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Apple Crumble Cheesecake

Heavenly Apple Crumble Cheesecake for Fall Gatherings

Delight in this Apple Crumble Cheesecake, a perfect fall dessert that combines creamy cheesecake with caramelized apples and a crunchy crumble topping.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Cooling Time 6 hours
Total Time 7 hours 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 grams Digestive or Graham Crackers Gluten-free options available.
  • 1 teaspoon Ground Nutmeg Can substitute with allspice or pumpkin pie spice.
  • 1 teaspoon Ground Cinnamon Feel free to increase for more cinnamon flavor.
  • 100 grams Dark Brown Sugar Light brown sugar is also acceptable.
  • 100 grams Butter (melted) Coconut oil can be used for a dairy-free option.
For the Filling
  • 500 grams Apples (diced small) Pears or peaches can be substituted.
  • 50 grams Granulated Sugar Adjust according to the sweetness of apples.
  • 30 grams All-purpose Flour Can swap for gluten-free flour.
  • 500 grams Cream Cheese Neufchatel cheese can be used for a lighter alternative.
  • 100 grams Granulated Sugar (for cheesecake) Reduce if using very sweet apples.
  • 200 grams Sour Cream (room temperature) Greek yogurt is a good alternative.
  • 1 tablespoon Cornstarch Can omit with higher-fat cream cheese.
  • 1 teaspoon Vanilla Extract Vanilla bean paste can add richer flavor.
  • 3 large Eggs (room temperature) Avoid overbeating.
For the Crumble Topping
  • 100 grams All-purpose Flour Consider gluten-free option.
  • 50 grams Dark Brown Sugar Light brown sugar can substitute.
  • 75 grams Butter (cold, diced) Coconut oil works for dairy-free.

Equipment

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

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160ºC (325ºF) and prepare a 22 cm springform tin with parchment paper.
  2. In a food processor, pulse the digestive or graham crackers with dark brown sugar, ground cinnamon, and nutmeg until sand-like. Drizzle in melted butter and blend until combined. Press into the base of the tin and bake for 10 minutes.
  3. Toss diced apples with granulated sugar and additional cinnamon. Set aside.
  4. Combine flour, dark brown sugar, and cold diced butter in a bowl. Mix until crumbly and set aside.
  5. Beat cream cheese until smooth. Gradually add granulated sugar, integrate sour cream and cornstarch, then add eggs one at a time.
  6. Pour cheesecake filling over cooled crust, layer with cinnamon-apples, and sprinkle with crumble topping.
  7. Place the springform pan in a larger roasting pan and fill with boiling water halfway up the sides. Bake for 80-90 minutes until the center is slightly jiggy but set.
  8. Cool cheesecake in the oven with the door ajar for 1 hour before refrigerating for at least 6 hours, preferably overnight.
  9. Release springform pan and serve with optional whipped cream or caramel sauce.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 75mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

This cheesecake is best made a day ahead to allow flavors to meld beautifully. Garnish as desired before serving.

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