Description
Indulge in the ultimate Apple Crumble Cheesecake, where creamy cheesecake meets the spiced sweetness of apple pie and the buttery crunch of crumble topping. A perfect dessert for holidays, special gatherings, or when you’re craving a decadent treat!
Ingredients
Apple Filling:
- 5 apples, cored and peeled
- ⅔ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 tablespoons lemon juice
- 4 tablespoons water
- ½ cup unsalted butter
- 4 teaspoons cornstarch, mixed with water
Crust:
- 3 cups graham cracker crumbs
- 5.2 oz unsalted butter, melted
- 1 tablespoon granulated sugar
- ½ teaspoon cinnamon
Cheesecake Filling:
- 28 oz cream cheese, room temperature
- 2 teaspoons vanilla extract
- 1¼ cups granulated sugar
- 1 cup sour cream
- 4 eggs
- 2 tablespoons cornstarch
Crumble Topping:
- ¾ cup all-purpose flour
- ½ cup rolled oats
- 1 teaspoon cinnamon
- ⅓ teaspoon kosher salt
- 3.1 oz unsalted butter, melted
- ⅓ cup brown sugar
Instructions
- Prepare the Apple Filling:
- Slice apples into medium pieces. In a saucepan, melt butter with water, brown sugar, cinnamon, lemon juice, and nutmeg over medium heat.
- Add apples and cook for 10 minutes until softened. Stir in the cornstarch mixture and cook until thickened. Cool completely.
- Make the Crust:
- Preheat the oven to 350°F (180°C). Line a 10-inch springform pan with parchment paper.
- Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into the pan firmly and bake for 7-8 minutes. Cool.
- Prepare the Cheesecake Filling:
- Lower the oven to 280°F (140°C). Beat cream cheese, sugar, and vanilla until smooth.
- Add sour cream, followed by whisked eggs, mixing gently. Sift in cornstarch and combine until smooth.
- Make the Crumble Topping:
- Mix flour, oats, brown sugar, salt, cinnamon, and melted butter in a bowl until crumbly.
- Assemble the Cheesecake:
- Pour half the cheesecake filling over the crust. Layer with cooled apple filling, then top with remaining cheesecake mixture.
- Sprinkle the crumble topping evenly over the surface.
- Bake:
- Bake for 1 hour, until edges are set and the center is slightly jiggly. Turn off the oven and cool the cheesecake inside with the door ajar for 1-2 hours.
- Chill and Serve:
- Wrap the cooled cheesecake and refrigerate for at least 5 hours. Serve with caramel drizzle or powdered sugar, as desired.
Notes
- For best results, use firm apple varieties like Granny Smith or Honeycrisp.
- Prevent cracks by baking at a low temperature and allowing gradual cooling.
- This cheesecake is best served chilled but can sit at room temperature for 15 minutes before serving.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
