Description
This Apple Crumble Cheesecake brings together the creamy richness of cheesecake and the warm, spiced flavors of apple crumble. With its buttery graham cracker crust, velvety cream cheese filling, cinnamon-spiced apples, and crunchy oat crumble topping, it’s the perfect dessert for any occasion, from holidays to casual gatherings.
Ingredients
For the Crust
- 3 cups graham crackers (crushed)
- 3 tbsp granulated sugar
- 7 tbsp melted butter
For the Cheesecake Filling
- 4 cups (900g) full-fat cream cheese
- 1 cup granulated sugar
- 4 large eggs (room temperature)
- 2 tbsp cornstarch (or flour)
- 2 tsp vanilla extract
- 1/2 cup full-fat sour cream
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
For the Apple Filling
- 4 Granny Smith apples (peeled, sliced)
- 1/4 cup brown sugar
- 2 tbsp unsalted butter
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tsp cornstarch mixed with water
- Pinch of kosher salt
- 1/4 cup water
For the Crumble Topping
- 1/2 cup all-purpose flour
- 1/2 cup oats
- 1/3 cup brown sugar
- 1/4 tsp kosher salt
- 1/2 tsp ground cinnamon
- 4 tbsp melted butter
Instructions
- Prepare the Apple Filling:
In a saucepan, melt butter over medium heat. Add brown sugar, cinnamon, nutmeg, lemon juice, and water, stirring until bubbly. Add sliced apples and cook for 10 minutes, stirring occasionally. Stir in the cornstarch-water mixture to thicken, then remove from heat and let cool. - Make the Crust:
Preheat the oven to 350°F (180°C). Combine crushed graham crackers, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 10-inch springform pan. Bake for 7-8 minutes, then cool to room temperature. - Create the Cheesecake Filling:
Lower the oven temperature to 280°F (140°C). Beat cream cheese, sugar, and vanilla extract until smooth. Add sour cream, cinnamon, and nutmeg, then whisk in eggs one at a time. Stir in cornstarch until smooth. Be careful not to overmix. - Make the Crumble Topping:
Mix flour, oats, brown sugar, salt, and cinnamon. Stir in melted butter until it forms clumps. Set aside. - Assemble the Cheesecake:
Pour half of the cheesecake filling over the cooled crust. Spoon the apple filling on top, then cover with the remaining cheesecake filling. Sprinkle the crumble topping over the top. - Bake:
Bake for 1 hour, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1-2 hours to cool. - Chill:
Once cooled, refrigerate the cheesecake for at least 5 hours, or preferably overnight. - Serve:
Remove from the springform pan, slice, and garnish with caramel sauce, powdered sugar, or fresh apple slices if desired.
Notes
- Choosing Apples: Granny Smith apples are ideal for their tartness, which balances the sweetness of the cheesecake.
- Cooling: Allowing the cheesecake to cool gradually in the oven prevents cracks.
- Make Ahead: This cheesecake can be made up to 2 days in advance, as the flavors deepen in the fridge.
- Freezing: You can freeze the cheesecake for up to 2 months. Wrap it tightly before freezing and thaw overnight in the fridge.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American