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Apple Crumble Cheesecake

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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

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Nutrition

Find it online: https://www.receipster.com/apple-crumble-cheesecake-julie-marie-3/

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