Apple Crumble Cheesecake (Ready-to-Print Version)
Layers of creamy filling, spiced apples, and buttery crumble create a rich autumn dessert to enjoy.
# What You’ll Need:
→ Graham Cracker Crust
01 -
2 cups graham cracker crumbs (about 16 crackers, finely crushed)
02 -
6 tablespoons unsalted butter, melted
03 -
1/4 cup granulated sugar
04 -
1/2 teaspoon ground cinnamon
05 -
Pinch of salt
→ Spiced Apple Layer
06 -
4 large Granny Smith apples, peeled and diced (about 4 cups)
07 -
1/3 cup packed brown sugar
08 -
2 tablespoons all-purpose flour
09 -
1 teaspoon ground cinnamon
10 -
1/4 teaspoon ground nutmeg
11 -
1/8 teaspoon ground cloves
12 -
2 tablespoons unsalted butter
13 -
1 tablespoon lemon juice
14 -
1 teaspoon vanilla extract
→ Cheesecake Filling
15 -
32 oz cream cheese (4 packages), room temperature
16 -
1 cup granulated sugar
17 -
4 large eggs, room temperature
18 -
1 cup sour cream, room temperature
19 -
2 teaspoons vanilla extract
20 -
2 tablespoons all-purpose flour
21 -
1/4 teaspoon salt
→ Crumble Topping
22 -
1 cup all-purpose flour
23 -
1/2 cup old-fashioned oats
24 -
1/2 cup packed brown sugar
25 -
1/2 teaspoon ground cinnamon
26 -
1/4 teaspoon salt
27 -
6 tablespoons cold unsalted butter, cubed
28 -
1/4 cup chopped pecans (optional)
# Step-by-Step Guide:
01 -
Combine graham cracker crumbs, granulated sugar, ground cinnamon, and a pinch of salt. Stir in melted butter until mixture resembles wet sand. Press evenly into the base of a greased 9-inch springform pan. Refrigerate to set.
02 -
In a large skillet, melt butter over medium heat. Add diced apples, brown sugar, all-purpose flour, cinnamon, nutmeg, and cloves. Cook, stirring frequently, until apples soften and mixture thickens, about 8-10 minutes. Remove from heat; stir in lemon juice and vanilla extract. Set aside to cool.
03 -
Beat cream cheese with granulated sugar until smooth. Add eggs one at a time, beating after each addition. Blend in sour cream, vanilla extract, flour, and salt until just combined. Avoid overmixing to prevent cracking.
04 -
Spread the spiced apple mixture evenly over the chilled crust. Pour the cheesecake filling over the apple layer, smoothing the top gently.
05 -
Combine flour, oats, brown sugar, cinnamon, and salt in a bowl. Cut in cold cubed butter until mixture resembles coarse crumbs. Stir in pecans if using. Sprinkle topping evenly over cheesecake filling.
06 -
Place springform pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 325°F (163°C) for 1 hour and 15 minutes, or until the center is almost set but still slightly jiggly.
07 -
Turn off oven and leave cheesecake inside with door slightly ajar for 1 hour. Remove from water bath, run a knife around edges to loosen, and cool to room temperature. Refrigerate for 4-6 hours or overnight before serving.
# Handy Tips:
01 -
Ensure all dairy ingredients are at room temperature to achieve a smooth, creamy filling without lumps.
02 -
Using a water bath prevents cracks and ensures evenly baked custard.