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Apple Crumble Cheesecake

Apple Crumble Cheesecake

The Crispy Chef
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.
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Prep Time 35 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 430 kcal

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.

Nutrition

Calories: 430kcalCarbohydrates: 38gProtein: 6gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 6.5gTrans Fat: 1gCholesterol: 105mgSodium: 210mgPotassium: 150mgFiber: 2gSugar: 29gVitamin A: 950IUVitamin C: 3mgCalcium: 100mgIron: 1mg
Keyword apple cinnamon dessert, apple crumble cheesecake, fall cheesecake, Thanksgiving dessert
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