Description
Apple crumble cheesecake with graham cracker crust, creamy filling, spiced apples, and crunchy crumble topping.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1/2 cup chopped pecans or walnuts (optional)
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 medium apples (such as Honeycrisp, Gala, or Granny Smith), peeled, cored, and diced
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter
Instructions
- In a medium bowl, whisk together the flour, brown sugar, cinnamon, and nutmeg. Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chopped pecans or walnuts, if using. Set aside in the refrigerator.
- Preheat oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden brown. Remove from oven and let cool completely.
- In a large bowl, combine the diced apples, granulated sugar, flour, lemon juice, cinnamon, and nutmeg. Toss gently to coat. In a large skillet over medium heat, melt the butter. Add the apple mixture to the skillet and cook, stirring occasionally, for 5-7 minutes, or until the apples are slightly softened. Remove from heat and let cool slightly.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and beat until well combined. Add the sour cream, vanilla extract, cinnamon, and nutmeg. Beat until just combined. Add the eggs one at a time, beating well after each addition.
- Pour half of the cheesecake filling over the cooled graham cracker crust. Spoon the cooled apple filling evenly over the cheesecake filling. Pour the remaining cheesecake filling over the apple filling, spreading it evenly. Sprinkle the crumble topping evenly over the cheesecake filling.
- Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. Place the wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake in the preheated oven for 60-75 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.
- To serve, carefully remove the sides of the springform pan. Slice the cheesecake with a sharp knife. Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Notes
- Use room temperature ingredients for a smooth cheesecake filling.
- Don’t overmix the cheesecake batter.
- The water bath is crucial for even baking and preventing cracks.
- Cooling the cheesecake gradually is essential for preventing cracks.
- Adjust sweetness to taste.
- Experiment with apple varieties.
- Prep Time: 45 minutes
- Cook Time: 75 minutes