Description
This cozy apple crumble cheesecake layers spiced apples and buttery streusel over creamy cheesecake and a cinnamon graham crust—perfect for fall.
Ingredients
Cookie Crust:
200 g graham or digestive crumbs
½ tsp ground nutmeg
1½ tsp ground cinnamon
1½ Tbsp dark brown sugar
50 g melted butter
Apples & Crumble Topping:
150 g diced apples (1–2 apples), tossed with:
1 Tbsp granulated sugar
1 tsp ground cinnamon
Crumble:
100 g all-purpose flour
80 g dark brown sugar
70 g unsalted butter, cubed
Cheesecake Filling:
600 g full-fat cream cheese, room temperature
200 g granulated sugar
150 g sour cream, room temperature
1 Tbsp cornstarch
2 tsp vanilla extract
3 large eggs, room temperature
Instructions
Preheat Oven:
Preheat to 325°F (160°C).
Make the Crust:
Pulse crumbs, spices, and sugar. Add melted butter and mix until moist. Press into a 9″ springform pan. Bake for 10 minutes. Cool slightly.
Prepare Apples & Crumble:
Toss diced apples with cinnamon and sugar. Mix flour and brown sugar, then rub in butter until crumbly. Set aside.
Make Cheesecake Filling:
Beat cream cheese on low until smooth. Add sugar, then sour cream, cornstarch, and vanilla. Mix in eggs one at a time until just combined.
Assemble:
Pour cheesecake filling over crust. Distribute diced apples over top. Sprinkle crumble topping evenly.
Bake in Water Bath:
Wrap pan in foil and place in a larger baking dish with hot water reaching two-thirds up the sides. Bake for 1 hour 20–30 minutes, until the center is just jiggly.
Cool:
Turn off oven, crack door slightly, and let sit for 1 hour. Remove, cool on a wire rack for another hour.
Chill:
Cover and refrigerate for at least 6 hours or overnight.
Notes
Swap apples with diced pears or peaches.
Use gluten-free cookies and flour for a gluten-free option.
A drizzle of caramel adds extra decadence.
Turn into mini cheesecakes using muffin tins (bake ~25 minutes).
- Prep Time: 45 minutes
- Cook Time: 1 hour 20–30 minutes
- Category: Dessert, Cheesecake
- Method: Baking, Water Bath
- Cuisine: American
