Description
This Apple Crumble Cheesecake recipe combines the creaminess of classic cheesecake with the warm flavors of spiced apples and a crunchy crumble topping. The buttery cookie crust adds the perfect base for this indulgent dessert that’s ideal for holidays, celebrations, or a cozy night in. Simple steps, helpful tips, and customizable options make this recipe easy to follow and a guaranteed crowd-pleaser!
Ingredients
Scale
Cookie Crust:
- 200 g digestive or graham crackers
- ½ teaspoon ground nutmeg
- 1.5 teaspoons ground cinnamon
- 1.5 tablespoons dark brown sugar
- 50 g melted butter
Apples and Crumble:
- 150 g apple (1–2 apples, diced small)
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 100 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter (room temperature)
Cheesecake Filling:
- 600 g cream cheese (full fat, room temperature)
- 200 g granulated sugar
- 150 g sour cream (14–18%, room temperature)
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 3 large eggs (room temperature)
Instructions
Cookie Crust
- Preheat oven to 160ºC/325ºF.
- Blitz crackers, nutmeg, cinnamon, and brown sugar in a food processor until fine crumbs form.
- Add melted butter and mix until combined.
- Press crumb mixture into the bottom and slightly up the sides of a 22 cm springform pan lined with parchment paper.
- Bake for 10 minutes, then let cool completely.
Apples and Crumble
- Toss diced apples with granulated sugar and cinnamon. Set aside, draining any liquid that accumulates.
- Combine flour, dark brown sugar, and butter in a bowl. Mix by hand or with a mixer until crumbly. Set aside.
Cheesecake Filling
- Preheat oven to 160ºC if not already done.
- Beat cream cheese on low speed for 1 minute. Gradually add granulated sugar and mix until smooth.
- Stir together sour cream, cornstarch, and vanilla in a small bowl. Add to cream cheese mixture and combine.
- Add eggs one at a time, mixing on low speed after each addition.
- Pour filling into the cooled crust. Top with prepared apples and then the crumble.
Baking
- Place the springform pan in a larger cake pan. Add hot water to the larger pan until it reaches two-thirds up the side of the springform pan.
- Bake for 1 hour 20–30 minutes, or until the center is slightly wobbly.
- Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
- Remove from the water bath, place on a cooling rack, and cool to room temperature for another hour.
- Refrigerate for at least 6 hours, preferably overnight, before serving.
Notes
- Apple Choices: Use Granny Smith for tartness or Honeycrisp for natural sweetness.
- Crust Variations: Swap digestive crackers for gingersnaps or speculoos for added spice.
- Water Bath Tips: Ensure the pan is well-sealed with foil to prevent leaks, or use a larger pan as an outer shield.
- Make Ahead: This cheesecake can be made up to 2 days in advance and stored in the fridge.
- Prep Time: 30
- Cook Time: 95