My Apple Crumble Cheesecake Recipe (Print Version)

The ultimate dessert hybrid! A creamy cheesecake base topped with spiced apples and a buttery crumble. It's comfort in every single bite. You have to try this!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 70 Minutes minutes
Total Time: 100 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Graham Cracker Crust

01 - 1 1/2 cups graham cracker crumbs (about 10 full sheets)
02 - 1/4 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted

→ For the Apple Layer

04 - 3 medium Granny Smith apples, peeled, cored, and sliced
05 - 1 tablespoon lemon juice
06 - 1/4 cup brown sugar
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg

→ For the Cheesecake Filling

09 - 32 oz (four 8-oz packages) full-fat cream cheese, at room temperature
10 - 1 1/2 cups granulated sugar
11 - 4 large eggs, at room temperature
12 - 1 cup sour cream, at room temperature
13 - 2 teaspoons vanilla extract
14 - Pinch of salt

→ For the Crumble Topping

15 - 1 cup all-purpose flour
16 - 1/2 cup packed brown sugar
17 - 1 teaspoon ground cinnamon
18 - 1/2 cup cold unsalted butter, cut into small cubes

# Instructions:

01 - First things first, let's get that crust ready. I preheat my oven to 350°F (175°C). In a bowl, I mix the graham cracker crumbs, a bit of sugar, and the melted butter until it looks like wet sand. This is the messy part I love! Then, I press it firmly into the bottom of a 9-inch springform pan. I use the bottom of a measuring cup to get it really packed down and even. I bake it for about 10 minutes until it's just slightly golden and smells amazing. Then I set it aside to cool completely.
02 - While the crust cools, I make the crumble. In another bowl, I just mix the flour, brown sugar, cinnamon, and that little pinch of salt with the cold, cubed butter. I use my fingertips to rub the butter into the dry ingredients until it looks like coarse, clumpy breadcrumbs. Don't overmix it! Then, I peel, core, and slice my apples. I toss them with some lemon juice (to stop them from browning), more brown sugar, and spices. The kitchen starts to smell like fall right about now!
03 - Time for the main event! In a big bowl, I beat the cream cheese with an electric mixer until it's super smooth. Scrape down the sides of the bowl constantly! This is the secret to a lump-free cheesecake. Then, I gradually beat in the sugar, followed by the eggs, one at a time. I learned the hard way that adding eggs all at once makes a soupy mess. Finally, I stir in the sour cream, vanilla, and a pinch of salt. It should be silky smooth. Don't overbeat it once the eggs are in!
04 - Okay, let's put it all together. I pour half of that glorious cheesecake filling over the cooled crust. Then, I carefully arrange the spiced apple slices on top. I try to make it a nice, even layer, but sometimes I just pile them in there. No judgment! Then, I pour the rest of the cheesecake filling over the apples, spreading it gently to cover them. It feels like tucking them into a creamy bed. So satisfying!
05 - Now for the best part. I sprinkle that delicious, buttery crumble topping all over the top of the cheesecake. Be generous! There's no such thing as too much crumble. I wrap the bottom of my springform pan in a couple of layers of heavy-duty aluminum foil to prevent any water bath leaks. I place it in a larger roasting pan and pour hot water into the roasting pan until it comes about halfway up the sides of the cheesecake pan. Then, into the oven it goes for about 60-70 minutes.
06 - You'll know it's done when the edges are set but the center still has a slight wobble. I turn off the oven, crack the door open, and let the cheesecake cool in the oven for an hour. This slow cooling process is my secret weapon against cracks! After an hour, I take it out of the water bath, remove the foil, and let it cool completely on a wire rack. Then, I cover it and pop it in the fridge to chill for at least 6 hours, but honestly, overnight is best. The waiting is torture, but so worth it!

# Notes:

01 - Always use room temperature ingredients for the cheesecake filling! It's the #1 way to avoid a lumpy texture.
02 - This cheesecake freezes incredibly well. I wrap individual slices in plastic wrap and foil for a future treat.
03 - For a different flavor, try using Biscoff cookies or gingersnaps for the crust. The gingersnap version is amazing!
04 - Serve with a drizzle of salted caramel sauce. It's not optional in my house, it's a requirement!

# Equipment Needed:

01 - 9-inch springform pan
02 - Electric mixer
03 - Mixing bowls
04 - Roasting pan

# Nutrition (Per Serving):

Calories: 580
Total Fat: 38g
Total Carbohydrate: 54g
Protein: 8g

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