Apple Crumble Cheesecake
A delightful dessert combining the creamy texture of cheesecake with the warm, comforting flavors of apple crumble. Perfect for autumn gatherings or a special treat.
Equipment
- 9-inch springform pan
- Mixing bowls
- Pastry blender or fork
- Whisk
- Measuring Cups and Spoons
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
Cheesecake Filling Ingredients
- 3 8-ounce packages Cream cheese, softened
- 1.25 cups Granulated sugar
- 0.25 cups Sour cream
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
Apple Filling Ingredients
- 6 Medium apples (Granny Smith, Honeycrisp, or mix), peeled, cored, and sliced
- 0.25 cups Granulated sugar
- 2 tablespoons All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
Crumble Topping Ingredients
- 0.5 cups All-purpose flour
- 0.5 cups Rolled oats
- 0.5 cups Packed light brown sugar
- 0.25 teaspoon Ground cinnamon
- 6 tablespoons Unsalted butter, cold and cut into small pieces
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Make the crust: Combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press into the pan and bake for 8-10 minutes. Cool completely.
- Make the apple filling: Combine sliced apples, ¼ cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg. Toss to coat.
- Make the cheesecake filling: Beat cream cheese and 1 ¼ cups sugar until smooth. Beat in sour cream, eggs, and vanilla. Stir in ½ teaspoon cinnamon.
- Assemble: Spread apple filling over the cooled crust. Pour cheesecake batter over apples.
- Make the crumble: Combine flour, oats, brown sugar, and cinnamon. Cut in cold butter until crumbly.
- Bake: Sprinkle crumble topping over the cheesecake. Bake for 50-60 minutes, or until set around the edges and topping is golden brown.
- Cool and chill: Let cool completely in the pan. Refrigerate for at least 4 hours before serving.
Notes
For a richer flavor, use brown sugar in the crust. You can also add a pinch of salt to the cheesecake filling to balance the sweetness. Let the cheesecake sit at room temperature for 10-15 minutes before serving for optimal texture.