This Apple Crumble Cheesecake is the ultimate fall dessert! It combines the creamy, tangy goodness of cheesecake with the warm, comforting flavors of apple crisp. I love how this recipe features a buttery graham cracker crust, a smooth and creamy cheesecake filling, a layer of cinnamon-spiced apples, and a crunchy crumble topping. It's a truly decadent and impressive dessert that's perfect for Thanksgiving, a special occasion, or any time you're craving a taste of autumn.
Why You'll Love This Apple Crumble Cheesecake
- Two Desserts in One: Combines the best of cheesecake and apple crumble in a single, delicious dessert.
- Creamy and Crunchy: The smooth cheesecake filling contrasts beautifully with the buttery graham cracker crust and the crisp crumble topping.
- Warm Apple Flavor: The cinnamon-spiced apples add a warm and comforting flavor that's perfect for fall.
- Impressive Dessert: This cheesecake is a showstopper that's sure to impress your guests.
- Make-Ahead Friendly: You can make this cheesecake ahead of time and chill it until ready to serve.
Ingredients for Apple Crumble Cheesecake
Here's what you'll need to make this decadent dessert. The full list with measurements is in the recipe card below.
Cookie Crust
- Digestive or graham crackers (Crumb)
- Ground nutmeg (Spice)
- Ground cinnamon (Spice)
- Dark brown sugar (Sweetener)
- Butter, melted (Fat)
Apples and Crumble
- Apple, diced small (Fruit)
- Granulated sugar (Sweetener)
- Ground cinnamon (Spice)
- All-purpose flour (Dry Ingredient)
- Dark brown sugar (Sweetener)
- Butter, room temperature (Fat)
Cheesecake
- Cream cheese, full fat, room temperature (Dairy)
- Granulated sugar (Sweetener)
- Sour cream, room temperature (Dairy)
- Cornstarch (Thickener)
- Vanilla extract (Flavoring)
- Large eggs, room temperature (Binder)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Apple Crumble Cheesecake as is, but here are a few ideas for variations:
- Different Apples: Use a mix of different apple varieties for a more complex flavor.
- Add Nuts: Stir some chopped pecans, walnuts, or almonds into the crumble topping.
- Caramel Sauce: Drizzle caramel sauce over the finished cheesecake for extra decadence.
- Different Crust: Use a gingersnap cookie crust or a shortbread crust instead of a graham cracker crust.
- Spice it up: Add more spices.
How to Make Apple Crumble Cheesecake
Let me show you how to make this impressive and delicious Apple Crumble Cheesecake:
Make the Cookie Crust
- I preheat the oven at 160ºC/325ºF (conventional oven).
- In a food processor, I add the cookies, brown sugar, cinnamon, and nutmeg and blend it all together until it's a fine sand-like texture.
- I melt the butter.
- I add the melted butter to the food processor and blend it together with the blended cookies.
- In a 22 cm springform cake pan, I add parchment paper to the bottom.
- I add the cookie crumble and press the cookie crust down with the bottom of a glass, and up against the side of the pan, so it's well packed together and flattened out.
- I bake it for 10 minutes. Then I let it cool down so that it's cool to the touch.
Prepare the Apples and Crumble
- While the crust cools down, I prepare the apples and the crumble.
- I dice the apples into small cubes and toss them in granulated sugar and cinnamon. Over time the sugar will draw out some of the liquid in the apples, avoid adding that to the cheesecake when placing the apples.
- I add flour, brown sugar, and butter to another bowl. I mix it together by hand or with an electric hand mixer, until it forms a crumble structure. I set aside both toppings while making the cheesecake filling.
Make the Cheesecake Filling
- I preheat the oven at 160ºC (325°F).
- With a hand mixer or in a stand mixer using the paddle attachment, I cream the cream cheese for 1 minute on low speed.
- Then, I gradually add the granulated sugar. Once all the granulated sugar is added, I scrape down the sides of the bowl and let it mix for 1 minute on low speed.
- In a small bowl, I mix together the sour cream and cornstarch until smooth.
- I add it to the cream cheese with the vanilla extract and let it mix on low speed until combined.
- Then, I add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, I scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
Assemble and Bake
- I pour the cheesecake batter into the springform pan.
- I gently distribute the cinnamon sugar apples first on top of the cheesecake, followed by the crumble.
- I boil up water in a kettle.
- I place the springform pan in a 25 cm/10-inch cake pan.
- I place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. This method will prevent water from getting into the crust. Alternatively, add a triple layer of aluminum foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method.
- I bake for 1 hour and 20-30 minutes. Once the time has passed, I give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle.
Cool Slowly
- I turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
- Then, I take it out of the oven and remove it from the water bath.
- I take off the aluminum foil and place the cheesecake on a cooling rack.
- I let it cool down fully for about 1 hour to room temperature.
- Finally, once at room temperature, I place it in the fridge and let it set for at least 6 hours, preferably overnight.
Tips and Tricks for the BEST Cheesecake
Here are my secrets for making this cheesecake truly exceptional:
- Room Temperature Ingredients: Make sure your cream cheese, sour cream, and eggs are at room temperature for the best results.
- Don't Overmix: Overmixing the cheesecake batter can incorporate too much air, which can lead to cracks.
- Water Bath: Baking the cheesecake in a water bath helps to create a creamy, even texture and prevents cracking.
- Slow Cooling: Cooling the cheesecake slowly in the oven helps to prevent cracking.
- Toast the Pecans: Toasting the pecans for the crumble topping enhances their flavor.
How to Serve
This Apple Crumble Cheesecake is perfect for:
- Fall Desserts: A delicious and festive dessert for Thanksgiving, Halloween, or any fall gathering.
- Special Occasions: A show-stopping dessert for birthdays, holidays, or dinner parties.
- Anytime Treat: A decadent treat any time you're craving something sweet and comforting.
Make Ahead and Storage
You can bake the cheesecake a day or two in advance and store it, covered, in the refrigerator. Leftover cheesecake can be stored in the refrigerator for up to 5 days.
FAQs about Apple Crumble Cheesecake
- Can I make this without the water bath?
- The water bath is important
- Can I use a different type of crust?
- Yes, you can use a shortbread crust.
- Can I use canned apple pie filling?
- I don't recommend
Enjoy this incredibly delicious and decadent Apple Crumble Cheesecake! It's a perfect combination of two classic desserts that's sure to impress.
Print
Apple Crumble Cheesecake
- Prep Time: 45 minutes
- Resting Time: 6 hours
- Cook Time: 1 hour 25 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12-16 1x
- Category: Dessert, Cheesecake
- Cuisine: American
Description
This Apple Crumble Cheesecake combines the best of two worlds: a creamy, rich cheesecake and a classic apple crumble. It features a buttery digestive biscuit (or graham cracker) crust, a smooth cheesecake filling, a layer of cinnamon-spiced apples, and a buttery crumble topping.
Ingredients
Scale
For the Cookie Crust:
- 200g digestive biscuits (or graham crackers), finely crushed (about 1 ½ cups crumbs)
- ½ teaspoon ground nutmeg
- 1 ½ teaspoons ground cinnamon
- 1 ½ tablespoons dark brown sugar
- 50g (3 ½ tablespoons) unsalted butter, melted
For the Apples and Crumble:
- 150g apples (about 1-2 medium), peeled, cored, and diced small (about ¼ - ½ inch)
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 100g (about ¾ cup) all-purpose flour
- 80g (about ⅓ cup + 1 tablespoon) packed dark brown sugar
- 70g (5 tablespoons) unsalted butter, cold and cubed (see notes)
For the Cheesecake Filling:
- 600g (about 21 ounces, or 2 ½ standard 8-ounce blocks) full-fat cream cheese, room temperature
- 200g (1 cup) granulated sugar
- 150g (about ⅔ cup) sour cream (14-18% fat), room temperature
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
Instructions
Prepare the Cookie Crust:
- Preheat Oven: Preheat oven to 325°F (160°C) (conventional oven).
- Prepare Pan: Line the bottom of a 22cm (about 9-inch) springform pan with parchment paper. Grease the sides of the pan.
- Combine Dry Ingredients: In a medium bowl, combine the finely crushed digestive biscuits (or graham crackers), dark brown sugar, cinnamon, and nutmeg. Whisk to combine.
- Add Melted Butter: Pour the melted butter over the crumb mixture. Stir with a fork until the crumbs are evenly moistened.
- Press into Pan: Pour the crumb mixture into the prepared springform pan. Press the mixture firmly and evenly into the bottom and slightly up the sides of the pan. Use the bottom of a measuring cup or a glass to create a compact, even crust.
- Bake Crust: Bake the crust for 10 minutes.
- Cool Crust: Remove the crust from the oven and let it cool completely while you prepare the apples, crumble, and cheesecake filling.
2. Prepare the Apples and Crumble:
- Prepare Apples: Peel, core, and dice the apples into small cubes (about ¼ - ½ inch). In a small bowl, toss the diced apples with the 1 tablespoon of granulated sugar and 1 teaspoon of ground cinnamon. Set aside. Note: The sugar will draw out some liquid from the apples; avoid adding this liquid to the cheesecake.
- Make Crumble: In a separate medium bowl, combine the flour and brown sugar. Cut in the cold butter using a pastry blender, fork, or your fingertips until the mixture resembles coarse crumbs. (Alternatively, you can use an electric mixer on low speed). Set aside.
3. Make the Cheesecake Filling:
- Preheat Oven: Preheat the oven to 320°F (160°C).
- Cream Cheese and Sugar: In a large bowl, using an electric mixer (stand mixer with paddle attachment or hand mixer) on low speed, beat the room-temperature cream cheese until completely smooth and creamy (about 1 minute). Gradually add the granulated sugar and continue to beat on low speed until well combined. Scrape down the sides of the bowl halfway through.
- Combine Sour Cream and Cornstarch: In a small bowl, whisk together the room-temperature sour cream and cornstarch until smooth.
- Add Sour Cream Mixture and Vanilla: Add the sour cream mixture and vanilla extract to the cream cheese mixture. Beat on low speed until just combined.
- Add Eggs: Add the room-temperature eggs one at a time, beating on low speed until just combined after each addition. Do not overmix. Scrape down the sides of the bowl as needed.
4. Assemble the Cheesecake:
- Pour Batter: Pour the cheesecake batter over the cooled crust in the springform pan.
- Add Apples: Gently distribute the cinnamon-sugar apples evenly over the top of the cheesecake batter. Drain off any excess liquid from the apples before adding them.
- Add Crumble: Sprinkle the prepared crumble topping evenly over the apples.
5. Prepare Water Bath:
- Wrap Pan: Wrap the outside of the springform pan tightly with a triple layer of heavy-duty aluminum foil. This will help prevent water from seeping into the cheesecake during baking.
- Place in Larger Pan: Place the wrapped springform pan inside a larger roasting pan (or a larger cake pan).
- Add Hot Water: Carefully pour hot (boiling) water into the roasting pan, filling it about ⅔ of the way up the sides of the foil-wrapped springform pan. This creates a water bath, which helps the cheesecake bake evenly and prevents cracking.
6. Bake: Bake in the preheated oven for 1 hour and 20-30 minutes, or until the edges of the cheesecake are set and the center has a slight jiggle.
7. Cool in Oven: Turn off the oven. Leave the oven door closed for 30 minutes. Then, crack open the oven door slightly and let the cheesecake continue to cool slowly in the oven for another 30 minutes. This gradual cooling process helps prevent cracking.
8. Cool and Chill: Remove the cheesecake from the oven and the water bath. Carefully remove the aluminum foil. Let the cheesecake cool completely to room temperature on a wire rack. Once at room temperature, cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set completely.
Serving:
- Carefully remove the sides of the springform pan.
- Slice and serve the cheesecake chilled.
Notes
- Room Temperature Ingredients: Using room-temperature cream cheese, sour cream, and eggs is crucial for a smooth and creamy cheesecake filling.
- Water Bath: The water bath is essential for baking a cheesecake without cracks. It creates a humid environment that helps the cheesecake cook gently and evenly. Be sure to wrap the springform pan very securely to prevent leaks.
- Cooling Slowly: Cooling the cheesecake slowly in the oven, as described in the instructions, also helps prevent cracking.
- Apples: Use a firm, tart apple variety like Granny Smith for best results.
- Crumble Topping Make sure the butter is cold for the topping.
- Make-Ahead: This cheesecake is best made a day ahead of time to allow it to chill completely and for the flavors to develop.
- Storage: Store leftover cheesecake, covered, in the refrigerator for up to 5 days.
