Apple Crumble Cheesecake
A velvety smooth cheesecake layered with tender cinnamon apples and finished with a golden, buttery crumble topping, perfect for fall desserts.
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter (melted)
- ¼ cup brown sugar (packed)
Cheesecake Filling
- 24 oz cream cheese (softened)
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¾ cup sour cream
- 2 tbsp all-purpose flour
Apple Layer
- 2 medium apples (peeled, cored, and thinly sliced) Honeycrisp or Granny Smith recommended
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
Crumble Topping
- ½ cup all-purpose flour
- ½ cup brown sugar (packed)
- ¼ cup old-fashioned oats
- ¼ cup unsalted butter (cold and cubed)
- ¼ tsp ground cinnamon
Optional Topping
- Caramel sauce for drizzling
- Whipped cream for serving
Instructions
Preparation
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the crust: Combine graham cracker crumbs, melted butter, and brown sugar. Press evenly into the pan and bake for 10 minutes. Let cool while preparing the filling.
- Prepare the apple layer: In a small saucepan, melt butter over medium heat. Add apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes until softened. Set aside to cool.
- Make the crumble topping: In a bowl, combine flour, brown sugar, oats, and cinnamon. Cut in the cold butter using a fork or your fingers until crumbly. Refrigerate while you prepare the cheesecake.
- Make the cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing gently. Add vanilla, sour cream, and flour, and mix until just combined.
Baking
- Assemble the cheesecake: Pour half the cheesecake filling over the crust. Layer half the cooked apples evenly on top. Pour the remaining cheesecake filling and top with the rest of the apples.
- Sprinkle the crumble topping evenly over the apples.
- Bake for 60–70 minutes or until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
- Refrigerate for at least 4 hours or overnight to fully set.
Serving
- Before serving, drizzle with warm caramel sauce and add a dollop of whipped cream if desired.
Notes
Choose the Right Apples: Tart varieties like Granny Smith balance the sweetness perfectly. Room Temperature Ingredients: This ensures a smooth, creamy filling. Don’t Rush Cooling: Cooling slowly prevents cracks and helps the layers set beautifully. Make Ahead: This cheesecake tastes even better the next day as the flavors deepen overnight.