I’ve been missing in action for a month now busy cleaning and putting things back in order after our house underwent a major repainting. I also got sick due to paint fumes and dust and extremely hot weather (yup, my immunity is weak so I always get sick easily). But I’m perfectly fine now and as promised, I’m back with something special for you.
But before anything else, I am very happy to tell you that my blog turned one last May! Yippy yay!
And so I gave my blog a total makeover. I changed it into a semi-minimalist look and turned the bright colors into more subtle hues. I guess color preferences change as we get older. Agree? Haha! I hope you like my blog’s new look.
Also, I have finally created my blog’s Facebook Page. You may like the page by clicking the black pop-up box at the bottom-right corner of your screen. I hope you will support me on Facebook as well ? ?
As for the sweet surprise and celebration of my recovery and blogiversary, I made these apple cheesecake crumble. These apples are filled with cheesecake and more chopped apples then sprinkled with crumble topping. Apple cheesecake crumble. Literally.
I have to warn you though, this is a very tart dessert because I used Granny Smith apples. If you are not fond of tart desserts, choose sweet apples like Honeycrisp or Fuji and omit the apricot jam in this recipe.
To add contrast to the tartness, I sprinkled the apples with generous amount of sweet crumble topping which I adapted from my Strawberry Cheesecake Crumble Bars recipe. To make this, simply rub cold butter to flour-sugar mixture until it resemble coarse crumbs.
Then make the cheesecake batter by beating softened cream cheese, sugar, egg and vanilla. I made this cheesecake mixture not too sweet. If you want it sweeter, increase sugar to 1/3 cup, especially if you still prefer Granny Smith apples.
Next is to prepare the apples that will hold the cheesecake. Slice off top of the apple then dig out the center to create a space, or to make it look like apple cups. Fill apple cups with cheesecake batter, chopped apples, and apricot jam (optional) and sprinkle top with crumble topping. Bake until the apples become tender and crumble topping turns golden brown and crisp.
My family loved the sweet-sour taste of this dessert. Even Ryuk will certainty go crazy to have a bite of these apples.
I’ll take your silence as yes.
- 1/2 cup + 1 tablespoon (62g + 9g = 71g) all-purpose flour
- 3 tablespoons (39g) brown sugar, lightly packed
- 3 tablespoons (42g) cold unsalted butter, cut into small cubes
- 8 ounces cream cheese, block style, softened
- 1/4 cup (50g) granulated sugar (see notes below)
- 1 (68g w/ shell when weighed) egg (or 1 large egg)
- 1 teaspoon vanilla extract
- 8 pieces medium apples (Granny Smith or Fuji)
- Apricot jam (optional)
- Prepare crumble topping. Stir flour and brown sugar in a large bowl. Rub butter into the flour mixture with your fingers. You may use a fork or pastry cutter. Your dough is done when (a) there are no more chunks of butter, (b) starts to resemble coarse crumbs (c) holds its shape when pressed in your palm. Chill in the fridge.
- Prepare the cheesecake batter. Using a stand or handheld mixer, beat cream cheese and granulated sugar in a bowl until smooth and no lumps. Add egg and vanilla, beat until well combined. Scrape down the sides and bottom of the bowl during mixing. Set aside.
- Preheat oven to 350F degrees.
- Prepare apple cups. Slice off top of the apple. Draw an outline or border on the surface (see photo above for visual) then scoop and dig out the center using a spoon. You may also use an apple corer but do not push it all the way to the bottom. Avoid making cracks or holes on the sides and bottom of the apple to prevent the cheesecake batter from leaking during baking (I accidentally poked the bottom of one apple! I covered the hole with crumble topping and it worked). Cut the scooped apples into tidbits. Set aside. Bring out the crumble topping to soften a bit before completing this step.
- Assemble the cheesecake. Spoon cheesecake batter into the apple cups, approximately 3 tablespoons each. Put apple tidbits then top off with apricot jam (you may omit the jam to reduce tartness). Cover the top of apples with crumble toppings.
- Arrange apples in a baking dish or pan and bake for 20 minutes. Let it cool in the pan before chilling.
- Always store the apple cheesecakes in the fridge. Consume within a week.
- This recipe makes 8 if using medium apples or 6 if using large apples.
- There will be a lot of excess chopped apples here.
- Use Honeycrisp, Gala, or Fuji apples if you do not like the tartness of Granny Smith.
- If using Granny smith and you would like to sweeten the cheesecake, use 1/3 cup of sugar instead of 1/4 cup.
- Another way of reducing the tartness of this dessert is to toss (scooped) chopped apples with a teaspoon of brown sugar. Let it sit for a few minutes before using.
Don’t worry Ryuk, I’ll give these special apples to you. They’re not red though…
My pleasure, Ryuk.
Try this delectable Strawberry Cheesecake Crumble Bars: