Description
Apple Crumble Cheesecake is a delightful dessert that combines creamy cheesecake with spiced apples and a buttery, crunchy crumble topping. Perfect for autumn or any occasion, it offers a cozy blend of textures and flavors, balancing tangy cream cheese, warm cinnamon-spiced apples, and a golden crumble crust.
Ingredients
Scale
Crust
- 1 1/2 cups crushed graham crackers or digestive biscuits
- 6 tablespoons melted butter
- 1 tablespoon granulated sugar
Cheesecake Filling
- 24 oz (3 packages) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
Apple Layer
- 3 cups peeled and sliced tart apples (such as Granny Smith)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons granulated sugar
- 2 tablespoons butter
Crumble Topping
- 3/4 cup rolled oats
- 1/3 cup all-purpose flour (or almond/oat flour for gluten-free)
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons cold butter, cubed
Instructions
- Prepare the Crust: Mix crushed graham crackers or digestive biscuits with melted butter and sugar. Press firmly into the bottom of a springform pan to create a sturdy base.
- Make the Cheesecake Filling: Beat softened cream cheese with granulated sugar until smooth and fluffy. Add eggs one at a time, mixing gently, then fold in vanilla extract to form a velvety cheesecake layer.
- Prepare the Apple Layer: Toss peeled and sliced apples with cinnamon, nutmeg, and sugar. Cook in butter over medium heat until softened but still holding their shape, enhancing warm spice flavors.
- Assemble the Cheesecake: Pour half the cheesecake filling over the crust. Evenly spread the spiced apples on top. Cover with the remaining cheesecake filling and smooth the surface for layered textures.
- Prepare the Crumble Topping: Combine oats, flour, brown sugar, and cinnamon. Rub in cold cubed butter using your fingers until the mixture is crumbly. Sprinkle generously over the cheesecake.
- Bake and Cool: Bake in a preheated oven at 325°F (160°C) for 50-60 minutes until the center is mostly set but slightly jiggly. Let cool completely, then refrigerate for at least 4 hours or overnight to set fully.
Notes
- Bring cream cheese and eggs to room temperature before mixing for a smooth filling without lumps.
- Avoid overmixing the batter to prevent cracks.
- Bake with a water bath to ensure even baking and minimize cracking.
- Cool cheesecake gradually with oven door slightly open before refrigerating.
- Use tart and firm apples like Granny Smith or Honeycrisp for the best flavor balance.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 420
- Sugar: 30g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
Keywords: Apple Crumble Cheesecake, Autumn dessert, Spiced apple cheesecake, Crumble topping, Holiday dessert
