Apple Crumble Cheesecake
A delicious dessert combining the creamy texture of cheesecake with a sweet and tangy apple crumble topping. Perfect for fall gatherings or a special treat.
Equipment
- 9-inch springform pan
- Mixing bowls
- Pastry blender or fork
- Hand mixer or stand mixer
- Wire Rack
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
Cheesecake Filling Ingredients
- 3 8-ounce packages Cream cheese, softened
- 1.25 cups Granulated sugar
- 0.25 cups Sour cream
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
Apple Crumble Topping Ingredients
- 2 cups Peeled and sliced apples (Granny Smith or Honeycrisp)
- 0.5 cups All-purpose flour
- 0.5 cups Brown sugar, packed
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 6 tablespoons Unsalted butter, cold and cut into small pieces
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 8-10 minutes.
- Make the filling: Beat cream cheese and sugar until smooth. Beat in sour cream, then eggs one at a time. Stir in vanilla and cinnamon.
- Pour filling over the cooled crust.
- Arrange apple slices over the filling.
- Make the crumble: Combine flour, brown sugar, cinnamon, nutmeg. Cut in cold butter until crumbly.
- Sprinkle crumble over apples. Bake for 50-60 minutes, or until set. Let cool in the oven with the door ajar for 1 hour.
- Cool completely and refrigerate for at least 4 hours before serving.
Notes
For a richer flavor, use a combination of apples like Granny Smith and Honeycrisp. You can also add a tablespoon of lemon juice to the apple filling to prevent browning. Serve with a dollop of whipped cream or vanilla ice cream.