Description
A rich, creamy cheesecake layered with tender cinnamon apples and topped with a buttery oat crumble. This fall-inspired dessert is ideal for beginners and delivers bakery-style results with minimal effort.
Ingredients
Scale
For the Apple Filling
- 5 apples, cored and peeled
- ⅔ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 tablespoons lemon juice
- 4 tablespoons water
- ½ cup unsalted butter
- 4 teaspoons cornstarch (mixed with a bit of water)
For the Crust
- 3 cups graham cracker crumbs
- 5.2 oz unsalted butter, melted
- 1 tablespoon granulated sugar
- ½ teaspoon cinnamon
For the Cheesecake Filling
- 28 oz full-fat cream cheese, room temperature
- 2 teaspoons vanilla extract
- 1¼ cups granulated sugar
- 1 cup full-fat sour cream
- 4 eggs, room temperature
- 2 tablespoons cornstarch
For the Crumble Topping
- ¾ cup all-purpose flour
- ½ cup rolled oats or quick oats
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ⅓ teaspoon kosher salt
- 3.1 oz butter, melted
Instructions
- Make the Apple Filling: In a saucepan over medium heat, combine the butter, brown sugar, cinnamon, nutmeg, lemon juice, water, vanilla extract, and salt. Stir until the butter melts and the mixture is smooth. Add sliced apples, lower the heat, and cover. Cook for about 10 minutes until softened, then stir in the cornstarch slurry. Cook until thickened and set aside to cool.
- Prepare the Crust: Crush graham crackers into fine crumbs using a food processor or rolling pin. Mix the crumbs with melted butter, granulated sugar, and cinnamon. Press the mixture firmly into the base of a lined 10-inch springform pan. Bake at 350°F (180°C) for 7–8 minutes, then cool completely.
- Mix the Cheesecake Batter: In a large bowl, beat cream cheese with sugar and vanilla extract until smooth. Add sour cream and mix until combined. Lightly whisk eggs in a separate bowl and incorporate them gradually, stirring gently. Sift in cornstarch and stir until no lumps remain.
- Assemble the Cheesecake: Pour half of the cheesecake batter over the crust. Spread the cooled apple filling evenly on top, then pour the remaining cheesecake batter over the apples. Smooth the surface with a spatula.
- Make the Crumble Topping: In a medium bowl, combine flour, oats, brown sugar, cinnamon, salt, and melted butter. Mix until crumbly, then sprinkle generously over the cheesecake.
- Bake and Cool: Bake at 280°F (140°C) for about 1 hour or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool for 1–2 hours inside. Refrigerate for at least 5 hours or overnight before serving.
- Serve and Garnish: Once fully chilled and set, remove the cheesecake from the springform pan. Top with a drizzle of caramel sauce or dust with powdered sugar if desired.
Notes
- Use room-temperature cream cheese and eggs for a smoother, lump-free batter.
- Avoid overmixing to prevent cracks.
- A springform pan is highly recommended for easy release.
- For added flavor, mix chopped pecans into the crumble topping or swap apples for pears.
- The cheesecake tastes even better the next day after resting in the fridge.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 720 kcal
- Sugar: 48g
- Sodium: 550mg
- Fat: 46g
- Saturated Fat: 27g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 71g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 167mg