Why Make This Recipe
Alright, let’s talk about Apple Crumble Cheesecake! 🍏 Imagine those sweet, caramelized apples sitting atop a rich, creamy cheesecake, all cradled in a buttery crumble. It’s like having your cake and eating your pie, too! Whether it’s fall, winter, or any random day of the week, this dessert is a guaranteed mood booster. Seriously, who can resist a slice of this heavenly combination?
Besides, it’s a little fancy without being overly complicated. You can impress your friends or just treat yourself because, hey, you deserve it! 😜
How to Make Apple Crumble Cheesecake
Here’s how to whip up this delicious treat without pulling your hair out. You might want to get your apron ready because we’re diving straight into the fun!
- Make the apple pie filling: Cook those apples down with brown sugar, cinnamon, and lemon juice. Get them nice and soft!
- Make the crust: Combine graham cracker crumbs and butter, then press it into a springform pan. Easy peasy!
- Make the cheesecake filling: Mix cream cheese, sugar, and eggs until velvety smooth. Add in your vanilla and sour cream for that extra richness.
- Make the crumble topping: It’s gotta be crunchy, right? Just mix oats with butter, flour, and brown sugar until it looks like crumbs. Get ready to sprinkle!
- Assembly: Layer it all together in the pan like a pro. Apples, cheesecake, and then the crumble on top. Bake it until it’s all set!
Ingredients
- 5 Apples (cored and peeled)
- 2/3 cup Brown sugar
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 2 tbsp Lemon juice
- 4 tbsp Water
- 1/2 cup Butter (unsalted)
- 4 tsp Cornstarch (mixed with a little water)
- 3 cups Graham crackers (crumbs)
- 5.2 oz Butter (melted, unsalted)
- 1 tbsp Granulated sugar
- 1/2 tsp Cinnamon
- 28 oz Cream cheese (room temp)
- 2 tsp Vanilla extract
- 1 1/4 cups Granulated sugar
- 1 cup Sour cream
- 4 Eggs
- 2 tbsp Cornstarch
- 3/4 cup Flour (AP)
- 1/2 cup Oats (rolled or quick oats will work)
- 1 tsp Cinnamon
- 1/3 tsp Kosher salt
- 3.1 oz Butter (melted)
- 1/3 cup Brown sugar
Directions
Make the apple pie filling: In a saucepan, combine cored and peeled apples, brown sugar, cinnamon, nutmeg, lemon juice, and water. Cook over medium heat until the apples soften, about 10 minutes. Mix in cornstarch and cook until the mixture thickens. Set aside to cool.
Make the crust: In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar. Press this mixture firmly into the bottom of a springform pan. Set aside.
Make the cheesecake filling: In a large mixing bowl, beat cream cheese until smooth. Gradually add granulated sugar, eggs, vanilla extract, and sour cream, mixing well after each addition. Stir in cornstarch and mix until everything just comes together.
Make the crumble topping: In another bowl, combine oats, flour, brown sugar, butter, and cinnamon until crumbly. Don’t stress about it being too perfect; lumps are okay!
Assembly: Pour the cheesecake filling over the crust, followed by the cooled apple mixture, and finally sprinkle on the crumble topping. Bake the whole thing for around 60-70 minutes at 325°F (160°C) until the center is set. Let it cool before removing it from the pan.
How to Serve Apple Crumble Cheesecake
Once it’s cooled, slice that beauty up! Serve it with whipped cream or a scoop of vanilla ice cream for maximum indulgence. You can also drizzle some caramel sauce on top if you’re feeling extra. Trust me, your taste buds will thank you! 😋
How to Store Apple Crumble Cheesecake
If you somehow have leftovers (which is a bit of a miracle), you can store them in the fridge. Just wrap the cheesecake tightly with plastic wrap or aluminum foil to keep it fresh. It’ll last for about 5–7 days. But let’s be real, it’s probably not making it that long! 😂
Tips to Make Apple Crumble Cheesecake
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temp for a smoother batter.
- Don’t Rush the Cooling: Let it cool gradually after baking to prevent cracking – nobody wants a cracked cheesecake!
- Chill Before Serving: For the best flavor, let it chill in the fridge for a few hours before slicing. Good things come to those who wait! 😉
Variation
Feeling adventurous? You can switch up the apples for pears or even berries. They’ll provide a different flavor profile without straying too far from the deliciousness. You can also add a splash of bourbon or maple syrup into your apple mixture for a unique twist!
FAQs
1. Can I make this cheesecake ahead of time?
Absolutely! Prepare it a day or two in advance and let it sit in the fridge. It actually gets better with a little time to chill!
2. Can I freeze Apple Crumble Cheesecake?
Yes! Just wrap individual slices in plastic wrap and then aluminum foil. Freeze for up to 3 months. When you’re ready for a slice, let it thaw in the fridge overnight.
3. What kind of apples are best for this cheesecake?
Go for Granny Smith or Honeycrisp. They hold their shape and provide a nice balance between sweet and tart. A good apple makes all the difference! 🍏
Now go on, give this Apple Crumble Cheesecake a whirl and wow everyone with your baking skills. You got this! 🎉
Apple Crumble Cheesecake
Ingredients
Method
- In a saucepan, combine cored and peeled apples, brown sugar, cinnamon, nutmeg, lemon juice, and water. Cook over medium heat until the apples soften, about 10 minutes. Mix in cornstarch and cook until the mixture thickens. Set aside to cool.
- In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar. Press this mixture firmly into the bottom of a springform pan. Set aside.
- In a large mixing bowl, beat cream cheese until smooth. Gradually add granulated sugar, eggs, vanilla extract, and sour cream, mixing well after each addition. Stir in cornstarch and mix until everything just comes together.
- In another bowl, combine oats, flour, brown sugar, butter, and cinnamon until crumbly. Don’t stress about it being too perfect; lumps are okay!
- Pour the cheesecake filling over the crust, followed by the cooled apple mixture, and finally sprinkle on the crumble topping. Bake the whole thing for around 60-70 minutes at 325°F (160°C) until the center is set. Let it cool before removing it from the pan.