Apple Crumble Cheesecake (Print Version)

# Ingredients:

→ Graham Cracker Crust

01 - 180 grams graham cracker crumbs (1 1/2 cups) or digestive biscuits
02 - 55 grams brown sugar (1/4 cup)
03 - 85 grams unsalted butter, melted (6 tbsp)

→ Apple Crumble Topping

04 - 220 grams chopped apples (about 3 apples), peeled and cored
05 - 95 grams all-purpose flour (3/4 cup)
06 - 73 grams brown sugar (1/3 cup)
07 - 1 teaspoon ground cinnamon
08 - 63 grams unsalted butter, room temperature (4.5 tbsp)

→ Cheesecake Batter

09 - 907 grams cream cheese, softened (4 packages of 8 oz)
10 - 220 grams brown sugar (1 cup)
11 - 50 grams granulated sugar (1/4 cup)
12 - 120 grams sour cream (1/2 cup)
13 - 83 grams apple sauce (1/3 cup)
14 - 3 large eggs, room temperature
15 - 1 large egg yolk
16 - 1 tablespoon vanilla extract
17 - 1/2 teaspoon salt
18 - 1/2 teaspoon ground cinnamon

# Instructions:

01 - Preheat oven to 165°C (325°F). Process graham crackers in a food processor until fine crumbs form. Mix in brown sugar, then incorporate melted butter thoroughly. Line the bottom of an 8" or 9" cheesecake pan with parchment paper. Press mixture evenly into the pan, extending slightly up the sides. Bake for 10 minutes, then remove and cool completely.
02 - Peel, core and chop apples into small pieces, setting aside in a bowl. In a separate bowl, combine flour, brown sugar, and cinnamon. Add room temperature butter and mix with a fork until incorporated and crumbly. Add half of this crumb mixture to the apples and stir to combine. Refrigerate this apple mixture and the remaining plain crumbs separately.
03 - Beat cream cheese at medium speed for 2 minutes until creamy. Add both sugars and continue beating for 2 minutes more. Scrape bowl and beat an additional 30 seconds. Incorporate sour cream and apple sauce, mixing until combined. Add eggs one at a time, mixing just until incorporated before adding the next to prevent over-mixing. Add the final egg yolk along with vanilla, salt, and cinnamon, mixing until just combined.
04 - Wrap the bottom of the springform pan with several layers of aluminum foil to waterproof it. Pour half the cheesecake batter over the cooled crust. Spread half the refrigerated apple-crumb mixture on top. Add remaining cheesecake batter as another layer. Spread the remaining apple-crumb mixture on top. Finish by evenly distributing the reserved plain crumbs as the final topping.
05 - Place the wrapped springform pan in a larger roasting pan. Pour hot water into the roasting pan to create a water bath. Carefully transfer to the oven and bake at 165°C (325°F) for 60-75 minutes until the edges are set but center remains slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
06 - Remove from oven and cool completely on a wire rack. Refrigerate for at least 6 hours or overnight before serving.

# Notes:

01 - For best results, ensure all refrigerated ingredients reach room temperature before mixing.
02 - The water bath helps prevent cracks from forming on the cheesecake surface.
03 - If using an 8-inch springform pan, ensure it has sufficient depth to accommodate all layers.

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