Description
This irresistible apple crumble cheesecake features a buttery graham cracker crust, a smooth and tangy cheesecake filling, a caramelized apple layer, and a golden, crispy crumble topping. Perfect for any occasion, it combines the best elements of classic apple pie and creamy cheesecake in every bite.
Ingredients
Scale
- 2 cups (200g) graham cracker crumbs
- ½ cup (115g) unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup (240ml) sour cream
- 3 medium apples, peeled and diced
- ⅓ cup (70g) brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
- ¾ cup (95g) all-purpose flour
- ½ cup (100g) brown sugar
- ½ teaspoon cinnamon
- ½ cup (115g) cold unsalted butter, cubed
Instructions
- Preheat your oven to 325°F (160°C) and line a 9-inch springform pan with parchment paper. Combine graham cracker crumbs, melted butter, and sugar in a bowl, then press the mixture firmly into the bottom of the pan to form a crust. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat softened cream cheese until smooth. Add sugar and vanilla extract, mixing until combined. Add eggs one at a time, mixing on low speed, and fold in sour cream. Pour this mixture over the cooled crust.
- In a saucepan, combine diced apples, brown sugar, cinnamon, lemon juice, and water over medium heat. Cook until the apples soften, then stir in cornstarch mixed with water and cook until the mixture thickens. Allow it to cool slightly before adding it to the cheesecake layer.
- For the crumble topping, mix flour, brown sugar, cinnamon, and cubed butter. Use your fingers or a pastry cutter to form coarse crumbs.
- Assemble the cheesecake by layering the cooled apple filling over the cheesecake layer and then sprinkling the crumble topping on top.
- Bake for 55-65 minutes, until the edges are set and the center is slightly jiggly. Let it cool in the oven for about an hour, then refrigerate for at least 4 hours or overnight before serving.
Notes
- Use tart apples like Granny Smith for the best flavor balance.
- Ensure cream cheese and eggs are at room temperature for a smooth filling.
- For extra crunch, add chopped pecans or oats to the crumble topping.
- Store the cheesecake in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 45g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg