Apple Crumble Cheesecake

$- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar - 2 cups cream cheese, softened - 1 cup sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon cinnamon - 3 cups apples, peeled, cored, and thinly sliced - 1 tablespoon lemon juice - ½ cup rolled oats - ½ cup brown sugar - 1 teaspoon nutmeg Creating this Apple Crumble Cheesecake starts with gathering the right ingredients. The graham cracker crumbs form the base of this dessert. They bring a crunchy texture that contrasts well with the creamy filling. You will need unsalted butter too. It helps to bind the crumbs and adds richness to the crust. The sweetness comes from both granulated and brown sugar. The brown sugar adds depth and a slight caramel flavor. Next, we need cream cheese. This is the star of the show. It gives the cheesecake its rich and luscious texture. Eggs are also key as they help set the filling. For the apples, choose a tart variety. Granny Smith apples work well. They balance the sweetness and add a refreshing bite. The lemon juice keeps the apples bright and fresh. Don’t forget the spices! Cinnamon and nutmeg are classic choices that bring warmth and flavor to the dish. Lastly, rolled oats and brown sugar create a tasty topping. This crumble adds a delightful crunch on top of the creamy cheesecake. Now you have all the essentials to make this dessert. Each ingredient plays a role in making your Apple Crumble Cheesecake a true delight! {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - In a bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted butter, and 2 tablespoons of sugar. - Mix until it looks like wet sand. - Press the mixture firmly into the bottom of a 9-inch springform pan. - Bake the crust for 10 minutes. Let it cool while you make the filling. - In a large bowl, beat 2 cups of softened cream cheese with 1 cup of sugar until smooth and creamy. - Add 3 large eggs, one at a time. Mix until just combined after each. - Stir in 1 teaspoon of vanilla extract and 1 teaspoon of cinnamon. Mix until smooth. - In another bowl, toss 3 cups of peeled and sliced apples with 1 tablespoon of lemon juice and a pinch of sugar. - Pour half of the cheesecake batter over the cooled crust. - Evenly layer the spiced apples on top of the batter. - Pour the remaining cheesecake batter over the apples, smoothing the top. - In a separate bowl, mix ½ cup of rolled oats, ½ cup of brown sugar, 1 teaspoon of nutmeg, and the last of the melted butter. - Combine until crumbly. - Sprinkle this mixture generously over the top of the cheesecake. - Bake the cheesecake in the preheated oven for 55-65 minutes. - Check if the edges are set but the center has a slight jiggle. - Once baked, turn off the oven and crack the door open. - Let the cheesecake cool slowly in the oven for 1 hour. - After that, chill in the fridge for at least 4 hours, or overnight for the best flavor. To get a smooth cheesecake batter, soften your cream cheese well. I recommend letting it sit out for about an hour. This will help it blend evenly. Beat the cream cheese and sugar together until there are no lumps. Mix in the eggs slowly. Add each egg one at a time to keep the batter creamy. When you slice apples, aim for even pieces. Use a sharp knife for clean cuts. Thin slices help the apples cook well and blend with the cheesecake. A mandoline slicer can make this task even easier. A water bath helps keep a cheesecake moist. It creates a gentle heat that prevents cracks. To use a water bath, wrap your springform pan in foil. Place it in a larger pan filled with hot water. This method is optional but often gives great results. Check for doneness by looking at the edges. They should be set, while the center should have a slight jiggle. Overbaking can lead to a dry cheesecake, so keep an eye on the time. For serving, slice the cheesecake into even pieces. Place each slice on a dessert plate. A sprinkle of cinnamon adds a nice touch. You can also top it with whipped cream or a scoop of vanilla ice cream. This makes each bite feel special. To store leftovers, cover the cheesecake well. Use plastic wrap or keep it in an airtight container. It will last up to five days in the fridge. For longer storage, you can freeze slices too. Just wrap each slice tightly in plastic wrap. Pro Tips Use Fresh Apples: For the best flavor and texture, use a mix of tart and sweet apples like Granny Smith and Honeycrisp. Soften Cream Cheese Properly: Ensure your cream cheese is at room temperature for a smooth batter; this prevents lumps in your cheesecake. Cool Slowly: Allowing the cheesecake to cool slowly in the oven helps prevent cracks on the surface. Chill Overnight: For the best flavor and texture, refrigerate the cheesecake overnight before serving. {{image_2}} You can make this cheesecake even better! Try adding caramel sauce on top for a sweet touch. Nuts, like pecans or walnuts, add crunch and flavor. You can also play with spices. Ginger gives a warm kick, while allspice can add depth. Experiment to find what you love! If you need a gluten-free version, swap graham crackers for gluten-free crumbs. Many brands offer tasty alternatives. You can also use almond flour or oats for the crust. Just make sure the oats are certified gluten-free. For a vegan cheesecake, use plant-based cream cheese. There are many good brands available. Instead of eggs, try using flax eggs or applesauce. Adjust your oat crumble by using coconut oil instead of butter. These changes keep it delicious and friendly for all diets! Store leftover cheesecake in an airtight container. This keeps it fresh and tasty. Use plastic wrap if a container isn't available. Make sure to cover it well. The cheesecake tastes best within 3 to 4 days. Avoid leaving it out at room temperature. Always return it to the fridge right after serving. For the best flavor, let it chill for at least 4 hours before serving. You can freeze this cheesecake for later. First, let it cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe container. It can last for up to 2 months in the freezer. To thaw, move it to the fridge overnight. This keeps its taste and texture. If you're in a hurry, you can thaw it at room temperature for a couple of hours. Enjoy it fresh! Apple Crumble Cheesecake can last in the fridge for about five days. Make sure you cover it well to keep it fresh. If you want to store it longer, you can freeze it. In the freezer, it can stay good for up to three months. Just make sure to wrap it tightly in plastic wrap and then in foil. Yes, you can make this cheesecake a day or two ahead. I recommend preparing it and chilling it overnight. This allows the flavors to blend well. The cheesecake needs at least four hours in the fridge to set properly. So, plan ahead for a tasty treat! To prevent cracks, avoid over-mixing and make sure your oven is not too hot. A water bath can help keep the heat even. If your cheesecake does crack, don’t worry! You can cover it with the crumble topping. It will still taste amazing, and no one will notice. Absolutely! While apples are great, you can also try pears or berries. Each fruit gives a unique twist to the cheesecake. Just remember to adjust the sugar based on the sweetness of the fruit you choose. This blog post covered the key steps to make an Apple Crumble Cheesecake. We discussed ingredients like cream cheese, apples, and spices. I shared detailed instructions on preparing the crust, making the filling, and layering the ingredients. Tips ensure a smooth texture and perfect bake. We also explored variations for different diets and how to store leftovers properly. In the end, this dessert is fun to bake and share. It's a crowd-pleaser that lets you get creative. Enjoy the process and enjoy your cheesecake!$

Apple Crumble Cheesecake

A delicious blend of creamy cheesecake and spiced apple crumble, perfect for dessert lovers.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1 5

Total Time 7 5

Course Dessert

Cuisine American

Servings 12

Calories 350 kcal

Ingredients

1.5 cups graham cracker crumbs
0.5 cups unsalted butter, melted
2 tablespoons sugar
2 cups cream cheese, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
3 cups apples, peeled, cored, and thinly sliced
1 tablespoon lemon juice
0.5 cups rolled oats
0.5 cups brown sugar
1 teaspoon nutmeg

Instructions

Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and the 2 tablespoons of sugar. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes, then remove and let it cool.
In a large mixing bowl, beat together the softened cream cheese and 1 cup of sugar until smooth and creamy.
Add the eggs one at a time, mixing until just combined after each addition. Then stir in the vanilla extract and 1 teaspoon of cinnamon.
In a separate bowl, toss the sliced apples with lemon juice, 1 tablespoon of sugar, and 1 teaspoon of cinnamon, making sure the apples are well coated.
Pour half of the cheesecake batter over the cooled crust, then evenly layer the spiced apples on top. Pour the remaining cheesecake batter over the apples, smoothing the top.
In another bowl, combine the rolled oats, brown sugar, nutmeg, and remaining melted butter to create the crumble topping. Sprinkle it generously over the cheesecake.
Bake in the preheated oven for 55-65 minutes or until the edges are set and the center has a slight jiggle.
Once baked, turn off the oven, crack the door open, and let the cheesecake cool slowly in the oven for 1 hour. Then, transfer it to the refrigerator to chill for at least 4 hours (or overnight for best results).
Before serving, remove the cheesecake from the springform pan and let it come to room temperature for about 30 minutes.

Notes

Serve slices of the cheesecake on dessert plates, garnished with a sprinkle of cinnamon and a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch. Enjoy!

Keyword apple, cheesecake, crumble, dessert