Description
Apple Crumble Cheesecake combines the creamy richness of classic cheesecake with the warm, spiced sweetness of apple pie and a buttery crumble topping — the ultimate fall dessert indulgence.
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.
- In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into the bottom of the pan to form the crust. Bake for 8–10 minutes, then set aside to cool slightly.
- For the apple layer, melt butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes until apples soften slightly. Set aside to cool.
- In a large mixing 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 remaining batter and apples.
- For the crumble topping, combine flour, brown sugar, and cinnamon in a small bowl. Cut in the 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 with hot water halfway up the sides (for a water bath). Bake for 60–70 minutes, or until the center is almost set.
- Turn off the oven and let cheesecake cool inside with the door slightly open for 1 hour. Remove from oven and refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with caramel sauce if desired and garnish with extra crumble or apple slices.
Notes
- Use tart apples like Granny Smith for the best flavor balance.
- Don’t skip the water bath — it prevents cracking and ensures a smooth texture.
- Can be made 1–2 days ahead and stored refrigerated until serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American