Description
Apple Crumble Cheesecake combines the creamy richness of classic cheesecake with the sweet spice of apple pie and the crunch of buttery crumble topping. It’s a layered dessert that feels indulgent, cozy, and perfect for any occasion where you want something impressive but still comforting.
Ingredients
- For the crust: 1½ cups graham cracker crumbs, ¼ cup brown sugar, 6 tbsp melted butter
- For the cheesecake filling: 24 oz (3 8‑oz packages) cream cheese (softened), 1 cup brown sugar, ¼ cup granulated sugar, ½ cup sour cream or heavy cream, 2 tsp vanilla extract, 3 large eggs
- For the apple layer: 3 apples (peeled and diced), 2 tbsp lemon juice, ½ cup brown sugar, 1 tsp cinnamon, ¼ tsp nutmeg
- For the crumble topping: 1 cup all‑purpose flour, ½ cup brown sugar, ½ cup cold butter (cubed), 1 tsp cinnamon, pinch of salt
Instructions
- Preheat oven to 325°F (163°C). Grease a 9‑inch springform pan and line the bottom with parchment.
- Mix crust ingredients and press into bottom of prepared pan. Bake for 10 minutes and let cool slightly.
- In a large bowl, beat cream cheese until smooth. Add brown sugar, granulated sugar, sour/heavy cream, and vanilla extract. Beat until blended. Add eggs one at a time, mixing on low speed just until incorporated. Pour filling over crust.
- Toss diced apples with lemon juice, brown sugar, cinnamon, and nutmeg. Spread apple mixture evenly on top of cheesecake batter.
- In another bowl, mix flour, brown sugar, cinnamon, salt and cold butter until crumbly. Sprinkle crumble topping over the apples and cheesecake layer.
- Bake for 55‑65 minutes, or until the edges are set and the center slightly jiggles when shaken.
- Turn off oven and crack the door open; let cheesecake cool inside for 30 minutes. Remove from oven and cool completely on a wire rack. Then chill in refrigerator for at least 4 hours or overnight.
- Before serving, run a knife around the edge, release the springform, and slice. Optionally drizzle caramel sauce or sprinkle extra crumble.
Notes
- Use firm apples like Honeycrisp or Granny Smith—they hold their shape and balance sweetness & tartness. :contentReference[oaicite:0]{index=0}
- Full‑fat cream cheese and room‑temperature ingredients help achieve a smooth, creamy filling. :contentReference[oaicite:1]{index=1}
- For added texture, you can stir chopped pecans or walnuts into the crumble topping. :contentReference[oaicite:2]{index=2}
- If you prefer a smoother finish, you can bake the cheesecake in a water bath; many recipes mention it’s optional when the crumble covers the top. :contentReference[oaicite:3]{index=3}
- Store leftovers covered in the fridge for up to 5 days; cheesecake also freezes well. :contentReference[oaicite:4]{index=4}
Nutrition
- Serving Size: 1 slice (1/12th)
- Calories: 430
- Sugar: 28g
- Sodium: 230mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
