Apple Crumble Cheesecake

As the leaves start to change and the air becomes crisp, there’s no better way to celebrate the fall season than with a warm and comforting dessert. This Apple Crumble Cheesecake combines the creamy richness of cheesecake with the sweet and tangy flavor of apples, topped off with a buttery, crumbly topping. It’s a truly indulgent treat that’s perfect for sharing with friends and family.

The recipe begins with a graham cracker crust, providing a sturdy base for the creamy cheesecake filling. The filling is made with a combination of cream cheese, sugar, eggs, sour cream, and vanilla extract, resulting in a smooth and luscious texture. The highlight of the dessert, however, is the apple crumble topping. This layer is made with a mixture of flour, sugar, brown sugar, cinnamon, nutmeg, and cold butter, creating a delightful contrast to the creamy cheesecake.

To assemble the cheesecake, simply layer the apple slices over the cheesecake filling and then sprinkle the crumble topping on top. Bake until the cheesecake is set and golden brown. Let it cool completely before refrigerating for at least 4 hours, or overnight.

This Apple Crumble Cheesecake is not only delicious but also visually appealing. The combination of the creamy cheesecake, sweet apples, and buttery crumble topping creates a stunning presentation that is sure to impress. Whether you’re hosting a holiday gathering or simply looking for a special dessert to enjoy at home, this recipe is a must-try.

Questions I often get asked about this recipe:

Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese to make a lighter version of the cheesecake. However, the texture may be slightly different.

Can I use Greek yogurt instead of sour cream?
Yes, you can substitute Greek yogurt for sour cream in the cheesecake filling. Greek yogurt will add a tangy flavor and a thicker texture.

Can I use frozen apples?
Yes, you can use frozen apples for the crumble topping. Make sure to thaw them completely before using them.

Can I add other spices to the crumble topping?
Yes, you can add other spices to the crumble topping, such as cardamom, cloves, or ginger. Experiment and find your favorite combination.

How do I know when the cheesecake is done?
The cheesecake is done when the edges are set but the center still jiggles slightly.

Can I freeze leftover cheesecake
Yes, you can freeze leftover cheesecake. Wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before serving.

What you need to make Apple Crumble Cheesecake:

For the crust:

1 1/2 cups graham cracker crumbs

5 tablespoons unsalted butter, melted

1/4 cup granulated sugar

For the cheesecake filling:

16 ounces cream cheese, softened

1 cup granulated sugar

1/4 teaspoon salt

4 large eggs

1 teaspoon vanilla extract

1 cup sour cream

For the apple crumble topping:

1 cup all-purpose flour

1/2 cup granulated sugar

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

6 tablespoons unsalted butter, cold and cubed

3-4 apples, peeled, cored, and sliced

How to make it:

Prepare the crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool completely.

Make the cheesecake filling: In a large bowl, beat cream cheese until smooth. Gradually add sugar and salt, beating until well combined. Beat in eggs, one at a time, then stir in vanilla extract and sour cream. Pour the filling over the cooled crust.

Prepare the crumble topping: In a small bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, and nutmeg. Cut in cold butter until the mixture resembles coarse crumbs.

Assemble and bake: Arrange the sliced apples over the cheesecake filling. Sprinkle the crumble topping evenly over the apples. Bake for 50-60 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.

Cool and serve: Let the cheesecake cool completely on a wire rack before refrigerating for at least 4 hours, or overnight. Before serving, remove the sides of the springform pan. Serve chilled.

Tips:

Make sure the ingredients are cold: For a flaky and crumbly topping, it’s important to use cold butter and keep the flour mixture chilled until ready to use.

Don’t overbake the cheesecake: The cheesecake should be slightly jiggly in the center when done. Overbaking can lead to a dry and cracked cheesecake.

Let the cheesecake cool completely: Before refrigerating, allow the cheesecake to cool completely on a wire rack. This will prevent cracking and ensure a smooth and even texture.

Latest Reviews:

This cheesecake is absolutely delicious! The crust is buttery and crumbly, the filling is smooth and creamy, and the apple crumble topping is perfect. I will definitely be making this again. Reece W.

I was skeptical about making a cheesecake at home, but this recipe was so easy and turned out great! The flavor is amazing and the texture is perfect. I highly recommend it. Suzanne S.

This is one of the best cheesecakes I’ve ever had. The apple crumble topping adds a nice touch of sweetness and tartness. I will definitely be making this again for special occasions. Chanelle P.

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