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Apple Crumble Cheesecake

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Apple Crumble Cheesecake is a decadent dessert that combines creamy cheesecake with warm, cinnamon-spiced apples and a buttery crumble topping. The smooth cheesecake layer contrasts beautifully with the sweet and spiced apple filling, while the crumble topping adds a satisfying crunch. This dessert is perfect for any occasion, from family gatherings to special celebrations, and is a wonderful way to enjoy the comforting flavors of apple crumble in cheesecake form. It’s an easy yet impressive dessert everyone will love!

Ingredients

For the crust:

  • 1 1/2 cups graham cracker crumbs

  • 1/4 cup granulated sugar

  • 1/2 cup unsalted butter, melted

For the cheesecake filling:

  • 3 (8 oz) packages cream cheese, softened

  • 1 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 3 large eggs

  • 1 cup sour cream

  • 1/4 cup heavy cream

For the apple topping:

  • 4 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced

  • 1 tablespoon lemon juice

  • 1/4 cup granulated sugar

  • 1/2 teaspoon cinnamon

  • 1 tablespoon butter

For the crumble topping:

  • 1/2 cup rolled oats

  • 1/4 cup all-purpose flour

  • 1/4 cup brown sugar

  • 1/4 teaspoon ground cinnamon

  • 1/4 cup unsalted butter, cold and cubed

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and cool.

  2. Prepare the apple topping: In a skillet, melt 1 tablespoon butter over medium heat. Add sliced apples, lemon juice, sugar, and cinnamon. Cook for 5-7 minutes until apples soften but still hold their shape. Remove from heat and set aside to cool.

  3. Make the crumble topping: In a small bowl, mix rolled oats, flour, brown sugar, and cinnamon. Add cold, cubed butter and use your fingers or a pastry cutter to incorporate the butter until the mixture resembles coarse crumbs. Set aside.

  4. Prepare the cheesecake filling: Beat softened cream cheese with an electric mixer until smooth. Add sugar and vanilla extract, beating until combined. Add eggs one at a time, mixing well after each addition. Stir in sour cream and heavy cream until smooth.

  5. Assemble the cheesecake: Pour cheesecake filling over cooled crust. Spoon the apple topping evenly over the cheesecake, and sprinkle crumble topping on top.

  6. Bake the cheesecake: Bake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly jiggly. If the edges brown too much, cover with aluminum foil. Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.

  7. Serve: Remove cheesecake from the springform pan and transfer to a serving platter. Slice and serve!

Notes

  • Storage: Store leftover cheesecake in the refrigerator for up to 5 days. Cover with plastic wrap or place in an airtight container.

  • Freezing: Freeze individual slices for up to 2-3 months. Thaw in the refrigerator overnight before serving.

  • Variations:

    • Add chopped nuts like walnuts or pecans to the crumble topping for added texture.

    • Drizzle with caramel sauce for an extra indulgent touch.

    • Swap apples for pears or peaches for a different fruity twist.

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