Description

A rich and creamy Apple Crumble Cheesecake featuring a buttery graham cracker crust, a smooth apple-infused cheesecake filling, and a crunchy oat and pecan crumble topping. This dessert combines the comforting flavors of spiced apples with the indulgence of classic cheesecake for a perfect treat any time of year.

Ingredients

Scale

For the Cheesecake:

2 cups cream cheese (softened)
¾ cup granulated sugar
½ cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 tablespoons all-purpose flour
2 cups peeled and diced apples (such as Granny Smith or Honeycrisp)
1 teaspoon cinnamon

For the Crust:

1 ½ cups graham cracker crumbs
½ cup unsalted butter (melted)
¼ cup granulated sugar

For the Crumble Topping:

1 cup rolled oats
½ cup all-purpose flour
½ cup brown sugar
½ teaspoon cinnamon
½ cup unsalted butter (cold and cubed)
¼ cup chopped pecans (optional)

Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C). This temperature is ideal for slow and even baking, ensuring your cheesecake cooks perfectly without cracking.
Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture firmly onto the bottom of a 9-inch springform pan to create an even base. Bake for 10 minutes, then remove and allow to cool completely.
Prepare the Filling: Using a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add both the granulated and brown sugars, blending well. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract, sour cream, flour, diced apples, and cinnamon until just combined to maintain a light texture.
Pour the Filling: Pour the cheesecake filling evenly over the cooled crust, smoothing the top gently with a spatula.
Make the Crumble Topping: Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and cubed cold butter in a bowl. Use your fingers or a pastry cutter to mix until the mixture forms coarse crumbs. Fold in chopped pecans if using, for added texture and flavor.
Add the Topping: Sprinkle the crumble topping evenly over the cheesecake filling, ensuring full coverage.
Bake the Cheesecake: Bake in the preheated oven for 50 to 60 minutes, or until the center appears set but slightly jiggly when gently shaken. The edges should be lightly browned and firm.
Cool and Chill: After baking, turn off the oven, crack the door open, and allow the cheesecake to cool inside for 30 minutes. Remove from the oven, let cool to room temperature, then refrigerate for at least 4 hours or overnight for the best flavor and texture.

Notes

Use tart apples like Granny Smith or Honeycrisp for the best balance of sweetness and acidity.
Chilling the cheesecake overnight allows the flavors to meld and the texture to firm up perfectly.
For a nut-free version, omit the pecans from the crumble topping.
Make sure the cream cheese is softened to avoid lumps in your filling.
You can prepare the crust and crumble topping ahead of time to streamline the baking process.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10th of cheesecake)
Calories: 420 kcal
Sugar: 30 g
Sodium: 200 mg
Fat: 28 g
Saturated Fat: 16 g
Unsaturated Fat: 10 g
Trans Fat: 0.3 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 110 mg

Keywords: apple crumble cheesecake, spiced apple cheesecake, crumble topping dessert, fall desserts, baked cheesecake recipe