Irresistible Apple Crumble Cheesecake Recipe You’ll Crave Again Recipe
This irresistible Apple Crumble Cheesecake combines a smooth, creamy cheesecake layer with a sweet, spiced apple topping and a buttery graham cracker crust. Perfect for any occasion, this dessert features a velvety filling and a crunchy crumble that will leave you craving more.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 Layer
- 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
- Prepare the crust: Combine the graham cracker crumbs, melted unsalted butter, and granulated sugar in a bowl until the mixture resembles wet sand. Press this mixture evenly into the bottom of a springform pan to form the base. Bake the crust at 350°F (175°C) for 10 minutes, then remove and let it cool while you prepare the filling.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese on medium speed until smooth and free of lumps, ensuring a velvety texture. Add granulated sugar and vanilla extract, mixing until well combined. Incorporate the eggs one at a time on low speed, scraping down the sides of the bowl between additions to prevent overmixing. Finally, fold in sour cream until fully incorporated.
- Assemble cheesecake layer: Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to spread the filling evenly and smooth the top to a thick, glossy layer.
- Prepare apple topping: In a saucepan, combine diced apples, brown sugar, cinnamon, cornstarch, water, and lemon juice. Cook over medium heat, stirring frequently until the mixture thickens and the apples are tender but still hold shape. Remove from heat and allow to cool slightly.
- Make the crumble topping: In a bowl, mix the all-purpose flour, brown sugar, and cinnamon. Add the cold cubed butter and use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Assemble the apple topping: Spoon the cooked apple mixture evenly over the cheesecake layer. Then sprinkle the crumble topping evenly over the apples.
- Bake the cheesecake: Place the assembled cheesecake on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, until the crumble topping is golden brown and the cheesecake filling is set but slightly jiggly in the center. To prevent cracking, avoid overbeating the batter and bake the cheesecake in a water bath if desired.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to allow the cheesecake to set fully.
- Serve: Once chilled, carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled or at room temperature. Enjoy the delightful blend of creamy cheesecake, spiced apples, and buttery crumble.
Notes
- Ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
- Do not overbeat the eggs into the cheesecake batter to prevent cracks.
- Using a water bath during baking helps maintain moisture and prevents cracking.
- Allow the cheesecake to chill thoroughly to set properly for clean slices.
- You can substitute apples with pears or mixed berries for variation.
Keywords: apple crumble cheesecake, cheesecake recipe, apple dessert, crumble topping, creamy cheesecake, baked cheesecake