Apple Crumble Cheesecake Recipe: The Ultimate Fall Dessert!

Is there anything that screams autumn more than the comforting aroma of baked apples and warm spices? Now, imagine taking that quintessential fall flavor and merging it with the creamy indulgence of a classic cheesecake. That’s exactly what this Apple Crumble Cheesecake recipe delivers – a show-stopping dessert that combines the best of both worlds. This isn’t just a cheesecake; it’s an experience. It’s a celebration of textures and tastes, a symphony of sweet and tart, creamy and crunchy. From the buttery, cinnamon-spiced crumble topping to the smooth, rich cheesecake filling, every bite is pure bliss. Prepare to impress your friends and family (and yourself!) with this surprisingly easy-to-make masterpiece. Get ready to experience cheesecake like never before!

Why This Recipe Works

This recipe is carefully crafted to ensure a perfect balance of flavors and textures. Here’s why it consistently delivers a delicious result:

• The Perfect Crust: The graham cracker crust provides a sturdy and subtly sweet base that complements the rich cheesecake filling without overpowering it.
• Creamy Cheesecake Filling: The combination of cream cheese, sour cream, and a touch of vanilla extract creates a luxuriously smooth and tangy cheesecake that melts in your mouth.
• Cinnamon-Spiced Apples: The apples are cooked with butter, sugar, cinnamon, and a hint of nutmeg, creating a warm and comforting filling that adds a delightful fall flavor to the cheesecake.
• Buttery Crumble Topping: The crumble topping provides a delightful textural contrast to the creamy cheesecake and soft apple filling. The combination of flour, oats, butter, and brown sugar creates a perfectly crumbly and golden-brown topping.
• Foolproof Method: The step-by-step instructions are clear and concise, making this recipe accessible to bakers of all skill levels. The water bath method ensures even baking and prevents the cheesecake from cracking.

Ingredients

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs
• 5 tablespoons (70g) unsalted butter, melted
• ¼ cup (50g) granulated sugar

For the Apple Filling:

• 4 medium apples (such as Honeycrisp or Granny Smith), peeled, cored, and diced
• 2 tablespoons unsalted butter
• ¼ cup (50g) granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon lemon juice

For the Crumble Topping:

• ½ cup (60g) all-purpose flour
• ¼ cup (25g) rolled oats
• ¼ cup (50g) packed light brown sugar
• ¼ teaspoon ground cinnamon
• ¼ cup (56g) cold unsalted butter, cubed

For the Cheesecake Filling:

• 32 ounces (900g) cream cheese, softened to room temperature
• 1 ½ cups (300g) granulated sugar
• ½ cup (120ml) sour cream
• 2 large eggs
• 2 teaspoons vanilla extract

Instructions

1. Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
2. Make the Apple Filling: While the crust is baking, melt butter in a large skillet over medium heat. Add diced apples, sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until apples are softened and slightly caramelized, about 8-10 minutes. Stir in lemon juice. Remove from heat and let cool slightly.
3. Prepare the Crumble Topping: In a medium bowl, combine flour, oats, brown sugar, and cinnamon. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy. Beat in sour cream until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Assemble the Cheesecake: Pour half of the cheesecake filling over the cooled graham cracker crust. Spread the cooked apple filling evenly over the cheesecake filling. Pour the remaining cheesecake filling over the apples. Sprinkle the crumble topping evenly over the cheesecake.
6. Bake the Cheesecake: Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the springform pan inside a larger baking pan. Pour hot water into the larger baking pan until it reaches halfway up the sides of the springform pan (this is the water bath).
7. Bake the Cheesecake: Bake for 60-75 minutes, or until the edges of the cheesecake are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
8. Chill the Cheesecake: Remove the cheesecake from the water bath and let it cool completely on a wire rack. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.
9. Serve: Run a thin knife around the edge of the springform pan to loosen the cheesecake. Carefully remove the sides of the pan. Slice and serve.

Tips for Success

• Room Temperature Ingredients: Ensure your cream cheese is fully softened to room temperature. This is crucial for a smooth and lump-free cheesecake filling.
• Don’t Overmix: Overmixing the cheesecake filling can incorporate too much air, which can cause the cheesecake to puff up and crack during baking. Mix until just combined.
• Water Bath is Key: The water bath is essential for preventing the cheesecake from cracking and ensuring even baking. Make sure the foil is tightly sealed to prevent water from leaking into the pan.
• Cooling Time is Important: Allowing the cheesecake to cool slowly in the oven and then in the refrigerator is crucial for preventing cracking and achieving the perfect texture.
• Apple Variety: Use a combination of tart and sweet apples for the best flavor. Honeycrisp and Granny Smith are excellent choices.
• Adjust Sweetness: Adjust the amount of sugar in the apple filling and crumble topping to your liking.

Storage Instructions

Store the leftover Apple Crumble Cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 2 months. To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving.

FAQ

Q: Can I use a different type of crust?

A: Yes, you can use a different type of crust, such as an Oreo crust or a shortbread crust. Adjust the baking time accordingly.

Q: Can I make this cheesecake gluten-free?

A: Yes, you can make this cheesecake gluten-free by using gluten-free graham crackers for the crust and gluten-free all-purpose flour for the crumble topping.

Q: Can I add nuts to the crumble topping?

A: Absolutely! Chopped pecans or walnuts would be a delicious addition to the crumble topping.

Q: My cheesecake cracked. What did I do wrong?

A: Cracking can be caused by several factors, including overmixing the filling, baking at too high of a temperature, or not cooling the cheesecake slowly enough. Make sure to follow the instructions carefully and use the water bath method.

Q: Can I make this recipe ahead of time?

A: Yes, this cheesecake can be made a day or two ahead of time. In fact, it tastes even better after it has had a chance to chill in the refrigerator for a day.

Conclusion

This Apple Crumble Cheesecake recipe is more than just a dessert; it’s a celebration of flavors and textures that will tantalize your taste buds. The combination of creamy cheesecake, warm apple filling, and buttery crumble topping is simply irresistible. Whether you’re looking for a show-stopping dessert for a special occasion or a comforting treat to enjoy on a cozy autumn evening, this recipe is sure to impress. So, gather your ingredients, preheat your oven, and get ready to bake a truly unforgettable cheesecake. Happy baking!