Apple Crumble Cheesecake Recipe: My Favorite Fall Treat (Print Version)

This Apple Crumble Cheesecake Recipe combines creamy cheesecake, spiced apples, and a buttery oat crumble. It's my go-to for cozy nights!

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 105 minutes
Servings: 10-12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust & Base

01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - 6 tbsp unsalted butter, melted

→ Cheesecake Filling

04 - 24 oz (3 blocks) full-fat cream cheese, softened at room temperature
05 - ¾ cup granulated sugar
06 - 3 large eggs, room temperature
07 - ½ cup sour cream, room temperature
08 - 1 tsp vanilla extract

→ Spiced Apple Layer

09 - 3 medium Granny Smith apples, peeled, cored, and thinly sliced
10 - ¼ cup brown sugar, packed
11 - 1 tbsp all-purpose flour
12 - 1 tsp ground cinnamon

→ Oat Crumble Topping

13 - ½ cup all-purpose flour
14 - ½ cup rolled oats (not instant)
15 - ½ cup brown sugar, packed
16 - ½ tsp ground cinnamon
17 - 6 tbsp unsalted butter, cold and cubed

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C), and grab a 9-inch springform pan. This is where I sometimes get ahead of myself! Melt your butter, then mix it with the graham cracker crumbs and a pinch of salt. Press this mixture firmly into the bottom of your pan. Use the back of a measuring cup to really compact it; you want a solid base. Pop it in the fridge for at least 15 minutes while you get everything else ready. Honestly, don't skip this chilling step, or your crust might just fall apart like mine did that one time!
02 - Now for the good stuff! In a large bowl, beat your softened cream cheese with the granulated sugar until it's super smooth and fluffy. Scrape down the sides of the bowl often, because those little lumps are no fun. Then, one at a time, beat in the eggs. Don't overmix here, or you'll incorporate too much air, which can cause cracks later. Finally, fold in the sour cream and a splash of vanilla extract. It should be creamy, dreamy, and smell absolutely divine. This is the heart of our Apple Crumble Cheesecake Recipe, so take your time!
03 - Peel, core, and thinly slice those Granny Smith apples. I always try to get them uniform so they cook evenly. In a separate bowl, toss them with the brown sugar, a tablespoon of flour, and a generous sprinkle of cinnamon. Oh, the smell of those spices hitting the apples is just pure autumn magic! Make sure every slice is coated. This little flour trick is key, hon; it helps absorb the apple juices so your cheesecake doesn't get soggy. I learned that the hard way, trust me!
04 - Take your chilled crust out of the fridge. Pour the creamy cheesecake filling over the crust, smoothing the top with a spatula. Now, carefully arrange your spiced apple slices over the cheesecake layer. You can make a pretty pattern, or just pile them on; it's your kitchen, your rules! I usually try to make a nice swirl, but sometimes I just get impatient. It's all good, as long as they're evenly distributed. This step really starts to make the whole thing look like a masterpiece.
05 - In a medium bowl, combine the rolled oats, remaining flour, brown sugar, and a pinch of cinnamon. Now, cut in cold butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs. You want some bigger chunks and some finer bits for that perfect textural contrast. I used to just melt the butter, but that makes a greasy mess; cold butter is where it's at! Sprinkle this glorious crumble evenly over the apple layer. Don't be shy; more crumble is always a good idea, honestly.
06 - Place your springform pan on a baking sheet (just in case of any leaks, you know how it goes). Bake for about 50-60 minutes. The edges should be set, but the center will still have a slight wobble. That's perfectly normal! Turn off the oven, crack the door, and let the Apple Crumble Cheesecake Recipe cool in there for an hour. This helps prevent cracks. Then, cool completely on a wire rack before chilling in the fridge for at least 4 hours, or even better, overnight. Patience is a virtue here, my friend, it makes all the difference!

# Notes:

01 - Always use room temperature cream cheese and eggs for a lump-free batter.
02 - Store any leftovers covered tightly in the fridge for up to 3-4 days.
03 - If you're out of sour cream, full-fat Greek yogurt can work for a similar tang.
04 - A dollop of whipped cream or warm caramel sauce makes this dessert extra special.

# Equipment Needed:

01 - 9-inch springform pan
02 - large mixing bowls
03 - electric mixer
04 - spatula
05 - measuring cups and spoons
06 - baking sheet

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 45g
Protein: 7g

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