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Creamy Apple Crumble Cheesecake

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This Creamy Apple Crumble Cheesecake is the ultimate fall dessert, combining the silky richness of classic cheesecake with warm spiced apples and a buttery crumble topping. Perfect for holidays, dinner parties, or cozy nights in!

Ingredients

  • For the crust:
  • 1 ½ cups crushed graham crackers or digestive biscuits
  • 5 tablespoons melted butter
  • For the apple filling:
  • 2 cups peeled and diced apples (Granny Smith, Honeycrisp, or Fuji)
  • ⅓ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • For the cheesecake filling:
  • 24 oz cream cheese (softened)
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • For the crumble topping:
  • ½ cup all-purpose flour
  • ⅓ cup brown sugar
  • 4 tablespoons cold butter (cubed)

Instructions

  1. Prepare the crust: Mix crushed graham crackers with melted butter and press into the bottom of a springform pan. Bake at 350°F (175°C) for 8–10 minutes. Let cool.
  2. Cook the apples: In a skillet, combine diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook until softened and caramelized, then cool completely.
  3. Make the cheesecake filling: Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream until combined.
  4. Assemble: Pour the cheesecake filling over the cooled crust. Spoon the spiced apple mixture evenly on top.
  5. Add crumble topping: In a bowl, mix flour, brown sugar, and cold butter. Use your fingers to crumble the mixture, then sprinkle over the apples.
  6. Bake: Place the springform pan in a water bath and bake at 325°F (163°C) for about 1 hour, until the center is set but still slightly jiggly.
  7. Chill: Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before slicing and serving.

Notes

  • Use pears instead of apples for a variation.
  • Try a cinnamon cookie crust for added spice.
  • For gluten-free, use almond flour in the crumble and gluten-free cookies for the crust.
  • Store in the fridge for up to 5 days or freeze individual slices for up to 1 month.

Nutrition

Find it online: https://cookedbymaya.com/creamy-apple-crumble-cheesecake/