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Apple Crumble Cheesecake

A delightful combination of creamy cheesecake and spiced apple filling topped with a crunchy crumble.

Ingredients

Scale
  • Crust: 2 cups (200g) graham cracker crumbs
  • ½ cup (115g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Cheesecake Filling: 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup (240ml) sour cream
  • Apple Filling: 3 medium apples, peeled and diced
  • ⅓ cup (70g) brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • Crumble Topping: ¾ cup (95g) all-purpose flour
  • ½ cup (100g) brown sugar
  • ½ teaspoon cinnamon
  • ½ cup (115g) cold unsalted butter, cubed

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
  3. Grease a 9-inch springform pan and press the crust mixture firmly into the bottom.
  4. Bake the crust for about 10 minutes and set aside to cool.
  5. Beat softened cream cheese until smooth, then gradually add sugar and vanilla.
  6. Incorporate eggs one at a time without overmixing.
  7. Fold in sour cream until fully mixed, then pour filling over cooled crust.
  8. In a medium bowl, toss diced apples with brown sugar, cinnamon, cornstarch, water, and lemon juice.
  9. Spread the apple mixture evenly over the cheesecake layer.
  10. In a separate bowl, mix flour, brown sugar, and cinnamon; add cold butter and mix until crumbly.
  11. Sprinkle crumble over the apple layer.
  12. Bake for 60 to 70 minutes, until the center is set but still jiggly.
  13. Let it cool in the oven for 1 hour with the door cracked open, then cool at room temperature for another hour.
  14. Refrigerate for at least 4 hours or overnight before serving.

Notes

Serve chilled with whipped cream or caramel sauce for extra indulgence.

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