Description
This Apple Crumble Cheesecake combines two classic desserts into one delicious treat! A buttery graham cracker crust, creamy cheesecake filling, spiced apple pie filling, and a crunchy crumble topping make this the ultimate fall dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 3 medium apples, peeled and diced
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 1/4 cup cold unsalted butter, cubed
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- Make the cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla, sour cream, and flour until just combined. Pour over the cooled crust.
- Make the apple filling: In a medium bowl, toss diced apples with brown sugar, cinnamon, nutmeg, and lemon juice. Spoon evenly over the cheesecake batter.
- Make the crumble topping: In a small bowl, combine flour, brown sugar, oats, cinnamon, and cold butter. Use your fingers or a pastry cutter to mix until crumbly. Sprinkle over the apple layer.
- Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour.
- Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
For best results, use room temperature ingredients. Allow cheesecake to cool completely before refrigerating to prevent cracking. Store covered in refrigerator for up to 5 days. Serve chilled with caramel sauce or whipped cream if desired.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 520
- Sugar: 32
- Sodium: 280
- Fat: 34
- Saturated Fat: 20
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 48
- Fiber: 2
- Protein: 8
- Cholesterol: 125