Apple Crumble Cheesecake
A delightful fusion of creamy cheesecake and spiced apple filling topped with a crisp crumble, perfect for family gatherings.
Servings: 12 slices
Calories: 425kcal
Ingredients
For the Crust
- 2 cups graham cracker crumbs Provides the base, giving a delightful crunch and sweetness.
- 1/4 cup unsalted butter, melted Acts as the binder for the crust, adding rich flavor.
For the Cheesecake Filling
- 24 oz cream cheese, softened The key ingredient bringing a creamy, luscious texture.
- 1 cup granulated sugar Sweetens the cheesecake and balances flavors.
- 1 cup sour cream Adds a tangy richness.
- 1 teaspoon vanilla extract Enhances all flavors.
- 3 large eggs Provides structure to the cheesecake.
For the Apple Filling
- 4 apples, peeled and sliced The star of this dish.
- 1/4 cup granulated sugar Coats the apples, maximizing sweetness.
- 1 teaspoon cinnamon Brings a warm, comforting spice.
- 1 tablespoon lemon juice Brightens flavors and prevents browning.
For the Crumble Topping
- 1/2 cup all-purpose flour Provides the body for the crumble topping.
- 1/2 cup rolled oats Adds texture and wholesomeness.
- 1/2 cup brown sugar Contributes to the caramel-like richness.
- 1/4 cup unsalted butter, melted Binds the crumble.
- 1/2 teaspoon cinnamon Complements the filling's spices.
Instructions
Preparation
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a mixing bowl, combine the graham cracker crumbs with melted butter until it resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for about 10 minutes, then let it cool completely.
- In a saucepan, add sliced apples, sugar, cinnamon, and lemon juice. Cook over medium heat until the apples become tender. Set aside to cool.
- In a large bowl, beat the softened cream cheese until smooth and fluffy. Gradually add granulated sugar, sour cream, and vanilla extract, mixing well. Add eggs one at a time, blending thoroughly.
Assembly
- Pour half of the cheesecake batter over the cooled crust and spread evenly.
- Layer the apple filling on top, followed by the remaining cheesecake batter.
- In another bowl, combine flour, rolled oats, brown sugar, melted butter, and cinnamon for the crumble topping. Mix until crumbly and sprinkle over the cheesecake mixture.
Baking
- Bake for 50-60 minutes, or until the center is just set. Cool in the oven with the door slightly ajar for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or preferably overnight before removing from the springform pan.
Notes
Make sure cream cheese is at room temperature for a smooth batter. Experiment with different apple varieties for varied flavors. Serve with a dollop of whipped cream and a sprinkle of cinnamon.