Apple Crumble Cheesecake

Why You’ll Love This Recipe

This cheesecake offers a harmonious blend of creamy, rich cheesecake filling, sweet cinnamon apples, and a crunchy crumble topping. The spiced crust ties it all together, making every bite a perfect balance of textures and flavors. It’s an irresistible fall-inspired dessert that will impress your guests at any gathering.

Ingredients

For the Crust:

• Digestive biscuits or graham crackers (use graham crackers if available)

• Brown sugar

• Cinnamon

• Nutmeg (optional)

• Butter

For the Apple and Crumble Topping:

• Apples (such as Jonagold, Granny Smith, or Pink Lady), diced

• Granulated sugar

• Cinnamon

• Flour

• Brown sugar

• Butter

For the Cheesecake Filling:

• Full-fat cream cheese, room temperature

• Granulated sugar

• Sour cream

• Cornstarch

• Eggs

• Vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Crust:

1. Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.

2. In a food processor, blend the digestive biscuits (or graham crackers) with brown sugar, cinnamon, and nutmeg until fine crumbs form. Add melted butter and pulse until the mixture sticks together.

3. Press the mixture into the base and up the sides of the springform pan. Bake for 10 minutes, then allow it to cool.

Apple and Crumble Topping:

1. Dice the apples and toss them in granulated sugar and cinnamon. Set aside.

2. For the crumble, combine flour, brown sugar, and butter in a bowl. Mix until it forms a crumble texture. Set both aside.

Cheesecake:

1. In a stand mixer, beat cream cheese until smooth. Gradually add sugar, then mix in sour cream and cornstarch until combined.

2. Add eggs one at a time, mixing gently after each addition. Stir in vanilla extract.

3. Pour the cheesecake filling into the prepared crust. Gently place the cinnamon-sugar apples on top, then sprinkle the crumble over the apples.

4. Prepare a water bath by placing the springform pan in a larger baking pan. Fill the outer pan with hot water up to ⅔ of the way up the cheesecake pan. Bake for 1 hour and 20–30 minutes, until the center is slightly wobbly.

5. Turn off the oven, leave the door slightly open, and let the cheesecake cool for 1 hour. Then, remove it from the water bath, let it cool to room temperature, and refrigerate for at least 6 hours, preferably overnight.

Servings and Timing

• Servings: 10-12 slices

• Prep Time: 30 minutes

• Cook Time: 1 hour 20-30 minutes

• Total Time: 8 hours (including chilling)

Variations

• Spices: Add extra spices like cloves or ginger for more depth of flavor.

• Nuts: Add chopped walnuts or pecans to the crumble for extra texture.

• Fruit: Substitute apples with pears for a different fruit topping.

Storage/Reheating

Store any leftover cheesecake in an airtight container in the fridge for up to 3 days. It’s best enjoyed cold, but can be left at room temperature for a short time before serving.

FAQs

Can I use a different type of crust?

Yes, you can use graham crackers or a nut-based crust like almond flour for a gluten-free version.

How do I know when the cheesecake is done?

The cheesecake should be slightly wobbly in the center. It will continue to set as it cools.

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead of time. It needs to chill for at least 6 hours or overnight.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake for up to 3 months. Let it thaw in the fridge before serving.

Can I use a different fruit topping?

Yes, you can use pears, peaches, or berries instead of apples for a different seasonal twist.

Conclusion

This Apple Crumble Cheesecake combines all the best fall flavors in one delicious dessert. From the creamy cheesecake filling to the sweet cinnamon apples and crunchy crumble topping, every bite is full of comforting goodness. It’s perfect for fall gatherings and will definitely be a crowd-pleaser!