Description
This Apple Crumble Cheesecake combines the best fall flavors—cinnamon-spiced crust, creamy cheesecake filling, sweet cinnamon apples, and a crunchy crumble topping. The rich, indulgent dessert is perfect for any occasion, blending the classic tastes of apple pie and cheesecake into one irresistible treat. A must-try dessert for the fall season!
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
Instructions
Crust:
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Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
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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.
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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:
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Dice the apples and toss them in granulated sugar and cinnamon. Set aside.
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For the crumble, combine flour, brown sugar, and butter in a bowl. Mix until it forms a crumble texture. Set both aside.
Cheesecake:
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In a stand mixer, beat cream cheese until smooth. Gradually add sugar, then mix in sour cream and cornstarch until combined.
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Add eggs one at a time, mixing gently after each addition. Stir in vanilla extract.
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Pour the cheesecake filling into the prepared crust. Gently place the cinnamon-sugar apples on top, then sprinkle the crumble over the apples.
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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.
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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.
Notes
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:
Storage: Store any leftover cheesecake in an airtight container in the fridge for up to 3 days.
Reheating: Best served cold, but can be left at room temperature for a short time before serving.
