Apple Crumble Cheesecake: Creamy, Crunchy Autumn Delight (Print Version)
Apple Crumble Cheesecake marries creamy, spiced cheesecake with a buttery apple crumble topping. A delightful dessert that feels like a warm hug.
# Recipe Info:
Prep Time: 45 Minutes minutes
Cook Time: 75 Minutes minutes
Total Time: 120 minutes
Servings: 10-12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Cheesecake Base
01 -
1 ½ cups graham cracker crumbs (about 10-12 full crackers)
02 -
½ cup unsalted butter, melted
→ Cheesecake Filling
03 -
3 (8-ounce) packages cream cheese, softened
04 -
1 cup granulated sugar
05 -
3 large eggs, room temperature
06 -
1 teaspoon vanilla extract
→ Apple Crumble Topping
07 -
3 medium Granny Smith apples, peeled, cored, and thinly sliced
08 -
1 tablespoon all-purpose flour
09 -
¼ cup brown sugar, packed
10 -
1 teaspoon ground cinnamon
11 -
1 tablespoon lemon juice
12 -
½ cup all-purpose flour
13 -
½ cup rolled oats
14 -
¼ cup brown sugar, packed
15 -
½ teaspoon ground cinnamon
16 -
¼ cup unsalted butter, cold and cubed
→ For Baking
17 -
Hot water for water bath
# Instructions:
01 -
First, preheat your oven to 350°F (175°C) and grab a 9-inch springform pan. Combine the graham cracker crumbs with your melted butter in a bowl. Press this mixture firmly and evenly into the bottom of the springform pan. I always use the bottom of a flat glass or my knuckles; it’s a bit messy but works wonders. Pop it in the oven for about 8-10 minutes, just until it's slightly golden and smells like toasted cookies. This little pre-bake helps prevent a soggy bottom, which, honestly, is the worst kind of kitchen disaster.
02 -
While the crust cools a bit, beat the softened cream cheese and granulated sugar in a large bowl until it’s wonderfully smooth and creamy. This is where I sometimes get impatient and don’t let the cream cheese soften enough, leading to tiny lumps—oops! Scrape down the sides of the bowl often. Then, beat in the eggs one at a time, mixing just until combined. Don't overmix here, hon, or you risk cracks in your finished cheesecake. Stir in the vanilla extract last; it smells so good, like a warm hug.
03 -
Peel, core, and slice your Granny Smith apples into thin, even pieces. In another bowl, toss these apple slices with a tablespoon of flour, a good sprinkle of brown sugar, ground cinnamon, and that crucial splash of lemon juice. Make sure every apple slice is coated; it smells like autumn already! This step is where the magic really starts to happen, creating that spiced, tender apple layer that pairs so well with the creamy cheesecake.
04 -
Now for the best part – the crumble! In a medium bowl, combine the remaining flour, rolled oats, brown sugar, and ground cinnamon. Cut in the cold, cubed butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs. I love getting my hands in there; it feels so rustic and satisfying. You want some bigger clumps and some finer bits, that varied texture is what makes a great crumble, honestly.
05 -
Pour the creamy cheesecake filling over your pre-baked crust in the springform pan. Gently arrange the spiced apple slices evenly over the cheesecake filling. Try not to press them down too much, just a nice layer. Finally, sprinkle that glorious crumble topping generously over the apples. It should look a bit messy, a bit abundant—that's exactly what we're going for! This layering part always feels like building a delicious little edible masterpiece.
06 -
Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan. This water bath is key for preventing cracks! Bake at 325°F (160°C) for about 60-75 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven, crack the door, and let the cheesecake cool in the water bath for an hour. Then, remove from the water bath and cool completely on a wire rack before chilling in the fridge for at least 4 hours, or even better, overnight. I know, the waiting is agonizing, but it’s so worth it for that perfect set.
# Notes:
01 -
Always use room temperature cream cheese and eggs for a silky smooth, crack-free cheesecake filling; I learned that the hard way after several lumpy disasters.
02 -
Don't overmix the cheesecake batter once the eggs are added; just combine them, or you'll incorporate too much air, which leads to cracks during baking.
03 -
A water bath is your best friend for a perfectly baked, even cheesecake. It might seem like a fuss, but it makes all the difference, honestly.
04 -
For an extra layer of flavor, toast your graham cracker crumbs lightly before mixing with butter; it really deepens the crust's taste.
# Tools You'll Need:
01 -
9-inch springform pan
02 -
large roasting pan
03 -
mixing bowls
04 -
electric mixer
05 -
whisk
06 -
pastry blender (optional)
07 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 450
Total Fat: 28g
Total Carbohydrate: 45g
Protein: 7g