Apple Crumble Cheesecake (Print Version)

# Ingredients:

→ Cookie Crust

01 - 1⅔ cups digestive or graham crackers, crushed to fine crumbs
02 - ½ teaspoon ground nutmeg
03 - 1½ teaspoons ground cinnamon
04 - 1½ tablespoons dark brown sugar
05 - 3½ tablespoons butter, melted

→ Apple and Crumble Topping

06 - 1¼ cups apples, cut into small dice (about 1-2 medium apples)
07 - 1 tablespoon regular sugar
08 - 1 teaspoon ground cinnamon
09 - ⅔ cup plus 2½ tablespoons all-purpose flour
10 - 6½ tablespoons dark brown sugar
11 - 5 tablespoons butter, softened to room temperature

→ Cheesecake Filling

12 - 21 ounces full-fat cream cheese, softened to room temperature
13 - 1 cup regular sugar
14 - ⅔ cup sour cream (14-18% fat), at room temperature
15 - 1 tablespoon cornstarch
16 - 2 teaspoons vanilla extract
17 - 3 large eggs, at room temperature

# Instructions:

01 - Heat your oven to 325°F (160°C). Blitz the cookies with brown sugar, cinnamon, and nutmeg in a food processor until sandy. Mix in the melted butter. Press this mixture into the bottom and up the sides of a lined 9-inch springform pan. Bake for 10 minutes, then let it cool completely.
02 - Toss your diced apples with sugar and cinnamon in a bowl. Let them sit aside, but when using them later, avoid adding any liquid that's released.
03 - Mix the flour, brown sugar, and room temperature butter together until you get a nice crumbly mixture. You can use your hands or a mixer for this. Set aside while you make the filling.
04 - Beat cream cheese on low speed for a minute, then gradually add sugar. Mix in your sour cream, cornstarch, and vanilla until smooth. Add eggs one at a time on low speed, scraping down the bowl as needed. Pour into your cooled crust.
05 - Sprinkle the apples over the filling, then top with crumble. Place your pan in a larger pan and add hot water halfway up the sides for a water bath. Or wrap the pan well in foil before placing in water bath.
06 - Bake for 1 hour and 20-30 minutes until slightly wobbly in the center. Turn off the oven, crack the door, and let it cool there for an hour. Then cool completely at room temperature before chilling in the fridge for at least 6 hours.

# Notes:

01 - This cheesecake needs at least 6 hours to set in the fridge, but overnight chilling gives the best results
02 - Make sure all dairy ingredients are at room temperature for the smoothest texture

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