Heavenly Apple Crumble Cheesecake

This Apple Crumble Cheesecake is the ultimate dessert fusion, combining the creamy decadence of cheesecake with the comforting flavors of apple pie and a delightful crumble topping. Each bite is a symphony of textures and tastes, perfect for impressing guests or indulging in a luxurious treat.

In our household, this Apple Crumble Cheesecake has become a cherished favorite. The first time I made it, my husband and kids couldn’t get enough. Now, it’s the centerpiece of our holiday desserts and a much-anticipated treat at family gatherings. The combination of the creamy cheesecake, spiced apple filling, and crunchy crumble topping makes it a standout dessert that we all adore.

 

Why This Apple Crumble Cheesecake

What Makes This Recipe Stand Out

• Flavor Harmony: The rich, creamy cheesecake perfectly balances the sweet and tart apple filling, with a hint of cinnamon in every layer.
• Texture Contrast: A crunchy graham cracker crust and a buttery crumble topping add delightful textures to the smooth cheesecake and tender apples.
• All-in-One Dessert: Combines the best elements of apple pie and cheesecake for a unique and indulgent treat.
• Convenient Baking: The use of a springform pan and simple baking techniques make this recipe accessible even for novice bakers.

Ingredients

Graham Cracker Crust:

• 150g (1 ½ cups) graham cracker crumbs (about 12 full-sheet graham crackers)
• 2.5g (½ teaspoon) cinnamon
• 25g (2 tablespoons) dark brown sugar
• 70g (5 tablespoons) unsalted butter, melted

Cheesecake:

• 910g (32 oz) cream cheese, softened at room temperature for 2 hours
• 100g (½ cup) white granulated sugar
• 100g (½ cup) dark brown sugar
• 180g (¾ cup) sour cream, room temperature
• 5g (1 teaspoon) cinnamon
• 3 large eggs, room temperature
• 5ml (1 teaspoon) vanilla extract

Crumble Topping:

• 60g (½ cup) flour
• 50g (¼ cup) dark brown sugar
• 30g (⅓ cup) oats
• 1.25g (½ teaspoon) cinnamon
• 0.75g (⅛ teaspoon) salt
• 55g (4 tablespoons) unsalted butter, cold

Apple Pie Filling:

• 3 apples (Granny Smith, Gala, or Honeycrisp), peeled, cored, and cut into 1.25cm (½ inch) cubes
• 65g (⅓ cup) white granulated sugar
• 5g (1 teaspoon) cinnamon
• 30g (2 tablespoons) unsalted butter
• 8g (1 tablespoon) cornstarch
• 60ml (¼ cup) water (mixed with cornstarch to create slurry)

Caramel Sauce:

• 240g (1 cup) Werther’s soft caramels
• 120ml (½ cup) heavy cream

Directions

Graham Cracker Crust:

1. Preheat the oven to 175°C (350°F).
2. Place graham crackers in a food processor and blend until finely ground. Combine crumbs with brown sugar, cinnamon, and melted butter, mixing until evenly coated.
3. Grease a 23cm (9-inch) springform pan with nonstick spray and line the bottom with parchment paper. Press the graham cracker mixture into the pan, covering the bottom and pressing up the sides.
4. Bake for 12 minutes. Remove from oven and let cool completely.

Cheesecake:

1. Beat the cream cheese and sugars on high speed for 2 minutes until smooth.
2. Add sour cream and vanilla extract, mixing until combined. Add eggs one at a time on low speed until just incorporated.
3. Pour the cheesecake batter into the cooled crust.
4. Bake for 70 minutes. Once done, leave the oven door slightly open and let the cheesecake cool for 30 minutes before removing.
5. Once at room temperature, refrigerate overnight.

Crumble Topping:

1. In a medium bowl, combine flour, brown sugar, cinnamon, salt, and oats. Cut in the cold butter using a pastry cutter or fork until crumbly. Refrigerate for 15 minutes.
2. Spread the crumble on a parchment-lined sheet pan. Bake for 15 minutes, stirring every 5-7 minutes until golden brown.

Apple Pie Filling:

1. In a nonstick skillet, melt butter and add apples, sugar, and cinnamon. Cook for 5 minutes until apples begin to soften.
2. Add cornstarch slurry to the apples and cook until the mixture bubbles. Let cool completely.

Caramel Sauce:

1. Combine caramels and heavy cream in a microwave-safe bowl. Microwave at 50% power in 30-second increments until smooth.

Assembly:

1. Spoon the cooled apple filling over the chilled cheesecake.
2. Sprinkle the crumble topping over the apples.
3. Drizzle with caramel sauce before serving.

Notes

• Substitutions: You can use gingersnap cookies instead of graham crackers for a spicier crust.
• Cooking Tips: Make sure all ingredients for the cheesecake are at room temperature to ensure a smooth batter.
• Nutritional Information: This dessert is rich and decadent; enjoy in moderation as part of a balanced diet.