Description
Apple Crumble Cheesecake is the perfect fusion of creamy cheesecake, spiced cinnamon apples, and a buttery crumble topping. It’s a cozy, indulgent dessert that combines the best of apple pie and cheesecake — ideal for fall gatherings or any time you crave comfort in dessert form.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
- 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, peeled and diced (Granny Smith or Honeycrisp)
- 2 tablespoons 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 the Drizzle (optional):
- ½ cup caramel sauce
Instructions
- Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Make the crust: Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Mix well and press firmly into the bottom of the pan. Bake for 8–10 minutes, then set aside to cool.
- Prepare the apple layer: In a skillet over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes until softened. Remove from heat and let cool slightly.
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating just until combined. Mix in vanilla and sour cream until smooth.
- Pour half of the cheesecake batter over the crust. Spoon half of the apple mixture on top. Repeat with the remaining batter and apples, spreading evenly.
- Prepare the crumble topping: In a bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter using a fork or pastry cutter until crumbly. Sprinkle evenly over the top of the cheesecake.
- Bake for 55–65 minutes, or until the center is set but slightly jiggly. Turn off oven and let cheesecake cool inside with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
- Drizzle with caramel sauce before serving for extra decadence.
Notes
- Use tart apples like Granny Smith for the best flavor balance.
- Don’t overbake — the cheesecake will continue to set as it cools.
- For a lighter version, substitute Greek yogurt for sour cream.
- Store covered in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American