Description
Apple Crumble Cheesecake is a heavenly fusion of creamy vanilla cheesecake, spiced cinnamon apples, and a buttery crumble topping. It’s the perfect fall dessert — rich, smooth, and full of comforting apple pie flavor with a delightful crunch on top.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 6 tablespoons melted unsalted butter
- For the Cheesecake Filling:
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- For the Apple Layer:
- 3 medium apples (Granny Smith or Honeycrisp), peeled and diced
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- For the Crumble Topping:
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- 6 tablespoons cold unsalted butter, cubed
- For Serving (optional):
- Caramel sauce for drizzling
Instructions
- Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Make the crust: Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into the bottom of the pan and bake for 8–10 minutes. Remove and let cool.
- Prepare the apple layer: In a skillet over medium heat, melt butter. Add apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes until softened. Remove from heat and let cool slightly.
- Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, beating just until combined. Mix in vanilla and sour cream until fully incorporated.
- Pour half of the cheesecake batter over the cooled crust. Spoon half of the apple mixture over the batter. Repeat with remaining batter and apples, spreading evenly.
- Make the crumble topping: Combine flour, brown sugar, and cinnamon in a bowl. Cut in the cold butter with a fork or pastry cutter until crumbly. Sprinkle evenly over the top.
- Bake for 55–65 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
- Drizzle with caramel sauce before serving, if desired.
Notes
- For the best texture, let the cheesecake cool gradually to prevent cracks.
- Use tart apples like Granny Smith for balance against the sweet crumble.
- Store covered in the refrigerator for up to 5 days or freeze for up to 2 months.
- Serve chilled or slightly warmed with a scoop of vanilla ice cream for an extra treat.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American