeg
- 7 oz Annurca apples
- 1 tbsp granulated sugar
- cinnamon powder
- 3.5 oz all-purpose flour
- 2.8 oz brown sugar
- 2.5 oz butter (at room temperature)
- cinnamon powder
- 21 oz cream cheese
- 5.3 oz granulated sugar
- 5.3 oz Greek yogurt
- 1 tbsp cornstarch
- 3 eggs
- vanilla essence
- cinnamon powder
Tools to make Apple Cheesecake
- 4 Bowls
- Electric beaters
- 1 Knife
- 1 Springform pan
- 1 Baking pan
- 1 Oven
Steps to make Apple Cheesecake
Start preparing the Apple Cheesecake by preparing the base: crush the biscuits using a food processor.
Add cinnamon, nutmeg, and melted butter to the crushed biscuits. Mix well.
Line a springform pan with parchment paper and pour the crushed biscuits into the bottom. Use a glass or spoon to press the biscuits firmly to compact them on the bottom of the pan. Bake for 10 minutes at 320°F and let cool.
Prepare the filling starting with the apples: peel them, remove the core, and cut them into cubes.
Place them in a bowl, add sugar and cinnamon. Mix and let rest. This way they will lose some of their liquid.
Prepare the crumble by mixing in another bowl the flour with brown sugar, cinnamon, and butter.
Mix them together until you get crumbs.
Prepare the cream cheese by first mixing the cheese in a bowl using the electric beaters. Add the sugar, then the Greek yogurt, cornstarch, and vanilla extract. Mix until all ingredients are incorporated into the cheese.
At this point, add one egg at a time, always mixing with the electric beaters and adding each egg when the previous one is perfectly incorporated into the cream.
Now you can assemble the cheesecake: pour the cream cheese into the springform pan over the biscuit base and level it well.
Distribute the apples all over the surface.
Finally, pour the crumble distributing it over the cheesecake.
Wrap the pan with aluminum foil and place it in a larger pan in which you have poured boiling water.
Bake the cheesecake in the preheated oven at 320°F for one hour and 30 minutes. You will notice that when you move the cheesecake, the center will still be “wobbly,” but still perfectly cooked.
Let the apple cheesecake cool in the semi-open oven for about an hour.
Then remove it from the oven and the water and let it cool completely at room temperature for another hour, then put it in the fridge for at least 6 hours or overnight.
Serve the Apple Cheesecake by cutting it into slices and accompanying it with salted caramel sauce.
Simo and Cicci recommend
You can store the apple cheesecake in the fridge for up to a week.
We used Annurca apples, but you can use other apple varieties like Golden Delicious or Red Delicious.
For the cream cheese, we used a mix of quark and ricotta, but you can choose to use cream cheese, ricotta, or mascarpone.
The cooking method we propose allows you to get a perfectly smooth cheesecake without cracks. You can still bake the cheesecake traditionally, but it will certainly crack after baking.
FAQ (Questions and Answers)
Why do you bake the apple cheesecake in a bain-marie?
Because thanks to this cooking method, the cheesecake will not crack or split after baking.
Can this cheesecake be made with other types of fruit?
Sure, you can replace the apples with pears, peaches, blueberries, strawberries, etc.
