Creamy Apple Crumble Cheesecake Recipe for Fall (Print Version)

This Apple Crumble Cheesecake Recipe blends spiced apples, creamy cheesecake, and a buttery crumble. A comforting fall dessert you'll adore!

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 1 Hour 15 Minutes minutes
Total Time: 46 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust & Crumble Topping

01 - 1 ½ cups graham cracker crumbs (about 12-14 full crackers)
02 - 11 tablespoons unsalted butter, divided (5 tbsp melted for crust, 6 tbsp cold for crumble)
03 - 1 ¼ cups all-purpose flour, divided (1 cup for crumble, ¼ cup for cheesecake)
04 - ¾ cup granulated sugar, divided (1 tbsp for crust, ¼ cup for crumble, ½ cup for cheesecake)
05 - ½ cup packed light brown sugar
06 - 1 teaspoon ground cinnamon, divided (½ tsp for crumble, ½ tsp for apples)

→ Cheesecake Filling

07 - 24 ounces (3 blocks) full-fat cream cheese, softened to room temperature
08 - ½ cup sour cream, room temperature
09 - 1 teaspoon pure vanilla extract
10 - 3 large eggs, room temperature

→ Spiced Apple Layer

11 - 3 medium Granny Smith apples, peeled, cored, and diced
12 - 2 tablespoons unsalted butter
13 - 3 tablespoons light brown sugar
14 - Pinch of ground nutmeg
15 - 1 teaspoon fresh lemon juice

# Instructions:

01 - Okay, so first things first, let's get that oven preheated to 350°F (175°C), and make sure you butter your 9-inch springform pan. It's a small step, but trust me, it saves a lot of heartache when you're trying to release the cheesecake later. Now, crush those graham crackers until they're fine crumbs – I usually use my food processor, but a Ziploc bag and a rolling pin work just as well, if a bit more of a workout. Mix those crumbs with 5 tablespoons of melted butter and a tablespoon of sugar. Press it firmly into the bottom of your prepared pan. This is your foundation, so make it good! Pop it in the oven for about 8-10 minutes, just until it's lightly golden. While that's baking, mix your crumble topping: combine 1 cup flour, ½ cup brown sugar, ¼ cup granulated sugar, ½ teaspoon cinnamon, and 6 tablespoons of cold butter, cut into small pieces. Use your fingers to rub it all together until it forms coarse crumbs. Don't overmix; you want some nice texture there.
02 - Now for the star of the show, the apples! Peel, core, and dice those Granny Smith apples into small, bite-sized pieces. In a medium skillet over medium heat, melt 2 tablespoons of butter. Add your diced apples, 3 tablespoons of brown sugar, ½ teaspoon cinnamon, a tiny pinch of nutmeg, and a splash of lemon juice. Sauté for about 5-7 minutes, stirring occasionally, until the apples are just tender but still hold their shape. You don't want mushy apples in your cheesecake, believe me, I've made that mistake. They'll continue to cook a bit in the oven, so slightly undercooked is actually perfect here. Let them cool down a bit while you move on to the cheesecake filling. This step makes your kitchen smell amazing, by the way, like a cozy autumn day.
03 - This is where the magic happens, honestly. In a large mixing bowl, beat 24 ounces of room temperature cream cheese until it's super smooth and creamy, no lumps allowed! Add 1 cup of granulated sugar and beat until it's well combined. Now, stir in ½ cup of sour cream and 1 teaspoon of vanilla extract. Make sure everything is incorporated. Next, add your 3 large room temperature eggs, one at a time, mixing just until each egg is combined. Do not, and I repeat, DO NOT overmix here. Overmixing introduces too much air, which can cause cracks in your cheesecake, and we don't want that after all this effort! Scrape down the sides of the bowl to ensure everything is evenly mixed. The batter should look silky smooth and luscious.
04 - Okay, time to put it all together! Pour about half of your cheesecake filling over the pre-baked graham cracker crust in the springform pan. Then, spoon about half of your cooled, spiced apples over the cheesecake layer. Try to distribute them evenly, but don't worry about being too precise – a rustic look is charming! Carefully pour the remaining cheesecake filling over the apples. Now, spoon the rest of the spiced apples on top of that, trying to keep them mostly in the center so they don't get too close to the edges of the pan where they might burn. Finally, sprinkle your crumble topping evenly over the apples. It’s going to look like a mountain of deliciousness, and honestly, that’s exactly what we’re going for.
05 - Place your assembled Apple Crumble Cheesecake Recipe on a baking sheet (just in case of any drips, a lesson learned from personal experience!) and carefully transfer it to your preheated oven. Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle when you gently shake the pan. Every oven is different, so keep an eye on it. If the crumble topping starts to get too dark, loosely tent it with aluminum foil. I once forgot to tent it, and the crumble was a bit too crunchy, almost burnt, oops! When it’s done, turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for about an hour. This slow cooling helps prevent those dreaded cracks.
06 - After its hour in the cooling oven, remove the cheesecake and let it cool completely on a wire rack at room temperature. This usually takes another hour or two. Once it's completely cooled, cover it loosely with plastic wrap and transfer it to the refrigerator. This is the hardest part, I swear! It needs to chill for at least 4-6 hours, but honestly, overnight is even better. Chilling allows the cheesecake to fully set and firm up, giving you those clean, beautiful slices. When you're ready to serve, carefully run a thin knife around the edge of the pan before releasing the springform. Garnish with a little extra cinnamon or a dollop of whipped cream if you're feeling fancy. It should look absolutely stunning, with those distinct layers!

# Notes:

01 - Always use room temperature ingredients for the cheesecake; it makes a world of difference in preventing cracks.
02 - You can prep the apple topping and crumble a day ahead to save time, just store them separately.
03 - If you don't have Granny Smiths, Honeycrisp or Braeburn work well for the apple layer, though they might be a tad sweeter.
04 - A dollop of vanilla bean ice cream or a drizzle of caramel sauce really takes this dessert up a notch.

# Equipment Needed:

01 - 9-inch springform pan
02 - food processor (optional)
03 - large mixing bowls
04 - whisk or electric mixer
05 - medium skillet
06 - baking sheet
07 - wire rack

# Nutrition (Per Serving):

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

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