Apple Crumble Cheesecake
This apple crumble cheesecake is made with a creamy cheesecake filled with apple pie filling, topped with crumble topping and caramel sauce.
Ingredients
Apple filling
- 5 Apples cored and peeled
- ⅔ cup Brown sugar
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- 2 tablespoon Lemon juice
- 4 tablespoon Water
- ½ cup Butter unsalted
- 4 teaspoon Cornstarch mixed with a little bit of water
Crust
- 3 cups Graham crackers crumbs
- 5.2 oz Butter melted, unsalted
- 1 tablespoon Granulated sugar
- ½ teaspoon Cinnamon
Cheesecake filling
- 28 oz Cream cheese room temp
- 2 teaspoon Vanilla extract
- 1 ¼ cups Granulated sugar
- 1 cup Sour cream
- 4 Eggs
- 2 tablespoon Cornstarch
Crumble topping
- ¾ cup Flour AP
- ½ cup Oats rolled oats or quick oats will work
- 1 teaspoon Cinnamon
- ⅓ teaspoon Kosher salt
- 3.1 oz Butter melted
- ⅓ cup Brown sugar
Instructions
Make the apple pie filling
- Peel, core, and slice the apples into medium-thick slices. (Tip: an apple peeler/corer makes this quick!)
- In a saucepan over medium heat, melt the butter with water, brown sugar, cinnamon, lemon juice, vanilla extract, nutmeg, and a pinch of salt. Stir to combine.
- Add the sliced apples and gently stir to coat without breaking them. Cover and cook on medium-low heat for 10 minutes, or until the apples are fork-tender.
- Stir in the cornstarch slurry (cornstarch mixed with a bit of water), and cook for another minute until thickened. Let the filling cool completely before using.
Make the crust
- Line the bottom of a 10-inch springform pan with parchment paper and preheat your oven to 180°C (350°F).
- Use a food processor or smash graham crackers in a sealed Ziplock bag until fine crumbs form.
- In a bowl, combine the graham cracker crumbs with sugar, cinnamon, and melted butter. Stir until evenly moistened.
- Press the crumb mixture firmly into the bottom of your prepared pan in an even layer.
- Bake the crust in a 180°C (350°F) preheated oven for 7-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
Make the cheesecake filling
- Reduce the oven to 150°C (300°F). In a large bowl, beat the room-temperature cream cheese, sugar, vanilla, cinnamon, and nutmeg with a hand mixer until smooth and creamy.
- Mix in the sour cream until fully incorporated.
- Lightly whisk the eggs in a separate bowl, then add them to the batter. Mix just until smooth, don’t overbeat.
- Sift in the cornstarch and mix until fully blended with no lumps.
Make the crumble topping
- In a bowl, mix flour, oats, brown sugar, cinnamon, salt, and melted butter until crumbly and combined.
Assembly
- Pour half of the cheesecake filling over the cooled crust and smooth it out.
- Spoon the cooled apple filling evenly over the cheesecake layer. Gently pour the remaining cheesecake batter on top and smooth it. Sprinkle the crumble topping generously over the surface.
- Bake at 150°C (300°F) for about 60 minutes, or until the edges are set and the center still has a slight jiggle.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1–2 hours. Once at room temperature, wrap the cheesecake well and refrigerate for at least 5 hours or overnight.
- Before serving, remove from the springform pan and top with caramel sauce or powdered sugar for extra flavor.
Notes
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, I don’t want that.
- Use a springform tin. I use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not crack.
- Cool the apple filling completely. Adding hot apple filling to the cheesecake will mess with the texture and may cause it to crack.
- Cook the apples until soft but not mushy. The apple filling should be tender with a slight bite. Don’t overcook or they’ll turn into applesauce.
- Let your cheesecake chill in the fridge for at least 5 hours. I know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. I like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your eggs are at room temperature.
- Don’t overbeat the mixture! It's really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don't open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
Nutrition
Calories: 720kcalCarbohydrates: 71gProtein: 8gFat: 46gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 167mgSodium: 550mgPotassium: 267mgFiber: 3gSugar: 48gVitamin A: 1591IUVitamin C: 4mgCalcium: 124mgIron: 2mg
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