Ingredients:

  • 6 oz (170 g) Digestive Biscuits (or Graham Crackers), crushed
  • 1/4 cup (55 g) Unsalted Butter, melted (for crust)
  • 1 Tbsp (15 g) Granulated Sugar (for crust)
  • 16 oz (450 g) Full-Fat Cream Cheese, softened
  • 1/2 cup (100 g) Granulated Sugar (for filling)
  • 1/4 cup (60 ml) Sour Cream, room temperature
  • 1 tsp (5 ml) Vanilla Extract
  • 1/2 tsp (2.5 g) Ground Cinnamon (for filling)
  • 2 large Eggs, lightly beaten, room temperature
  • 2 medium Apples (Braeburn or Cox), peeled, cored, and diced
  • 1 Tbsp (15 g) Unsalted Butter (for apples)
  • 1 Tbsp (15 g) Brown Sugar (for apples)
  • 1/4 tsp (1.25 g) Ground Cinnamon (for apples)
  • Pinch Salt
  • 1/4 cup (30 g) All-Purpose Flour (for crumble)
  • 1/4 cup (25 g) Rolled Oats (Old-fashioned)
  • 2 Tbsp (25 g) Light Brown Sugar (for crumble)
  • 1/4 tsp (1.25 g) Ground Nutmeg
  • 2 Tbsp (30 g) Cold Unsalted Butter, cut into small cubes (for crumble)

Instructions:

  1. Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with paper cupcake liners. Place the tin inside a larger roasting pan.
  2. Make the Crust: Combine crushed biscuits, melted butter, and 1 Tbsp sugar. Mix until the crumbs resemble wet sand. Press about 1 tablespoon of the mixture firmly into the bottom of each lined muffin cup.
  3. Par-Bake: Bake the crusts for 5 minutes. Remove from the oven and set aside to cool slightly.
  4. Cream the Cheese: Using a stand mixer, beat the softened cream cheese on medium speed until completely smooth (2–3 minutes). Ensure there are absolutely no lumps.
  5. Add Wet Ingredients: Beat in the 1/2 cup sugar, sour cream, vanilla, and 1/2 tsp cinnamon until just combined.
  6. Incorporate Eggs: Reduce the speed to low. Gently mix in the lightly beaten eggs just until incorporated. Do not overmix.
  7. Fill the Cups: Pour the cheesecake filling evenly over the cooled crusts, filling them about three-quarters full.
  8. Prepare the Water Bath (Bain-Marie): Carefully pour boiling water into the roasting pan surrounding the muffin tin, ensuring the water level comes about halfway up the sides of the muffin tin.
  9. Bake: Bake for 25–30 minutes, or until the edges are set and the centres still have a slight wobble.
  10. Cool Gradually: Turn off the oven. Leave the cheesecakes in the hot water bath inside the oven with the door slightly ajar for 30 minutes. Remove and cool completely on a wire rack.
  11. Chill: Transfer the cheesecakes to the refrigerator to chill for at least 4 hours, or preferably overnight.
  12. Make the Crumble: Combine flour, oats, brown sugar, and nutmeg in a small bowl. Cut in the cold butter until the mixture resembles coarse sand. Set aside.
  13. Sauté the Apples: In a small skillet, melt 1 Tbsp butter over medium heat. Add the diced apples, 1 Tbsp brown sugar, 1/4 tsp cinnamon, and a pinch of salt. Cook until the apples are tender (5–7 minutes). Let cool completely.
  14. Assemble and Finish: Once the cheesecakes are fully chilled, spoon 1–2 teaspoons of the cooled caramelized apple mixture onto the top of each cheesecake. Sprinkle the oat crumble lightly over the apples. Serve immediately or store chilled.