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Apple Crumble Cheesecake

Apple Crumble Cheesecake

iamwinfred
This Apple Crumble Cheesecake layers a buttery graham cracker crust, a rich and tangy cream cheese filling, cinnamon-spiced apples, and a crunchy oat crumble into one incredible slice. It's the perfect fall dessert that tastes like two favorites in one, and it's surprisingly simple to make with our foolproof, bakery-style method.
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Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 5 hours 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 420 kcal

Equipment

  • 9-inch springform pan
  • Stand mixer or hand mixer
  • Food processor or resealable bag and rolling pin
  • Medium saucepan
  • Rimmed baking sheet
  • Mixing bowls
  • Rubber spatula
  • Aluminum foil
  • Digital oven thermometer optional
  • Fine-mesh sieve optional
  • Parchment paper
  • Roasting pan

Ingredients
  

  • 2 cups graham cracker crumbs about 14 full sheets
  • 3 tablespoons granulated sugar
  • 0.5 teaspoon ground cinnamon
  • 7 tablespoons unsalted butter melted

For the Spiced Apple Filling

  • 3 medium Granny Smith apples peeled and diced small
  • 0.33 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

For the Cheesecake Filling

  • 24 oz full fat cream cheese three 8 oz blocks, softened
  • 0.75 cup granulated sugar
  • 0.5 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 tablespoons cornstarch
  • 0.5 teaspoon ground cinnamon
  • 3 large eggs room temperature

For the Crumble Topping

  • 0.75 cup all purpose flour
  • 0.5 cup rolled oats
  • 0.5 cup packed brown sugar
  • 0.5 teaspoon ground cinnamon
  • salt a pinch
  • 6 tablespoons cold unsalted butter cubed

To Finish (optional)

  • salted caramel sauce for drizzling

Instructions
 

  • Preheat oven to 325°F (163°C) and wrap the outside of a 9-inch springform pan with two layers of aluminum foil.
  • In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
  • In a medium saucepan over medium heat, combine diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and butter. Cook for 6-8 minutes until apples soften. Stir in cornstarch slurry and cook for 1 more minute until thickened. Let cool completely.
  • In a bowl, whisk together flour, oats, brown sugar, cinnamon, and salt. Cut in cold butter until pea-sized clumps form. Spread on a parchment-lined baking sheet and bake at 325°F for 12-15 minutes until golden. Let cool completely.
  • In a stand mixer, beat softened cream cheese on medium speed until smooth. Add sugar, sour cream, vanilla, cornstarch, and cinnamon, mixing until combined. Add eggs one at a time on low speed, mixing just until incorporated.
  • Spread the cooled apple filling over the cooled crust. Pour the cheesecake batter over the apples and smooth the top. Tap the pan gently to release air bubbles.
  • Place the foil-wrapped springform pan in a roasting pan and add hot water to reach about an inch up the sides. Bake at 325°F for 55-65 minutes, until the edges are set and the center has a gentle jiggle.
  • Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from the water bath and let cool completely at room temperature.
  • Refrigerate the cheesecake uncovered for at least 4 hours or overnight. Before serving, release the springform ring, sprinkle with the baked crumble, and drizzle with salted caramel sauce.

Notes

  • Use full-fat, block-style cream cheese for the best texture. Avoid whipped or reduced-fat cream cheese.
  • Ensure all dairy ingredients (cream cheese, sour cream, eggs) are at room temperature to prevent lumps and ensure a smooth batter.
  • Do not overmix the batter once the eggs are added, as this incorporates extra air and can cause cracks during baking.
  • A water bath is essential for an evenly baked, crack-free cheesecake. Do not skip this step.
  • Let the cheesecake cool gradually in the turned-off oven before refrigerating to prevent the top from cracking.
  • Chill the cheesecake for a minimum of 4 hours, but overnight is even better for the filling to fully set.
  • For the best flavor, use a combination of Granny Smith and Honeycrisp apples for a sweet-tart balance.
  • The crumble topping can be made a day ahead and stored in an airtight container at room temperature.
  • Store leftover cheesecake covered in the refrigerator for up to 5 days.
  • To freeze, wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and add fresh crumble before serving.

Nutrition

Serving: 1SliceCalories: 420kcalCarbohydrates: 42gProtein: 6gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 95mgSodium: 380mgPotassium: 180mgFiber: 2gSugar: 29gVitamin A: 15IUVitamin C: 4mgCalcium: 8mgIron: 6mg
Keyword apple cheesecake, apple crumble cheesecake, fall dessert, thanksgiving cheesecake
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