Apple Crumble Cheesecake
Rich and creamy cheesecake meets spiced apples and crisp buttery crumble. Apple crumble cheesecake is an impressive dessert and the perfect recipe for fall!
Servings: 8 Servings
Ingredients
Graham Cracker Crust
- 2 ¾ cup Honey Graham Cracker Crumbs
- ½ cup Butter melted
- 2 ½ Tablespoons Granulated Sugar
- Pinch of Salt
Cheesecake
- 3 (8 oz) Bricks Cream Cheese (see note 1)
- 3 Large Eggs
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Juice
Apple Topping
- 4 cup Apples peeled and diced (approx. 5 medium sized apples, see note 2)
- ¼ cup Brown Sugar lighty packed
- 2 Tablespoons Granulated Sugar
- 1 Tablespoon Lemon Juice
- 1 teaspoon Cinnamon
- 2 Tablespoons Butter
- 2 Tablespoons Water
- 1 Tablespoon Cornstarch
Crumble Topping
- 1 ½ cups Large Flake Oats
- ¾ cup Butter softened
- ¾ cup All Purpose Flour
- ¾ cup Brown Sugar lightly packed
- ¼ cup Granulated Sugar
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- Pinch of Nutmeg
Instructions
Graham Cracker Crust
- Preheat oven to 350°F. In a medium sized mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Using a fork, toss the mixture until a sand-like texture is formed and the crust sticks together when pinched. Pour the crust mixture into a 9" springform pan and press firmly, evenly distributing the graham cracker mixture around the pan and up the sides. The crust should cover the bottom entirely and go about 1.5" up the sides of the pan. Bake for 5 minutes, remove from the oven and set aside.
Cheesecake Filling
- In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese. Mix on high for 1-2 minutes, scraping down the edges as needed, until the cream cheese is light and fluffy. With the mixer running on low, add the eggs one at a time, letting each egg fully incorporate before adding the next. After the eggs are added, keep the mixer running and add the sugar, vanilla extract and lemon juice, mix until just combined. The cheesecake filling should be smooth and runny.
- Pour the cheesecake filling into the prepared graham cracker crust. Place the cheesecake onto a baking tray. Place the cheesecake in the middle of the oven, on the rack below the cheesecake. Place an oven-safe dish filled with 2 cups of hot water. Bake the cheesecake for 45-50 minutes until the top is just starting to brown. The center of the cheesecake will still be firm but a little jiggly. Remove from the oven and let the cheesecake cool at room temperature to finish cooking.
Apple Topping
- To make the apple topping, in a medium-sized mixing bowl, combine the diced apples, brown sugar, granulated sugar, lemon juice, and cinnamon, stirring to coat the apples. Set aside. In a large fry pan, melt the butter. Add the spiced apples to the frying pan and cook over medium heat for 5-7 minutes until the apples have softened, but are still holding their shape. In a small bowl, combine the water and cornstarch, stirring to make a slurry. Pour the cornstarch slurry into the frying pan with the apples and cook until thickened, about 1 minute. Remove the apples from the heat and let cool.
Crumble Topping
- In a large mixing bowl, combine the oats, butter, flour, sugar, granulated sugar, salt, cinnamon and nutmeg. Using your hands, squish the butter into the oats and continue mixing until everything is combined. Spread the crumble mixture onto a baking sheet lined with parchment paper. Bake for 15 minutes until the crumble is golden brown and crunchy. Remove from oven and let cool completely. Once the crumble is cool, using your hand, break the crumble apart into chunks.
Assembling the Cheesecake
- After the cheesecake, apple filling, and crumble layers have cooled to room temperature, you can assemble the apple crumble cheesecake. Starting with the cheesecake layer, spread the apple topping in an even layer over the top of the cheesecake. Add the crumble, piling it high and pushing down slightly with some pressure to help it set into place. After the cheesecake is assembled, refrigerate it for a minimum of 3 hours before slicing and serving.
Notes
Note 1 - Use brick-style cream cheese, not the spreadable version.
Note 2 - Use apples with a firm, tart texture, such as Granny Smith, Honey Crisp, or Pink Lady.
- The apple topping can be substituted for pre-made canned apple pie filling.
- The crumble will not go soggy in the fridge, but if you want an extra crunchy crumble, add the crumble right before serving.
- To get clean slices of cheesecake, gently nestle the knife down to the top of the cheesecake in between the crumble pieces, press down firmly, and pull the knife out in one motion. Wipe the knife in between cutting each piece for the cleanest cuts.
- Store leftover cheesecake in an airtight container or plastic-wrapped in the refrigerator for up to 4 days.
- Have leftover crumble? Use it as a topping for yogurt or ice cream!
