Print

Apple Crumble Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Apple Crumble Cheesecake is the perfect fusion of creamy cheesecake and cozy apple crumble. With a spiced cinnamon-nutmeg cookie crust, a luscious cream cheese filling, and a topping of cinnamon sugar apples and buttery crumble, it’s a showstopping fall dessert that’s both comforting and elegant.

  • Author: Tina
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 2 hours 10 minutes (plus chill)
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Crust: 200g digestive or graham crackers, ½ tsp ground nutmeg, 1½ tsp ground cinnamon, 1½ tbsp dark brown sugar, 50g butter (melted)

Apples: 150g diced apple (1–2 apples), 1 tbsp granulated sugar, 1 tsp ground cinnamon

Crumble: 100g all-purpose flour, 80g dark brown sugar, 70g butter (room temp)

Cheesecake Filling: 600g full-fat cream cheese (room temp), 200g granulated sugar, 150g sour cream (14–18%, room temp), 1 tbsp cornstarch, 2 tsp vanilla extract, 3 large eggs (room temp)

Instructions

  1. Preheat oven to 160ºC/325ºF. Line the base of a 22cm/9in springform pan with parchment paper.
  2. Make Crust: In a food processor, blend cookies, sugar, cinnamon, and nutmeg until sandy. Mix with melted butter. Press into the prepared pan, including slightly up the sides. Bake for 10 minutes, then let cool.
  3. Prepare Apples: Dice apples and toss with granulated sugar and cinnamon. Set aside.
  4. Make Crumble: Mix flour, brown sugar, and butter with your hands or a mixer until crumbly. Set aside.
  5. Cheesecake Filling: Beat cream cheese on low for 1 minute. Gradually add sugar and beat another minute. Stir together sour cream and cornstarch, then add to cream cheese with vanilla. Add eggs one at a time, mixing just until incorporated. Avoid overmixing.
  6. Pour filling into the crust. Layer apples on top of filling, followed by crumble.
  7. Water Bath: Place springform pan in a larger cake pan. Set that into a roasting pan and pour hot water into the outer pan until it reaches ⅔ up the sides. Alternatively, wrap springform pan in 3 layers of foil to prevent leaks.
  8. Bake for 1 hour 20–30 minutes, until slightly wobbly in the center. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
  9. Remove from oven and water bath. Cool to room temperature for another hour. Chill in fridge for at least 6 hours or overnight.

Notes

  • Use room-temperature ingredients for the smoothest cheesecake filling.
  • If using graham crackers, about 14 full sheets (200g) works well.
  • Customize the topping with caramel drizzle or switch apples for pears or peaches.
  • Store in the fridge up to 5 days, tightly wrapped or in an airtight container.

Nutrition

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