Print

Apple Crumble Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and creamy cheesecake with a cinnamon-spiced apple topping and a buttery crumble. This dessert is the perfect combination of classic cheesecake and comforting apple crisp!

Ingredients

Scale

For the Crust:

  • 1 ½ cups (180g) graham cracker crumbs
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon cinnamon
  • 6 tablespoons (85g) unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz (450g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) sour cream
  • 1 tablespoon all-purpose flour

For the Apple Topping:

  • 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp work well)
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon lemon juice

For the Crumble Topping:

  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) brown sugar
  • ½ teaspoon cinnamon
  • ¼ cup (56g) unsalted butter, melted

Instructions

1. Prepare the Crust

  1. Preheat your oven to 325°F (163°C).
  2. Line a 9-inch springform pan with parchment paper and lightly grease the sides.
  3. In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter.
  4. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling

  1. In a large bowl, beat cream cheese and sugar until smooth.
  2. Add eggs one at a time, mixing after each addition.
  3. Stir in vanilla extract, sour cream, and flour until combined.
  4. Pour the cheesecake batter over the cooled crust.

3. Prepare the Apple Topping

  1. In a small bowl, toss diced apples with sugar, cinnamon, nutmeg, and lemon juice.
  2. Evenly spread the apples over the cheesecake filling.

4. Make the Crumble Topping

  1. In another bowl, mix flour, brown sugar, cinnamon, and melted butter until crumbly.
  2. Sprinkle the crumble topping over the apples.

5. Bake & Cool

  1. Bake for 50-60 minutes or until the center is slightly jiggly but set.
  2. Turn off the oven and leave the cheesecake inside for 10 minutes with the door slightly open.
  3. Remove and let cool at room temperature for 1 hour.
  4. Refrigerate for at least 4 hours (or overnight) before slicing.

6. Serve & Enjoy!

  1. Slice and serve chilled. Optionally, drizzle with caramel sauce or whipped cream.

Notes

  • Apples: Granny Smith adds tartness, while Honeycrisp adds sweetness.
  • Make Ahead: Cheesecake can be made a day in advance and stored in the fridge.
  • Storage: Store in the fridge for up to 5 days. Freeze for longer storage.

Find it online: https://ukfinda.com/apple-crumble-cheesecake/