Apple Crumble Cheesecake

Preheat oven to 325°F (approximately 163°C). Do not scale this temperature when the serving multiplier changes.

Line the bottom of a 10-inch springform pan with parchment paper. Wrap the outside of the pan securely with heavy-duty foil to prevent water from entering during the water bath, protecting the base and lower sides. The water bath is not optional.

Make the graham cracker base: In a mixing bowl, combine the graham cracker crumbs, 1 tablespoon cinnamon, and 100 g melted unsalted butter. Mix until the crumbs are evenly moistened. The creator notes that mixing by hand works especially well.

Press the crust: Transfer the graham mixture to the prepared springform pan. Press it firmly and evenly across the bottom until smooth. Do not extend the crust high up the sides. Set aside while preparing the remaining components.

Make the apple filling: Place the diced Granny Smith apples, light brown sugar, cinnamon, water, lemon juice, 60 g unsalted butter, and a pinch of salt in a saucepan. Cover and cook over high heat until the mixture reaches a boil, then reduce heat to medium. Cook until the apples have softened, the liquid has reduced, and the mixture has thickened. Stir periodically so the apples cook evenly and the sugar does not scorch. Do not cook into applesauce; pieces should remain recognizable.

Cool the apple filling: Remove from heat and set aside to cool while preparing the other components. The apple filling should not be piping hot when spooned over the cheesecake batter.

Make the crumble: In a separate bowl, combine the all-purpose flour, light brown sugar, rolled oats, cinnamon, and salt. Add the 100 g room-temperature unsalted butter in pieces. Use your hands to work the butter into the dry ingredients until the mixture forms an even, crumbly texture and the butter is distributed throughout. Do not cream, melt the butter, or process into a paste. Set aside.

Beat the cream cheese: Place the room-temperature cream cheese in a stand mixer fitted with the paddle attachment, or use a large bowl and hand mixer. Beat until smooth. Avoid whipping excessive air into the cheesecake.

Add the sugar: Add 1 cup granulated sugar. Mix until incorporated and the mixture is smooth.

Add the eggs: Add the 4 room-temperature eggs ONE AT A TIME, mixing after each egg only until incorporated before adding the next. Do not dump all four eggs in simultaneously.

Add vanilla and cream: Add 2 teaspoons vanilla and 1 cup 35% whipping cream. Mix until incorporated.

Finish the cheesecake batter: Continue mixing for approximately another 1 minute, as specified by the creator. Stop once the mixture is smooth and homogeneous. Do not whip excessively.

Add cheesecake batter to the crust: Pour the finished cheesecake mixture into the prepared 10-inch springform pan over the graham cracker base. Smooth the top if necessary.

Add the apple layer: Spoon the cooled apple filling evenly over the top of the cheesecake batter. Distribute the apple pieces across the surface rather than concentrating them in one area. Do not stir the apples into the batter.

Add the crumble: Distribute the prepared crumble evenly over the apple layer. Keep the crumble loose and crumbly rather than compressing it into a solid crust. Final layer order: 1) graham cracker base, 2) cheesecake filling, 3) apple filling, 4) crumble topping. Do not change this order.

Prepare the water bath: Place the foil-wrapped springform pan into a larger roasting pan. Add hot water to the roasting pan around the springform pan, using enough to create an effective water bath without allowing water to reach the top of the foil protection. Do not pour water into the cheesecake.

Bake at 325°F for approximately 85 minutes. The cheesecake should appear set around the outer portion while the center may retain a gentle cheesecake-style wobble. Do not wait until the center is hard or completely dry. Do not raise the oven temperature to speed up baking.

Remove from water bath: Carefully remove the cheesecake from the water bath. Remove or open the protective outer foil so trapped moisture does not remain against the pan during cooling. Handle carefully, the cheesecake and water will be very hot.

Cool at room temperature: Allow the cheesecake to rest at room temperature for 1 hour. This creator-specified cooling period is required.

Refrigerate: Transfer the cheesecake to the refrigerator and chill for at least 3 hours. The cheesecake must be thoroughly cold and set before unmolding and slicing. Do not treat the 3-hour refrigeration period as optional.

Unmold: Once completely chilled, carefully release the springform pan. If necessary, run a thin knife around the outer edge before opening the latch. Remove the outer ring.

Slice and serve: Slice with a sharp knife. For cleaner slices, wipe the knife between cuts; a warm knife may be used. Serve chilled.