Description
Ultimate Apple Crumble Cheesecake combines two beloved desserts into one spectacular treat that’ll make your taste buds dance. Creamy cheesecake meets crisp apple crumble in a dessert that brings comfort and excitement to your table.
Ingredients
Scale
Base:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
Topping:
- 3 medium apples
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 325°F and gather your graham cracker crumbs, ¼ cup sugar, and ½ cup melted butter. Mix these ingredients until they resemble damp sand.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for exactly 10 minutes, then allow it to cool completely.
- Dice 3 medium apples and combine them in a skillet with 2 tablespoons brown sugar, 1 teaspoon cinnamon, and 1 tablespoon lemon juice. Cook over medium heat for 5-7 minutes until the apples soften slightly.
- In a large mixing bowl, beat 3 packages of softened cream cheese with 1 cup sugar until the mixture becomes completely smooth and creamy.
- Add 3 large eggs to the cream cheese mixture one at a time, mixing thoroughly after each addition. Incorporate ¾ cup sour cream, 1 tablespoon vanilla extract, and 2 tablespoons flour until just combined.
- Pour the cream cheese batter over your cooled crust, spreading it evenly across the surface.
- Distribute the cooked apple mixture gently across the top of the cheesecake batter in a uniform layer.
- Prepare the crumble by mixing ½ cup flour, ½ cup brown sugar, and ½ teaspoon cinnamon. Cut in ¼ cup cold butter using a pastry cutter until the mixture becomes crumbly.
- Sprinkle the crumble topping generously over the apple layer, covering the entire surface.
- Wrap the springform pan in aluminum foil and place it in a larger pan filled with 1 inch of hot water to create a water bath.
- Bake at 325°F for 60-70 minutes. The center should remain slightly jiggly but mostly set when gently shaken.
- Turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes to prevent cracking.
- Remove the cheesecake from the oven and allow it to cool completely at room temperature.
- Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to ensure proper setting.
- Before serving, release the springform ring and slice with a sharp knife. Serve chilled or at room temperature.
Notes
- Room temperature ingredients help create a smooth, silky cheesecake texture without lumps.
- A water bath prevents cracking by providing gentle, even heat around the delicate cheesecake.
- Cold butter creates the perfect crumbly topping when cut into the dry ingredients using a pastry cutter.
- Always let the cheesecake cool slowly to prevent sudden temperature changes that can cause surface cracks.
- Prep Time: 25-30 minutes
- Cook Time: 1 hour 10 minutes - 1 hour 20 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 370 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg