why make this recipe
This Irresistible Apple Crumble Cheesecake brings together the best of both worlds: the rich creaminess of cheesecake and the warm, comforting flavor of baked apples with a crunchy crumble topping. It’s a dessert that not only delights your taste buds but also fills your home with a wonderful aroma as it bakes. Perfect for gatherings, holidays, or just a weekend treat, this cheesecake is sure to become a favorite in your household.
how to make Irresistible Apple Crumble Cheesecake
Ingredients:
- 2 cups (200g) graham cracker crumbs
- ½ cup (115g) unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup (240ml) sour cream
- 3 medium apples, peeled and diced
- ⅓ cup (70g) brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
- ¾ cup (95g) all-purpose flour
- ½ cup (100g) brown sugar
- ½ teaspoon cinnamon
- ½ cup (115g) cold unsalted butter, cubed
Directions:
- In a large bowl, beat the softened cream cheese until smooth and free of lumps. This is essential for a velvety texture.
- Add in the sugar and vanilla extract and mix until well combined.
- Incorporate the eggs one at a time, mixing on low speed. Scrape down the sides of the bowl between additions.
- Fold in the sour cream until fully incorporated.
- Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula.
- Set aside while you prepare the apple layer.
- For the apple layer, in another bowl, mix the diced apples with brown sugar, cinnamon, cornstarch, water, and lemon juice.
- Cook this mixture on medium heat until the apples soften slightly.
- Pour the apple mixture over the cheesecake filling.
- For the crumble topping, mix flour, brown sugar, cinnamon, and cold butter in a bowl until crumbly. Sprinkle this over the apples.
- Bake in a preheated oven at 325°F (160°C) for about 75-90 minutes, or until set.
- Let it cool completely, then refrigerate for at least 4 hours before serving.
To avoid cracks in your cheesecake, take care not to overbeat the mixture after adding the eggs. You might also consider using a water bath in the oven for even baking.
how to serve Irresistible Apple Crumble Cheesecake
Serve this cheesecake chilled, right out of the fridge. You can enjoy it as is or add a dollop of whipped cream or a scoop of vanilla ice cream on top for an extra treat! A sprinkle of cinnamon dust can also enhance the presentation and flavor.
how to store Irresistible Apple Crumble Cheesecake
Store any leftovers in the refrigerator, covered tightly. Make sure to consume them within 4 to 5 days for the best flavor and texture. If you want to keep it for a longer period, consider freezing the cheesecake. Wrap it well with plastic wrap and aluminum foil before placing it in the freezer. It can last for up to 2 months.
tips to make Irresistible Apple Crumble Cheesecake
- Use room temperature ingredients, especially the cream cheese, to prevent lumps.
- Don’t skip the cooling step. Refrigerating the cheesecake helps it set properly and enhances the flavor.
- You can experiment with different apple varieties to find your favorite flavor combination.
- For a more intense apple flavor, consider using apple pie spice instead of cinnamon in the apple mixture.
variation
For a twist, try adding caramel sauce to the apple layer or drizzling it over the top for a delightful caramel apple flavor. You can also experiment by adding nuts to the crumble topping for extra crunch.
FAQs
Can I make this cheesecake ahead of time?
Yes, you can make this cheesecake a day or two in advance. Just make sure to store it in the refrigerator until you are ready to serve.
What type of apples are best for this cheesecake?
Firmer apples like Granny Smith or Honeycrisp work great because they hold their shape during baking and add a nice tartness.
Can I use a different type of crust?
Absolutely! You can try using Oreo crumbs or a cookie crust for a different flavor profile. Just make sure to adjust the butter amount accordingly if needed.
Print
Irresistible Apple Crumble Cheesecake
- Total Time: 120 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious blend of creamy cheesecake and baked apples topped with a crunchy crumble, perfect for any gathering or weekend treat.
Ingredients
- 2 cups (200g) graham cracker crumbs
- ½ cup (115g) unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup (240ml) sour cream
- 3 medium apples, peeled and diced
- ⅓ cup (70g) brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
- ¾ cup (95g) all-purpose flour
- ½ cup (100g) brown sugar
- ½ teaspoon cinnamon
- ½ cup (115g) cold unsalted butter, cubed
Instructions
- Preheat oven to 325°F (160°C).
- In a large bowl, beat softened cream cheese until smooth.
- Add sugar and vanilla extract; mix until combined.
- Incorporate eggs one at a time, mixing on low speed and scraping down the sides.
- Fold in sour cream until fully combined.
- Pour cheesecake filling over pre-baked crust.
- For the apple layer, mix diced apples with brown sugar, cinnamon, cornstarch, water, and lemon juice.
- Cook apple mixture on medium heat until apples soften slightly.
- Pour apple mixture over cheesecake filling.
- For the crumble topping, mix flour, brown sugar, cinnamon, and cold butter until crumbly; sprinkle over apples.
- Bake for 75-90 minutes, or until set.
- Cool completely and refrigerate for at least 4 hours before serving.
Notes
Use room temperature ingredients to prevent lumps. Don’t skip the cooling step for best texture.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
