Apple Crumble Cheesecake Recipe
When I first made this Apple Crumble Cheesecake, I couldn’t believe how effortlessly divine it was! Combining the creamy richness of cheesecake with the cozy flavors of apple crumble, it quickly became a family favorite.
Ingredients
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter melted
- Cream cheese softened
- Granulated sugar
- Pure vanilla extract
- Eggs
- Apples peeled, cored, sliced
- Granulated sugar
- Ground cinnamon
- Ground nutmeg
- All-purpose flour
- Cold unsalted butter
Instructions
- Start by preheating your oven to 325°F (163°C). Mix the graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand. Press it evenly into your pan, ensuring the base is compact. Bake for about 10 minutes, then set it aside to cool.
- Beat the softened cream cheese with an electric mixer until smooth. Add sugar and vanilla extract, mixing well. One at a time, add the eggs, beating until just combined after each addition. Pour the filling over the cooled crust, smoothing the top.
- Toss the apple slices with sugar, cinnamon, and nutmeg in a bowl. Spread them evenly across the cheesecake layer. To make the crumble, combine flour and sugar, then cut in the chilled butter until you get coarse crumbs. Sprinkle this mixture over the apples.
- Bake the assembled cheesecake for 50-60 minutes. The edges should be set, but the center should have a slight jiggle (it will firm up as it cools). Cool to room temperature before refrigerating for at least 4 hours, preferably overnight. 🕒
Notes
- Use Room-Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a silky-smooth filling.
- Prevent Cracking: Avoid overmixing the cream cheese mixture to minimize air bubbles.
- Chilling Is Key: Don’t cut corners on the chill time! This helps the cheesecake set properly.
- Tart Apples Work Best: Granny Smith apples are ideal for their balance of tartness and sweetness.