Description
Apple Crumble Cheesecake is a delightful fusion of creamy cheesecake and the comforting flavors of apple crumble. This dessert features a buttery graham cracker crust, a rich cheesecake filling, spiced apple topping, and a crunchy crumble, all drizzled with caramel sauce.
Ingredients
Units
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 8 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces (three 8-ounce packages) cream cheese, softened to room temperature
- 1 cup packed brown sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 cup heavy cream
For the Apple Topping:
- 3 large apples (such as Honeycrisp or Granny Smith), peeled, cored, and thinly sliced
- 2 tablespoons packed brown sugar
- 1 teaspoon ground cinnamon
For the Crumble Topping:
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter, softened
Optional for Serving:
- Salted caramel sauce
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, brown sugar, and cinnamon. Stir in the melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and about 1½ inches up the sides of a 9-inch springform pan. Use the bottom of a glass to help press it evenly.
- Bake the crust for 10 minutes, then set aside to cool. Reduce the oven temperature to 325°F (160°C).
- Prepare the Apple Topping:
- In a large bowl, toss the sliced apples with the brown sugar and cinnamon until evenly coated. Set aside.
- Prepare the Crumble Topping:
- In a medium bowl, mix the flour, brown sugar, and salt. Using your fingers or a fork, work in the softened butter until the mixture forms small crumbs. Set aside.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and brown sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and salt.
- Finally, add the heavy cream and mix until fully incorporated.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the cooled crust.
- Gently arrange the apple slices over the cheesecake filling. It’s best to place them carefully to prevent them from sinking too much.
- Sprinkle the crumble topping evenly over the apples.
- Bake:
- Wrap the springform pan with two layers of heavy-duty aluminum foil to prevent water from seeping in.
- Place the pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.
- Bake in the preheated oven for 1 hour and 30 minutes, or until the edges are set and the center wobbles slightly when gently shaken.
- Cool:
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and foil, then let it cool completely at room temperature.
- Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow it to set fully.
- Serve:
- Before serving, drizzle the cheesecake with salted caramel sauce if desired.
- Slice and enjoy!
Notes
- Choosing Apples: Honeycrisp and Granny Smith apples are excellent choices for baking due to their firm texture and balanced sweetness.
- Preventing Cracks: Using a water bath helps maintain a consistent baking temperature and adds moisture to the oven, reducing the risk of cracks in your cheesecake.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.