Why Make This Recipe
There are many great reasons to make Irresistible Apple Crumble Cheesecake at home. First and foremost, it combines two classic desserts into one delicious dish. You get the smooth and creamy texture of cheesecake, combined with the sweet, slightly tart flavor of baked apples, all topped with a crunchy crumble. This dessert is perfect for gatherings, family dinners, or just a special treat for yourself.
Making this cheesecake is also a fun activity to undertake. Whether you are an experienced baker or a beginner in the kitchen, this recipe allows you to enjoy the process of baking. The steps are straightforward, and the ingredients are easily found in most grocery stores. Plus, knowing you made it from scratch adds to the satisfaction when you enjoy a slice.
Another reason is that cooking at home gives you control over the quality of ingredients. You can choose organic apples, use less sugar, or even swap ingredients to suit your dietary needs. Homemade desserts often taste better than store-bought ones, and this cheesecake is no exception. It’s creamy, flavorful, and has a delightful combination of textures.
This dessert also makes a great impression. If you have guests over and serve this delightful cheesecake, they will surely be impressed. The crust, filling, apple layer, and crumble topping all come together beautifully. It’s a feast for the eyes as much as it is for the palate.
How to Make Irresistible Apple Crumble Cheesecake
Making Irresistible Apple Crumble Cheesecake may sound intimidating, but it is much simpler than it seems. This recipe is broken down into easy steps. The whole process takes a little time, but the results are well worth the effort. Let’s take a look at the ingredients and follow through with the directions.
Ingredients
Here’s what you will need to make the Irresistible Apple Crumble Cheesecake:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 3 medium apples, peeled and diced
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ½ cup cold unsalted butter, cubed
Directions
Prepare the Crust: Start by mixing the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar in a large bowl. Once well combined, press this mixture firmly into the bottom of a 9-inch springform pan. This will be the base of your cheesecake. Preheat your oven to 350°F (175°C) and bake the crust for about 10 minutes. When done, remove it from the oven and let it cool completely.
Make the Cheesecake Filling: In another bowl, beat the softened cream cheese until it becomes smooth. Then, add the granulated sugar and vanilla extract. Mix everything well until you achieve a creamy consistency.
Add the Eggs: Next, add the eggs. Incorporate them one at a time, mixing well after each addition. Step by step, scrape down the sides of the bowl to ensure everything is mixed properly. Finally, fold in the sour cream. This will make the filling extra creamy.
Prepare the Apple Layer: For the apple layer, take a saucepan and combine the diced apples, brown sugar, and 1 teaspoon of cinnamon. In a small bowl, mix the cornstarch with the water and lemon juice, then pour this mixture into the saucepan. Cook the apples over medium heat until they are softened. This can take about 5-7 minutes. Stir often to avoid sticking.
Assemble the Cheesecake: Once the apple layer is ready, pour the cheesecake filling over the cooled crust in your springform pan. Next, spoon the apple mixture evenly on top of the cheesecake filling. Be sure to distribute it gently so it doesn’t mix in too much.
Make the Crumble Topping: In a separate bowl, combine the flour, brown sugar, and cinnamon. Add the cold cubed butter into this mixture. Use a fork or your fingers to mix the butter until it becomes crumbly. Sprinkle this crumble topping over the apple layer.
Bake: Place the assembled cheesecake in a water bath to keep it moist. Bake in the preheated oven at 350°F (175°C) for about 55-60 minutes. The cheesecake is ready when the center is slightly jiggly but not liquid.
Cool and Serve: After baking, turn off the oven and let the cheesecake cool inside for 1 hour. Then transfer it to the refrigerator. Chill for at least 4 hours, but overnight is best. When you are ready to serve, you can serve it plain, with a dollop of whipped cream, or even with a drizzle of caramel for extra sweetness.
How to Serve Irresistible Apple Crumble Cheesecake
Serving Irresistible Apple Crumble Cheesecake is as easy as it is delicious. You can cut the cheesecake into slices using a sharp knife. It is best to use a knife that is warmed under hot water for easier slicing. When serving, you can place a slice on a dessert plate and add a generous dollop of whipped cream on top.
If you want to elevate the dessert further, consider drizzling warm caramel sauce over the cheesecake. This adds an extra layer of sweetness and complements the apples wonderfully. You could also serve it with a scoop of vanilla ice cream for those who enjoy a warm dessert experience.
For a visually appealing touch, consider adding a sprinkle of cinnamon or extra crushed graham cracker crumbs on top of the whipped cream or ice cream. Adding a slice of fresh apple on the side could also enhance the presentation.
How to Store Irresistible Apple Crumble Cheesecake
Storing your cheesecake properly is essential for preserving its flavor and texture. Once the cheesecake has cooled and been sliced, you can store the leftovers in the refrigerator. Use an airtight container or simply cover the springform pan with plastic wrap. It stays fresh in the fridge for about 5 to 7 days.
If you want to keep the cheesecake for a longer period, consider freezing it. To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil. This will prevent freezer burn. When properly stored, it can last in the freezer for up to 2 months.
To thaw, simply transfer the cheesecake from the freezer to the fridge and let it thaw overnight. Avoid taking it out and thawing at room temperature as it may cause water to form that affects the texture.
Tips to Make Irresistible Apple Crumble Cheesecake
Use Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature before you start. This helps them mix better and ensures a creamy filling without lumps.
Don’t Overmix: When you add the eggs to the cream cheese mixture, be careful not to overmix once they’re added. Overmixing can introduce too much air, which could lead to cracking during baking.
Use Fresh Apples: Using fresh apples not only gives a better flavor but also offers a nice texture. Honeycrisp or Granny Smith apples work wonderfully as they hold their shape well when cooked.
Chill the Cheesecake: Don’t skip the chilling step. This is crucial for setting the cheesecake properly. It also enhances the flavors and makes it easier to cut.
Make Ahead: This cheesecake makes a great make-ahead dessert. Prepare it a day or two in advance. The flavors develop beautifully while chilling in the fridge.
Variation
If you want to change things up a bit, there are many fun variations you can try with this recipe. For instance, you can modify the fruit layer by using other fruits like peaches, berries, or even a combination. Each fruit will bring a different flavor and texture to your cheesecake.
Another variation is changing the type of crust. Instead of graham cracker crumbs, try using crushed Oreos for a chocolatey twist. You can also add spices like nutmeg or ginger to the apple mixture if you like a spicier flavor.
Finally, if you want a more decadent cheesecake, consider adding chocolate chips into the cheesecake filling or the apple layer. This can create an interesting blend of flavors that many will love.
FAQs
Can I make this cheesecake without a springform pan?
Yes, you can use a regular cake pan, but it will be more difficult to remove the cheesecake. Line the bottom and sides with parchment paper to make it easier.What can I substitute for sour cream?
You can use Greek yogurt as a substitute for sour cream. It has a similar consistency and tanginess.Can I use pre-made apple filling?
Yes, you can use pre-made apple filling if you’re short on time. Just pour it directly over the cheesecake filling instead of making the apple layer from scratch.
Creating Irresistible Apple Crumble Cheesecake fills your kitchen with delightful aromas and satisfies your sweet tooth beautifully. It’s a dessert made with love and enjoyed by everyone!
Irresistible Apple Crumble Cheesecake
Ingredients
Method
- Mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar in a large bowl.
- Press this mixture firmly into the bottom of a 9-inch springform pan.
- Preheat the oven to 350°F (175°C) and bake the crust for about 10 minutes.
- Remove from the oven and let it cool completely.
- Beat the softened cream cheese until smooth.
- Add the granulated sugar and vanilla extract. Mix until creamy.
- Incorporate the eggs one at a time, mixing well after each addition.
- Scrape down the sides of the bowl to ensure everything is mixed properly.
- Fold in the sour cream for extra creaminess.
- Combine the diced apples, brown sugar, and 1 teaspoon of cinnamon in a saucepan.
- Mix the cornstarch with the water and lemon juice, then pour into the saucepan.
- Cook the apples over medium heat for about 5-7 minutes until softened, stirring often.
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Spoon the apple mixture evenly on top of the cheesecake filling.
- Combine the flour, brown sugar, and cinnamon in a bowl.
- Add the cold cubed butter and mix until crumbly.
- Sprinkle the crumble topping over the apple layer.
- Bake in a water bath at 350°F (175°C) for about 55-60 minutes.
- The cheesecake is ready when the center is slightly jiggly but not liquid.
- After baking, turn off the oven and let the cheesecake cool inside for 1 hour.
- Transfer to the refrigerator and chill for at least 4 hours or overnight.
- Serve plain, with whipped cream, or a drizzle of caramel.