Apple Crumble Cheesecake
Two favourite desserts come together in this delicious autumn-inspired recipe from Ste. Anne’s Bakery. With a buttery gluten-free graham cracker crust, cinnamon-spiced cheesecake and a sweet apple crumble topping, it’s a wonderful way to bring the flavours of the season into your own kitchen.
- 1 - sleeve of graham crackers (gluten-free)
- 228 g - butter melted
- 1020 g - cream cheese
- 450 g - sugar
- 690 g - sour cream
- 300 g - eggs
- 12 g - vanilla
- 5 g - cinnamon
- 340 g - apples (diced)
- 50 g - white sugar
- 100 g - brown sugar
- 100 g - oats
- Step 1
Preheat oven to 300°F
- Step 2
In a small pot, combine diced apples, sugars and oats for the apple topping.
- Step 3
Cook on low heat until apples are soft
- Step 4
Spread onto a lined baking sheet and bake for approximately 20 minutes.
- Step 5
Crush graham crackers and mix with melted butter. Press crumbs into the bottom of a sprayed 8” springform pan and set aside.
- Step 6
For the cheesecake mix, in the bowl of a mixer, beat together cream cheese and sugar until soft.
- Step 7
Add in sour cream and mix until just combined.
- Step 8
Mix in the rest of ingredients, remembering to scrape down the sides of the bowl.
- Step 9
Pour mix on top of graham cracker crumbs and bake in preheated oven for approximately 50 minutes until center is set and edges are lightly browned.
- Step 10
Spread apple topping on top and rest in the fridge until ready to serve.
