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Apple Crumble Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 308 reviews
  • Author: Mia
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Apple Crumble Cheesecake combines a buttery cookie crust with a smooth, creamy cheesecake filling topped with cinnamon-sugar apples and a buttery crumble. Baked in a water bath for perfect texture and finished with a crisp, flavorful apple crumble topping, it’s a delightful dessert perfect for gatherings and festive occasions.


Ingredients

Units Scale

Cookie Crust

  • 200 g digestive or graham crackers
  • 1/2 teaspoon ground nutmeg
  • 1.5 teaspoon ground cinnamon
  • 1.5 tablespoon dark brown sugar
  • 50 g butter, melted

Apples and Crumble

  • 150 g apple, diced small (about 1-2 apples)
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 100 g all-purpose flour
  • 80 g dark brown sugar
  • 70 g butter, room temperature

Cheesecake Filling

  • 600 g full-fat cream cheese, room temperature
  • 200 g granulated sugar
  • 150 g sour cream (14-18% fat), room temperature
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature

Instructions

  1. Prepare Cookie Crust: Preheat your oven to 160ºC (325ºF) conventional. In a food processor, combine the digestive or graham crackers, dark brown sugar, ground cinnamon, and nutmeg, pulsing until the mixture has a fine sand-like texture. Melt the butter and add it to the food processor, blending until everything is evenly mixed. Line a 22 cm springform pan with parchment paper at the bottom. Press the cookie mixture firmly into the bottom and up the sides of the pan using the bottom of a glass to compact and flatten it. Bake the crust for 10 minutes, then allow it to cool until just cool to the touch.
  2. Prepare Apples and Crumble Topping: While the crust cools, dice the apples into small cubes. Toss them in granulated sugar and cinnamon, and set aside allowing the sugar to draw out some liquid. In a separate bowl, combine the flour, dark brown sugar, and room temperature butter. Mix by hand or with an electric mixer until the mixture forms a crumbly texture. Set both the apple topping and crumble mixture aside for later use.
  3. Make Cheesecake Filling: Preheat the oven again to 160ºC (325ºF). Using a hand or stand mixer fitted with a paddle attachment, beat the cream cheese on low speed for 1 minute until smooth. Gradually add granulated sugar while mixing, then scrape down the bowl and mix for another minute on low speed. In a small bowl, whisk together the sour cream and cornstarch until smooth, then add this mixture along with the vanilla extract to the cream cheese mixture. Mix on low speed until combined. Add eggs one at a time, mixing after each addition until fully incorporated. Scrape down the sides and mix again to ensure everything is well combined.
  4. Assemble Cheesecake: Pour the cheesecake batter into the prepared springform pan over the cooled cookie crust. Evenly distribute the cinnamon-sugar coated apples on top of the batter, then sprinkle the crumble topping over the apples.
  5. Bake in Water Bath: Boil water in a kettle. Place the springform pan inside a 25 cm (10 inch) cake pan. Place this cake pan inside another larger baking or roasting pan and carefully fill the outer pan with hot water until it reaches two-thirds up the sides of the cake pan. This water bath will help prevent cracks and ensure even baking. Optionally, wrap the cake pan in triple layers of aluminum foil to prevent water leakage into the pan, ensuring a tight seal. Bake for 1 hour and 20-30 minutes until the cheesecake is mostly set but still slightly wobbly in the center.
  6. Cool and Set Cheesecake: After baking, gently shake the pan to test for slight wobble in the middle. Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the water bath and take off the aluminum foil if used. Transfer the cake to a cooling rack and let cool completely to room temperature, about 1 hour. Finally, refrigerate the cheesecake for at least 6 hours or preferably overnight to fully set before serving.

Notes

  • Ensure all dairy ingredients are at room temperature to avoid lumps in the cheesecake batter.
  • Press the cookie crust firmly to prevent crumbling when slicing.
  • Do not add the liquid released from apples to the cheesecake as it can make it soggy.
  • The water bath is key to a smooth, crack-free cheesecake; ensure the pan is well sealed if wrapping with foil.
  • Allow the cheesecake to chill thoroughly for best texture and flavor.
  • Use a springform pan lined with parchment paper for easy removal.

Nutrition

  • Serving Size: 1 slice (1/10th of cheesecake)
  • Calories: 420 kcal
  • Sugar: 30 g
  • Sodium: 240 mg
  • Fat: 25 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 39 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 95 mg