Description
This Apple Crumble Cheesecake is a delightful dessert that combines the creamy richness of classic cheesecake with a comforting apple crumble topping. Featuring a buttery graham cracker crust, smooth cream cheese filling, spiced apple layer, and a crunchy crumble topping, it’s perfect for fall or any occasion when you crave a mix of creamy, fruity, and crunchy textures.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp granulated sugar
- 1/2 tsp cinnamon (optional)
Filling
- 24 oz cream cheese (3 blocks), softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- 2 tbsp all-purpose flour
Apple Layer
- 2–3 medium apples, peeled and diced
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp all-purpose flour
- 1 tsp lemon juice
Crumble Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper if desired to prevent sticking.
- Make the Crust: In a bowl, combine graham cracker crumbs, melted butter, granulated sugar, and optional cinnamon. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes to set, then allow it to cool.
- Prepare the Filling: Beat the softened cream cheese until smooth and creamy. Add the granulated sugar and continue beating. Mix in the sour cream, vanilla extract, and flour until well combined. Add the eggs one at a time, mixing gently after each addition to avoid overbeating. Pour this creamy filling over the cooled crust.
- Add the Apple Layer: In a separate bowl, toss the peeled and diced apples with the brown sugar, cinnamon, nutmeg, lemon juice, and flour. Spread this spiced apple mixture evenly over the cheesecake batter in the pan.
- Make the Crumble Topping: Combine flour, brown sugar, and cinnamon in a bowl. Cut in the cold, cubed butter using a pastry cutter or fingertips until the mixture becomes crumbly. Sprinkle this crumble topping evenly over the apple layer.
- Bake the Cheesecake: Place the assembled cheesecake in the oven and bake for 60–70 minutes, or until the center is just set but still slightly jiggly. To prevent the top from browning too quickly, cover it loosely with aluminum foil if needed during baking.
- Cool Properly: Upon completion, turn off the oven and leave the cheesecake inside with the door cracked open to cool slowly for 1 hour. This prevents cracking.
- Chill Before Serving: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely and develop its full flavor.
- Serve: Serve the apple crumble cheesecake cold or slightly chilled. Optionally, garnish with whipped cream or a caramel drizzle for extra indulgence.
Notes
- Use tart apples like Granny Smith for best flavor and texture contrast.
- Do not overmix the eggs into the cream cheese filling to keep it smooth and prevent cracks.
- If the crumble browns too fast during baking, tent with foil to protect it.
- For easier slicing, run a knife around the pan edges before releasing the springform.
- This cheesecake is best enjoyed within 3 days when refrigerated.
