Why Make This Recipe
Apple crumble cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the warm, comforting flavors of spiced apples and crunchy crumble topping. It makes for a perfect treat for family gatherings, holidays, or simply a cozy evening at home. Everyone loves the layers of flavor and texture, making this dessert a sure winner. Plus, it’s a great way to use fresh apples, and who can resist a slice of cheesecake?
How to Make Irresistible Apple Crumble Cheesecake
Ingredients
- 2 cups (200g) graham cracker crumbs
- ½ cup (115g) unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup (240ml) sour cream
- 3 medium apples, peeled and diced
- ⅓ cup (70g) brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
- ¾ cup (95g) all-purpose flour
- ½ cup (100g) brown sugar
- ½ teaspoon cinnamon
- ½ cup (115g) cold unsalted butter, cubed
Directions
Preheat your oven to 325°F (160°C). Start by making the crust. In a large bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix well until it resembles wet sand. Press this mixture firmly into the bottom of a springform pan. Bake for about 10 minutes, then let it cool.
In another large bowl, beat the softened cream cheese until it’s smooth and free of lumps. This creates a velvety texture. Add in the granulated sugar and vanilla extract, mixing until well combined.
Add the eggs one at a time, mixing on low speed. Make sure to scrape down the sides of the bowl between each addition to keep everything mixed evenly. Finally, fold in the sour cream until fully incorporated.
Pour the cheesecake filling over the pre-baked crust and smooth the top using a spatula. Set it aside as you prepare the apple layer.
In a medium bowl, combine diced apples, brown sugar, cinnamon, cornstarch, water, and lemon juice. Mix well and pour this over the cheesecake layer.
For the crumble topping, combine flour, brown sugar, and cinnamon in a bowl. Cut in cold butter until it resembles coarse crumbs. Sprinkle the crumble topping over the apple layer.
Bake for about 60-70 minutes or until the center is set but slightly jiggly. To prevent cracks, avoid overbeating after adding the eggs and consider placing a water bath in the oven for even moisture.
Let the cheesecake cool at room temperature for an hour, and then refrigerate for at least 4 hours or overnight before serving.
How to Serve Irresistible Apple Crumble Cheesecake
Slice the cheesecake into wedges and serve it chilled. You can add a dollop of whipped cream or a scoop of vanilla ice cream on the side for extra indulgence. Drizzling some caramel sauce on top can elevate the flavors even more!
How to Store Irresistible Apple Crumble Cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator. It will last for about 3-5 days. You can also freeze the cheesecake for up to 2 months. Just be sure to wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.
Tips to Make Irresistible Apple Crumble Cheesecake
- To get the best texture, let your cream cheese soften at room temperature before mixing.
- Always mix the eggs in at low speed to avoid incorporating too much air.
- Feel free to use your favorite type of apples for this recipe; sweet or tart varieties work well.
- If you want a richer flavor, consider adding a splash of caramel sauce into the apple mixture.
Variation
For a twist, you can add nuts to the crumble topping for extra crunch. Chopped pecans or walnuts can enhance the flavor and texture.
FAQs
1. Can I use store-bought apple filling instead of making my own?
Yes, store-bought apple filling can be used if you’re short on time. Just add it to the cheesecake after preparing the crust.
2. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making one day in advance. It tastes even better after resting in the fridge overnight.
3. What if I’m allergic to gluten?
You can use gluten-free graham crackers for the crust and ensure all other ingredients are gluten-free as well.
Enjoy your homemade Irresistible Apple Crumble Cheesecake! It’s a dessert you’ll crave again and again!
Print
Irresistible Apple Crumble Cheesecake
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 100 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful dessert that combines creamy cheesecake with spiced apples and a crunchy crumble topping.
Ingredients
- 2 cups (200g) graham cracker crumbs
- ½ cup (115g) unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup (240ml) sour cream
- 3 medium apples, peeled and diced
- ⅓ cup (70g) brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
- ¾ cup (95g) all-purpose flour
- ½ cup (100g) brown sugar
- ½ teaspoon cinnamon
- ½ cup (115g) cold unsalted butter, cubed
Instructions
- Preheat your oven to 325°F (160°C).
- In a large bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until it resembles wet sand. Press firmly into the bottom of a springform pan. Bake for about 10 minutes, then let cool.
- In another bowl, beat the softened cream cheese until smooth. Add the granulated sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing on low speed and scraping down the sides. Fold in the sour cream until fully incorporated.
- Pour the cheesecake filling over the cooled crust and smooth the top.
- In a medium bowl, combine diced apples, brown sugar, cinnamon, cornstarch, water, and lemon juice. Mix and pour over the cheesecake layer.
- Combine flour, brown sugar, and cinnamon for the crumble topping. Cut in the cold butter until it resembles coarse crumbs. Sprinkle this over the apple layer.
- Bake for 60-70 minutes or until the center is set but slightly jiggly. Let the cheesecake cool at room temperature for an hour, then refrigerate for at least 4 hours or overnight before serving.
Notes
For best texture, let cream cheese soften at room temperature. Store leftovers in an airtight container in the refrigerator for 3-5 days or freeze for up to 2 months.