Italian Apple Crumb Cheesecake
(Makes one 9-inch cheesecake)
This is not a typical cheesecake with the fruit simply poured over the top of the cake. In this recipe the apples are first gently cooked in a brown sugar and spice sauce to develop their flavor. Then the apples are folded into the cheesecake mixture and poured over a graham cracker crust. The crumb topping is added to create a crunchy contrast to the creamy interior. There are a number of steps involved in making this cheesecake but it makes a beautiful autumn dessert.
Ingredients:
Crust:
1 cup graham cracker crumbs (about 16 squares)
2 tablespoons sugar
2 tablespoons butter, melted
Apple Mixture:
1/4 cup butter
1/2 cup light brown sugar
2 pounds Macintosh,or similar, apples (about 4 apples)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
Crumb Topping:
1 cup light brown sugar
1/2 cup flour
1/2 cup butter, at room temperature
1 cup walnuts, coarsely chopped
Cheesecake:
16 ounces cream cheese, at room temperature
1/2 cup sugar
3 large eggs
1 cup heavy cream
Garnish:
Confectioners' sugar
Directions:
To make the crust:
Combine the melted butter, crumbs, and sugar.
Press into the bottom and slightly up the sides of a 9-inch spring form pan.
Set aside.
To make the apple mixture:
Peel and core the apples; cut the apples into 1/2-inch dice.
Melt the butter in a large saucepan over low heat.
Add the brown sugar, apples, cinnamon, nutmeg, and allspice.
Cook until the apples are soft but still holding their shape, 7 to 8 minutes.
Transfer the apples to a colander to drain off excess liquid.
Set aside to cool.
To make the crumb topping:
In a small bowl, use a pastry blender to combine the topping ingredients.
Use your fingers to form the mixture into crumbs.
To make the cheesecake:
Using an electric mixer, cream together the cream cheese, and sugar until
light and fluffy. Add the eggs, one at a time and then add the cream.
Continue beating until the mixture is thick and creamy.
Gently stir in the cooled apple mixture by hand.
Pour the cheesecake batter into the spring form pan.
Spread the crumb topping over the top.
Bake at 350 degrees F for 1 hour and 15 minutes.
Allow to cool to room temperature before removing the sides of the pan.
Refrigerate until ready to serve.
Sprinkle the top with confectioners' sugar right before serving.
Crust:
1 cup graham cracker crumbs (about 16 squares)
2 tablespoons sugar
2 tablespoons butter, melted
Apple Mixture:
1/4 cup butter
1/2 cup light brown sugar
2 pounds Macintosh,or similar, apples (about 4 apples)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
Crumb Topping:
1 cup light brown sugar
1/2 cup flour
1/2 cup butter, at room temperature
1 cup walnuts, coarsely chopped
Cheesecake:
16 ounces cream cheese, at room temperature
1/2 cup sugar
3 large eggs
1 cup heavy cream
Garnish:
Confectioners' sugar
Directions:
To make the crust:
Combine the melted butter, crumbs, and sugar.
Press into the bottom and slightly up the sides of a 9-inch spring form pan.
Set aside.
To make the apple mixture:
Peel and core the apples; cut the apples into 1/2-inch dice.
Melt the butter in a large saucepan over low heat.
Add the brown sugar, apples, cinnamon, nutmeg, and allspice.
Cook until the apples are soft but still holding their shape, 7 to 8 minutes.
Transfer the apples to a colander to drain off excess liquid.
Set aside to cool.
To make the crumb topping:
In a small bowl, use a pastry blender to combine the topping ingredients.
Use your fingers to form the mixture into crumbs.
To make the cheesecake:
Using an electric mixer, cream together the cream cheese, and sugar until
light and fluffy. Add the eggs, one at a time and then add the cream.
Continue beating until the mixture is thick and creamy.
Gently stir in the cooled apple mixture by hand.
Pour the cheesecake batter into the spring form pan.
Spread the crumb topping over the top.
Bake at 350 degrees F for 1 hour and 15 minutes.
Allow to cool to room temperature before removing the sides of the pan.
Refrigerate until ready to serve.
Sprinkle the top with confectioners' sugar right before serving.
mangiabenepasta.com
Your place for traditional Italian recipes
Your place for traditional Italian recipes
ADVERTISEMENT
Cheesecakes that do the best in the freezer are dense ones without toppings. Lighter, airier ones like ricotta cheesecakes lose their great texture when they're frozen. If you plan to freeze a cheesecake, here's the best way to do it:
1. Let the cheesecake cool completely and remove the springform ring.
2. Wrap it tightly in plastic wrap, then aluminum foil.
3. Freeze it for up to 3 months. Thaw in the refrigerator overnight before serving.
1. Let the cheesecake cool completely and remove the springform ring.
2. Wrap it tightly in plastic wrap, then aluminum foil.
3. Freeze it for up to 3 months. Thaw in the refrigerator overnight before serving.
Can You Freeze Cheesecake?
DESSERTS > CHEESECAKE RECIPES > ITALIAN APPLE CRUMB CHEESECAKE
We may earn a commission when you use one of our links to make a purchase.
SMALL PORTIONS
Do you love cheesecake but sometimes find that one large cake is too big for you? These mini springform pans are perfect for individual cakes, cheesecakes, and quiches. The three little springform pans in this set are are perfect for creating mini cheesecakes, quiches, deep dish pizzas and more.
ALL THE ESSENTIAL PAN SHAPES FOR GREAT BAKING
Oven safe to 450 degrees Fahrenheit, this bakeware features long-lasting, nonstick inside and out to provide excellent food release with quick cleanup and silicone grips on the handles for a solid, comfortable grasp.
Makes it easy to remove cheesecakes and tarts from the metal pan bases. Wide 10 inch diameter head is big enough for most cakes
CAKE LIFTER