Apple Crumble Cheesecake
This sweet, warm and creamy apple crunch cheesecake is super delicious. This cheesecake has four layers: a graham cracker crust, cheesecake filling, spiced apple layer and crisp topping.
Servings: 8 slices
Equipment
- 9 inch Springform Pan
- Large Roasting Pan
- aluminum foil
- Knife
- Mixing bowl
- Hand or Stand Mixer
- Measuring cups + spoons
Ingredients
For the crust
- 3 cups Graham crackers crushed into crumbs
- 3 tablespoon Brown sugar
- ½ teaspoon Cinnamon
- ½ cup Butter unsalted + melted
For apples
- 2 large Granny smith apples peeled, cored + sliced
- 2 tablespoon Brown sugar
- 1 ½ teaspoon Cinnamon
For crumble topping
- ½ cup .Flour
- ½ cup Brown sugar
- 1 teaspoon Cinnamon
- ½ cup Quick oats
- ¼ cup Butter unsalted + melted
For cheesecake filling
- 24 oz Cream cheese, softened 3 - 8 oz boxes
- ¾ cup Granulated sugar
- ¼ cup Brown sugar
- ½ teaspoon Cinnamon
- 2 tablespoon Flour
- 1 teaspoon Vanilla
- ½ cup Sour cream
- 3 Eggs
- Water for water bath
Instructions
- Preheat the oven to 350°F. Line the inside of a 9-inch springform pan with two overlapping sheets of foil.
- Wrap the outside of the pan with 5 layers of foil, covering all seams to prevent water from leaking in during baking. Lightly spray the inside with nonstick spray. Set aside.
Make the crust
- Combine graham cracker crumbs, brown sugar, and cinnamon.
- Stir in melted butter until mixture resembles wet sand.
- Press mixture into the bottom and sides of the pan and bake for 10 minutes.
Prep the apples
- Peel, core, and thinly slice the apples. Toss them with cinnamon and brown sugar in a bowl. Set aside.
Make crumble topping
- Mix flour, brown sugar, and cinnamon in a bowl.
- Add oats and stir to combine.
- Add melted butter and mix until crumbly. Set aside.
Make cheesecake filling
- In a large bowl, beat softened cream cheese with granulated and brown sugar until smooth.
- Add flour and cinnamon, mixing on low and scraping down the sides.
- Mix in sour cream and vanilla until fully incorporated.
- Add eggs and beat on medium until well combined.
- Pour the cheesecake batter into the prepared crust.
- Arrange apple slices in a single layer over the top of the batter.
- Evenly spread the crisp topping over the apples.
To bake
- Place the pan inside a large roasting pan. Fill the roasting pan halfway up the side of the springform with hot water.
- Bake for 60 minutes at 350°F.
- Remove from oven and let the cheesecake and water bath cool to room temperature
- Cover the cheesecake with foil and refrigerate for at least 8 hours before serving.
Notes
Tips
- Single apple layer – When layering the apples, do so one slice at a time to avoid adding excess liquid from the bowl.
- Carefully foil wrap – A solid foil barrier around the pan prevents water from leaking in and ruining the crust.
- Break up clumps – Use a fork to break apart any lumps when mixing the dry crisp ingredients.
- Room temp cream cheese – Let cream cheese soften before mixing to prevent overbeating and achieve a smooth batter.
- Refrigerate – Store cheesecake in an airtight container in the fridge for up to 3 days.
- Freeze – Wrap slices individually and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.