Creamy Apple Crumble Cheesecake: A Homestyle Delight (Print Version)

Apple Crumble Cheesecake: Creamy, spiced apples meet a buttery crumble topping. Your new favorite dessert is just a click away!

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 105 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cheesecake Base

01 - 32 oz (4 blocks) full-fat cream cheese, softened
02 - 1 cup granulated sugar
03 - 4 large eggs, room temperature
04 - 1/2 cup sour cream
05 - 1 tsp pure vanilla extract

→ Crumble & Apple Filling

06 - 1 1/2 cups graham cracker crumbs
07 - 1/2 cup unsalted butter, melted (for crust)
08 - 5 medium Granny Smith apples, peeled, cored, diced
09 - 1/4 cup packed light brown sugar (for apples)
10 - 1 tsp ground cinnamon (for apples)
11 - 1/4 tsp ground nutmeg (for apples)
12 - 1/2 cup all-purpose flour (for crumble)
13 - 1 cup old-fashioned rolled oats
14 - 1/2 cup packed light brown sugar (for crumble)
15 - 1/2 cup unsalted butter, cold and cubed (for crumble)
16 - Pinch of salt

# Instructions:

01 - First up, get that oven preheating to 350°F (175°C). Then, in a medium bowl, combine your graham cracker crumbs with the melted butter and a tiny pinch of sugar if you like. Press this mixture firmly into the bottom of a 9-inch springform pan. I always use the bottom of a glass to really pack it down – it helps prevent crumbling later. Bake it for about 8-10 minutes, just until it's slightly fragrant, then pull it out and let it cool completely on a wire rack. This is where I always forget to let it cool, oops!
02 - While your crust cools, beat the softened cream cheese in a large bowl with an electric mixer until it's super smooth, no lumps allowed! Gradually add the granulated sugar, beating until it’s light and fluffy. Then, one at a time, beat in the eggs, mixing just until combined after each. Don't overmix here, or you'll incorporate too much air, which can lead to cracks in your Apple Crumble Cheesecake. Stir in the sour cream and vanilla extract. It should be wonderfully creamy and smell heavenly.
03 - Peel, core, and dice your Granny Smith apples into small, uniform pieces. In a separate bowl, toss them with a tablespoon of brown sugar, a teaspoon of cinnamon, and a tiny dash of nutmeg. You want them coated but not swimming in liquid. I sometimes add a squeeze of lemon juice here too, just to brighten things up a bit. This step smells like autumn, honestly!
04 - Pour about half of your cheesecake batter over the cooled crust in the springform pan. Then, carefully spoon the spiced apple mixture evenly over the batter. You don't want to push the apples down too much, just spread them. Pour the remaining cheesecake batter over the apples, gently spreading it to cover them completely. It's starting to look like a proper Apple Crumble Cheesecake now, yay!
05 - In a medium bowl, whisk together the flour, rolled oats, remaining brown sugar, and a pinch of salt. Now, cut in the cold butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs. This is where I often make a mess, flour everywhere! But those little butter bits are what give you that glorious, crispy crumble on your Apple Crumble Cheesecake.
06 - Sprinkle the crumble topping evenly over the cheesecake batter. Bake at 350°F (175°C) for 15 minutes, then reduce the oven temperature to 325°F (160°C) and continue baking for another 45-55 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door, and let the Apple Crumble Cheesecake cool inside for an hour. Then, remove and let it cool completely on a wire rack before chilling in the fridge for at least 4 hours, or even better, overnight. This chilling is critical, trust me!

# Notes:

01 - Don't overmix the cheesecake batter; air bubbles cause cracks, and we don't want that!
02 - Always, always chill your cheesecake completely, or it'll be a sad, slumpy mess when you try to slice it.
03 - Graham cracker crust can be swapped for a shortbread cookie crust if you're feeling fancy; I've tried it, and it worked, kinda.
04 - Serve with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream for an extra special treat.

# Equipment Needed:

01 - 9-inch springform pan
02 - electric mixer
03 - large mixing bowls
04 - wire rack

# Nutrition (Per Serving):

Calories: 550
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 8g

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