Apple Crumble Cheesecake
This Apple Crumble Cheesecake blends creamy cheesecake with spiced apples and a buttery crumble topping. It’s the perfect fall dessert — cozy, nostalgic, and surprisingly easy to make step-by-step.
Equipment
- 9-inch Springform Pan
- Food Processor
- Roasting Pan
- Mixing Bowls
Ingredients
For the Cookie Crust
- 200 g digestive or graham crackers buttery and crisp
- 0.5 tsp ground nutmeg
- 1.5 tsp ground cinnamon
- 1.5 tbsp dark brown sugar
- 50 g butter melted
For the Apples and Crumble
- 150 g apple diced small (1–2 apples)
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
- 100 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter room temperature
For the Cheesecake Filling
- 600 g cream cheese full-fat, room temperature
- 200 g granulated sugar
- 150 g sour cream 14–18%, room temperature
- 1 tbsp cornstarch
- 2 tsp vanilla extract
- 3 large eggs room temperature
Instructions
- Preheat oven to 325°F (160°C). Blend crackers, brown sugar, cinnamon, and nutmeg in a food processor. Add melted butter and pulse until combined.
- Press the crust mixture into a lined 9-inch springform pan. Bake for 10 minutes. Cool completely.
- Dice apples and toss with sugar and cinnamon. Let sit briefly. Do not add juice to the cheesecake.
- Combine flour, brown sugar, and butter with fingers or mixer to make the crumble. Set aside.
- Beat cream cheese until smooth. Add sugar and beat until creamy. Mix sour cream with cornstarch separately, then combine with cheese mixture along with vanilla. Add eggs one at a time, mixing gently.
- Pour filling into crust. Top with apples and then the crumble.
- Bake in a water bath for 1 hour 20–30 minutes until center is slightly wobbly.
- Turn off oven, crack door, and cool for 1 hour. Cool to room temperature and refrigerate for 6 hours or overnight.
Notes
Bring all ingredients to room temperature for smooth blending. Don’t skip the water bath. Chill overnight for the best texture. Slice with a warm knife for clean edges. Store in fridge for 3–4 days or freeze for up to 2 months.