Apple Crumble Cheesecake

A delicious dessert combining the creamy texture of cheesecake with the warm, comforting flavors of apple crumble. Perfect for fall gatherings or a special treat.

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Prep Time 25

Cook Time 1

Total Time 1 25

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

Crust Ingredients

1.5 cups Graham cracker crumbs
0.25 cups Granulated sugar
6 tablespoons Unsalted butter, melted

Cheesecake Filling Ingredients

3 8-ounce packages Cream cheese, softened
1.25 cups Granulated sugar
0.25 cups Sour cream
2 Large eggs
1 teaspoon Vanilla extract
0.5 teaspoon Ground cinnamon

Apple Filling Ingredients

6 medium Apples (Granny Smith, Honeycrisp, or mix), peeled, cored, and sliced
0.25 cups Granulated sugar
2 tablespoons All-purpose flour
1 teaspoon Ground cinnamon
0.25 teaspoon Ground nutmeg

Crumble Topping Ingredients

0.5 cups All-purpose flour
0.5 cups Rolled oats
0.5 cups Packed light brown sugar
0.25 teaspoon Ground cinnamon
6 tablespoons Unsalted butter, cold and cut into small pieces

Equipment

9-inch springform pan
Mixing Bowls
Pastry blender or fork
Whisk
Measuring Cups and Spoons

Method

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
Make the crust: Combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press into the pan and bake for 8-10 minutes. Cool completely.
Make the apple filling: Combine sliced apples, ¼ cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg. Toss to coat.
Make the cheesecake filling: Beat cream cheese and 1 ¼ cups sugar until smooth. Beat in sour cream, eggs, and vanilla. Stir in ½ teaspoon cinnamon.
Assemble: Spread apple filling over the cooled crust. Pour cheesecake batter over apples.
Make the crumble topping: Combine flour, oats, brown sugar, and cinnamon. Cut in cold butter until crumbly.
Bake: Sprinkle crumble topping over the cheesecake. Bake for 50-60 minutes, or until set. Cool completely in the pan before refrigerating for at least 4 hours.

Notes

For a richer flavor, use brown sugar in the crust. You can also add a pinch of salt to the cheesecake filling to enhance the sweetness. Let the cheesecake cool completely before refrigerating to prevent cracking.