Apple Crumble Cheesecake


Being that I’m super busy these days, I find it really hard to find time to bake. And the thing is, I love baking so this baking-drought had to end stat!  I finally put my foot down. I WANT CAKE. Question was, what to bake? With three bricks of cream cheese in the fridge, there was but one choice: cheesecake.
Hmm, perhaps I should explain myself. Why am I so MIA recently? I don't really have a (good) excuse, so I shall apologize first. Sorry!! :( I did recently start my teaching block, so I find myself with even less free time, if any at all. Come to think of it, perhaps teaching is where I'm meant to be. Even though I'm functioning (the use of that term–debatable) on 5 or fewer hours of sleep, I will never fall asleep on the job because I never sit! That's partly my style and also because I have the (unfortunate but at times very appreciated) ability to sleep anywhere. Sitting, I will be conked out within minutes. So if you go to a certain school in Scarborough and have heard of a certain student teacher teaching French who cannot decide which side of the chalkboard to stand on, uses (awesome) animated films and activities in her lessons, and recently tried doing this dance to intro this clip, then you'd be looking at yours truly. MUAHAHAHAHAHAHAHA 
And thank you for reading through my update rant! ;) As the recipe is quite lengthy, I opted to put it at the end of this post. Scroll down for it! :D
To set my baking deprivation straight, I went all the way with an apple crumble cheesecake. For once, I didn’t follow a recipe—at all. It was quite liberating! (the recipe you’ll find at the bottom is my own).
The graham cracker crust, I tossed it together knowing a rough ratio of the ingredients.  
At this point, I remember thinking to myself that I wouldn’t be able to enjoy the final product until the next night, after it’s been chilled and I get home from work. Great...more waiting!
I made a note to myself that next time I bake cheesecake, I’d also bake something else that I can have that same night. That’s right, I’m talking about having my cake AND eating it too!
In retrospect, I probably could’ve baked cookies too. Recently, I somehow found time to bake and went on a banana bread baking spree. What a delicious use of precious time. My present fatigue says it isn’t but my stomach is all for it.
Psst, the recipe's pretty solid if I do say so myself. Sorry, no bragging that's not very classy. One thing I definitely need to rethink are the caramelized apples. More, bigger chunks. Next time, they'll be wedges. :)
Apple Crumble Cheesecake
serves 8-10
Graham cracker crust
½ cup      butter, melted
1¼ cup    graham cracker crumbs
2 tbsp       light brown sugar
1. Preheat oven to 325oF.
2. Mix all ingredients together.
3. Press onto the bottom of a 10-inch springform pan.
4. Bake 7-8min. Remove and set aside to cool slightly.
Apple “butter” crumble
1      large apple, cored and diced
1 tbsp      butter
1½ tbsp sugar
1. In a small saucepan over med-low heat, heat butter & sugar til it starts to caramelize, 3-5 min.
2. Swirl pan. Add apples, simmer on medium heat until soft and fragrant, 5 min. Set aside.
1 cup               rolled oats
¾ cup             flour
1 tsp                baking powder
½ tsp             cinnamon
½ cup             butter, melted
¾ cup             brown sugar
1. In a bowl, mix all ingredients together til pea-sized.
2. Mix in the apple “butter” (along w/ sauce in the pan).
3. Add more oats or flour to achieve desired crumble texture.
3 x 8oz pkgs  cream cheese, room temp
3                      large eggs
1 cup               sugar
2 tbsp             evaporated milk (or heavy cream)
1 tsp                vanilla
2 tbsp             lemon juice
2 tsp               lemon zest
1. In a food processor, mix all ingredients until smooth, 2-4 min.
2. Pour into the prepared 10-inch springform pan.
3. Bake w/ bain marie (place a baking pan filled halfway with boiling water on the oven rack below) 40 min.
4. Add the apple crumble in an even layer over the cheesecake.
5. Immediately return to oven and bake until the sides of the cheesecake begin to pull away but the centre still jiggles slightly, about 20 more minutes.
6. Turn off oven and leave cheesecake in the oven for 10 minutes. Remove and cool on a wire rack. Remove from springform, cover with plastic wrap and chill fully in the fridge for a minimum of 6 hours til overnight.
7. Serve chilled w/ additional apple “butter”. 


4 out of 5 NOMs