Description
Learn how to make delicious Apple Crumble Cheesecake. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (or digestive biscuits, finely crushed)
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 24 ounces (3 packages) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, cold and cubed
- Optional substitutions:
- Use gluten-free graham crackers or almond flour for the crust to make it gluten-free.
- Swap regular granulated sugar with coconut sugar or maple syrup for a natural sweetness.
- Replace heavy cream cheese with Neufchâtel cheese for a lighter version.
- Use dairy-free butter or coconut oil for a vegan twist (adjust baking time slightly).
Instructions
- Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the springform pan, creating an even layer. I like to use the bottom of a glass to really compact it—this helps the crust hold together when slicing.
- Bake the crust for 10 minutes, then remove from the oven and let cool while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 3-4 minutes. This step is key—don’t rush it to avoid lumps.
- Add 3/4 cup sugar and beat until combined. Then, add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Pour the cream cheese filling over the cooled crust and smooth the top with a spatula.
- In a small bowl, toss the sliced apples with cinnamon and brown sugar until evenly coated. Arrange the apples in a single layer over the cheesecake filling.
- To make the crumble topping, combine oats, flour, 1/3 cup brown sugar, salt, and cold cubed butter in a bowl. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture forms coarse crumbs.
- Sprinkle the crumble evenly over the apple layer. Don’t be shy with this—it’s the best part!
- Bake the cheesecake for about 50-60 minutes. The edges should be set but the center will still have a slight wobble—this ensures a creamy texture once cooled.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour. This slow cooling helps prevent cracks.
- Afterward, refrigerate the cheesecake for at least 4 hours or overnight before serving. Patience here really pays off.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Apple Crumble Cheesecake, recipe, cooking, food
