Apple Crumble Cheesecake is the perfect combination of creamy, rich cheesecake topped with spiced apples and a buttery crumble. It’s an indulgent dessert that brings together the best of both worlds – the smooth, velvety texture of cheesecake and the sweet, warm flavors of cinnamon-spiced apples with a delightful crunch. Whether you’re celebrating a special occasion or simply treating yourself, this dessert will surely become a favorite!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1 tablespoon sugar
For the cheesecake:
2 pounds cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
For the apple topping:
2 medium apples, peeled, cored, and sliced
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup brown sugar
For the crumble topping:
1/2 cup rolled oats
1/4 cup flour
1/4 cup cold butter, cubed
Directions
Preheat the oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined, then press the mixture into the bottom of a greased 9-inch springform pan. Bake for 8-10 minutes until golden. Remove from the oven and set aside.
In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream until the mixture is smooth and well-combined.
Pour the cream cheese mixture over the prepared crust in the springform pan.
In a medium saucepan over medium heat, combine the apple slices, cinnamon, nutmeg, and brown sugar. Cook for 5-7 minutes until the apples soften and release their juices. Remove from heat and let the mixture cool slightly.
Spread the apple mixture evenly over the cheesecake batter.
In a separate bowl, combine the oats, flour, and cold cubed butter. Mix until the mixture resembles coarse crumbs. Sprinkle the crumble topping over the apple layer.
Bake the cheesecake for 50-60 minutes, or until the center is just set and slightly jiggles when you tap the pan. Turn off the oven and leave the cheesecake to cool in the oven for 1 hour with the door slightly ajar.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set. Before serving, remove the cheesecake from the springform pan and transfer to a serving plate.
Servings and Timing
Prep Time: 25 minutes
Cooking Time: 60 minutes
Total Time: 4 hours 25 minutes
Servings: 10 servings
Variations
If you’re looking to mix things up, here are a few variations I like to try:
Nutty Crumble: Add chopped nuts, like pecans or walnuts, to the crumble topping for an extra crunch.
Caramel Drizzle: Top the cheesecake with a drizzle of caramel sauce for a rich, sweet finish.
Different Fruits: If apples aren’t your thing, try using pears or peaches for a different fruit topping that’s equally delicious.
Storage/Reheating
To store leftovers, I keep the cheesecake in the refrigerator. Cover it tightly with plastic wrap or store it in an airtight container to maintain its freshness. It will stay good for about 3-4 days. I don’t recommend freezing this cheesecake as the texture can change once thawed.
To reheat, simply take a slice and microwave it for 10-15 seconds. If you prefer it cold, it’s just as tasty straight out of the fridge!
FAQs
Can I use a different type of crust for this cheesecake?
Yes! While graham cracker crust is traditional, you can substitute it with an Oreo crust, a shortbread crust, or even a nut-based crust if you prefer a different flavor or texture.
How do I know when the cheesecake is done?
The cheesecake is done when the center is set but slightly jiggles when you tap the pan. It should not be liquid or too wobbly in the middle. It will firm up more as it cools and chills in the refrigerator.
Can I make this cheesecake ahead of time?
Absolutely! In fact, I recommend making it the day before you plan to serve it. This allows the flavors to meld and the cheesecake to fully set, making it even better.
What can I use instead of sour cream?
If you don’t have sour cream on hand, you can substitute it with Greek yogurt. It will still give a creamy texture and slight tang to balance the sweetness of the apples.
Can I add more spices to the apple topping?
Yes! If you love spices, feel free to add a pinch of allspice, cloves, or even a little ginger to the apple mixture. It’ll give an extra layer of warmth and flavor.
Conclusion
Apple Crumble Cheesecake is the ultimate indulgence – smooth, creamy, and topped with sweet, spiced apples and a crunchy crumble. It’s the kind of dessert that everyone will rave about, whether you’re serving it at a special event or enjoying it on a cozy night at home. With just a little preparation and patience, you can make this heavenly dessert and treat yourself and your loved ones to a slice of pure comfort.
Recipe:
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Apple Crumble Cheesecake
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- Author: Sophia
- Total Time: 4 hours 25 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
Apple Crumble Cheesecake is the perfect combination of creamy, rich cheesecake topped with spiced apples and a buttery crumble. It’s an indulgent dessert that brings together the best of both worlds – the smooth, velvety texture of cheesecake and the sweet, warm flavors of cinnamon-spiced apples with a delightful crunch.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1 tablespoon sugar
2 pounds cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
2 medium apples, peeled, cored, and sliced
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup brown sugar
1/2 cup rolled oats
1/4 cup flour
1/4 cup cold butter, cubed
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined, then press the mixture into the bottom of a greased 9-inch springform pan. Bake for 8-10 minutes until golden. Remove from the oven and set aside.
- In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream until the mixture is smooth and well-combined.
- Pour the cream cheese mixture over the prepared crust in the springform pan.
- In a medium saucepan over medium heat, combine the apple slices, cinnamon, nutmeg, and brown sugar. Cook for 5-7 minutes until the apples soften and release their juices. Remove from heat and let the mixture cool slightly.
- Spread the apple mixture evenly over the cheesecake batter.
- In a separate bowl, combine the oats, flour, and cold cubed butter. Mix until the mixture resembles coarse crumbs. Sprinkle the crumble topping over the apple layer.
- Bake the cheesecake for 50-60 minutes, or until the center is just set and slightly jiggles when you tap the pan. Turn off the oven and leave the cheesecake to cool in the oven for 1 hour with the door slightly ajar.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set. Before serving, remove the cheesecake from the springform pan and transfer to a serving plate.
Notes
If you’re looking to mix things up, try adding chopped nuts, like pecans or walnuts, to the crumble topping for an extra crunch.
Top with a drizzle of caramel sauce for a rich, sweet finish.
If apples aren’t your thing, pears or peaches can be substituted for a different fruit topping.
To store leftovers, refrigerate the cheesecake tightly wrapped or in an airtight container for 3-4 days.
To reheat, microwave a slice for 10-15 seconds or enjoy it cold straight from the fridge.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg