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Apple Crumble Cheesecake

A delightful dessert combining creamy cheesecake, sweet spiced apples, and a crunchy crumble topping, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted Make sure to let it cool slightly before mixing.
  • 2 tablespoons granulated sugar
For the cheesecake filling
  • 24 oz cream cheese, softened Ensure it's at room temperature for easy mixing.
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs Add one at a time to avoid cracks.
  • 1 cup sour cream
For the apple layer
  • 3 medium apples, peeled and diced Granny Smith or Honeycrisp are recommended.
  • ⅓ cup brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon lemon juice To prevent browning of the apples.
For the crumble topping
  • ¾ cup all-purpose flour
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • ½ cup cold unsalted butter, cubed Keep it cold for a crumbly texture.

Method
 

Preparation
  1. In a large bowl, beat the softened cream cheese until smooth and free of lumps.
  2. Add the granulated sugar and vanilla extract to the cream cheese and mix until well combined.
  3. Carefully add the eggs one at a time, mixing at low speed and scraping down the sides of the bowl.
  4. Gently fold in the sour cream until the mixture is fully combined.
  5. Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula.
Apple Layer
  1. In a bowl, mix peeled and diced apples with brown sugar, cinnamon, cornstarch, water, and lemon juice until well coated.
  2. Arrange the apple mixture over the cheesecake layer.
Crumble Topping
  1. Combine flour, brown sugar, cinnamon, and cold cubed butter in a bowl and mix until it resembles coarse crumbs.
  2. Sprinkle this mixture over the apple layer.
Baking
  1. Bake in a preheated oven until the cheesecake is set and the topping is golden brown.
Serving
  1. Let the cheesecake cool for at least an hour, then refrigerate for several hours or overnight before serving.
  2. Slice into squares or wedges and enjoy plain or with whipped cream.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake is best enjoyed within the first few days for optimal flavor.