Indulge in the perfect combination of creamy cheesecake, spiced apple filling, and buttery crumble topping with this Apple Crumble Cheesecake. This dessert is a delightful marriage of textures and flavors, making it the ultimate treat for any occasion.
Why You’ll Love This Recipe
- Perfect Flavor Balance: The creamy cheesecake pairs beautifully with the sweet, spiced apples and crunchy crumble topping.
- Crowd-Pleaser: An impressive dessert that’s ideal for gatherings, celebrations, or simply treating yourself.
- Customizable: Easily adapt the recipe with your favorite types of apples or spices.
- Make-Ahead: The cheesecake needs time to chill, making it an excellent make-ahead dessert.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cookie Crust
- 200 g digestive or graham crackers
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 tablespoons dark brown sugar
- 50 g butter, melted
Apples and Crumble
- 150 g apple, diced small (1–2 apples)
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 100 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter, room temperature
Cheesecake
- 600 g cream cheese, full fat, room temperature
- 200 g granulated sugar
- 150 g sour cream (14–18%), room temperature
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
Directions
Cookie Crust
- Preheat your oven to 160ºC/325ºF.
- In a food processor, blend the cookies, brown sugar, cinnamon, and nutmeg until finely ground. Add melted butter and mix until combined.
- Press the mixture firmly into a 22 cm springform pan lined with parchment paper. Bake for 10 minutes. Set aside to cool.
Apples and Crumble
- In a bowl, toss the diced apples with sugar and cinnamon. Set aside.
- In another bowl, combine flour, brown sugar, and butter until the mixture resembles coarse crumbs. Set aside.
Cheesecake
- Preheat the oven to 160ºC/325ºF.
- Beat the cream cheese until smooth. Gradually add sugar and mix until incorporated.
- Add sour cream, cornstarch, and vanilla extract, mixing until combined.
- Mix in eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Pour the cheesecake batter over the cooled crust.
- Top the batter with the spiced apples, spreading evenly, and sprinkle the crumble over the top.
- Create a water bath by placing the springform pan in a larger pan filled with hot water. Bake for 1 hour 20–30 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. Transfer to the refrigerator and chill for at least 6 hours or overnight.
Servings and Timing
- Prep Time: 45 minutes
- Cooking Time: 1 hour 25 minutes
- Rest Time: 6 hours
- Total Time: 2 hours 10 minutes
- Servings: 12 slices
Variations
- Fruit Swap: Replace apples with pears or peaches for a twist.
- Nut Addition: Add chopped pecans or walnuts to the crumble for extra crunch.
- Spice It Up: Add ginger or cardamom to the apples for a unique flavor.
- Gluten-Free: Use gluten-free cookies and flour to adapt the recipe.
- Caramel Drizzle: Top with a drizzle of caramel sauce for added decadence.
Storage/Reheating
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- Reheating: This cheesecake is best served cold or at room temperature.
FAQs
1. Can I make this cheesecake without a water bath?
Yes, but a water bath ensures even cooking and prevents cracks. Without it, the texture may be slightly different.
2. What apples are best for this recipe?
Granny Smith apples are ideal for their tartness, but you can also use Honeycrisp or Fuji for a sweeter flavor.
3. Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture and flavor. Low-fat alternatives may result in a less creamy cheesecake.
4. How do I prevent the crust from sticking to the pan?
Line the bottom of the springform pan with parchment paper for easy removal.
5. Why does my cheesecake crack?
Cracks can occur due to overmixing, overbaking, or rapid cooling. Using a water bath helps minimize cracking.
6. How do I know when the cheesecake is done?
The edges should be set, and the center should have a slight jiggle. It will firm up as it cools.
7. Can I skip the crumble topping?
The crumble adds texture but can be omitted if desired. Consider topping with whipped cream instead.
8. What’s the best way to cut clean slices?
Use a sharp knife dipped in hot water, wiping it clean between each cut.
9. Can I add spices to the cheesecake batter?
Yes, a pinch of cinnamon or nutmeg in the batter can enhance the flavor.
10. How long should I let the cheesecake cool before refrigerating?
Let it cool in the oven for 1 hour, then transfer it to the refrigerator for at least 6 hours.
Conclusion
Apple Crumble Cheesecake combines the best of two classic desserts into a rich, creamy, and crunchy masterpiece. With its warm cinnamon apple topping and buttery crumble, this cheesecake is the perfect indulgence for any occasion. Prepare it ahead and impress your family and friends with this delightful treat!
Print
Apple Crumble Cheesecake
- Prep Time: 45 minutes
- Rest Time: 6 hours
- Cook Time: 1 hour 25 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A luxurious dessert that combines the creamy richness of cheesecake, the spiced sweetness of cinnamon apples, and the irresistible crunch of a buttery crumble topping. Perfect for special occasions or indulgent nights in.
Ingredients
Cookie Crust
- 200 g digestive or graham crackers
- 1/2 tsp ground nutmeg
- 1 1/2 tsp ground cinnamon
- 1 1/2 tbsp dark brown sugar
- 50 g butter, melted
Apples and Crumble
- 150 g apple, diced small (1-2 apples)
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
- 100 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter, room temperature
Cheesecake
- 600 g cream cheese, full fat, room temperature
- 200 g granulated sugar
- 150 g sour cream (14-18%), room temperature
- 1 tbsp cornstarch
- 2 tsp vanilla extract
- 3 large eggs, room temperature
Instructions
Cookie Crust:
- Preheat the oven to 160°C (325°F).
- In a food processor, blend cookies, brown sugar, cinnamon, and nutmeg into fine crumbs. Add melted butter and mix until combined.
- Press the mixture into a 22 cm springform pan lined with parchment paper. Bake for 10 minutes. Set aside to cool.
Apples and Crumble:
- Toss diced apples with sugar and cinnamon; set aside.
- Combine flour, brown sugar, and butter in a bowl. Mix with your hands until crumbly; set aside.
Cheesecake:
- Preheat the oven to 160°C (325°F).
- Beat cream cheese until smooth. Gradually add sugar, followed by sour cream, cornstarch, and vanilla.
- Incorporate eggs one at a time, mixing until just combined.
- Pour the cheesecake batter over the crust.
- Top with cinnamon apples and sprinkle with crumble topping.
- Place the springform pan in a water bath and bake for 1 hour 20-30 minutes, until the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour. Refrigerate for at least 6 hours before serving.
Notes
- Use room-temperature ingredients for a smooth and creamy batter.
- Wrap the springform pan in foil to prevent water from the bath leaking in.
- For an extra decadent touch, drizzle with caramel sauce before serving.
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