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Apple Crumble Cheesecake Recipe

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4.1 from 80 reviews

This Apple Crumble Cheesecake combines a creamy, full-fat cheesecake with a beautifully layered apple compote and buttery crumble topping, all resting on a golden graham cracker crust. The apples are lightly cooked with cinnamon and a touch of lemon juice to enhance their natural flavor, while the crumble adds a delightful crisp contrast. Baked in a water bath for a perfectly smooth texture, this dessert is a perfect indulgence for fall or any time you’re craving a comforting, fruity cheesecake.

  • Total Time: 8 hours 25 minutes
  • Yield: 12 servings

Ingredients

Apple Topping

  • 800 g Apples (e.g., Granny Smith), peeled, cored, and sliced (approximately 4 medium apples)
  • 1 tablespoon freshly squeezed lemon juice
  • 110 g Brown sugar
  • 1 tablespoon Cinnamon
  • 1 tablespoon Corn starch

Crumble

  • 110 g Unsalted butter, room temperature
  • 100 g Granulated sugar
  • 50 g Brown sugar
  • 150 g All-purpose flour
  • ¼ teaspoon Cinnamon (optional)
  • Pinch of salt

Crust

  • 200 g Graham cracker crumbs (approximately 13 sleeves)
  • 80 g Unsalted butter, melted
  • Pinch of salt
  • ½ teaspoon Cinnamon (optional)

Cheesecake Batter

  • 680 g Full-fat cream cheese (Philadelphia), room temperature
  • 200 g Granulated sugar
  • 170 g Full-fat sour cream, room temperature
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons Vanilla extract
  • Pinch of salt
  • 3 Eggs, lightly whisked at room temperature

Instructions

  1. Prepare the Apples: Peel, core, and slice the apples. Toss with lemon juice to prevent browning. Cook apples with brown sugar and cinnamon on the stovetop over medium heat for 3-5 minutes until slightly softened but still intact. Remove and set aside. Mix a few tablespoons of the hot apple liquid with cornstarch until smooth, stir back in, and cook for another minute until thickened to make the apple caramel sauce. Cool both mixtures completely.
  2. Make the Crumble: Combine flour, salt, granulated sugar, brown sugar, and cinnamon. Cut room temperature butter into chunks and mix with dry ingredients using a spatula until coated and crumbly. Adjust crumbs size by pressing mixture between fingers. Chill in the fridge.
  3. Prepare the Crust: Melt butter and cool slightly. Crush graham crackers into fine crumbs. Mix crumbs with salt, cinnamon, and melted butter until texture resembles wet sand. Press mixture firmly and evenly into bottom and sides of an 8- or 9-inch springform pan. Chill. Bake crust at 350°F (175°C) for 8-10 minutes until golden. Cool completely.
  4. Prepare Water Bath: Preheat oven to 325°F (165°C). Place a roasting pan large enough to hold the springform pan aside. Wrap springform pan tightly with at least 4-5 layers of heavy-duty aluminum foil to prevent leaks. Optionally, place wrapped pan inside an oven-safe bag.
  5. Make the Cheesecake Batter: Beat cream cheese at medium-low speed with paddle attachment until smooth (2 minutes). Add granulated sugar and continue creaming for another 2 minutes. Add sour cream, lemon juice, vanilla extract, and salt; mix on low speed just until combined. Slowly add eggs with mixer on low speed until incorporated. Do not overmix.
  6. Assemble the Cheesecake: Layer half the cheesecake batter evenly over cooled crust. Spoon half the apple compote over batter, then add the remaining cheesecake batter and apple compote in layers. Top with chilled crumble, pressing gently but not compacting.
  7. Bake in Water Bath: Place springform pan in prepared roasting pan. Carefully pour enough hot water to reach one-third up the sides of the springform pan. Bake at 325°F (165°C) for 75-85 minutes until edges are set and center jiggles slightly. Do not open oven during baking.
  8. Cool the Cheesecake: Turn off oven and leave cheesecake inside with door closed for one hour. Remove from water bath, unwrap foil, and cool on wire rack to room temperature (about 1 hour). Chill in refrigerator for at least 6 hours or overnight until fully set.
  9. Serve: Remove cheesecake from pan. Let sit at room temperature for 20-30 minutes before slicing. Serve with the prepared apple caramel sauce.
  10. Storage: Cover leftovers with plastic wrap or foil; refrigerate up to 3-4 days. For freezing, wrap whole cake or slices tightly in plastic wrap and foil; freeze up to 2-3 months. Thaw slowly overnight in refrigerator for best texture.

Notes

  • Use full-fat cream cheese and sour cream for the best texture and flavor.
  • Ensure eggs and dairy ingredients are at room temperature for a smooth batter.
  • Wrapping the springform pan well prevents water from leaking into the cheesecake during the water bath bake.
  • Do not overbake; the center should remain slightly jiggly to avoid cracks.
  • The crumble can be adjusted to larger pieces or finer sand-like texture according to preference.
  • Graham cracker crumbs can be substituted with digestive biscuits if desired.
  • Serving the cheesecake slightly warmed enhances the flavor of the apple topping.
  • Leftover apple caramel sauce can be refrigerated and used as a topping for other desserts or breakfast dishes.
  • Author: Madelynn
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/apple-crumble-cheesecake-recipe/