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Apple Crumble Cheesecake

Irresistible Apple Crumble Cheesecake for Cozy Fall Evenings

This Apple Crumble Cheesecake blends creamy cheesecake and crunchy crumble, perfect for fall evenings.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chilling Time 6 hours
Total Time 7 hours 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust Ingredients
  • 200 g Digestive or Graham Crackers or gluten-free cookies
  • 1 tsp Ground Nutmeg or allspice as a substitute
  • 1 tsp Ground Cinnamon or cinnamon bark for stronger taste
  • 100 g Dark Brown Sugar light brown can be substituted
  • 70 g Butter (Melted) or coconut oil for dairy-free
Filling Ingredients
  • 500 g Cream Cheese full-fat or Greek yogurt
  • 200 g Sour Cream or Greek yogurt
  • 2 tbsp Cornstarch can reduce for a softer texture
  • 150 g Granulated Sugar adjust for reduced sweetness
  • 1 tsp Vanilla Extract or vanilla bean paste for depth
  • 3 Eggs or egg replacements for vegan
Topping Ingredients
  • 3 cups Apples (Diced) or pears, peaches for a twist
  • 50 g Granulated Sugar reduce for less sweet topping
  • 100 g All-Purpose Flour or almond/coconut flour for gluten-free
  • 70 g Butter (Cold, Cubed) or coconut oil for dairy-free
  • 1 tsp Cinnamon Sugar divide for more flavor in layers

Equipment

  • food processor
  • springform pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Preparation
  1. Preheat the oven to 160ºC (325ºF). Blend digestive or graham crackers, dark brown sugar, ground cinnamon, and nutmeg until sand-like. Mix in melted butter and press into a springform pan. Bake for 10 minutes and cool.
  2. Dice apples, toss with granulated sugar, and sprinkle cinnamon. In another bowl, mix all-purpose flour, dark brown sugar, and cold butter until crumbly for topping.
  3. In a large bowl, beat room-temp cream cheese until smooth. Mix in granulated sugar, sour cream, cornstarch, and vanilla extract. Add eggs one at a time, incorporating each fully.
  4. Pour filling over cooled crust, layer with apples, and top with crumble mixture.
  5. Bake in water bath for 80-90 minutes until center jiggles slightly. Cool in oven with door ajar for 1 hour, then refrigerate for at least 6 hours, ideally overnight.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 75mgIron: 1mg

Notes

For best results, allow cheesecake to rest overnight. Serve with vanilla ice cream for indulgence.

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