Apple Crumb Cheesecake Recipes

CARAMEL APPLE CRUMBLE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, mix the crust ingredients.
• Press into the bottom of a greased 8-inch (20 cm) springform pan.
• Bake for 5 minutes.
• In another bowl, mix all the filling ingredients except the apples.
• In another bowl, mix all the topping ingredients except the caramel.
• Spread the filling over the graham cracker crust, then layer the apple slices on top.
• Sprinkle the topping mix evenly over the apple layer. .
• Bake for 30 minutes
• Drizzle on caramel sauce.
• Enjoy!

CARAMEL APPLE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside. , In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans., Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.,

APPLE CRUMBLE CHEESECAKE

Steps:

• Preheat oven to 350ºF. Line the bottom of an 8-inch springform pan with parchment paper.
• In a medium bowl, mix graham, oats, cinnamon and butter until combined. Press mixture evenly on the bottom of prepared pan. Bake for 10 minutes. Cool. Leave oven on.
• In the bowl of an electric mixture, beat cream cheese, sour cream, sugar and vanilla until mixture is even and smooth. Beat in eggs one at a time, mixing until fully integrated. Pour mixture over graham base. Reserve.
• In a large bowl, mix apples, brown sugar, cornstarch, lemon zest, lemon juice and cinnamon to combine. Reserve.
• In a medium bowl, combine oats, flour, brown sugar, almonds, cinnamon and salt. Cut in butter until mixture is crumbly with visible clumps.
• Gently scatter apple mixture over cream cheese mixture. If some apple slices sink, that's okay. Next, gently and evenly spoon topping over apples.
• Bake assembled cheesecake in the centre rack of oven until filling is set, about 80 minutes.
• Remove from oven and let stand for minimum 1 hour before running a knife around the perimeter of the cheesecake and unhinging the springform pan. Slice and serve warm or chilled (to serve chilled, refrigerate cheesecake in pan, unhinge springform pan, slice and serve).

APPLE CRUMBLE CHEESECAKE

Steps:

• Line the bottom of a 22 cm / 9 inch Springform Pan with Baking Paper and grease the edges.
• Crush the Digestive Biscuits into fine crumbs. Add the melted Butter and mix until it looks like wet sand.
• Firmly press the biscuit crumbs on the bottom of the pan then place in the fridge.
• Preheat your oven on 140°C/285°F.
• In a large mixing bowl, mix together the Flour, Rolled Oats, Brown Sugar and Ground Cinnamon. Pour over the Melted Butter then mix with a spatula until you get large crumbs. Set aside.
• Wash and core the apples, then cut into small cubes (see note 1). Set aside.
• in the bowl of your mixer, mix together the Cream Cheese and Sour Cream with the paddle / leaf attachment until smooth (see note 2).
• Mix in the Sugar, Cinnamon and Vanilla then the Eggs one at the time. Mix until just combined (see note 3). The cheesecake batter will be quite liquid - that's normal.
• Take the springform pan with the chilled crust out of the oven and pour the cinnamon cheesecake mixture over it. Tap the pan over a hard surface a few times to remove any air bubbles.
• Place the cubed apples over the cheesecake mixture (see note 4), then top them with the crumble.
• Place the apple crumble cheesecake on the lowest rack of your oven and bake for 60 to 70 minutes. The cheesecake should still jiggle a little bit when fully baked.
• Turn off the oven and leave the cheesecake to cool down inside it with the door opened slightly for 1 hour. Take it out of the oven and leave to cool down at room temperature for 1 other hour, then in the fridge for at least two to three hour, or preferably overnight.

APPLE CRISP CHEESECAKE

Steps:

• In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray; set aside. , For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger. Pour over crust. Arrange apple slices over filling. For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple. , Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, remove sides of pan. Refrigerate leftovers.

APPLE CRISP CHEESECAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir lemon juice and water together in a bowl; add apples to stop browning process. Whisk 1/3 cup sugar and cinnamon together in a separate bowl.
• Beat cream cheese and 1/4 cup sugar together in a bowl using an electric mixer until smooth; add egg and vanilla extract and mix until evenly combined.
• Drain apples and transfer to the graham cracker crust. Sprinkle cinnamon-sugar mixture and oats over apples. Pour cream cheese mixture over apple mixture.
• Bake in the preheated oven until top is just beginning to brown, about 40 minutes. Cool on a wire rack, 1 to 2 hours. Refrigerate until completely set, 3 to 4 hours.