Description
Apple Crumble Cheesecake is a decadent dessert that combines creamy cheesecake with spiced caramelized apples and a buttery crumble topping — the perfect fusion of apple pie and cheesecake for fall or any special occasion.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- For the Apple Layer:
- 2 large apples, peeled, cored, and diced
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- For the Crumble Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup cold unsalted butter, cubed
- Caramel sauce, for drizzling (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
- Make the Crust: In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press firmly into the bottom of the pan and bake for 8–10 minutes. Set aside to cool.
- Prepare the Apple Layer: In a skillet, melt butter over medium heat. Add apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes until softened. Set aside to cool.
- Make the Cheesecake Filling: In a large bowl, beat cream cheese until smooth. Add sugar and beat until creamy. Mix in eggs one at a time, followed by vanilla and sour cream, until fully combined.
- Pour half the cheesecake batter over the cooled crust. Spoon half the apple mixture evenly on top. Repeat with the remaining batter and apples.
- Make the Crumble Topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in butter using a fork until coarse crumbs form. Sprinkle evenly over the top of the cheesecake.
- Place the pan in a large roasting pan and fill halfway with hot water for a water bath. Bake for 60–70 minutes, or until the center is just set.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Remove and refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with caramel sauce and garnish with extra crumble or apple slices if desired.
Notes
- Use tart apples like Granny Smith for a perfect balance of sweetness and acidity.
- Ensure all ingredients are at room temperature for a smooth cheesecake texture.
- This cheesecake keeps well refrigerated for up to 5 days or frozen for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: American