Apple Crumble Cheesecake
This Apple Crumble Cheesecake combines the best of both worlds: creamy vanilla cheesecake and warm cinnamon apple crumble. With a buttery graham crust, spiced apple layer, and crunchy oat topping, it’s the coziest fall dessert for holidays and gatherings.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or hand mixer
- Spatula
- Skillet
- Oven
- fork or pastry cutter
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 1/2 cup unsalted butter, melted (for crust)
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar (for filling)
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 tsp cinnamon (for filling)
- 3 medium apples, peeled and diced
- 2 tbsp unsalted butter (for apples)
- 2 tbsp brown sugar (for apples)
- 1 tsp cinnamon (for apples)
- 1/4 tsp nutmeg
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/3 cup brown sugar (for crumble)
- 1/4 cup unsalted butter, cold and cubed (for crumble)
- 1 pinch salt
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter together. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you prepare the filling.
- In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed. Stir in vanilla, sour cream, and cinnamon until creamy and well combined.
- In a small skillet, melt butter over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook for about 5 minutes until the apples soften slightly. Remove from heat and let cool.
- In a bowl, combine flour, oats, brown sugar, and salt. Cut in cold butter using a fork or your fingers until the mixture resembles coarse crumbs.
- Pour the cheesecake filling over the cooled crust. Evenly spoon the apple mixture over the top, then sprinkle the crumble topping over the apples.
- Bake for 55 to 65 minutes or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let it cool inside for 1 hour. This helps prevent cracks.
- Remove from the oven and let it cool to room temperature. Refrigerate for at least 6 hours or overnight for best flavor and texture.
- Top with caramel sauce, whipped cream, or extra cinnamon if desired. Slice and enjoy a perfect blend of creamy and crunchy goodness.
Notes
Use room-temperature ingredients for a lump-free batter. Don’t overmix after adding eggs to avoid air pockets. Pre-bake the crust to keep it crisp. Chill overnight for perfect texture. Add caramel sauce or whipped cream right before serving.