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Apple Crumble Cheesecake Recipe

Apple Crumble Cheesecake Recipe
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★★★★★

5.2 from 16 reviews

A luscious Apple Crumble Cheesecake combining the creamy richness of cheesecake with tender cinnamon-spiced apple filling and a crunchy oat crumble topping, all resting on a buttery graham cracker crust. This dessert perfectly balances sweet, tart, and warm spices for a delightful treat.

Ingredients

Scale

Apple filling

  • 5 Apples, cored and peeled
  • ⅔ cup Brown sugar
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • 2 tablespoons Lemon juice
  • 4 tablespoons Water
  • ½ cup Unsalted butter
  • 4 teaspoons Cornstarch mixed with a little bit of water

Crust

  • 3 cups Graham cracker crumbs
  • 5.2 oz Unsalted butter, melted
  • 1 tablespoon Granulated sugar
  • ½ teaspoon Cinnamon

Cheesecake filling

  • 28 oz Cream cheese, room temperature
  • 2 teaspoons Vanilla extract
  • 1 ¼ cups Granulated sugar
  • 1 cup Sour cream
  • 4 Eggs
  • 2 tablespoons Cornstarch

Crumble topping

  • ¾ cup All-purpose flour
  • ½ cup Rolled oats (or quick oats)
  • 1 teaspoon Cinnamon
  • ⅓ teaspoon Kosher salt
  • 3.1 oz Unsalted butter, melted
  • ⅓ cup Brown sugar

Instructions

  1. Make the apple pie filling: Peel, core, and slice the apples into medium-thick slices. In a saucepan over medium heat, melt the butter with water, brown sugar, cinnamon, lemon juice, vanilla extract, nutmeg, and a pinch of salt, stirring to combine. Add the sliced apples and gently stir to coat without breaking them. Cover and cook on medium-low heat for 10 minutes until the apples are fork-tender. Stir in the cornstarch slurry and cook for another minute until thickened. Let the filling cool completely before using.
  2. Make the crust: Line the bottom of a 10-inch springform pan with parchment paper and preheat your oven to 180°C (350°F). Crush graham crackers into fine crumbs using a food processor or Ziplock bag and a rolling pin. In a bowl, combine crumbs, sugar, cinnamon, and melted butter, stirring until moistened. Press mixture firmly into the pan bottom in an even layer. Bake for 7-8 minutes, watching closely to prevent burning. Remove and cool to room temperature.
  3. Make the cheesecake filling: Reduce oven temperature to 150°C (300°F). In a large bowl, beat cream cheese, sugar, vanilla extract, cinnamon, and nutmeg with a hand mixer until smooth and creamy. Mix in sour cream until fully incorporated. Lightly whisk the eggs separately, then add to the batter mixing just until smooth without overbeating. Sift in cornstarch and mix until smooth and lump-free.
  4. Make the crumble topping: In a bowl, combine flour, oats, brown sugar, cinnamon, salt, and melted butter. Mix until crumbly and combined.
  5. Assembly: Pour half of the cheesecake filling over the cooled crust and smooth out. Spoon cooled apple filling evenly over this layer. Gently pour remaining cheesecake filling on top and smooth the surface. Sprinkle crumble topping generously over. Bake at 150°C (300°F) for about 60 minutes until edges are set and center slightly jiggles. Turn off oven, crack door, and let cheesecake cool inside for 1–2 hours. Wrap and refrigerate at least 5 hours or overnight.
  6. Serving: Remove cheesecake from springform pan carefully. Optionally, top with caramel sauce or powdered sugar for extra flavor before serving.

Notes

  • Use a sharp knife or apple peeler/corer for quick apple prep.
  • Do not overmix eggs into cheesecake batter to avoid cracks.
  • Ensure apple filling is completely cooled before layering to prevent soggy crust.
  • Baking at a lower temperature ensures a creamy texture with minimal cracking.
  • Chilling the cheesecake overnight enhances flavors and eases slicing.
  • Optional toppings like caramel sauce or powdered sugar add extra sweetness.

Nutrition

Keywords: apple crumble cheesecake, apple dessert, cheesecake recipe, fall dessert, cinnamon apple cheesecake

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