Apple Crumble Cheesecake: Creamy, Crunchy Autumn Bliss (Print Version)

Apple Crumble Cheesecake brings together creamy cheesecake with spiced apples and a buttery crumble topping. A delightful dessert for any occasion.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 90 Minutes minutes
Total Time: 120 minutes
Servings: 10-12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cheesecake Base & Filling

01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup granulated sugar (for crust)
03 - ¼ cup unsalted butter, melted (for crust)
04 - 3 (8-ounce) blocks full-fat cream cheese, softened
05 - 1 cup granulated sugar (for filling)
06 - ½ cup sour cream, room temperature
07 - 1 teaspoon vanilla extract
08 - 3 large eggs, room temperature

→ Spiced Apple Topping

09 - 3 medium Granny Smith apples, peeled, cored, and diced
10 - 1 tablespoon unsalted butter
11 - ¼ cup brown sugar, packed
12 - 1 teaspoon ground cinnamon
13 - ¼ teaspoon ground nutmeg

→ Buttery Crumble

14 - ½ cup all-purpose flour
15 - ¼ cup brown sugar, packed
16 - ½ teaspoon ground cinnamon
17 - ¼ cup unsalted butter, cold and diced

→ Flavor Boosters & Finishing Touches

18 - Pinch of cardamom (optional, for apples)
19 - Caramel sauce (optional, for serving)
20 - Whipped cream (optional, for serving)

# Instructions:

01 - First things first, let's get that oven ready. Preheat it to 350°F (175°C). Grab a 9-inch springform pan. I usually grease mine lightly, then line the bottom with parchment paper. This step is a lifesaver for removal, trust me! For the crust, just combine those graham cracker crumbs, melted butter, and a touch of sugar. Press it firmly into the bottom of your prepared pan. I always use the bottom of a glass to get it really compact; it helps prevent a crumbly mess later. Pop it in the fridge while you get the filling ready.
02 - Now for the star of the show, the delightful dessert filling! In a large bowl, beat your room temperature cream cheese until it's super smooth, no lumps allowed. Seriously, lumps are the enemy here. Then, slowly add the granulated sugar, mixing until it's just combined. Don't overmix! I’ve learned the hard way that overmixing introduces too much air, which can lead to cracks. Beat in the sour cream and vanilla extract next, until everything is beautifully creamy. It should look like a velvety cloud, honestly.
03 - This is a delicate step. Add the eggs one at a time, mixing on low speed until *just* incorporated after each addition. I usually give it about 15-20 seconds per egg. Again, overmixing is a no-go! You want to keep that air out. This is where I always hold my breath a little, hoping for no cracks later. The mixture should be thick and glossy, ready for the next stage of our cheesecake journey.
04 - Time to bake! Wrap the outside of your springform pan tightly with heavy-duty foil – I usually use two layers to be safe, because a leaky water bath is a true kitchen disaster. Place the pan in a larger roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform. Bake for about 50-60 minutes, or until the edges are set but the center still has a slight jiggle. I always check it around 50 minutes; it's better to underbake slightly than overbake. The top should be a pale gold, maybe a few tiny cracks, but that's okay! We're covering it anyway.
05 - While the cheesecake is doing its thing, let's get those apples ready. Peel, core, and dice your Granny Smith apples into small, uniform pieces. In a medium saucepan, melt a tablespoon of butter over medium heat. Add the diced apples, brown sugar, cinnamon, and a pinch of nutmeg. Cook, stirring occasionally, for about 5-7 minutes, until the apples are tender-crisp. You don't want them mushy, just softened enough. This step smells absolutely incredible, by the way – pure autumn bliss in my kitchen!
06 - For the crumble, whisk together the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold, diced butter using your fingertips or a pastry blender until it resembles coarse crumbs. Once your cheesecake is baked and slightly cooled (about 15-20 minutes out of the water bath), spread the apple topping evenly over the top. Then, sprinkle that buttery crumble all over. Return the cheesecake to the oven (you can remove the water bath for this part, honestly) for another 20-25 minutes, or until the crumble is golden brown and crunchy. This is where the magic happens!

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