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Apple Crumble Cheesecake

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Apple Crumble Cheesecake is a decadent dessert that combines a buttery graham cracker crust, creamy cheesecake, spiced apple filling, and a crunchy oat crumble topping. It’s the perfect blend of apple pie and cheesecake, ideal for holidays, gatherings, or a special treat.

Ingredients

  • Apple Layer:
  • 3 medium Granny Smith apples, peeled, cored, and sliced
  • 3 tablespoons (45g) unsalted butter
  • 1/3 cup (70g) packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Crumble Topping:
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (50g) old fashioned rolled oats
  • 1/4 cup (50g) packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (60g) unsalted butter, melted and cooled
  • Crust:
  • 2 cups (210g) graham cracker crumbs
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • Cheesecake Filling:
  • 3 (8 oz) blocks full-fat cream cheese (24oz / 675g), at room temperature
  • 3/4 cup (150g) packed brown sugar
  • 1/3 cup (80g) full-fat sour cream, at room temperature
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 large eggs, at room temperature

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
  2. Apple layer: Cook apples with butter, brown sugar, and cinnamon in a skillet over medium heat for 8–10 minutes. Mix cornstarch with water, stir into apples, and cook 1 more minute until thickened. Cool slightly.
  3. Crumble: Mix flour, oats, brown sugar, and cinnamon. Stir in melted butter until crumbly. Set aside.
  4. Crust: Mix graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into pan, covering bottom and halfway up sides. Bake 8 minutes, then cool slightly.
  5. Cheesecake filling: Beat cream cheese and brown sugar until smooth. Mix in sour cream, cornstarch, salt, cinnamon, and vanilla. Add eggs one at a time on low speed.
  6. Pour filling over crust. Spoon apple mixture evenly on top. Sprinkle with crumble topping.
  7. Bake 65–75 minutes, until edges are set but center slightly jiggles.
  8. Cool in oven with door cracked 1 hour. Then cool at room temperature 1–2 hours.
  9. Refrigerate at least 6 hours before slicing and serving.

Notes

  • Use Granny Smith for tartness or Honeycrisp/Fuji for sweetness.
  • Add chopped pecans or walnuts to the crumble for crunch.
  • Drizzle caramel sauce over apples before baking for extra flavor.
  • Cake must chill at least 6 hours to set properly.
  • Freezes well for up to 2 months when wrapped tightly.

Nutrition

Find it online: https://chocolatecoveredamy.com/apple-crumble-cheesecake/