Irresistible Apple Crumble Cheesecake Recipe You’ll Crave Again

Looking for a dessert that combines the creamy goodness of cheesecake with the warm, comforting flavors of apple crumble? Look no further! This Irresistible Apple Crumble Cheesecake is the perfect treat for any occasion, from family gatherings to special celebrations. You’ll find a luscious cream cheese filling, fresh diced apples, a sweet and crunchy crumble topping, and a buttery graham cracker crust that will leave you wanting more. Let’s dive into the delightful details of this delicious recipe!

Why Make This Recipe?

There are plenty of reasons to try this Irresistible Apple Crumble Cheesecake. Firstly, the blend of flavors is heavenly; the creaminess of the cheesecake pairs beautifully with the tartness of the apples and the crunch of the crumble. Secondly, it’s visually appealing, making it a showstopper at any gathering. Finally, this dessert can be made ahead of time, providing convenience without compromising quality. Trust us—this is one recipe you’ll crave again and again!

How to Make Irresistible Apple Crumble Cheesecake Recipe You’ll Crave Again

Follow this step-by-step guide, and you’ll have a delicious apple crumble cheesecake that will impress everyone.

Ingredients

• For the crust:

  • 2 cups (200g) graham cracker crumbs
  • ½ cup (115g) unsalted butter, melted
  • 2 tablespoons granulated sugar

• For the cheesecake filling:

  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup (240ml) sour cream

• For the apple layer:

  • 3 medium apples, peeled and diced
  • ⅓ cup (70g) brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon lemon juice

• For the crumble topping:

  • ¾ cup (95g) all-purpose flour
  • ½ cup (100g) brown sugar
  • ½ teaspoon cinnamon
  • ½ cup (115g) cold unsalted butter, cubed

Directions

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a large bowl, mix the graham cracker crumbs, melted butter, and granulated sugar together until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

2. Make the cheesecake filling: In a separate large bowl, beat the softened cream cheese until smooth and free of lumps. Add the granulated sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing on low speed and scraping down the sides of the bowl after each addition. Finally, fold in the sour cream until well incorporated.

3. Prepare the apple layer: In a medium bowl, toss the diced apples with brown sugar, cinnamon, cornstarch, water, and lemon juice. Set aside to allow the apples to release some moisture.

4. Assemble and bake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Gently spoon the prepared apple mixture on top of the cheesecake layer.

5. Make the crumble topping: In a medium bowl, mix together all-purpose flour, brown sugar, and cinnamon. Use your fingers to cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle this mixture over the apples.

6. Bake: Place the springform pan in the preheated oven and bake for about 60-70 minutes, or until the center is set but slightly wobbly. To prevent cracks, you may place a water bath in the oven.

7. Cool and serve: After baking, allow the cheesecake to cool at room temperature for about an hour, then refrigerate it for at least four hours before serving.

How to Serve Irresistible Apple Crumble Cheesecake Recipe You’ll Crave Again

Slice the cheesecake into generous pieces and serve chilled. For an extra touch, accompany each slice with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. Garnish with a sprinkle of cinnamon for a delightful presentation.

How to Store Irresistible Apple Crumble Cheesecake Recipe You’ll Crave Again

To keep your cheesecake fresh, cover it tightly with plastic wrap or store it in an airtight container in the refrigerator. It can be kept for up to five days. If you want to extend its life, consider freezing it—wrap individual slices in plastic wrap and foil before placing them in a freezer-safe bag. It can last up to three months in the freezer.

Tips to Make Irresistible Apple Crumble Cheesecake Recipe You’ll Crave Again

• Ensure your cream cheese is at room temperature to achieve the smoothest texture.
• Avoid overbeating the mixture after adding eggs to prevent cracks.
• For a refined flavor, use a mix of tart and sweet apples, such as Granny Smith and Honeycrisp.

Variations

• Cheesecake Flavors: Try incorporating lemon zest or almond extract for an exciting twist on the classic cheesecake flavor.
• Fruit Toppings: Experiment with different fruits like berries or peaches in place of apples for unique variations.
• Gluten-Free Option: Use gluten-free graham crackers for the crust and ensure other ingredients are also gluten-free.

FAQs

1. Can I make this cheesecake ahead of time?
   Yes, this cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.

2. Can I use a different type of crust?
   Absolutely! You can use an Oreo crust or a homemade shortbread crust for a different flavor profile.

3. How do I know when the cheesecake is done?
   The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will continue to set as it cools.

Now, you have everything you need to create your own Irresistible Apple Crumble Cheesecake! Enjoy every bite of this delicious dessert!

Apple Crumble Cheesecake

A delightful dessert that combines creamy cheesecake with the comforting flavors of apple crumble, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Baking, Dessert

Cuisine American

Servings 10 servings

Calories 400 kcal

Ingredients

  

For the crust

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 tablespoons granulated sugar

For the cheesecake filling

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream

For the apple layer

• 3 medium apples, peeled and diced
• ⅓ cup brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon lemon juice

For the crumble topping

• ¾ cup all-purpose flour
• ½ cup brown sugar
• ½ teaspoon cinnamon
• ½ cup cold unsalted butter, cubed

Instructions

 

Prepare the crust

• Preheat your oven to 350°F (175°C). In a large bowl, mix the graham cracker crumbs, melted butter, and granulated sugar together until evenly combined.
• Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Make the cheesecake filling

• In a separate large bowl, beat the softened cream cheese until smooth and free of lumps.
• Add the granulated sugar and vanilla extract, mixing until well combined.
• Add the eggs one at a time, mixing on low speed and scraping down the sides of the bowl after each addition.
• Finally, fold in the sour cream until well incorporated.

Prepare the apple layer

• In a medium bowl, toss the diced apples with brown sugar, cinnamon, cornstarch, water, and lemon juice. Set aside to allow the apples to release some moisture.

Assemble and bake

• Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
• Gently spoon the prepared apple mixture on top of the cheesecake layer.

Make the crumble topping

• In a medium bowl, mix together all-purpose flour, brown sugar, and cinnamon.
• Use your fingers to cut in the cold butter until the mixture resembles coarse crumbs.
• Sprinkle this mixture over the apples.

Bake

• Place the springform pan in the preheated oven and bake for about 60-70 minutes, or until the center is set but slightly wobbly.
• To prevent cracks, you may place a water bath in the oven.

Cool and serve

• After baking, allow the cheesecake to cool at room temperature for about an hour, then refrigerate it for at least four hours before serving.

Notes

Store cheesecake tightly covered in the refrigerator for up to five days, or freeze individual slices for up to three months. For best results, ensure cream cheese is at room temperature and avoid overbeating after adding eggs.

Keyword Apple Crumble Cheesecake, Baking, Cheesecake, Dessert, Fall Dessert