Mini Apple Crumble Cheesecake

• 總時間: 6 hours 54 minutes

食材

Nothing better ✨ Recipe below OR comment ‘APPLE’ to get the recipe sent to you 🤎

Crust:

1 1/2 cups graham cracker crumbs

5 tbsp butter, melted

1/2 tbsp granulated sugar

1/2 tsp cinnamon

Apple Filling:

3 apples, peeled & sliced

1/3 cup brown sugar

1/2 tsp apple pie spice (or cinnamon)

2 tbsp water

1 tbsp lemon juice

1/4 cup butter

2 tsp cornstarch + 1 tbsp water

Cheesecake:

16oz cream cheese, room temp

1/2 cup granulated sugar

1/4 tsp salt

2 eggs, room temp

1/4 cup heavy cream, room temp

1 tsp vanilla extract

Crumble:

3 tbsp butter, melted

1/4 cup + 2 tbsp AP flour

1/4 cup oats

1/2 tsp cinnamon

3 tbsp brown sugar

Salted caramel recipe on my website

步驟

Preheat the oven to 350F. Butter a 6” springform pan; line the bottom with a parchment paper circle. Set aside.

Crust: In a medium bowl, mix together the ingredients for the crust. Pour into pan, press evenly all around. Bake at 350F for 8-10 mins. Let cool to room temp.

Apple pie filling: In a saucepan over medium heat, add the butter, brown sugar, spices, water, and lemon juice. Mix until butter is melted. Add the apples & mix. Cover & cook for ~10 mins, until apples are softened.

Add the cornstarch mixture, mix, and cook until mixture is thickened. Set aside & cool.

Crumble: In a medium bowl, mix together the crumble ingredients. Set aside.

Cheesecake filling: In a large bowl, beat cream cheese until soft. Beat in the sugar & salt.

Mixing on low, add the eggs, one at a time. Then, beat in the heavy cream & vanilla.

Wrap the bottom of the cheesecake pan with 2 layers of foil. Pour 1/2 of the cheesecake mixture in; gently top with the apple pie filling.

Top filling with the other 1/2 of cheesecake mixture. Then top with crumble.

Place in the center of a 9x13” pan. Pour in boiling water until it reaches halfway up the cheesecake pan.

Bake at 350F for 60-70 mins, until the edges are set.

Once done, open the oven door halfway & cool for 1-2 hrs. Then cover & place into the fridge for at least 4 hrs or overnight.

Release cheesecake from the pan & drizzle with salted caramel.

Slice & serve.

Enjoy!