APPLE CRUMBLE CHEESECAKE
This apple crumble cheesecake combines creamy, rich cheesecake with sweet cinnamon-spiced apples and a buttery crumble topping. Perfect for fall and holiday desserts, it’s indulgent, comforting, and a showstopper for any special occasion.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoon unsalted butter melted
For the Cheesecake Filling:
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
For the Apple Topping:
- 2 cups peeled and chopped apples
- 2 tablespoon granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
For the Crumble:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- 3 tablespoon unsalted butter cold and cubed
Instructions
Prepare the Crust:
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake 8–10 minutes, then let cool.
Make the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, then vanilla and cinnamon. Pour over cooled crust.
Prepare the Apple Topping:
- Toss chopped apples with sugar, cinnamon, and lemon juice. Spread evenly over cheesecake.
Make the Crumble:
- Combine flour and brown sugar, then cut in butter until crumbly. Sprinkle over apples.
Bake:
- Bake cheesecake for 45–50 minutes, or until center is set. Let cool to room temperature, then refrigerate at least 4 hours before serving.
Notes
- Make Ahead: Cheesecake can be prepared a day in advance and stored in the refrigerator.
- Apple Variations: Try using Granny Smith or Honeycrisp apples for tartness or sweetness.
- Serving Suggestions: Serve with whipped cream or caramel drizzle for extra indulgence.
- Storage Tips: Store in an airtight container in the fridge for up to 5 days.