Homestyle Apple Crumble Cheesecake Recipe Delight (Print Version)

Discover this homestyle Apple Crumble Cheesecake recipe, a delicious blend of creamy cheesecake and spiced apple crumble. Perfect for any gathering!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 85 Minutes minutes
Total Time: 115 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: Fusion
Dietary: Contains dairy, eggs, gluten

# Ingredients:

→ Crust Base

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

→ Creamy Cheesecake Filling

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

→ Spiced Apple Crumble Topping

09 - 3 medium firm apples (like Granny Smith or Honeycrisp), peeled, cored, diced
10 - ⅓ cup packed brown sugar
11 - ¼ cup all-purpose flour
12 - ½ cup rolled oats
13 - 1 tsp ground cinnamon
14 - ¼ cup cold unsalted butter, cubed

# Instructions:

01 - First things first, preheat that oven to 350°F (175°C) and grab a 9-inch springform pan. Lightly grease it – I always forget this step once in a while, and then I’m fighting with the crust later! In a medium bowl, mix your graham cracker crumbs, melted butter, and a tiny bit of sugar. Press this mixture firmly into the bottom of your prepared pan. I use the bottom of a flat glass to get it really compact. Bake for about 8-10 minutes until it's slightly golden and smells like a warm bakery. Set it aside to cool a bit.
02 - While the crust cools, reduce your oven temperature to 325°F (160°C). In a large bowl, using an electric mixer, beat the softened full-fat cream cheese with the sugar until it's super smooth and creamy – no lumps, please! This is where that room temperature cream cheese makes all the difference. Beat in the vanilla extract, then add the eggs, one at a time, mixing on low speed just until combined. Overmixing eggs can add too much air, which can cause cracks. Gently fold in the sour cream until it’s just incorporated. The mixture should look luxurious and silky smooth.
03 - Pour your luscious cream cheese filling over the cooled graham cracker crust in the springform pan. Give the pan a gentle tap or two on the counter to release any air bubbles. I always do this; it helps get a really even top. Now, get ready for the water bath! Wrap the outside of your springform pan tightly with heavy-duty aluminum foil, usually two layers, to prevent water from seeping in. Place the foil-wrapped pan into a larger roasting pan. This water bath is key for a creamy, crack-free cheesecake. Seriously, don't skip it!
04 - Carefully pour hot water into the roasting pan, around the springform pan, until it comes about halfway up the sides of the cheesecake pan. Gently transfer this whole setup to your preheated oven. Bake for 50-60 minutes, or until the edges are set but the center still has a slight wobble when you gently shake the pan. Don't worry if it wobbles a bit; it will firm up as it cools. Overbaking is a common mistake I made early on, leading to dry cheesecake, oops!
05 - While the cheesecake bakes, let's get that amazing crumble ready. In a medium bowl, combine your diced apples, brown sugar, and a tablespoon of flour. Toss to coat the apples evenly. In another bowl, mix the remaining flour, rolled oats, brown sugar, and ground cinnamon. Cut in the cold butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs. I usually just use my hands; it’s a bit messy but effective! The smell of cinnamon and apples together at this stage? Divine.
06 - Once the cheesecake is done, turn off the oven and leave the cheesecake in the water bath with the oven door ajar for about an hour. This slow cooling helps prevent cracks. Remove it from the water bath, take off the foil, and let it cool completely on a wire rack. Once fully cooled, spread the apple mixture over the top, then sprinkle the crumble mixture evenly over the apples. Pop it back into a 350°F (175°C) oven for about 20-25 minutes, or until the apples are tender and the crumble is golden brown. Let it cool again, then chill in the fridge for at least 4 hours, or even better, overnight. That chill time is crucial for the perfect slice of this Apple Crumble Cheesecake recipe!

# Notes:

01 - Always use room temperature cream cheese for a lump-free filling.
02 - Store chilled in an airtight container for 3-4 days; crumble doesn't freeze well.
03 - Greek yogurt can sub for sour cream, or digestive biscuits for graham crackers.
04 - A dollop of whipped cream or caramel drizzle makes it extra special.

# Equipment Needed:

01 - 9-inch springform pan
02 - electric mixer
03 - large roasting pan
04 - mixing bowls
05 - whisk
06 - spatula
07 - aluminum foil

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 45-55g
Protein: 8-12g

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