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apple crumble cheesecake

Delicious Apple Crumble Cheesecake for Every Occasion

Apple Crumble Cheesecake is a delightful combination of creamy cheesecake, caramelized spiced apples, and a crunchy oat crumble topping. This dessert blends the best elements of classic cheesecake and comforting apple crumble, making it a perfect treat for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 350 kcal

Equipment

  • Springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Measuring cups and spoons
  • Oven

Ingredients
  

  • For the Crust:
  • 2 cups crushed graham crackers or digestive biscuits
  • 6 tablespoons melted butter
  • 2 tablespoons sugar
  • For the Cheesecake Filling:
  • 3 blocks 24 oz cream cheese, room temperature
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Apple Filling:
  • 3-4 fresh apples Granny Smith recommended, peeled and sliced
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • Pinch of nutmeg
  • For the Crumble Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup oats
  • 1/3 cup brown sugar
  • 4 tablespoons cold butter

Instructions
 

  • Prepare the Crust:
  • Preheat oven to 350°F (175°C).
  • Mix crushed graham crackers, melted butter, and sugar until it resembles wet sand.
  • Press into the bottom of a springform pan and bake for 8-10 minutes. Let cool.
  • Make the Cheesecake Filling:
  • In a large bowl, beat the cream cheese and sugar until smooth.
  • Add eggs, one at a time, mixing well after each addition.
  • Stir in vanilla extract and salt.
  • Prepare the Apple Filling:
  • In a bowl, toss apple slices with brown sugar, cinnamon, and nutmeg.
  • Prepare the Crumble Topping:
  • Mix flour, oats, brown sugar, and cold butter using fingers to create a crumbly texture.
  • Assemble the Cheesecake:
  • Pour the cheesecake batter over the cooled crust.
  • Layer the spiced apple filling on top.
  • Sprinkle the crumble topping evenly.
  • Bake the Cheesecake:
  • Reduce oven temperature to 325°F (163°C).
  • Bake for 50-60 minutes until the center is slightly jiggly.
  • Turn off the oven and let the cheesecake cool inside for 1 hour.
  • Refrigerate for at least 6-8 hours or overnight before serving.

Notes

Use a water bath while baking to prevent cracks.
Always use room temperature cream cheese for a smoother filling.
Let the cheesecake chill overnight for the best flavor and texture.