Description
Apple Crumble Cheesecake is a decadent, creamy dessert that beautifully combines classic cheesecake with warm spiced apples and a buttery cinnamon crumble topping — the ultimate fall-inspired treat.
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 until evenly moistened. Press into the bottom of the pan and bake for 8–10 minutes. Set aside to cool.
- Prepare the Apple Layer: In a skillet over medium heat, melt butter and add diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes until tender and caramelized. Remove from heat and cool slightly.
- Make the Cheesecake Filling: In a large bowl, beat cream cheese until smooth. Add sugar and mix until creamy. Beat in eggs one at a time, followed by vanilla extract and sour cream. Mix until smooth and creamy.
- Pour half of the cheesecake batter over the cooled crust. Spoon half of the apple mixture on top. Add the remaining cheesecake batter and then the rest of the apple mixture.
- Make the Crumble Topping: In a bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a fork or pastry cutter until crumbly. Sprinkle evenly over the top of the cheesecake.
- Place the springform 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 set but still slightly jiggly.
- Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour, then 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 firm, tart apples such as Granny Smith or Honeycrisp for the best flavor balance.
- Ensure all ingredients are at room temperature to achieve a smooth cheesecake texture.
- This cheesecake can be made up to 2 days ahead — it actually tastes better the next day!
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: American