Apple Crumble Cheesecake

Apple season is here, and that means it's time to whip up some delicious apple desserts! We're going to take a break from all the pumpkins this year and share one of our easy fall desserts: Apple Crumble Cheesecake. This recipe is perfect for any occasion, but we love serving it during the holidays when you want something sweet but not too heavy. I love making one of these as part of my Thanksgiving desserts. It's also just as good in the spring or summer if you enjoy lighter desserts.

The recipe is super easy to make; it pairs delicious creamy cheesecake with apple crumble and can be customized with different toppings depending on what you have on hand. You can top with a scoop of ice cream, whipped cream, or even a salted caramel sauce - whatever your heart desires!

This apple crisp cheesecake is a delicious combination of textures and flavors. The buttery crust contrasts nicely with the creamy cheesecake filling, while the apples bring out the sweetness in each bite. And then there's that luscious caramel topping if you are so inclined! So if you're looking for delicious dessert ideas for fall, then this apple crumble cheesecake recipe is just the ticket.

Ingredients & Substitutions

• Apples - I used Honeycrisp. You could also use Fiji, or Red Delicious, or Gala apples. I don't recommend Granny Smith Apples. They are a little too tart, and you won't get the sweetness needed or the moisture. The Granny Smith also was a bit firmer than we wanted at the end. As you can see in the image, I sliced my apples, but when making it again, I would use diced apples. When I went to cut the cheesecake, it was sometimes difficult to get a clean cut due to the large pieces of apples. The chopped apple is easier to work with when cutting.
• Cream Cheese - I use full-fat blocks of Philadelphia Cream Cheese. Don't use the tubs of cream cheese; you won't end up with the right texture. You also want your cream cheese to be at room temperature before you start mixing. I let the blocks sit on the counter for a few hours before using them.
• Eggs - Eggs are needed for thickening the cheesecake. You want these to be at room temperature as well.
• Graham Crackers - I used plain, but you could easily substitute and use cinnamon graham crackers.
• Caramel Drizzle - I usually drizzle homemade caramel sauce on this cheesecake when serving. It takes it from great to fabulous! If you don't want to make your own caramel sauce, grab a jar of your favorite caramel sauce from your grocery store to use.
• Walnuts - I toasted my walnuts. It's not needed, but it gives a bit more walnut flavor in the crust. To toast walnuts, sprinkle the walnuts in an even layer onto a small sheet pan and bake in a 350°F warm oven for 5-7 minutes. Stir once about halfway through cook time. Remove from heat and let cool on a plate. You want to take them off the sheet pan to prevent further toasting.

Special Equipment

Not a lot of equipment is needed for cheesecake, but there are a few items that are.

• Electric Hand Mixer or Stand Mixer - You want your cheesecake mixture to be completely blended with no lumps of cream cheese remaining.
• 9" Springform Pan
• Instant Read Thermometer - You can live without this, but it makes telling when the cheesecake is cooked to perfection so much easier, instead of overcooking it because you can't tell how much jiggle is too much in the center of the cake.

How To Make The Apple Crumble Cheesecake

Step One: Prepare the graham cracker crust

I use my food processor to make the graham cracker crumbs. If you don't have a food processor, you could put them in a Ziploc bag and use your rolling pin to crush them. The same would work for walnuts or pecans. I'd chop them into fine bits, then use my rolling pin to crush them.

Combine all the other remaining ingredients with the graham crackers and walnuts. Mix until combined.

Press crumbs into the springform pan. I have found that it's easiest to use a small flat ramekin or glass to flatten the crumbs into an even layer.

Step Two: Cheesecake Filling

There are basically two steps to preparing the cheesecake filling. The first is using your mixer to cream the cream cheese, then add the sugar.

The second step is incorporating all the other ingredients into the cream cheese mixture. Again, you will want to keep your mixer on low speed during this step. You don't want to overmix your filling.

Step Three: Apple Filling

For this step, we are basically sauteeing the apples. The cook time will depend on how you cut the apples. I sliced mine, and it took 9 minutes to sautee to the proper doneness. The cook time will range between 6-10 minutes, depending on the thickness of your apples. You want to cook until they are tender.

Once cooked, add the cornstarch slurry and then the brown sugar and cinnamon. Stir and let cool. You can make this on the same day that you bake the cheesecake or wait until the next day when you will serve it.

If you make this the day before, cover and refrigerate until needed. However, if you make it the same day, you must wait for this to cool before using it on the cheesecake.

Step Four: Crumble Topping

Once you mix all the ingredients, you will transfer them to a parchment-lined sheet tray and bake until browned. Let this cool before using it on the cheesecake. You can also make this when you bake the cheesecake or wait until the next day when you are ready to serve. You need to make sure it is cool before putting on the cheesecake.

Expert Baking Tips

• Water Bath - You want to make sure to use a water bath. It helps keep moisture in the oven and also helps keep your cheesecake crack-free. Make sure to wrap your springform pan with foil to prevent any water seepage into the cheesecake.
• Keep The Oven Door Closed - For some reason, we all want to check the cheesecake by opening the door frequently. Unfortunately, this reduces your oven temperature and results in uneven baking. You also want to keep the moisture from the water bath from escaping out the oven door.
• Don't Overbake - The best way to ensure you are not overbaking is to test with an instant-read thermometer. Once you are in the range of cook time completion, go ahead and check the internal temperature of the center of the cheesecake. You are looking for 150°F. This ensures you don't overbake while trying to determine if the jiggle is just right.

FAQ

Caramel Apple Cheesecake

This recipe is a delicious twist on the classic cheesecake. And with a caramel sauce drizzle, it's got all the flavors of your favorite caramel apple dessert but in an easy-to-eat form that tastes just like Caramel Apple Cheesecake from The Cheesecake Factory! If you're looking for something new, this will be perfect and if you love apples then we guarantee it'll become one of your favorites.

If You Love This Cheesecake

• Triple Chocolate Cheesecake
• Lemon Cheesecake
• Instant Pot Pumpkin Cheesecake
• White Chocolate Peppermint Bark

More Apple Desserts

• Apple Crostata
• Apple Cinnamon Muffins
• Caramel Apple Mousse Cake

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