Apple Crumble Cheesecake
Apple Crumble Cheesecake recipe with 5 layers of rich flavor that satisfy your sweet tooth and make every bite unforgettable
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (finely crushed)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened (about 3 packages)
- 3/4 cup granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 large apples (preferably Granny Smith or Honeycrisp), peeled, cored, and diced into 1/2-inch pieces
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon all-purpose flour (to toss with the apples)
- 3/4 cup all-purpose flour
- 1/3 cup rolled oats
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, cold and cut into small cubes
Instructions
- Prepare the crust: Mix graham cracker crumbs with sugar and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to smooth it out evenly. Chill while you prepare the filling.
- Apple filling: Toss diced apples with brown sugar, cinnamon, nutmeg, and 1 tablespoon flour. Set aside to let the flavors meld, about 10 minutes.
- Make the crumble topping: In a bowl, mix flour, oats, brown sugar, and cinnamon. Cut in the cold butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Keep this in the fridge until ready to use.
- Cheesecake filling: Beat the cream cheese and sugar with an electric mixer until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Assemble the cheesecake: Pour half the cheesecake batter over the chilled crust. Spread the apple mixture evenly on top, then pour the remaining batter over the apples carefully to keep the layers distinct.
- Add the crumble: Sprinkle the chilled crumble topping evenly over everything to create a golden, crisp layer after baking.
- Bake: Place the pan on a baking sheet and bake at 325°F (163°C) for 60-70 minutes. The edges should be set, but the center will have a slight jiggle. Avoid overbaking to keep the cheesecake creamy.
- Cool: Let the cheesecake cool at room temperature for 1 hour, then chill in the fridge for at least 4 hours or overnight before serving.