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Slice of Apple Crumble Cheesecake
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5 from 5 votes

Apple Crumble Cheesecake

This delicious apple crumble cheesecake is the perfect ending to any meal. Serve it during fall or share it with your friends and family as a holiday dessert!
Prep Time45 minutes
Cook Time55 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Servings: 12 Servings
Calories: 515kcal
Author: Serena

Ingredients

Graham Cracker Crust

  • 9 Whole Graham Crackers (135 grams)
  • ½ cup Lightly Toasted Walnuts or Pecans (60 grams)
  • ¼ teaspoon Salt (2 grams)
  • ½ teaspoon Cinnamon (2 grams)
  • 2 tablespoons Light Brown Sugar (27 grams)
  • 5 tablespoons Unsalted Butter - Melted (71 grams)

Cheesecake Filling

  • 3 8 ounce Packages Cream Cheese - Room Temperature (678 grams)
  • ¾ cup Granulated Sugar (150 grams)
  • 4 Large Eggs - Room Temperature
  • 1 teaspoon Vanilla Extract (5 grams)
  • ½ cup Heavy Cream (114 grams)

Apple Filling

  • 3 tablespoon Unsalted Butter (60 grams)
  • 3 Medium Size, Peeled, Cored, Apples
  • 4 tablespoons Light Brown Sugar (54 grams)
  • ½ teaspoon Cinnamon (2 grams)
  • 1 pinch Nutmeg & Cloves
  • 1 teaspoon Cornstarch (2.5 grams)

Crumble Topping

  • 1 cup All Purpose Flour (120 grams)
  • ½ cup Light Brown Sugar (106 grams)
  • ¼ teaspoon Baking Powder (1 gram)
  • ½ teaspoon Ground Cinnamon (2 grams)
  • ¼ teaspoon Kosher Salt (1.25 grams)
  • ¾ cup Old Fashioned Oats (66 grams)
  • ½ cup Unsalted Butter - Room Temperature (115 grams)

Instructions

Graham Cracker Crust

  • Preheat the oven to 350°F
  • Place the graham crackers, walnuts, salt, cinnamon, and brown sugar in a food processor and process until finely ground.
  • With the motor running, add the melted butter and process until the mixture comes together and turns sticky.
  • Spray the bottom and side of a 9-inch springform pan with cooking spray. Pat the mixture evenly into the bottom of a 9-inch springform pan, place on a baking sheet, and bake in the oven until lightly golden brown and just set, about 8 minutes. 
  • Remove to a baking rack and let the crust cool completely.

Cheesecake Filling

  • Place the room temperature cream cheese in the bowl of a stand mixer fitted with the paddle attachment, or use an electric mixer and mix the cheese until light and fluffy. Start with low speed until combined, then bump up to medium-high speed. This takes 3 to 4 minutes. Add the sugar and beat again until the sugar is fully incorporated and the mixture turns light and fluffy. 
  • Add the eggs, 1 at a time, and mix everything until the eggs are just incorporated, scraping the sides and bottom of the bowl once in a while. Add the vanilla extract and mix until combined. Add the heavy cream and mix until just combined. Don't over mix.
  • Pour the cheesecake filling mixture into the prepared springform pan. Set the springform pan on a very large piece of heavy-duty aluminum foil and fold up the sides around it. Make sure it's properly sealed. The foil will keep the water from seeping into the cheesecake during the water bath.
  • Place the springform pan in a large roasting pan into the preheated oven. Pour hot tap water into the roasting pan until the water reaches about halfway up the sides of the cheesecake pan. Bake cheesecake until the sides of the cake are slightly puffed and the cake is set, but the center still jiggles; about 55 minutes. You can also use an instant-read thermometer to check the internal temperature. You are looking for 150F.
  • Remove the cheesecake from oven and let cool on a baking rack. Let it to cool down to room temperature for 2 hours.
  • Cover the cake and chill for at least 4 hours and up to 24 hours in the refridgerator until chilled through.

Apple Filling

  • In a medium saucepan, melt the unsalted butter over medium heat. Once it’s completely melted, add in the sliced peeled apples and stir until they are fully coated in the butter. 
  • Sautee for 8 to 10 minutes until the slices are tender. The exact cook time depends on the thickness of your apple slices. If you slice them with a mandoline, it will only take 6-7 minutes.
  • While the apples cook, in a small bowl, stir together the cornstarch and 3 tablespoons of water to make a slurry and set aside.
  • Once the apples are cooked tender, stir in the cornstarch slurry and let bubble up. 
  • Now stir in the brown sugar and cinnamon, nutmeg, and cloves. Stir to combine. Let cool before topping the cake.

Crumble Topping

  • Preheat the oven to 375°F. Whisk flour, brown sugar, baking powder, cinnamon, and salt in a large bowl. Add butter and rub into the dry mixture with your fingertips until lumps form. Add in the oats and mix with your fingertips to make the streusel. We are looking for crumb topping. Chill 15 minutes.
  • Transfer mixture to a parchment-lined sheet tray and bake 8 minutes or until browned to your liking. Using a metal spatula, stir once in a while and toss crumble to brown evenly.
  • Rotate the tray and bake until the crumble is golden brown, about 4- 8 minutes more. Watch it carefully during that second round to avoid over-browning.
  • Remove from oven and let cool
  • Top cheesecake with cooled, sauteed apples, crumble, and caramel sauce if you chose to make that. 

Notes

Recipe Source: SerenaLissy.com
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.
 
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Nutrition

Serving: 1Serving | Calories: 515kcal | Carbohydrates: 59g | Protein: 14g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 604mg | Potassium: 330mg | Fiber: 3g | Sugar: 38g | Vitamin A: 751IU | Vitamin C: 2mg | Calcium: 258mg | Iron: 2mg