Description
Indulge in a decadent Apple Crumble Cheesecake with a buttery crumble topping and creamy cheesecake filling. Perfect for fall comfort.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 3 packages cream cheese, at room temperature
- 3/4 cup granulated sugar
- 3 large eggs, at room temperature
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 4 medium apples (preferably Granny Smith), peeled, cored and thinly sliced
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 3/4 cup all-purpose flour
- 3/4 cup brown sugar
- 6 tablespoons cold unsalted butter, cubed
- 1/2 cup rolled oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Step 1: Prepare the Crust Preheat your oven to 325°F (165°C) and position a rack in the middle. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to prevent water seepage during baking. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon until the mixture resembles wet sand. Press firmly into the bottom and slightly up the sides of your springform pan. Use the bottom of a measuring cup to compact the crust evenly. Bake for 10 minutes, then remove and cool while preparing the filling.
- Step 2: Create the Cheesecake Filling In a large mixing bowl, beat the cream cheese on medium-low speed until completely smooth and free of lumps, about 2 minutes. Add sugar and beat until incorporated, scraping down the sides as needed. Add eggs one at a time, mixing just until each is incorporated. Be careful not to overmix – this introduces air that can cause cracks. Gently fold in sour cream, vanilla extract, and flour until just combined. Pour this velvety mixture over your pre-baked crust and smooth the top with a spatula.
- Step 3: Prepare the Apple Layer In a large skillet over medium heat, melt butter and add sliced apples. Sprinkle with brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until apples are slightly softened but still hold their shape. Remove from heat and let cool for 5 minutes. Arrange the cooled apple slices in an even layer over the cheesecake filling, leaving any excess liquid behind in the pan.
- Step 4: Make the Crumble Topping In a medium bowl, combine flour, brown sugar, oats, cinnamon, and salt. Add cold cubed butter and use your fingertips or a pastry cutter to work the mixture until it forms various-sized crumbs. Sprinkle this crumble evenly over the apple layer, covering the entire surface.
- Step 5: Bake the Cheesecake Place your foil-wrapped springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Carefully transfer to the oven and bake for 70-80 minutes, until the center is almost set but still slightly jiggly. Turn off the oven, crack the door open, and let the **Apple Crumble Cheesecake** cool gradually for an hour. This slow cooling prevents dramatic temperature changes that could cause cracks.
- Step 6: Chill and Serve Remove from the water bath, discard foil, and let cool completely on a wire rack. Once at room temperature, refrigerate for at least 6 hours, preferably overnight. When ready to serve, run a warm knife around the edges before releasing the springform pan for clean, beautiful slices of your **Apple Crumble Cheesecake**.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice (estimated)
- Calories: 450 calories per serving
- Sugar: 32 grams
- Sodium: 300 mg
- Fat: 24 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 52 grams
- Fiber: 3 grams
- Protein: 7 grams
- Cholesterol: 110 mg