Apple Crumble Cheesecake: Creamy Autumn Bliss (Print Version)

Apple Crumble Cheesecake combines creamy cheesecake with spiced apples and crunchy crumble. A comforting dessert, perfect for any gathering.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 80 Minutes minutes
Total Time: 110 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Crust

01 - 1 ½ cups graham cracker crumbs
02 - ⅓ cup unsalted butter, melted

→ Cheesecake Layer

03 - 24 oz (3 blocks) full-fat cream cheese, softened
04 - ¾ cup granulated sugar
05 - 3 large eggs
06 - ½ cup sour cream
07 - 1 tsp vanilla extract

→ Apple Filling

08 - 3 medium Granny Smith apples, peeled, cored, diced
09 - ¼ cup light brown sugar
10 - 1 tsp ground cinnamon
11 - 1 tbsp lemon juice

→ Crumble Topping

12 - ½ cup all-purpose flour
13 - ¼ cup cold unsalted butter, cubed
14 - ¼ cup light brown sugar
15 - ¼ cup rolled oats

# Instructions:

01 - First things first, let's get that oven preheating to 325°F (160°C). Grab a 9-inch springform pan. Mix your graham cracker crumbs and melted butter in a bowl until it looks like wet sand. Press that mixture firmly into the bottom of the pan. I usually use the bottom of a glass to get it really compact. Pop that into the fridge while you get the cheesecake batter ready. Honestly, a solid crust makes all the difference for this Apple Crumble Cheesecake.
02 - In a large bowl, beat the softened cream cheese and granulated sugar together until it's smooth and creamy, no lumps allowed! Add the sour cream and vanilla extract, mixing until just combined. Then, one by one, beat in the eggs. This is where I always remind myself not to overmix; just combine them until they disappear. Overmixing introduces too much air, which can lead to cracks in your beautiful Apple Crumble Cheesecake.
03 - Now for the apples! In a medium bowl, toss the diced Granny Smith apples with brown sugar, ground cinnamon, and lemon juice. Give it a good stir until every apple piece is coated. You want them to start releasing a little juice; it smells incredible already, like a fall festival in your kitchen. This step is key for that lovely spiced apple layer in our Apple Crumble Cheesecake.
04 - Pour the cheesecake batter over your chilled crust. Spread it out evenly. Then, spoon your spiced apple filling over the cheesecake layer. You don't need to be super neat; a rustic look is charming! Carefully place the springform pan on a baking sheet (just in case of any leaks, trust me on this one). Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly. Don't open the oven door too much!
05 - While the cheesecake is baking, let's make that crumble! In another bowl, combine the flour, cold cubed butter, light brown sugar, and rolled oats. Use your fingertips to rub the butter into the dry ingredients until it forms coarse crumbs. You want some pea-sized pieces here, not a smooth paste. This is the crunchy crown for our Apple Crumble Cheesecake.
06 - Once the cheesecake is mostly set (after its initial bake), take it out of the oven. Sprinkle your crumble topping evenly over the apples. Return it to the oven for another 15-20 minutes, or until the crumble is golden brown and the center of the cheesecake is mostly set. Let it cool completely on a wire rack, then chill in the fridge for at least 4 hours, or even better, overnight. That chill time is vital for a firm and sliceable Apple Crumble Cheesecake.

# Notes:

01 - Always use room temperature cream cheese and eggs for a smooth, lump-free batter.
02 - Cover leftovers tightly; it keeps in the fridge for 4-5 days, or freeze for longer.
03 - Substitute graham crackers with digestive biscuits or shortbread for a different crust flavor.
04 - Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

# Equipment Needed:

01 - 9-inch springform pan
02 - mixing bowls
03 - whisk
04 - electric mixer
05 - baking sheet

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 40-50g
Protein: 8-12g

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