Apple Crumble Cheesecake
This Apple Crumble Cheesecake features a graham cracker crust, spiced apples, and finished with a crumble topping. It's the perfect cozy dessert for fall.
Equipment
- 1 9 inch springform pan
- 1 large roasting pan
Ingredients
Graham Cracker Crust
- 1½ cups (180 g) graham crackers Crushed (About 12 sleeves)
- 2 tablespoon brown sugar
- ½ teaspoon cinnamon
- 6 tablespoon (84 g) (85g) unsalted butter melted
Apples
- 2 cups peeled and diced apples about 2-3 apples (see notes about apples)
- 3 tablespoon brown sugar
- 1 teaspoon cinnamon
- ⅕ teaspoon nutmeg
Crumble Topping
- ½ cup (60 g) all purpose flour
- ½ cup (40 g) quick oats
- ⅓ cup (66 g) brown sugar packed
- ½ teaspoon cinnamon
- 3 tablespoon unsalted butter melted
Cheesecake
- 20 oz. cream cheese softened to room temperature (full fat block cream cheese)
- 1¼ cups (250 g) brown sugar packed
- 1½ tablespoon all purpose flour
- ½ tsp cinnamon
- ¼ teaspoon nutmeg
- 3 large eggs room temperature
- 2 teaspoon vanilla extract
- ¼ cup (65 g) sour cream room temperature
Instructions
Graham Cracker Crust
- Preheat the oven to 325℉
- Prepare a 9 inch springform pan with parchment paper and set aside
- Using a food processor, pulse the graham crackers until crushed, then mix in the brown sugar and cinnamon, then add the melted butter.1½ cups (180 g) graham crackers, 2 tbsp brown sugar, ½ tsp cinnamon, 6 tbsp (84 g) (85g) unsalted butter
- Pour crushed graham crackers into the pan and press the crumbs into the bottom of the pan and and up the sides. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom and sides. Don't press too hard. Just until it's compact. Bake for 10 minutes. Once baked, remove and let cool.
Water bath prep
- Boil a pot of water and prep a roasting pan (or a large pan that will fit the springform pan), and set aside.
- Once cool enough to handle, cover the Sprinform pan with aluminum foil very well, making sure no water can seep through. I like to cover the aluminum with a slow cooker liner and tie it or clipping the bag closed. This helps it from getting any water, and this trick works perfectly every time.
Apples
- Peel and dice the apples, then mix them with brown sugar, cinnamon and nutmeg. As the apples sit, they will release juices (we won't be using the juices). Set aside until ready to use.2 cups peeled and diced apples, 3 tbsp brown sugar, 1 tsp cinnamon, ⅕ tsp nutmeg
Crumble Topping
- In a small bowl, mix together the flour, quick oats, brown sugar, and cinnamon, then add the melted butter. It should be pretty crumbly. Set aside.½ cup (60 g) all purpose flour, ½ cup (40 g) quick oats, ⅓ cup (66 g) brown sugar, ½ tsp cinnamon, 3 tbsp unsalted butter
Cheesecake
- In a large bowl, beat the cream cheese until smooth, about 2-3 minutes, then add the brown sugar and flour, and cinnamon, and nutmeg and mix until incorporated.20 oz. cream cheese, 1¼ cups (250 g) brown sugar, 1½ tbsp all purpose flour, ½ tsp cinnamon, ¼ tsp nutmeg
- Add the eggs one at a time, making sure they are well incorporated before adding the next one. Scrape down the bowl as needed.3 large eggs
- Add the vanilla extract, then sour cream and mix until smooth.¼ cup (65 g) sour cream, 2 tsp vanilla extract
Assemble
- Pour cheesecake batter into the prepared pan. Top with apples (make sure to avoid the juices), then top with crumble topping.
- Place the springform pan in the roasting pan. Place the roasting pan on the middle rack of the oven, then pour the boiling water into the roasting pan until it reaches half way up the Sprinform pan.
- Bake the cheesecake for 65-80 minutes until the center has a slight jiggle.
- Remove the roasting pan from the oven and let the cheesecake cool while still in the roasting pan.
- Once cooled, refrigerate for at least 6 hours, preferably overnight.
- Serve with ice cream, caramel sauce, or plain. Keep refrigerated.
Notes
About the apples: I have found success using honeycrisp, gala, or red delicious. If there is a specific apple variety that you enjoy using in baking and you think will work with cheesecake, you can use that.
Nutrition
Calories: 492kcalCarbohydrates: 55gProtein: 6gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 114mgSodium: 295mgPotassium: 195mgFiber: 2gSugar: 40gVitamin A: 999IUVitamin C: 1mgCalcium: 105mgIron: 1mg
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