Apple Crumble Cheesecake
A luscious cheesecake with spiced apple topping and a buttery crumble—delivering cozy fall flavors in each creamy bite.
Equipment
- 9-inch springform pan
- Mixing Bowls
- Electric Mixer
- Skillet or saucepan
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- ½ cup sour cream
Apple Topping
- 3 medium apples peeled and diced
- ½ cup brown sugar packed
- 1 tsp ground cinnamon
- 1 Tbsp lemon juice fresh
Crumble Topping
- ¾ cup all-purpose flour
- ½ cup brown sugar packed
- ½ tsp ground cinnamon
- ½ cup unsalted butter cold, cubed
Instructions
- Preheat oven to 325 °F (160 °C). Grease the springform pan and line the bottom with parchment.
- Mix crust ingredients and press into the bottom; bake 10 min, then cool.
- Beat cream cheese and sugar until smooth; add eggs one at a time, then vanilla and sour cream.
- Pour filling over the crust and smooth the top.
- In a bowl, toss apples with brown sugar, cinnamon, and lemon juice; spoon over filling.
- Prepare crumble by cutting butter into flour, brown sugar, and cinnamon until coarse; sprinkle on top.
- Bake for 50–60 minutes until edges are set and center slightly jiggles.
- Cool at room temperature, then refrigerate for at least 4 hours or overnight before slicing.
Notes
Chill time is essential for clean slices. Top with whipped cream or caramel sauce if desired. Store covered in fridge for up to 5 days or freeze slices for later.