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Irresistible Apple Crumble Cheesecake

A delightful combination of creamy cheesecake and baked apples topped with a crunchy crumble, perfect for gatherings or a special treat.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
For the cheesecake filling
  • 24 oz cream cheese, softened Use room temperature for easier mixing.
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs Make sure they are at room temperature.
  • 1 cup sour cream Can substitute with Greek yogurt.
For the apple layer
  • 3 medium apples, peeled and diced Fresh apples like Honeycrisp or Granny Smith work well.
  • ⅓ cup brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon lemon juice
For the crumble topping
  • ¾ cup all-purpose flour
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • ½ cup cold unsalted butter, cubed

Method
 

Prepare the Crust
  1. Mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar in a large bowl.
  2. Press this mixture firmly into the bottom of a 9-inch springform pan.
  3. Preheat the oven to 350°F (175°C) and bake the crust for about 10 minutes.
  4. Remove from the oven and let it cool completely.
Make the Cheesecake Filling
  1. Beat the softened cream cheese until smooth.
  2. Add the granulated sugar and vanilla extract. Mix until creamy.
Add the Eggs
  1. Incorporate the eggs one at a time, mixing well after each addition.
  2. Scrape down the sides of the bowl to ensure everything is mixed properly.
  3. Fold in the sour cream for extra creaminess.
Prepare the Apple Layer
  1. Combine the diced apples, brown sugar, and 1 teaspoon of cinnamon in a saucepan.
  2. Mix the cornstarch with the water and lemon juice, then pour into the saucepan.
  3. Cook the apples over medium heat for about 5-7 minutes until softened, stirring often.
Assemble the Cheesecake
  1. Pour the cheesecake filling over the cooled crust in the springform pan.
  2. Spoon the apple mixture evenly on top of the cheesecake filling.
Make the Crumble Topping
  1. Combine the flour, brown sugar, and cinnamon in a bowl.
  2. Add the cold cubed butter and mix until crumbly.
  3. Sprinkle the crumble topping over the apple layer.
Bake
  1. Bake in a water bath at 350°F (175°C) for about 55-60 minutes.
  2. The cheesecake is ready when the center is slightly jiggly but not liquid.
Cool and Serve
  1. After baking, turn off the oven and let the cheesecake cool inside for 1 hour.
  2. Transfer to the refrigerator and chill for at least 4 hours or overnight.
  3. Serve plain, with whipped cream, or a drizzle of caramel.

Notes

Use room temperature ingredients for better mixing. Don't overmix once the eggs are added. Chill the cheesecake for the best results.