Description
Indulgent Apple Crumble Cheesecake Bars blend classic dessert flavors into one irresistible treat. Creamy cheesecake layers meet cinnamon-spiced apple crumble, promising a delightful slice of comfort you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 600 grams (21 ounces) full-fat cream cheese, room temperature
- 150 grams (5.3 ounces) apple, diced small (1–2 apples)
- 200 grams (7 ounces) digestive or graham crackers
Cheesecake Components:
- 200 grams (7 ounces) granulated sugar
- 150 grams (5.3 ounces) sour cream (14-18%), room temperature
- 3 large eggs, room temperature
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
Spices and Additional Ingredients:
- 100 grams (3.5 ounces) all-purpose flour
- 80 grams (2.8 ounces) dark brown sugar
- 1 ½ tablespoons dark brown sugar
- 70 grams (2.5 ounces) butter, room temperature
- 50 grams (1.8 ounces) butter, melted
- ½ teaspoon ground nutmeg
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
Instructions
- Craft the foundational cookie base by pulverizing cookies with brown sugar, cinnamon, and nutmeg in a food processor until uniformly fine.
- Incorporate melted butter into the crumb mixture, ensuring thorough integration.
- Transfer the sandy mixture into a parchment-lined springform pan, pressing firmly and evenly to create a compact layer.
- Gently toast the crust in a preheated oven until lightly golden, approximately 10 minutes, then allow to cool completely.
- Prepare apple filling by tossing diced apples with sugar and cinnamon, allowing them to macerate and release natural juices.
- Create a rustic crumble topping by combining flour, brown sugar, and butter, working the mixture until it resembles coarse, uneven pebbles.
- In a spacious mixing bowl, gently cream cream cheese until silky smooth, gradually introducing sugar while maintaining a low mixing speed.
- Whisk sour cream with cornstarch in a separate vessel, then fold into the cream cheese mixture along with fragrant vanilla extract.
- Incorporate eggs individually, mixing minimally to preserve the delicate texture of the cheesecake batter.
- Pour the luxurious cheesecake mixture over the cooled crust, creating an even, smooth surface.
- Artfully distribute cinnamon-infused apple pieces across the surface, then generously scatter the crumble topping.
- Employ a water bath technique by nestling the springform pan within a larger pan filled with hot water to ensure even, gentle baking.
- Bake until the cheesecake exhibits a subtle jiggle at its center, indicating perfect custard-like consistency.
- After baking, allow the cheesecake to gradually cool in the oven with the door slightly ajar, preventing sudden temperature shifts.
- Remove from the water bath and continue cooling at room temperature.
- Refrigerate for a minimum of six hours, preferably overnight, to allow flavors to meld and texture to set perfectly.
Notes
- Achieving a perfectly smooth cheesecake requires gently mixing ingredients at room temperature to prevent lumps and cracks.
- Prevent soggy crust by thoroughly baking the cookie base and ensuring all moisture is removed before adding the filling.
- Create a foolproof water bath by wrapping the springform pan in multiple layers of aluminum foil to prevent water seepage and protect the delicate cheesecake.
- Swap traditional cookies with gluten-
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 29g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg