Apple crumble cheesecake combines two beloved desserts—creamy cheesecake and cozy apple crumble—into one irresistible treat. With a buttery graham cracker crust, rich cheesecake filling, spiced apple topping, and a crumbly streusel layer, this dessert is perfect for any occasion, from family gatherings to holiday feasts.
Why You’ll Love This Recipe
- Decadent Combination: Combines the creamy richness of cheesecake with the comforting warmth of apple crumble.
- Perfectly Balanced: Sweet, tangy, and spiced flavors meld beautifully in every bite.
- Crowd-Pleasing Dessert: Elegant and indulgent, perfect for special occasions.
- Make-Ahead Friendly: Can be prepared in advance, making it ideal for entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
For the Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream
For the Apple Topping:
- Apples, peeled and diced (Granny Smith or Honeycrisp work best)
- Brown sugar
- Ground cinnamon
- Ground nutmeg
- Cornstarch
- Lemon juice
For the Crumble Topping:
- All-purpose flour
- Brown sugar
- Ground cinnamon
- Unsalted butter, chilled and cubed
Directions
- Preheat the Oven:
- Preheat your oven to 325°F and grease a 9-inch springform pan.
- Make the Crust:
- Mix graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
- Prepare the Cheesecake Filling:
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in vanilla extract and sour cream. Pour the filling over the cooled crust.
- Cook the Apple Topping:
- In a saucepan, combine apples, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Cook over medium heat until the apples are tender and the mixture thickens. Let cool slightly, then spread over the cheesecake filling.
- Make the Crumble Topping:
- Mix flour, brown sugar, and cinnamon in a bowl. Add chilled butter and rub it into the dry ingredients with your fingers until crumbs form. Sprinkle evenly over the apple layer.
- Bake:
- Place the cheesecake in the oven and bake for 60–70 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
- Chill:
- Remove the cheesecake from the oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Serve:
- Remove the cheesecake from the springform pan and slice. Serve chilled or at room temperature.
Servings and Timing
- Servings: 10–12 slices
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Cooling/Chill Time: 5–6 hours
- Total Time: 6.5–7.5 hours
Variations
- Caramel Drizzle: Add a drizzle of caramel sauce on top before serving for extra indulgence.
- Nutty Crust: Mix crushed pecans or walnuts into the crust for added texture and flavor.
- Spiced Cheesecake: Add a teaspoon of cinnamon or apple pie spice to the cheesecake filling.
- Gluten-Free Option: Use gluten-free graham crackers for the crust and gluten-free flour for the crumble.
- Mini Cheesecakes: Divide the recipe into a muffin tin for individual portions, adjusting the bake time to 20–25 minutes.
Storage/Reheating
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap the cheesecake tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Reheating: Serve cold or let sit at room temperature for 20–30 minutes. Do not reheat in the oven or microwave.
FAQs
Can I use a different type of apple?
Yes, any firm, tart apple like Pink Lady or Braeburn works well in this recipe.
Do I need a springform pan?
A springform pan is ideal for easy removal, but you can use a deep dish pie pan or cake pan.
How do I prevent cracks in the cheesecake?
Avoid overmixing the batter and bake the cheesecake in a water bath for even heat distribution.
Can I skip the sour cream in the filling?
You can substitute it with Greek yogurt for a similar tangy flavor and creamy texture.
Why is my crumble topping not crispy?
Ensure the butter is cold when making the crumble, and bake until golden brown.
Can I make this cheesecake ahead of time?
Yes, it tastes even better the next day. Make it up to 2 days in advance and store in the refrigerator.
How do I slice the cheesecake neatly?
Use a sharp knife dipped in hot water, wiping it clean between cuts.
Can I add nuts to the crumble topping?
Yes, chopped pecans or walnuts make an excellent addition to the streusel.
How long does it take for the cheesecake to set?
Refrigerating for at least 4 hours (preferably overnight) ensures the cheesecake sets properly.
Can I make this recipe dairy-free?
Use dairy-free cream cheese, butter, and yogurt alternatives for a dairy-free version.
Conclusion
Apple crumble cheesecake is the ultimate dessert for apple lovers and cheesecake fans alike. Its luscious layers of creamy filling, tender spiced apples, and crunchy streusel make it a showstopping treat. Perfect for holidays, family gatherings, or any special occasion, this dessert is sure to impress everyone at the table. Try it today for a taste of pure indulgence!
Print
Apple Crumble Cheesecake
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 6 hours (including chilling time)
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This dessert combines a buttery graham cracker crust, a rich and creamy vanilla-infused cheesecake filling, cinnamon-spiced apple compote, and a crunchy oat crumble topping. Finished with a drizzle of salted caramel sauce, it’s a harmonious blend of textures and flavors that will impress your guests.
Ingredients
For the Crust:
- 300g digestive biscuits or graham crackers
- 115g unsalted butter, melted
For the Cinnamon-Spiced Apples:
- 20g unsalted butter
- 500g apples, peeled and diced into small cubes
- 60g soft light brown sugar
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 500g full-fat cream cheese, at room temperature
- 100g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 60 ml sour cream
- 1 tsp cornflour
For the Crumble Topping:
- 100g plain flour
- 60g soft light brown sugar
- 50g oats
- 1/2 tsp ground cinnamon
- Pinch of flaky sea salt
- 80g cold unsalted butter, cubed
For the Salted Caramel Sauce:
- 200g caster sugar
- 90g unsalted butter, diced (at room temperature)
- 110 ml double cream (at room temperature)
- 1 tsp vanilla extract
- 1 tsp flaky sea salt, or to taste
Instructions
1. Prepare the Crust:
- Preheat your oven to 180°C (350°F).
- Crush the digestive biscuits or graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
- Combine the crumbs with the melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the base of a 23cm (9-inch) springform pan to form an even layer.
- Bake the crust for 10 minutes, then set aside to cool.
2. Prepare the Cinnamon-Spiced Apples:
- In a medium saucepan, melt the butter over medium heat.
- Add the diced apples, brown sugar, and ground cinnamon. Cook, stirring occasionally, until the apples have softened and the mixture is syrupy, about 10 minutes.
- Remove from heat and stir in the vanilla extract. Set aside to cool.
3. Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and caster sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, sour cream, and cornflour until fully incorporated.
4. Assemble the Cheesecake:
- Pour half of the cheesecake filling over the cooled crust.
- Spoon half of the cinnamon-spiced apples over the filling.
- Repeat with the remaining cheesecake filling and top with the remaining apples.
5. Prepare the Crumble Topping:
- In a mixing bowl, combine the plain flour, brown sugar, oats, ground cinnamon, and a pinch of flaky sea salt.
- Add the cold, cubed butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the assembled cheesecake.
6. Bake the Cheesecake:
- Place the springform pan on a baking sheet to catch any drips.
- Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set around the edges but still slightly wobbly in the center.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. Prepare the Salted Caramel Sauce:
- In a medium saucepan, heat the caster sugar over medium heat, stirring constantly until it melts into a thick amber-colored liquid.
- Add the diced butter and stir until fully melted and combined.
- Slowly pour in the double cream while stirring continuously. Be cautious as the mixture will bubble vigorously.
- Allow the mixture to boil for 1 minute, then remove from heat and stir in the vanilla extract and flaky sea salt.
- Let the caramel sauce cool slightly before using.
8. Serve:
- Once the cheesecake is fully chilled, remove it from the springform pan.
- Drizzle the salted caramel sauce over the top before serving.
- Slice and enjoy!
Notes
- Springform Pan:
Ensure the springform pan is tightly sealed to prevent leaks. You can wrap the base with aluminum foil for added security, especially if baking in a water bath. - Water Bath Option:
To prevent cracks in the cheesecake, bake it in a water bath. Place the springform pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. - Apples:
Use firm apple varieties like Granny Smith, Honeycrisp, or Fuji for the best texture and flavor. - Room Temperature Ingredients:
Allow cream cheese, eggs, and sour cream to come to room temperature before mixing. This ensures a smooth, creamy filling without lumps.
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