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:
- Preheat the oven to 175°C (350°F).
- 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.
- 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.
- Bake for 12 minutes. Remove from oven and let cool completely.
Cheesecake:
- Beat the cream cheese and sugars on high speed for 2 minutes until smooth.
- Add sour cream and vanilla extract, mixing until combined. Add eggs one at a time on low speed until just incorporated.
- Pour the cheesecake batter into the cooled crust.
- Bake for 70 minutes. Once done, leave the oven door slightly open and let the cheesecake cool for 30 minutes before removing.
- Once at room temperature, refrigerate overnight.
Crumble Topping:
- 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.
- Spread the crumble on a parchment-lined sheet pan. Bake for 15 minutes, stirring every 5-7 minutes until golden brown.
Apple Pie Filling:
- In a nonstick skillet, melt butter and add apples, sugar, and cinnamon. Cook for 5 minutes until apples begin to soften.
- Add cornstarch slurry to the apples and cook until the mixture bubbles. Let cool completely.
Caramel Sauce:
- Combine caramels and heavy cream in a microwave-safe bowl. Microwave at 50% power in 30-second increments until smooth.
Assembly:
- Spoon the cooled apple filling over the chilled cheesecake.
- Sprinkle the crumble topping over the apples.
- 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.
