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Apple Crumble Cheesecake

Heavenly Apple Crumble Cheesecake for Fall Gatherings

Enjoy a slice of this delightful Apple Crumble Cheesecake, featuring creamy layers and spiced apples, perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chilling Time 6 hours
Total Time 7 hours 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 g Digestive or Graham Crackers Gluten-free options available.
  • 1/2 tsp Ground Nutmeg Can substitute with allspice or pumpkin pie spice.
  • 1 tsp Ground Cinnamon Feel free to increase for more cinnamon taste.
  • 100 g Dark Brown Sugar Light brown sugar can work too.
  • 75 g Butter (melted) Can substitute with coconut oil for dairy-free.
For the Filling
  • 3 medium Apples (diced small) Pears or peaches can be substituted.
  • 100 g Granulated Sugar Balance with natural sweetness of the apples.
  • 2 tbsp All-purpose Flour Swap with gluten-free blend if preferred.
  • 500 g Cream Cheese Neufchatel cheese for lighter option.
  • 100 g Granulated Sugar (for cheesecake) Reduce if apples are sweet.
  • 200 g Sour Cream (room temperature) Greek yogurt is a great alternative.
  • 2 tbsp Cornstarch Can be omitted with high-fat cream cheese.
  • 1 tsp Vanilla Extract Vanilla bean paste for richer taste.
  • 3 large Eggs (room temperature) Don't overbeat for smooth finish.
For the Crumble Topping
  • 100 g All-purpose Flour Consider gluten-free option.
  • 100 g Dark Brown Sugar Light brown sugar can be substituted.
  • 75 g Butter (cold, diced) Coconut oil works for dairy-free.

Equipment

  • food processor
  • Mixing bowl
  • springform pan
  • roasting pan

Method
 

Preparation
  1. Preheat your oven to 160ºC (325ºF) and line a 22 cm springform tin with parchment paper.
  2. In a food processor, pulse the digestive or graham crackers, dark brown sugar, ground cinnamon, and nutmeg until sand-like, then mix in melted butter. Press into the prepared pan and bake for 10 minutes. Cool completely.
  3. Toss diced apples with granulated sugar and additional ground cinnamon in a bowl and set aside.
  4. Combine all-purpose flour, dark brown sugar, and cold diced butter in a bowl. Mix until resembling coarse crumbs.
  5. Beat room-temperature cream cheese until smooth, gradually add granulated sugar, then mix in sour cream with cornstarch and eggs until just blended.
  6. Pour the cheesecake filling over the cooled crust, then layer with cinnamon-sugared apples and crumble topping.
  7. Place the springform pan in a larger roasting pan, pour boiling water into the roasting pan and bake for about 1 hour and 20-30 minutes until the center is slightly jiggy.
  8. After baking, cool the cheesecake in the oven with the door ajar for 1 hour, then refrigerate for at least 6 hours.
  9. Release the springform pan before serving. Garnish as desired.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 45gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 85mgSodium: 210mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 800IUVitamin C: 5mgCalcium: 60mgIron: 1mg

Notes

This cheesecake is perfect for fall gatherings and can be made ahead of time. Serve with a drizzle of caramel for extra sweetness.

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