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apple crumble cheesecake

Apple Crumble Cheesecake: A Perfect Fall Dessert

Apple Crumble Cheesecake is a rich and flavorful fusion of two classic desserts: creamy cheesecake and warm, spiced apple crumble. It features a buttery graham cracker crust, smooth cheesecake filling, a spiced apple layer, and a crunchy oat crumble topping. This indulgent treat is perfect for fall gatherings, holiday feasts, or simply as a comforting dessert.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 400 kcal

Equipment

  • Springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Measuring cups and spoons
  • Saucepan
  • Baking dish for water bath

Ingredients
  

  • For the Graham Cracker Crust:
  • 2 cups graham crackers or digestive biscuits crushed
  • 6 tablespoons unsalted butter melted
  • 2 tablespoons sugar
  • For the Cheesecake Filling:
  • 600 g 21 oz full-fat cream cheese, room temperature
  • 100 g 3.5 oz sour cream
  • 150 g 3/4 cup caster sugar
  • 2 tablespoons cornflour
  • 3 whole eggs
  • 1 teaspoon vanilla extract
  • Zest of 1/2 lemon
  • For the Apple Filling:
  • 3-4 Granny Smith or Honeycrisp apples peeled and diced
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
  • For the Crumble Topping:
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold cubed unsalted butter

Instructions
 

  • Prepare the Crust:
  • Preheat oven to 325°F (163°C).
  • Mix crushed graham crackers, melted butter, and sugar until combined.
  • Press into the bottom of a springform pan and bake for 10-12 minutes. Let cool.
  • Make the Cheesecake Filling:
  • In a large bowl, beat cream cheese until smooth.
  • Add sugar, cornflour, lemon zest, and vanilla extract, mixing until combined.
  • Add eggs one at a time, mixing gently.
  • Fold in sour cream until the batter is smooth.
  • Prepare the Apple Filling:
  • In a pan, melt butter over medium heat.
  • Add apples, brown sugar, cinnamon, nutmeg, and vanilla extract.
  • Cook for 5-7 minutes, until apples are soft but still hold their shape.
  • Make the Crumble Topping:
  • In a bowl, mix flour, oats, brown sugar, cinnamon, and salt.
  • Cut in cold butter until the mixture forms coarse crumbs.
  • Assemble the Cheesecake:
  • Pour half of the cheesecake batter over the cooled crust.
  • Layer apple filling over the batter.
  • Pour the remaining cheesecake batter on top.
  • Sprinkle with crumble topping evenly.
  • Bake the Cheesecake:
  • Reduce oven temperature to 300°F (150°C).
  • Place the springform pan in a water bath (wrap the pan in foil and set it in a larger dish filled with hot water).
  • Bake for 60-75 minutes, until the center is slightly jiggly but the edges are set.
  • Turn off the oven and let the cheesecake cool inside for 1 hour.
  • Refrigerate for at least 6 hours or overnight before serving.

Notes

Best Apples to Use: Granny Smith or Honeycrisp apples provide the perfect tart-sweet balance.
Use a Water Bath: This prevents cracks in the cheesecake.
Chill Overnight: The longer it sets, the better the texture.
Caramel Drizzle: Add a drizzle of caramel sauce before serving for extra indulgence.